Baileys Earthquake Cake

Baileys Earthquake Cake is a gooey chocolate cake loaded with Bailey’s Irish Cream liqueur in every single bite. Rich and chocolatey, boozy and sinful, this decadent cake is great St. Patrick’s Day dessert.


  • Baileys Chocolate Cake:
  • 1 (15.25 oz.) box chocolate fudge cake mix
  • 1 (3.4 oz.) vanilla instant pudding mix
  • 4 eggs
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • ½ cup Baileys Irish cream liqueur
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • Cream Cheese Mixture:
  • 1/3 cup unsalted butter-melted and slightly cooled
  • 3 Tablespoons Baileys Irish cream liqueur
  • 8 oz. cream cheese-softened
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • 1 Tablespoon corn starch
  • 2 ½ cups powdered sugar
  • 1 cup mini chocolate chips


  1. Preheat the oven to 350 F. With cooking spray grease 9 x 13 x 2 inches (3-quart) glass baking dish and set aside.

  2. To make Baileys chocolate cake, in a large bowl combine chocolate cake mix, instant pudding mix, eggs, sour cream, oil, Baileys Irish cream, vanilla and salt. Mix until smooth. Spread the mixture in prepared baking dish and set aside.

  3. To make cream cheese mixture, in another bowl beat together softened cream cheese. Gradually mix in powdered sugar. Then mix in Baileys Irish cream, cornstarch, salt and vanilla. Finally mix in melted butter.

  4. Dollop the mixture over the cake and then swirl with a back of a wooden spoon. Sprinkle chocolate chips on top and bake until the center has set (about 45 minutes). Tent the top with aluminum foil if cream cheese part starts browning too much.