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Bailey’s Irish Cream Cake

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This easy to make Bailey’s Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.

This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.

Bailey’s Irish Cream Cake Recipe

While this Irish Cream Bundt cake is perfect for St. Patrick’s Day, it is also a welcome dessert anytime of year. Think of this cake as a well-deserved adult celebration cake for lots and lots of occasions.

One of my favorite things about this cake is not only how easy it is to make, but how flavorful it tastes. This dessert truly is the perfect ending to a savory meal.

Looking for Other Celebration Cakes? Try These:

This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
Ingredients for Irish Cream Cake

Pantry Ingredients

  • pecans – they have a crispy, buttery texture, making them perfect for this type of cake
  • boxed yellow cake mix – use any brand and just know, this cake tastes nothing like a boxed mix and almost guarantees you cannot mess this cake up
  • instant vanilla pudding mix – adds moisture to the cake and helps hold together its structure
  • vegetable oil – canola oil is fine too
  • water – straight from the tap
  • Bailey’s Irish Cream – or any Irish cream brand – Irish cream is shelf stable, however, once opened it needs to be refrigerated

Fresh Ingredients

  • eggs – large

Do not be put off by the fact this recipe uses a boxed mix. This cake is so delicious no one would ever know it started with the base of a boxed mix.


How To Make Bailey’s Irish Cream Cake

  1. Preheat the oven and prepare a Bundt pan with grease and flour.
  2. Add pecans to the bottom of the Bundt pan.
  3. Using a mixer, combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil and Irish Cream liqueur.
  4. Pour the batter over the nuts in the pan.
  5. Bake for 60 minutes or until toothpick inserted in center of cake comes out clean. Mine always takes the full sixty minutes.
  6. After a few minutes (at least ten), turn the cake out of the pan and cool completely on a wire rack.

This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
This cake always flips out of the pan so easily, especially if you’ve taken care to grease and flour your pan properly.

This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
Poking holes in the finished and cooled cake, with a toothpick or wooden skewer, allows the glaze to drizzle to the inside. Another reason this cake is so delicious.

This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
Ingredients for Irish Cream Glaze

Pantry Ingredients

  • sugar – use granulated white sugar
  • water – tap water is fine
  • Irish Cream liqueur – any brand

Fresh Ingredients

  • butter – I always recommend Kerrygold butter for the best flavor, especially in a glaze

As you can see, it does not take many ingredients to make this delicious Irish cream glaze.

This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
How To Make Irish Cream Glaze

  1. Combine butter, water and sugar in a small saucepan. Bring the mixture to a boil and continue boiling for 5 minutes, stirring constantly.
  2. Remove the saucepan from the heat and add Irish Cream liqueur to the pan.
  3. Prick top and sides of cooled cake with a skewer or toothpick.
  4. Deliver the glaze to the cake by spooning glaze over top and brushing onto sides of cake.
  5. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces.

What Is Bailey’s Irish Cream Made Of? 

Bailey’s Irish Cream is a mixture of Irish whiskey and Irish dairy cream. The addition of cocoa beans and vanilla is what really gives the liqueur its rich flavor.

This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
Does Irish Cream Cake Need To Be Refrigerated?

If this cake is going to be out on the counter more than two days, then yes, refrigerate it. Otherwise, it keeps quite well on the counter.

This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.

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Equipment Needed for Irish Cream Cake

  • the most important piece of equipment you’ll need to make this cake is a 10-cup Bundt pan
  • a small saucepan for the glaze

As far as using the right mixer, this cake works well with either a stand mixer or a hand-held mixer. When a cake is completely from scratch, I always recommend using a stand mixer to mix the ingredients.

This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
How Do I Know the Size of My Bundt Cake Pan? 

Using a measuring cup, pour water into your Bundt cake pan until it is full. Keep track of how many cups of water you poured into the pan. This will give you the cup measurement of your pan. Bundt cake recipes are written specifically with cup measurements in mind. This Irish Cream Bundt cake should be made in a 10-15 cup Bundt pan.

This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
I can almost guarantee this will be one of the tastiest cakes you will make this year!

