This Baileys cake is a true show stopper. Three layers of rich, tender, Baileys-spiked chocolate sponge, sandwiched and topped with creamy, smooth Baileys buttercream. It's an absolute knockout.
Grease and line three 18cm (7 inch) loose-bottomed cake tins.
Preheat the oven to 180C (160C fan-assisted/350F).
Make the cakes
Put the softened butter, vegetable oil, caster sugar and golden syrup in a large mixing bowl. Beat them with an electric mixer or by hand until creamy.
Add the eggs and Baileys. Beat again until well combined.
Sift in the flour and cocoa powder. Fold everything together.
Divide the batter between the three lined cake tins and level off.
Bake in the centre of the oven for about 35-40 minutes or until risen and firm. A skewer pushed into the centre of the cake should come out clean. If there's a crack, test there as it tends to be where the the cake sets last.
Allow your cakes to cool in their tins for 10 minutes, then release and transfer to a wire rack to cool completely.
Make the Baileys frosting
Put the softened butter in a large bowl. Beat until smooth.
Sift in the icing sugar and cocoa powder. Pour in the Baileys. Whisk until pale, fluffy and considerably increased in volume.
Complete the cake
When the cakes are totally cooled, trim the tops with a sharp serrated knife to level them off. Save the offcuts for a chef's treat!
Place one cake on a presentation board. Spread a third of the Baileys frosting all over the top of the cake, right to the edges.
Place the second cake on top. Spread a further third of the Baileys frosting on top.
Add the third cake. Spread the remaining frosting on top, swirling to give texture and height.
Give the cake at least 15 minutes to settle before slicing and serving.