Best 16 Irish Cream Cake Recipes

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Indulge in the delightful symphony of flavors that is Irish Cream Cake, a masterpiece that seamlessly blends the richness of Irish cream with the comforting warmth of a classic cake. This delectable treat is an irresistible temptation for any cake enthusiast, offering a taste of pure bliss with every bite. Let your taste buds embark on a journey of discovery as you uncover the secrets behind this culinary treasure. From the moist and tender sponge cake infused with Irish cream to the velvety smooth frosting that adorns it, each element of this cake is meticulously crafted to create an unforgettable experience. Whether you're celebrating a special occasion or simply craving a moment of pure indulgence, Irish Cream Cake promises to captivate your senses and leave you yearning for more. Discover the magic of this enchanting dessert in our collection of carefully curated recipes, each offering unique variations to suit your preferences.

Here are our top 16 tried and tested 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

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

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.

CHOCOLATE STOUT CAKE WITH IRISH CREAM FROSTING



Chocolate Stout Cake with Irish Cream Frosting image

Provided by Stuart O'Keeffe

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature for the pan
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup Irish stout, such as Guinness
1 tablespoon pure vanilla extract
1 tablespoon apple cider vinegar
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
1 to 2 tablespoons Irish cream liqueur, such as Baileys
1 small bar chocolate (milk, bitter or semisweet will work)

Steps:

  • For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
  • Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
  • For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
  • Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.

BOXED-MIX BAILEYS IRISH CREAM CAKE



Boxed-Mix Baileys Irish Cream Cake image

This is a fantastic cake for all of you Bailey's Irish Cream lovers who don't quite get enough of the awesome flavor in your coffee!

Provided by FLUFFSTER

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package Duncan Hines yellow cake mix
3/4 cup chopped nuts
1 (4 ounce) package French vanilla instant pudding
4 eggs
1/2 cup vegetable oil
1 cup Baileys Irish Cream
1 lb powdered sugar
5 1/2 tablespoons butter, softened
1/4 cup milk
1 dash salt
1/4 teaspoon salt
2 tablespoons Baileys Irish Cream

Steps:

  • Preheat oven to 350°.
  • Grease and flour a 12 cup bundt pan.
  • Sprinkle nuts into bottom of pan.
  • Combine remaining ingredients in large mixing bowl.
  • Beat four minutes on high speed, pour into pan.
  • Bake 45 to 55 minutes or until a toothpick inserted into center of cake comes out clean.
  • Let cake cool and invert onto plate.
  • Bailey's Irish Cream Frosting:.
  • Beat all ingredients in a small bowl until fluffy.

GUINNESS® CHOCOLATE CAKE WITH IRISH CREAM FROSTING



Guinness® Chocolate Cake with Irish Cream Frosting image

Super yummy cake that even a non-drinker will enjoy! For St. Patrick's Day or any other day that you want!

Provided by Dannielle Fontela

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h40m

Yield 10

Number Of Ingredients 14

1 cup Irish stout beer (such as Guinness®)
1 cup unsalted butter, sliced
2 cups white sugar
⅓ cup unsweetened cocoa powder
⅔ cup sour cream
2 eggs
1 tablespoon vanilla extract
1 ⅓ cups all-purpose flour, sifted
1 ½ teaspoons baking soda
½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, sifted
3 tablespoons Irish cream liqueur, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
  • Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
  • Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.

Nutrition Facts : Calories 673.7 calories, Carbohydrate 83.5 g, Cholesterol 126.5 mg, Fat 35.4 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 21.9 g, Sodium 306 mg, Sugar 67 g

IRISH CREAM POKE CAKE



Irish Cream Poke Cake image

This poke cake is spiked with the flavors of Irish coffee for an easy adult dessert that will feed a crowd.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 9

One 16.5-ounce box chocolate cake mix, plus required ingredients
3 tablespoons instant espresso powder
One 14-ounce can sweetened condensed milk
One 3.4-ounce box instant vanilla pudding mix
2 cups heavy cream
1/2 cup plus 2 tablespoons Irish cream liqueur
1/4 cup confectioners' sugar, sifted
1/2 cup semisweet chocolate chips
1/2 cup chocolate covered espresso beans, coarsely chopped

Steps:

