For a wonderfully rich dense sweet treat, you must try my Baileys Irish Cream Cake. It has a mild Irish Cream flavor topped with an unforgettable glaze.
Here’s a wonderful cake…..Irish Cream Cake….ah….YUM! It’s a rich, dense, very sweet pound cake flavored magnificently with Irish Cream. I think I’m in heaven! Oh, and did I mention this cake is made totally from scratch…… I have a secret to share with you……if you want to make a really good pound cake….you better make sure the recipe comes from a Southern. I’m not exactly sure why, but it seems that pound cake perfection is encoded in their DNA. This recipe comes from Paula Deen…..need I say more. Okay, I will say one more thing. I LOVE Paula Deen 🙂 One of the few things I’ve changed in this recipe is the amount of liquid in the glaze. The original recipe called for only 3 tablespoons of Irish Cream to 2 cups of powdered sugar. There was no way that ratio worked out for me. I just added some water to create a smooth, pourable consistency. Another thing I wanted to say about the glaze is that it’s color was a little gray. It’s not a huge deal but I just want you to be forewarned. I beleive the color is caused by the color of the Irish Cream. Obviously, it’s not white like milk so the glaze will obviously be tinted the same color. Again, not a big thing, it just wasn’t my favorite color. The flavor of the glaze made it absolutely worth adding!!! YUM……
Baileys Irish Cream Cake
Ingredients
CAKE:
- 3 Cups Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Irish Cream Liqueur
- 1/2 Cup Whole Milk
- 1 1/2 Cups Unsalted Butter at Room Temperature
- 2 Cups Brown Sugar Firmly Packed
- 1 Cup Sugar
- 5 Eggs Large
GLAZE:
- 2 Cups Powdered Sugar
- 3 Tablespoon Irish Cream Liqueur
- 3 Tablespoons plus more as needed Water, as needed
Instructions
- Preheat oven to 325°F Prepare 12 cup Bundt pan by spraying with nonstick cooking spray.
- Combine flour, baking powder and salt in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream and milk and set aside.
- In a large bowl, using a hand-held electric mixer beat butter and sugars at medium speed until fluffy about 3 minutes. Add the eggs, one at a time, and beat well to incorporate after each addition.
- To the butter mixture, gradually add half the flour mixture then half the milk mixture. Repeat with remaining flour then milk and mix until incorporated.
- Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean.
- Allow cake to cool in pan 15 minutes. Remove cake from pan to a plate or serving dish and cool completely.
- Meanwhile make glaze by combining sugar, Irish Cream and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time, until smooth. Drizzle cooled cake with glaze
Nutrition
More Cakes!
Coconut Sheet Cake – Incredibly delicious, super moist, Coconut Sheet Cake topped with a perfect Coconut frosting.
Chocoflan –a masterful union of fudgy chocolate cake and creamy vanilla custard.
Strawberry Sheet Cake with Lemon Cream Cheese– fresh moist cake infused with the right combination of strawberry and lemon.
Source: Adapted Vey Slightly From Paula Deen Magazine
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[…] to the batter and you can’t go wrong. A cake that will make you cry it is so good is this Baileys Irish Cream cake. Strap in for some […]
Mellissa TAYLOR says
May 10, 2019 at 2:29 amCan you replace the milk with Irish cream coffee creamer? I made according to the receipe and it’s barely detectable.
Kathleen says
May 12, 2019 at 2:33 amHi, Mellissa, I haven’t tried it. Let us know how it turns out! <3
Belinda says
March 18, 2019 at 3:37 amSo moist and delicious! Perfect!
Kathleen says
March 18, 2019 at 5:17 pmI’m so happy you enjoyed, Belinda <3
sHARON says
January 2, 2019 at 2:58 amMade this for new year. It was absolutely lovely! Made it at 9am, served at 12.30pm, all eaten up by 1pm! Very soft, buttery and sweet. The Baileys flavour was very mild.
Kathleen says
January 2, 2019 at 6:00 amHi, Sharon! It was gone that fast? That’s great news! Thank you 🙂
Nicole says
November 9, 2016 at 6:33 pmCan this be made in two 9 inch pans? I don’t have a bundt pan yet but want to make this cake!
Kathleen Smith says
November 12, 2016 at 12:46 amHi Nicole. I haven’t tried it yet, but the volume of a 9 X 1.5 inch pan is 6 cups, so 2- 9 inch diameter pans should work just fine.
Gigi says
October 13, 2016 at 9:07 amHiya!
Can I make this in two 8 inch tins instead?
Kathleen Smith says
October 13, 2016 at 11:53 pmHi Gigi. An 8 1/2 X 4 1/4 X 3 inch pan accommodates 5 cups so, no. Sorry!
Valeria says
February 29, 2016 at 3:57 pmgreat recipe!
I used generic brand Irish cream and it came out perfect.
i cut the amount of White sugar only by about half because it comes out a bit too sweet for my tasting.
Lastly, I added 2 Tsp of baking powder (recipe says 1Tsp). It reduced backing time by half while the cake still came out moist and fluffy.
Kathleen says
March 1, 2016 at 5:23 amHi Valeria Thanks for sharing all your tips. I’m so glad you liked the cake!
alex says
March 27, 2015 at 2:46 amOkay….so I like I like Kerrygolds Irish butter and when I came across this recipe I thought what if i used that brand of butter instead of the traditional margarine or other brands of butter. The recipe calls for 1 1/2 cups of cutter. Kerrygolds sells in 8oz blocks. I used 2 blocks which equals about 2 cups of butter. Yikes, right? NOPE! Everything else I kept the same. I followed the recipe to the T. There was a lot of batter and it was thick yet “airy” and creamy/smooth.
I poured most of the batter into the bundt pan and the rest I put in a regular cake pan. I baked at 300. The small batter baked quickly and I took it out. I let it cool and cut a piece. LET ME TELL YOU! Delicious, BUTTERY, soft, moist, and awesome! I couldn’t believe it. I took the other one out and it came out of the pan clean and evenly baked. My opinion was that the Kerrygolds butter really made the cake! I’m taking it in to work! Kerrygolds is an Irish butter.
Kathleen says
March 28, 2015 at 2:52 amWow Alex your cake sounds amazing. I don’t bake often with European butters which is, I know, CRAZY! Thanks for sharing your results and experience here. I can’t wait to try this cake with the Kerry Gold!
Georgie says
March 1, 2015 at 7:24 pmHi Kathleen….I am planning a St. Patty’s Day dinner in a few weeks. A couple questions I do have is: Can I make this cake a head of time & does it need to be refrigerated?
Thank you,
Georgie
Kathleen says
March 3, 2015 at 7:00 pmHey Georgie. Yes you can make it ahead of time. I would refrigerate it so it doesn’t dry out.
Debbie says
August 11, 2014 at 5:44 pmThis recipe sounds great but the picture is missing!
Kathleen says
August 13, 2014 at 3:26 amHi Debbie! I just checked the post and the picture is still up on the post. Not sure what happened.
sue/the view from great island says
February 25, 2014 at 8:08 pmPerfection! A little Bailys makes everything better 😉