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Baileys Chocolate Coffee Cake

We know what were making for breakfast on St. Patrick's Day.

BUY NOW: Baileys Irish Cream Original, $18.40,

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Yields: 15 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 45 mins

Cooking spray, for pan

For the filling
1/2 c.

packed brown sugar

1 1/2 tsp.

cocoa powder

1/2 tsp.

instant espresso powder

For the cake
3/4 c.

(1 1/2 sticks) butter, softened to room temperature

1 1/2 c.

granulated sugar

1/3 c.

brown sugar

2 tsp.

baking powder


large eggs

2/3 c.

sour cream

1 c.

whole milk

1/4 c.


3 c.

all-purpose flour

For the topping
3/4 c.

granulated sugar

3/4 c.

all-purpose flour

2 tsp.

cocoa powder

3/4 tsp.

instant espresso powder

Pinch kosher salt

4 tbsp.

melted butter

1/2 c.

chocolate chips, melted

  1. Preheat oven to 350° and grease a 9”-x-13” pan with cooking spray. Make filling: In a medium bowl, whisk together brown sugar, cocoa powder and instant espresso powder. 
  2. Make cake batter: In a large bowl using a hand mixer, beat butter, sugars and baking powder until smooth. Next, beat in eggs one at a time.
  3. Add sour cream, whole milk, and Baileys and mix again, until just combined. Gradually beat in flour.
  4. Pour half the batter into prepared baking dish, sprinkle with filling in an even layer, and top with the rest of the batter.
  5. Make topping: In a medium bowl, combine sugar, flour, cocoa powder, espresso powder and a pinch of salt. Whisk to combine. Add melted butter and stir until well combined.
  6. Scatter topping over the top of the coffee cake batter in an even layer. Bake until a toothpick inserted into the center comes out clean, about 1 hour.
  7. Drizzle with melted chocolate and let cool for 10 to 15 minutes before slicing.
Brandon Bales
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