  • Combine cake mix and 2 tablespoons of the instant espresso powder. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wooden spoon to poke 25 holes in the cake (make 5 rows of 5).
  • Whisk together the sweetened condensed milk, pudding mix, 1/2 cup of the heavy cream and 1/2 cup liqueur in a medium bowl for 2 minutes. Let sit for 5 minutes for the pudding to set.
  • Meanwhile, stir together the remaining 2 tablespoons liqueur and remaining 1 tablespoon espresso powder in a small bowl until the powder dissolves. Whip the remaining 1 1/2 cups heavy cream together with the confectioners' sugar in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Add the espresso liqueur mixture and whip just to incorporate.
  • Spread the pudding mixture over the top of the cake, making sure the holes get filled completely. Spread the whipped cream evenly over the surface. Chill at least 1 hour or up to overnight.
  • About 30 minutes before serving, melt the chocolate chips in a microwave in 30-second increments, stirring between each, until soft. Let cool slightly. Drizzle over the top of the cake, then sprinkle with the chopped espresso beans and serve cold.

IRISH CREAM POUND CAKE



Irish Cream Pound Cake image

Yet another use for those bottles of Godiva and Bailey's you have sitting around. Beautiful cake is delicious. Never lasts long in my house. Enjoy!

Provided by Cynna

Categories     Dessert

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 1/4 cups butter, softened
1 3/4 cups sugar
5 eggs
3 cups flour
3/4 cup Baileys Irish Cream
1 tablespoon vanilla
1 1/2 teaspoons chocolate liqueur (Like Godiva)
1 cup whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons vanilla
1/2 teaspoon irish cream
1/2 teaspoon chocolate liqueur
semi-sweet chocolate chips, for garnish

Steps:

  • Preheat oven to 325°F
  • Generously grease and flour 12-cup bundt pan.
  • Beat butter in large bowl until smooth.
  • Add sugar and continue beating until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • At low speed, add flour and Bailey's liqueur alternately, beginning and ending with flour. Mix well after each addition.
  • Stir in vanilla and chocolate liqueur.
  • Pour into prepared pan. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted near the center comes out clean.
  • Cool in pan 10 minutes; invert onto cooling rack.
  • Cool completely. Sprinkle with 1 tablespoon confectioners sugar if desired.
  • In small mixing bowl, beat whipping cream until soft peaks form.
  • Gradually add confectioners sugar.
  • Add vanilla and liqueurs.
  • Continue beating until stiff peaks form.
  • Cut cake into serving pieces; top each serving with a dollop of Irish Cream topping.

Nutrition Facts : Calories 667.1, Fat 37.6, SaturatedFat 22.7, Cholesterol 210.2, Sodium 225.6, Carbohydrate 70.2, Fiber 1, Sugar 40.8, Protein 8.3

CHOCOLATE CHIP IRISH CREAM POUND CAKE



Chocolate Chip Irish Cream Pound Cake image

I got this recipe from April 2007 Cooking Light magazine. It was a category finalist (desserts) and was submitted by Anna Ginsberg of Austin, TX. It produces a very light bundt cake infused with Irish cream, and it isn't as fattening as many cakes out there!

Provided by Marz7215

Categories     Dessert

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

1/4 cup semi-sweet Hershey's Chipits- small chocolate chip
1 teaspoon cake flour
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat free cream cheese, softened
10 tablespoons butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup irish cream
2 tablespoons powdered sugar

Steps:

  • Preheat oven to 325 degrees.
  • Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
  • Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
  • Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
  • Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
  • Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
  • Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Nutrition Facts : Calories 281.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 54, Sodium 176.8, Carbohydrate 47.4, Fiber 0.6, Sugar 28.4, Protein 3.3

IRISH CREAM BUNDT CAKE



Irish Cream Bundt Cake image

Make and share this Irish Cream Bundt Cake recipe from Food.com.

Provided by RecipeNut

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup chopped pecans
1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup irish cream
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup irish cream

Steps:

  • Preheat oven to 325°F (165°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.

~ LUCK OF THE IRISH SOUR CREAM PISTACHIO CAKE ~



~ Luck Of The Irish Sour Cream Pistachio Cake ~ image

One delicious cake my mother always made when I was growing up. It's perfect to serve for St Patrick's Day! Decorate it as you wish. I think it makes such a pretty presentation. Enjoy!

