Irish Cream Cake Recipe- Simplest Recipe Ever

Set the oven temperature to 350ºF/177ºC.

Line three 8-inch cake pans with parchment paper, cake goop, or your favorite pan release spray.
In a measuring cup, whisk together the Guinness, vanilla, and espresso powder; set aside.

In a large bowl, sift together the cake flour, baking soda, baking powder, cocoa powder, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter. Using a medium speed, cream the butter until it becomes glossy and smooth. I’m using a stand mixer, but if you have an electric mixer, by all means use that.

On low speed, gradually add the sugar; then, increase the speed to medium and cream the butter and sugar until the mixture is fluffy and almost white, about 3-5 minutes.

Add the eggs one at a time. Allow each egg to incorporate fully before adding in the next egg to avoid breaking your batter.
Add in the mayo and mix until combined.

Add ⅓ of the dry ingredients to the mixer and run it on low speed until almost incorporated. Pour in ⅓ of the liquid mixture. Two more times through the process, repeat with the flour mixture and liquids until everything is well combined.

Add the small chocolate chips and fold gently.

When a wooden skewer inserted into the pans comes out clean, but with a few sticky crumbs, pour the batter into them and bake for 35 to 40 minutes.

The cake should cool in the pan for about 20 minutes before being taken out and allowed to cool on a wire rack while you make the Bailey’s drizzle.