Extra Moist Chocolate Wet Cake
A decadent and fudgy chocolate cake that's so moist it practically melts in your mouth. Our cake is soaked in a sweet and creamy Baileys mixture that takes the chocolate flavor to a whole new level. And as if that wasn't enough, we top it all off with a smooth and luscious chocolate buttercream!
Ingredients
Cake
- ½ cup vegetable oil
- 2 cup flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup buttermilk
- 2 cup sugar
- ½ cup cocoa powder
- ½ cup sour cream
- 1 cup boiling water
- 1 tablespoon instant coffee
- 3 tablespoon Baileys Irish Cream
Filling
- 14 oz sweetened condensed milk (1 can)
- ¼ cup Baileys Irish Cream
Frosting
- ½ cup salted butter (softened)
- ¼ cup coco powder
- 5 cups powdered sugar
- ⅓ cup milk
- 1 tablespoon Baileys Irish Cream
Instructions
Chocolate Cake
- In a large bowl add your oil, eggs, buttermilk, sugar, sour cream, and Baileys. Mix until combined.
- Then add your flour, baking powder, salt, and cocoa powder. Mix until evenly combined.
- Then in a small bowl combine your hot water and coffee and then add it to your batter and mix until combined.
- Line a 9x 13 inch baking dish with parchment paper (leave some paper hanging over the edge for easy release). Then pour your batter into your prepared dish. Bake your cake at 350 degrees for 35 minutes or until the center comes out dry. Let completely cool!
- IMPORTANT: Remove cake from pan before the next steps!
Irish Cream Filling
- In a small bowl, add your condensed milk and Baileys. Mix until combined.
- Using the bottom end of a spoon, poke several holes into your cake. Then pour your milk mixture over the cake, letting the milk soak into the holes.
- Let sit for 10 minutes or so.
Chocolate Buttercream Frosting
- In the bowl of a stand mixer, add your butter and whip on medium speed first.
- Next add your powdered sugar, cocoa powder, milk, and Baileys. Whisk on medium until combined and smooth.
- Using a spatula, apply your frosting to your cake. Serve and enjoy!
Notes
Substitutions: if you do not have buttermilk you can substitute equal parts whole milk! I have not made this recipe with low fat milk but lower fat milk tends to be thinner which can make your batter runny so I would try using whole milk if possible.
NOTE: A stand mixer is not at all required but just makes mixing so much easier!
Storage Instructions: The cake is best enjoyed fresh, but you can store it in an airtight container for 3-4 days in the fridge. You can also freeze it for up to 3 months and let thaw in the fridge when you're ready to eat it.
Nutrition
Serving: 1sliceCalories: 352kcal
Tried this recipe?Let us know how it was!