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This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
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5 from 2 votes

Bailey's Irish Cream Cake

This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Irish
Keyword: Bailey's Irish Cream Cake
Servings: 12 slices
Calories: 513kcal
Author: Cathy

Ingredients

Cake:

  • 1 cup chopped pecans
  • 1 package boxed yellow cake mix
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 4 large eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish Cream Liqueur

Glaze:

  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/4 cup Irish Cream Liqueur

Instructions

  • Preheat oven to 325 degrees F.
  • Grease and flour a 10-inch bundt pan. Sprinkle pecans over the bottom.
  • In a large bowl, with a mixer, combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil and Irish Cream liqueur.
  • Pour the batter over nuts in pan. Bake for 60 minutes or until toothpick inserted in center of cake comes out clean.
  • Cool for 10 minutes in the pan. Flip the cake out of the pan and cool completely on a wire rack.
  • While the cake is cooling, make the glaze. Combine butter, water and sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and add Irish Cream liqueur.
  • Prick top and sides of cooled cake with a skewer. Spoon glaze over top and brush onto sides of the cake. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces. (You'll be glad you did.)

Nutrition

Nutrition Facts
Bailey's Irish Cream Cake
Amount Per Serving
Calories 513 Calories from Fat 275
% Daily Value*
Fat 30.5g47%
Saturated Fat 10.2g64%
Polyunsaturated Fat 7.6g
Monounsaturated Fat 3.4g
Cholesterol 237.9mg79%
Sodium 400.6mg17%
Potassium 17.8mg1%
Carbohydrates 47.1g16%
Sugar 34.8g39%
Protein 9.7g19%
Vitamin A 6.5IU0%
Calcium 10mg1%
Iron 10.4mg58%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Credit: Recipe Girl with a slight changes.

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Comments

  4. LOL….I made ours on Friday night (same recipe) but added glaze to cake while still n the pan, covered with foil, and flipped cake every 12 hours until last night when we ate the WHOLE thing…we had some help, but this cake is so good…you should have it anytime of the year!!!

    Reply

  5. Looks like everyone’s going to have a really good St Patrick’s day feast ..

    Have you got more green tools for your next few recipes??

    Enjoy your Baileys & cake ..

    Hilary: Be Positive Be Happy

    Reply

  7. Sometimes I think you have a spy in my house, because you certainly know most of my favorite things … like Bailey’s, my “go to” drink. Pecans are high up there, too. I will have to figure out how to make this cake gluten free without a GF cake mix because I don’t usually use them. While I am working today, I’ll be pondering this challenge in the back of my mind!

    Shirley

    Reply

  27. Do you give the hooligans theirs with G rated glaze? Or do you just want them to sleep it off? (Only kidding). There’s a lot to be said for adding a few extra ingredients to a box mix, and this cake says it all!

    Reply

  34. Nice is an understatement. That looks awesome! I’ve seen this recipe with rum, but not Bailey’s (which I love). Makes me wonder what other wonderful combinations there could be…

    Reply

  37. This cake looks simple and delicious! I’d make it if I only had some other people to share it with… I really don’t think that my husband and I need to split this whole cake between ourselves. Perhaps I’ll just have to make it at a later date. Irish Cream is good anytime – not just St Patty’s day!

    Reply

  38. Oh Lordy-now this is right up my alley! Damn diet…I will make this soon though!

    I made your Key Lime cupcakes and the Whiskey Glazed corned beef…and my day was glorious! But you know what? I left out two sticks of butter to soften and then added them both to the cupcake batter. Didn’t realize I did it until the were in the oven and I went to make the icing! Yikes, a bit buttery, but they were real tasty though! I’d better go for a jog now…

    Reply

  48. For all that is good and holy, man oh man, I need to make that cake! Unfortunately I am working tomorrow and don’t have time to run and get Bailey’s, but there is this weekend!

    It looks unbelievably good 🙂

    Reply

  53. OMG! This looks JUST like the Italian Butter Rum cake from a guy at my Farmer’s Market. I am staring at his card just this moment. It is to die for as I am sure your’s is.

    Reply

  56. This looks amazing. Maybe its that I’m starving right now, but I can just smell and taste that cake looking at the picture. That and I could use some Bailey’s lol!

    Reply

  64. Now I am completely stuffed with the most delicious HOMEMADE Mexican (tortillas included), so how in the world can I be drooling over this cake? Well . . . I am. (Hmmmmm . . . is it too late to run to the store?)

    Reply

  67. I just stood in the kitchen eating the leftover glaze with a spoon! I think it would be great over ice cream. I’ll be taking this cake to the office tomorrow for our St. Patty spread.

