These Irish cream, chocolate cake and raspberries with whipped cream are small size desserts with big size flavors.

Chocolate Raspberry Dessert

Whipped cream is so good on its own but when it’s included in a dessert with Irish Cream it’s even better.

In this dessert, whipped cream is layered with chocolate cake, fresh raspberries and drizzles of Irish cream along the way.

When I went to birthday parties as a kid the first thing I’d do is check out the birthday cake to see if it was frosted with whipped cream, or if it had a whipped cream center with bananas or other fruit in it.

If not, I was so bummed because my personal favorite was, and still is cake with whipped cream either as the frosting or layered in the middle.

About this Dessert

Here’s a recipe that came about partly because I just loved the shape of some large shot glasses that I found in the store.

They remind me of a restaurant I’ve been to where the desserts are served in large shot glasses.

All of the dessert options (all in large shot glasses) are brought to the table on a pretty platter and you just pick the flavors you want.

Each option is a different flavor of a deconstructed pie or cake which looks so beautiful in the clear shot glasses.

The portions in this recipe are small which is good so you can have more than one and not feel too full.

Here are more desserts that are served in a glass you may like “Chocolate on Chocolate Dessert in a Glass“, “Layered Cherry Cheese Pie in a Glass” and “Bunny Bottom Dirt Cup Desserts“.

Here are more recipes with chocolate you may like “Chocolate Cupcakes with Tootsie Roll Goblins“, “Triple Chocolate Mocha and Banana Malted Smoothie” and “Double Chocolate Butterfinger Brownies“.

Let’s check out the ingredients.

Baileys Irish Cream and Cake ingredients

Chocolate cake mix, canola oil, water, eggs, (or your favorite chocolate cake recipe), fresh whole raspberries, heavy whipping cream, powdered sugar, and Irish Cream

HOW TO MAKE THIS RECIPE

printable recipe with the measurements and instructions is located at the bottom of this post.

For the Cake:

Preheat the oven to 350 degrees F. (or according to directions on the box of cake mix).

Chocolate premade cake mix in bowl

In a medium size bowl, add the cake mix,

Add water to bowl

water,

Add canola oil to cake mix in bowl

canola oil…

Add eggs to cake mix in bowl

…and…

Add eggs to cake mix in bowl

Eggs and cake mix in bowl

…eggs.

Whisk cake mix and eggs in bowl

Then,

Whisk chocolate cake mix in bowl

Whisk chocolate cake mix in bowl

whisk all of the ingredients together.

Next,  grease the baking pan with butter on the bottom and all sides.

Pour cake batter in pan

Add half of the cake batter in a baking pan (I used a shallow pan that’s called a “Brownie Pan”).

Chocolate cake batter in pan

Since this recipe only uses half of the cake batter…

Smooth cake batter in pan

…an option may be to make mini cupcakes with the rest of the batter or even a cake frosted with whipped cream.  YUM.

Bake in the preheated oven until done (for about 30 to 34 minutes).  Let cool.

For the Whipped Cream:

If you have time, chill a mixing bowl first before making the whipped cream.

Add powdered sugar to bowl

In the mixing bowl, add heavy whipping cream, powdered sugar,

Add Baileys Irish Cream to bowl

and Baileys Irish Cream.

Whipped cream in bowl

Whip until soft peaks form.

Set aside in the fridge for just a moment.

For the Dessert:

Chocolate cake in pieces on plate

After the cake has cooled, break it into small pieces.

Pieces of chocolate cake in dessert glasses

Add the pieces of chocolate cake to each small dessert dish or shot glass.

Push the cake down just a bit to make more room for the whipped cream.

Pour Baileys Irish Cream dessert glasses

Drizzle Baileys on the cake.

Add whipped cream dessert glass

Next, add a layer of whipped cream.

Add raspberries to dessert glass

Then, top with 3 raspberries (per serving dish), add some more whipped cream…

Raspberries in small bowl

and top each serving with one more raspberry.

Baileys Irish Cream and Cake Dessert

Serve immediately or put in the refrigerator for a short duration before serving.

Baileys Irish Cream and Cake Dessert

Then enjoy.

Baileys Irish Cream and Cake Dessert

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Biscoff Cookie Butter Blondies

Chocolate Mascarpone Cream Pie Dessert

Strawberries and Whipped Cream with a Crunch

Chewy Oatmeal and Raisin Cookies

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Chocolate Raspberry Dessert

Irish Cream, Chocolate Cake and Raspberry Desserts

These Irish cream, chocolate cake and raspberries with whipped cream are small size desserts with big size flavors.
5 from 1 vote

Ingredients

For the Cake:

  • 1 box of dark chocolate cake mix
  • 1-1/4 cup water Amount may vary depending on the brand of cake mix used.
  • 1/2 cup canola oil Amount may vary depending on the brand of cake mix used.
  • 3 eggs Amount may vary depending on the brand of cake mix used.
  • About 1/2 of the cake batter is used for this recipe. An option is to make cupcakes with the remaining batter.

For the Whipped Cream:

  • 4 cups chilled heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tablespoon plus 1 teaspoon Irish Cream

For the Dessert:

  • 5 cups of broken up pieces of cake (1/4 cup per small dessert dish or large shot glass (in total about 1/2 of the yield from the boxed cake mix))
  • 80 whole raspberries (4 whole raspberries per dessert dish or large shot glass)
  • 1-1/4 cup Irish Cream (3 teaspoons per dessert dish or large shot glass)

Equipment

  • 15 Tall Shot Glasses (or tapas dessert glasses) the amount of glasses needed may vary depending on the size

Instructions

For the Cake:

  • Preheat the oven to 350 degrees F. (or according to the directions on the cake mix box).  
  • In a medium size bowl, add the cake mix, water, canola oil and eggs. Whisk all ingredients together. 
  • Grease a baking pan with butter on the bottom and all sides.  A shallow baking pan such as a Brownie Pan works nicely.   
    Add half of the cake batter to a baking pan (cupcakes or a small cake can be made with the remaining batter).
  • Bake in the preheated oven until done (for about 30 to 34 minutes). Let cool.

For the Whipped Cream:

  • If you have time, chill the mixing bowl first.
  • In the mixing bowl, add the heavy whipping cream, powdered sugar, and the Irish Cream. Whip until soft peaks form.
    Set aside in the refrigerator for just a moment.

For the Dessert:

  • After the cake has cooled, break it up into pieces.
  • To small dessert dishes or shot glasses, add a layer of the pieces of chocolate cake (1/4 cup of cake pieces per dessert; amount may vary depending on the size of dessert dishes)
    Push down the cake in the dessert dish to make more room for the whipped cream. 
  • Drizzle Irish Cream (3 teaspoons per dessert; amount may vary depending on the size of the dessert dish) on the cake. 
  • Next, add a layer of whipped cream.  Top with 3 raspberries (per serving dish).
  • Add some more whipped cream and top each serving with one more raspberry. 
  • Serve immediately or put in the refrigerator for a short duration before serving.