Gold St Patricks Day Mega Cake

How To Cake It's profile picture
  • Difficulty Level: Intermediate
  • Occasions: St Patrick's Day

It’s the luck o’ the irish with this Guinness Chocolate Cake! St Patrick’s Day is this weekend, and a little leprechaun made his way into my kitchen! He was up to some mischief, and to get him to leave I decided to cake him one GIANT golden nugget. Fair warning YoYos- this one is for the adults!

Starting with 10.5lbs of my Guinness Chocolate Stout Cake, the booze infused goodness doesn’t stop there! I’m stacking this cake up with Iri, Irish Cream Ganache, and topping it all off with golden sponge toffee!

ingredients image squiggle





  • Yo’s Simple Syrup
  • 2 x Bailey’s Irish Cream Icing
  • 2lbs Chocolate
  • 3 Cups 35% Cream
  • 1 Cup Bailey’s Irish Cream
  • Green Candy Melts


  • Sponge Toffee
  • Gold Luster Dust
Tools Icon


  • 3 x 9" round cake pans, prepared with parchment
  • Simple Syrup Squeeze Bottle
  • Ruler
  • Small Straight & Offset Spatula
  • Large Straight & Offset Spatula
  • Piping bags
  • #807 Piping Tips
  • Parchment paper
  • Spoon
  • Mallet
  • Rectangular pan
  • Paint brush
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Learn More About Yo's Gold Nugget Mega Cake!

Watch It!

  • Divide 3.5lbs of batter into each of your 9” round cake pans and bake at 350 degrees for 1 hour 20 minutes. Let your cakes cool completely in their pans

  • Use a ruler and serrated knife to level your cakes, and layer each in half horizontally. Save your scraps!

  • Shower your cakes with simple syrup and allow a few minutes to absorb

  • Warm your heavy cream and baileys over a double boiler, and bring to a light simmer. Pour over your chocolate, and let sit for a few minutes before stirring into a smooth ganache.

  • Fill piping bags fitted with #807 tips with your Bailey’s Irish Cream Frosting, and Bailey’s Chocolate Ganache. Pipe concentric rings of your fillings, starting with ganache. Pour melted green candy melts into a parchment piping bag and drizzle over your cake, then stack the next layer on top. Continue stacking all of your cake layers in this fashion. Chill for 20 minutes

  • Attach cake scraps to your cake, securing with ganache to create a more “nugget-y” shape. Blend together by carving, and use a spoon to carve out additional valleys and ridges

  • Crumb coat your cake with Bailey’s Chocolate Ganache, and chill for 20 minutes.

  • Make a fresh batch of sponge toffee, and while it’s still warm form it over your cake, pressing in as you go. Fill in any gaps with additional sponge toffee pieces, and repeat until your whole cake is covered.

  • Mix gold luster dust with Bailey’s Irish Cream and paint your entire cake, being sure to get into all the nooks and crannies. Paint additional sponge toffee pieces gold to stage around your cake.

Congratulations you did it!

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