    Reply

  68. No kidding, that cake would disappear in mere seconds if placed in front of me! My biggest challenge would be to refrain from sampling the Baileys over and over and over during prep time! YUM!

    Reply

  70. You did a BEAUTIFUL job with that cake! Looks like it melts in your mouth. I haven’t made mine yet, but it is still on the agenda. I better get busy! Thanks for the ‘shout out’!

    Reply

  71. Same recipe works with rum! However, my technique is to poke holes in the cake before releasing from the pan and get the glaze to soak in from the bottom.

    Reply

  75. Now how did you know I just recently bought a big bottle of Bailey’s (for some Baileys Cream Cheese frosting for my Guinness cake) that I was looking for recipes to use up???? You so rock!

    Reply

    • Me too Mrs. L – that’s why I bought the Bailey’s for the icing on the Guiness cake – have to say I preferred the Guiness cake to this one though.

      Reply

  80. I’m making this tonight, Cathy, for a birthday party tomorrow. I’m not a big fan of Irish Cream, so I’m using what I have, which is Kahlua. I HOPE it turns out ok; I’ll let you know!

    Reply

  81. Those pictures are beautiful! I wish I would of made this for my husband. But he didn’t get lucky. O-well, maybe someday. Like you said, anyday would be a good day to get lucky. Oh my, I’m starting to sound like FFW-Donna. LOL!

    Reply

  87. Oh my gosh I’ve never made cake but this one looks amazingly yummy and easy to make! mmm gotta love bailey’s. I will have this bookmarked for the next party/potluck!!

    Reply

  88. Ugh.. I have all of the ingredients except the liquor! Must make hubby stop on the way home! YUM. Thanks for sharing. I posted about this on my blog with a link to yours about the recipe. YUM… again. 🙂

    Reply

  90. My girlfriend made this for me for my birthday cake!! When she asked me what kind of cake I wanted, I pointed out this one, and she actually MADE it. OMG it was goooooood too.

    Pj

    Reply

  93. Made this cake today and I have to say I’m disappointed. It is extremely easy to make, and it looked gorgeous (just like yours Cathy), but after a few hours the glaze gets dull, which of course doesn’t change the flavor, but it was so beautiful when shiney! I’ve never been a yellow cake fan, so maybe that’s why I’m not crazy about it. I also don’t think poking all those holes with the skewer did much – doesn’t look like the glaze found it’s way into the holes, I was expecting the cake to he rather heavy and more moist (like a rum cake I once made), but it had a regular packaged cake consistency. It’s ok, but definitely not something I will make again.

    Reply

  94. I have glaze left over and it’s sitting in a pot on my stove (now cold) while I try and figure out what to do with it. Every time I walk by I eat some of it – it’s really good. I better put it away or there won’t be any left. Sort of reminds me of the stuff my dad used to make as a base for hot toddies, which had sugar, butter and rum. I used to eat that plain too!

    Reply

  95. I just took this out of my oven. It smells awesome and looks just like the pictures. I made it for company that is coming over tonight. I can’t wait to try it.

    Reply

  96. I made this cake for a St. Patrick’s Day party. It was amazing!!!!! My husband used your corn beef recipe. our guests were thoroughly impressed!

    Reply

  97. Thanks for posting this recipe. I made it for my son’s 24th birthday and everyone LOVED it. Definitely going to make this again soon as my husband has requested it as one slice was not enough.

    Reply

  98. Thank you for your recipe!! Every time I make this cake, it is gone within a day!! I continue to share your recipe to family and friends!

    Reply

  99. I made this cake and did not have Baileys Irish cream but I had Baileys Irish cream coffee creamer. I used the coffee creamer and it was delicious. I’m getting ready to make 6 inch Bundt cakes for neighbors for Thanksgiving one recipe makes 3 cakes.

    Reply

  100. I am wondering if this cake can be made ahead of time and frozen for about a week…I have so much to do for St. Patty’s Day dinner that I sure could use a make ahead and freeze cake.

    Reply

  101. 5 stars
    Came across your recipe whilst looking for the Baileys Xmas 3 ingredient cake so made yours instead with vanilla cake mix – cake worked out perfect, however my glaze was much thicker than yours – still tasted fantastic. Big thank you from Sydney Australia 🇦🇺

    Reply

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