Slow Cooker Baileys Christmas Chocolate Cake

Close up of chocolate cake on a white plate.

4.77 from 13 votes

Slow Cooker Baileys Christmas Chocolate Cake

This is a rich, fudgy Baileys chocolate sponge topped with smooth Baileys buttercream. An easy festive bake that frees up oven space since it is baked in the slow cooker and makes a lovely addition to your Christmas celebrations.

Course Baking

Cuisine Slow Cooker

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 350kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

For the cake:

100 g butter softened
125 g caster sugar (superfine sugar) I used golden
2 medium eggs
120 g self-raising flour
30 g cocoa powder
80 ml buttermilk
3 tbsp Baileys Irish Cream

For the icing:

50 g butter softened
100 g icing sugar
1 tsp Baileys Irish Cream
1 tsp cocoa powder

UK Measurements - US Measurements

Instructions

Cream together the butter and sugar until soft and fluffy.
100 g butter, 125 g caster sugar (superfine sugar)
Add the eggs one by one and mix well.
2 medium eggs
In a separate small bowl, mix together the flour and cocoa powder. Add about a third of the flour and cocoa powder to the first bowl and mix, then add a third of the buttermilk. Continue adding the flour and cocoa powder and buttermilk in thirds alternately until it is all used up.
120 g self-raising flour, 30 g cocoa powder, 80 ml buttermilk
Add the Baileys to the cake mixture and mix well.
3 tbsp Baileys Irish Cream
Prepare your slow cooker. I make this in a round 3.5 litre slow cooker, to produce a round cake. See recipe tips for how to proceed with a different size.
Spray the slow cooker pot with cake release spray or grease it with butter to prevent the cake sticking if it comes out of the cake case.
Place two large cake cases (one inside the other) in the slow cooker pot. These fit well in a round 3.5 litre slow cooker. If you are using a large slow cooker you could put the cake mixture in a lined metal or silicone cake tin.
Spoon the cake mixture into the case in the slow cooker pot.
Place a tea towel under the lid (this prevents moisture from dripping onto the cake) and cook on high for approx 1.5 hours or until a cake tester or skewer comes out clean. Keep an eye on it as the time taken really depends on your slow cooker, and do watch out for burning.
Once done, remove the slow cooker pot from the slow cooker using oven gloves. Wait a few minutes for the pot to cool down, then use the edges of the cake case to remove the cake from the pot. Place it on a cooling rack to cool fully.
In the meantime, make your icing. I used a stand mixer for this, beating the butter well until very soft, then adding the icing sugar little by little on low speed until light and fluffy. Then add the Baileys and cocoa powder and beat again.
50 g butter, 100 g icing sugar, 1 tsp Baileys Irish Cream, 1 tsp cocoa powder
Once the cake is cool, spread the icing over the top of it and serve.

Notes

Slow cooker size: I make this in a round 3.5 litre slow cooker, to produce a round cake. If you are using a different size or shape slow cooker you'll get different results and most likely a less deep cake. If using a 6.5 litre slow cooker and cooking directly in the pot, double the ingredients.

Using a tin: If you are using a large slow cooker you can put the cake mixture in a lined metal or silicone cake tin, instead of directly into the slow cooker pot.

Catch moisture: Add a tea towel or squares of paper kitchen roll under the lid to stop drips falling onto the cake.

Removing the cake in one piece: To remove your cake from the pot, first remove the slow cooker pot from the slow cooker using oven gloves. Wait a few minutes for the pot to cool down, then use the edges of the cake case to remove the cake from the pot.

Nutrition