Mary Berry Baileys Cake
by Mary Berry
Why You’ll Like It
There are several reasons why you’ll love and should try Mary Berry’s chocolate birthday cake.
- It’s incredibly delicious. The combination of moist chocolate sponge, creamy filling, and rich ganache icing creates a cake that is simply irresistible.
- It’s easy to make. With clear instructions and readily available ingredients, even novice bakers can successfully recreate this masterpiece.
- It can be made in advance. You can bake the cakes a day ahead and assemble them on the day of the celebration, saving you time and stress.
- It’s a crowd-pleaser. This cake is guaranteed to impress your guests and make any occasion memorable.
Tips for making the Perfect Mary Berry Baileys Cake
- You can bake both traybakes at the same time if you have two traybake tins.
- Make sure to cool the ganache icing in a cool place to allow it to thicken into a spreadable consistency.
- Drizzle the cream liqueur on one cake and fold it into the whipped cream for a boozy and creamy filling.
- Use a fluted star nozzle and piping bag to pipe small stars around the top edge of the cake for a decorative border.
- Fork the sides of the cake to create a pretty horizontal pattern before spreading the ganache icing.
- Light some candles on the cake before serving to make it extra festive.
What You Need
Baileys Chocolate Cake Ingredients
For one traybake (you will need 2)
- Cocoa powder – 30g / 1oz cocoa powder
- Boiling water – 5 tbsp boiling water
- Caster sugar – 225g / 8oz caster sugar
- Baking spread – 225g / 8oz baking spread, straight from the fridge
- Self-raising flour – 275g / 10oz Self-raising flour
- Baking powder – 1 tsp baking powder
- Eggs – 4 large eggs
- Milk – 1 tbsp milk
For the ganache icing
- Double cream – 450ml / ¾ pint pouring double cream
- Chocolate – 450g / 1lb plain chocolate, broken into pieces
For the filling
- Cream liqueur – 4 tbsp Baileys (or Kahlúa or Amarula)
- Double cream – 300ml / ½ pint pouring double cream, whipped to soft peaks
For decorating
- Maltesers – 175g / 6oz Maltesers
- Chocolate truffles – 8 chocolate truffles, roughly chopped
Variations
- Instead of cream liqueur, you can use other flavoured liqueurs or extracts to add a different twist to the filling.
- For a nutty flavour, you can add chopped nuts, such as almonds or hazelnuts, to the filling or sprinkle them on top of the cake.
- If you’re not a fan of Maltesers or chocolate truffles, you can use other chocolate candies or decorations to adorn the cake.
- Experiment with different types of chocolate for the ganache icing, such as white chocolate or dark chocolate with different percentages of cocoa solids.
- If served as a dessert, consider pairing it with fresh strawberries or raspberries.
How to make Mary Berry Baileys Chocolate Birthday Cake
- Preheat the oven and line the traybake. Preheat the oven to 180°C/160°C Fan/Gas 4 and line a 30 × 23 (12 x 9in) traybake tin with non-stick baking paper.
- For one traybake. Combine cocoa powder and boiling water in a large bowl, stirring to form a smooth paste. Add all remaining ingredients and whisk with an electric whisk for about 2 minutes until light and fluffy.
- Bake. Spoon the batter into the tin and level the surface. Bake in the preheated oven for about 35 minutes until well risen and pulled away from the sides of the tin. Let it cool in the tin on a wire rack and then remove the baking paper.
- For the second traybake. Repeat the process with the same ingredients to make a second traybake (if using two traybake tins, you can bake them simultaneously).
- For the ganache. While the cakes cool, prepare the ganache. Heat cream in a saucepan over medium heat until hot. Remove from heat and add chocolate, stirring until melted. Allow it to cool, thickening into a spreadable icing that holds its shape when piped.
- To assemble. Place one cake on a serving board, drizzle with half the cream liqueur. Fold the remaining cream liqueur into whipped cream and spread it on the cake. Place the second cake on top and press down gently.
- To decorate with ganache. Insert a fluted star nozzle into a piping bag and fill it with 350g (12oz) of the chocolate ganache, setting it aside. Spread the remaining ganache over the sides and surface of the cake, completely covering it. Use a fork to create a decorative horizontal pattern on the sides. Using the ganache in the piping bag, pipe small stars around the top edge to form a border. Arrange Maltesers in a line widthwise next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue piping and arranging chocolates in neat rows until the cake’s surface is completely covered.
