With a boozy Baileys twist and a delicious rich chocolate flavour, this fabulous bake with novelty bunny decoration is a celebration of all things Easter.
We've combined the classic flavour combination of Bailey's and chocolate and created a marbled loaf cake. Topped with a Bailey's frosting, it's perfect for a tea-time treat or dessert.
Step 1Preheat oven to 170°C (150°C fan) mark 3 and lightly grease and line a 900g loaf tin with baking parchment.
Step 2For the cake, beat the butter and sugar together in a large bowl with a handheld electric whisk until pale and fluffy, about 3min. Add the eggs a little at a time, whisking well after each addition. Whisk in the vanilla extract, then fold in the flour with a large metal spoon until just combined.
Step 3Remove a third of the cake mixture to a separate bowl, add the Baileys and fold in. Add the cocoa powder and milk to the remaining cake mixture in the large bowl and fold in. Dollop alternating spoonfuls of Baileys and chocolate batter into the prepared tin. Swirl with a skewer to gently marble the two mixtures.
Step 4Bake for 1hr-1hr 10min, until a skewer inserted into the centre comes out clean, then leave to cool in the tin.
Step 5Make the icing. In a large bowl, with clean whisks, beat together the butter and icing sugar until pale and fluffy. Add the Baileys and beat until combined.
Step 6Once the cake is completely cool, transfer to a large plate or cake stand and spread the icing on top. Serve in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
