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Chocolate Bailey's Mini Sprinkle Layer Cake

This chocolate Bailey's mini cake is the most delicious thing to come in such a small form. Do not let the size of this cake fool you. It is delicious! It is a breeze to bake and frost this cake, giving you more time to eat it!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

THE CAKE

  • 1/3 cup full cream (you can use a milk substitute)
  • 1/4 tsp white vinegar
  • 1/4 cup cane sugar
  • 2 tbsp vegetable oil
  • 2 tbsp Bailey's
  • 1 tsp coffee extract
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/3 cup all purpose flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

THE FROSTING

  • 1/2 cup unsalted butter, room temperature
  • 1 cup icing sugar (or more if needed, for consistency or sweetness)
  • 3 ounces melted chocolate, cooled
  • 1 tsp vanilla
  • 2 tsp Bailey's

Instructions

MAKING THE CAKE

  1. Preheat the oven to 350 F. Grease the spring form pans and dust them with a light coating of cocoa powder, set aside.


  2. In the bowl of your stand mixer, combine the cream and vinegar and let it rest for 5 minutes or until the mixture looks bubbly/frothy. Add in the sugar, vanilla, Bailey's, coffee extract and vegetable oil and mix until foamy.


  3. Add the flour, cocoa powder, cinnamon, baking soda, and salt. Whisk until combined.


  4. Pour the batter into the prepared pans and bake for 20 minutes. Check to see if the centre comes out clean. If the batter is still runny, cook for another 5 minutes. Once the cakes are completely cooked, let them cool on a wire rack for 10 minutes. Then turn the cakes out and let them cook completely before frosting. 


F IS FOR FROSTING

  1. While the cakes are cooking and cooling you can begin to prepare the frosting. Beat the butter and sugar until it is nicely combined. Add in your vanilla and Bailey's and stir once more. Add the cooled chocolate and mix. If the frosting is too thin, add more icing sugar. If it is too thick, add splash or cream or Bailey's. 


Recipe Notes

*This recipe makes enough to fill one 4-inch pan. I double the recipe so that I filledĀ two pans to make the layer cake.