- Candles. Light candles, and when ready to serve, cut into squares.
Storing the Chocolate Cake
This cake can be made, assembled, and piped up to 6 hours ahead. If you want to prepare it in advance, you can bake the cakes a day ahead and store them in an airtight container. The cake also freezes well when iced. Just make sure to use chocolate with around 40% cocoa solids for the best results.

How to Serve Mary Berry Baileys Chocolate Cake
When serving Mary Berry’s chocolate birthday cake, you can accompany it with fresh strawberries or raspberries to add a fruity element to the dessert. The combination of chocolate and berries is always a winner. You can also serve the cake on its own as a centrepiece for a birthday party or any other celebration. It’s a showstopper that will impress your guests and make the occasion extra special.
Health Info
Calories: | 373.61 |
Sugar: | 21.68 |
Sodium: | 184.06 |
Fat: | 25.7 |
Carbohydrates: | 30.19 |
Fiber: | 0.63 |
Protein: | 3.44 |

Mary Berry Baileys Chocolate Cake Recipe
Description
Ingredients
For one traybake (you will need 2 for this recipe):
- 30 g (1 ounce) cocoa powder
- 5 tbsp boiling water
- 225 g (8 ounces) caster sugar
- 225 g (8 ounces) baking spread, straight from the fridge
- 275 g (10 ounces) self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 1 tbsp milk
For the ganache Icing:
- 450 ml (¾ pint) pouring double cream
- 450 g (1 pound) plain chocolate, broken into pieces
For the filling:
- 4 tbsp cream liqueur such as Baileys, Kahlúa or Amarula
- 300 ml (½ pint) pouring double cream, whipped to soft peaks
For the decoration:
- 175 g (6oz) Maltesers
- 8 chocolate truffles roughly chopped
Instructions
- Preheat oven and line traybake. Preheat the oven to 180°C/160°C Fan/Gas 4 and line a 30 × 23 (12 x 9in) traybake tin with non-stick baking paper.
- For one traybake. Combine cocoa powder and boiling water in a large bowl, stirring to form a smooth paste. Add all remaining ingredients and whisk with an electric whisk for about 2 minutes until light and fluffy
- Bake. Spoon the batter into the tin and level the surface. Bake in the preheated oven for about 35 minutes until well risen and pulling away from the sides of the tin. Let it cool in the tin on a wire rack and then remove the baking paper.
- For the second traybake. Repeat the process with the same ingredients to make a second traybake (if using two traybake tins, you can bake them simultaneously).
- For the ganache. While the cakes cool, prepare the ganache. Heat cream in a saucepan over medium heat until hot. Remove from heat and add chocolate, stirring until melted. Allow it to cool, thickening into a spreadable icing that holds its shape when piped.
- To assemble. Place one cake on a serving board, drizzle with half the cream liqueur. Fold the remaining cream liqueur into whipped cream and spread it on the cake. Place the second cake on top and press down gently.
- To decorate with ganache. Insert a fluted star nozzle into a piping bag and fill it with 350g (12oz) of the chocolate ganache, setting it aside. Spread the remaining ganache over the sides and surface of the cake, completely covering it. Use a fork to create a decorative horizontal pattern on the sides. Using the ganache in the piping bag, pipe small stars around the top edge to form a border. Arrange Maltesers in a line widthwise next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue piping and arranging chocolates in neat rows until the cake's surface is completely covered.
- Candles. Light candles, and when ready to serve, cut into squares.
Recipe Notes:
Essential Equipment:You will need one or two (if baking both sponges simultaneously) 30 × 23 (12 x 9in) traybake tins, a fluted star nozzle, and a piping bag.
I’d been wanting to try this recipe for ages but kept hesitating, worried the Baileys flavour might be too strong for the kids. This time, I used just 1 tbsp of Baileys, then added 1 tbsp of chocolate syrup and 2 tbsp of milk to balance it out — and they absolutely loved it!
So glad they loved it Sarah! To ease your mind:
Your 1 tbsp Baileys ÷ 30 = 0.066g alcohol/serving—less than a ripe banana (~0.1g).
Technically safe, but we always recommend caution with kids. Your chocolate-milk tweak was perfect for dilution!
For next time:
Try Baileys Almande (alcohol-free) or our omit the Baileys.
Brilliant adaptation—thanks for sharing! 😊