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+ servings

Baileys Chocolate Traybake

Chocolate sponge with chocolate chips and Baileys, topped with Baileys buttercream and Baileys truffles
Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 583kcal
Author thebakingexplorer


For the sponge

  • 225 g Butter or baking spread
  • 225 g Light brown sugar
  • 4 Eggs large
  • 125 ml Baileys
  • 165 g Self raising flour
  • 60 g Cocoa powder
  • ¼ tsp Baking powder
  • 100 g Chocolate chips

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 3 tbsp Baileys

For decoration

  • 12 Baileys truffles chopped up
  • Sprinkles optional


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
  • Make the sponge by mixing the butter and light brown sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
  • Add the eggs and Baileys, and whisk until fully incorporated
  • Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore
  • Fold in the chocolate chips with a spoon or spatula
  • Pour the batter into the lined traybake tin and bake for 30-35 minutes, or until a thin skewer inserted in the centre comes out clean. Leave to cool fully
  • To make the buttercream mix the butter and icing sugar together. Once it starts to come together add the Baileys and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon but it will take a lot longer
  • Smooth the buttercream onto the sponge using a palette knife, then add the truffles and sprinkles to decorate
  • Cut into squares to serve. Store leftovers in an airtight container in a cool place and eat within 3 days


Calories: 583kcal | Carbohydrates: 68g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 131mg | Sodium: 291mg | Potassium: 144mg | Fiber: 2g | Sugar: 54g | Vitamin A: 964IU | Calcium: 46mg | Iron: 1mg