Best 2 Baileys Irish Cream Cake Recipes

IRISH CREAM BUNDT CAKE

Irish Cream Bundt Cake image

Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.

Provided by Sue Haser

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream

Time 1h30m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
¼ cup water
½ cup vegetable oil
¾ cup Irish cream liqueur
½ cup butter
¼ cup water
1 cup white sugar
¼ cup Irish cream liqueur

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g

BAILEY'S IRISH CREAM CAKE

Bailey's Irish Cream Cake image

This is the best, moistest cake I've made from scratch. It's always requested for at work and/or family gatherings.

Provided by LiisaN

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1/2 teaspoon salt
1 tablespoon baking soda
1 egg
2/3 cup oil
3/4 cup buttermilk
1/4 cup bailey irish cream
1 cup strong black coffee
2 cups heavy whipping cream
1/4-1/2 cup powdered sugar
1/4 cup bailey irish cream (or more to taste - I tend to use 1/8 cup!!)

Steps:

Cake: Sift dry ingredients together.
Beat egg, oil, buttermilk, liqueur, coffee together.
Add to the dry ingredients; beat together for about 3 minutes.
Pour into greased/floured 10" springform pan or 9x13 pan.
Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
Cool.
Frosting: beat ingredients together until stiff.
Turn cake out onto a plate and frost with whipped cream mixture.
Sprinkle with chocolate curls.