Provided by Cassie *

Categories     Puddings

Time 1h

Number Of Ingredients 16

1 - 16.5 oz white or butter cake mix
1 - 3.4 oz box ~ instant pistachio pudding
1 c sour cream
4 eggs
1/4 vegetable oil
6 drops green food coloring - optional
NUT FILLING
1/2 c chopped pistachios
1/2 tsp cinnamon
2 Tbsp sugar
TOPPING
1 - 3.4 oz box ~ instant pistachio pudding
1 c milk
12 oz cool whip, thawed
couple drops green food coloring - optional
pistachios for garnish & some sort of green candies - optional

Steps:

  • 1. Mix nut mixture and set aside.
  • 2. Preheat oven to 350 degree F. Spray a tube pan with nonstick cooking spray. In a large bowl, mix all cake ingredients for 2 minutes. Batter will be thick.
  • 3. Spread 1/3 batter evenly in bottom of tube pan. Sprinkle with 1/3 of nut mixture. Repeat 2 more times, ending with nut mixture.
  • 4. Bake for 40 - 50 minutes, or until a pick comes out clean. Remove and let set for 5 minutes, then remove from pan to a cooling rack or serving platter to finish cooling.
  • 5. Make topping: In a large bowl, place the milk and pudding mix and mix on low for 1 minute. Let set for a few minutes, then fold in whipped topping.
  • 6. Spread over cooled cake and decorate as desired or serve as is. So moist and delicious!

CHOCOLATE CHIP IRISH CREAM POUND CAKE RECIPE - (4.2/5)



Chocolate Chip Irish Cream Pound Cake Recipe - (4.2/5) image

Provided by mytastytreasures

Number Of Ingredients 20

GLAZE:
1/4 cup semisweet chocolate mini chips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoon butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar
2 tablespoons butter, softened
3/4 cup powdered sugar
1 tablespoon Bailey's Irish Cream
1 teaspoon milk or half-n-half, or more if needed
1/4 cup Guittard Cappuccino Chips, optional

Steps:

  • Preheat oven to 325°F. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss. Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake, or use glaze below. GALZE: Add all the ingredients in a small bowl except the cappuccino chips and mix until smooth and pourable. Add more milk a half teaspoon at a time if needed. Top the cake with Cappuccino chips before the glaze sets up.

IRISH CREAM CAKE



IRISH CREAM CAKE image

Although there's no doubt this Irish Cream Cake is perfect for St. Patrick's Day, I think the luck of the Irish should be enjoyed all the time. This easy bundt pan cake made from a simple mix will have everyone green with envy every time you bake it. **Another great recipe from Mr. Food!

Provided by penny jordan

Categories     Puddings

Time 1h35m

Number Of Ingredients 9

1 c chopped pecans
1 box yellow cake mix (18.25 oz.)
1 pkg (4 serving), vanilla instant pudding mix (dry)
4 large eggs
1/2 c water, divided
1/2 c vegetable oil
1 c irish cream liqueur, divided
1/2 c (1 stick) butter
1 c sugar

Steps:

  • 1. PREHEAT: Oven to 325 degrees F. COAT a Bundt pan with cooking spray. SPRINKLE chopped pecans evenly over bottom of pan.
  • 2. IN: A large mixing bowl, combine cake and pudding mixes, eggs, 1/4 cup water, the vegetable oil, and 3/4 cup liqueur. BEAT with an electric mixer on high for 5 minutes. POUR batter over nuts in pan.
  • 3. BAKE: 1 hour, or until a toothpick inserted in center comes out clean. LET cool 5 minutes in pan.
  • 4. IN: A medium saucepan, combine butter, sugar, and remaining water over medium heat. COOK 5 minutes, stirring occasionally; remove mixture from heat and stir in remaining 1/4 cup liqueur.
  • 5. WITH: A fork, prick holes in top of cake and pour half the glaze over cake. AFTER glaze soaks into cake, invert cake onto a serving platter and pour remaining glaze over cake. LET: Cool completely then cover lightly until ready to serve.

WHITE CHOCOLATE & IRISH CREAM CAKE



White Chocolate & Irish Cream Cake image

Everybody absolutely loves the way this cake taste but I'm a mid-western girl and am having trouble keeping this cake from falling as it cools. The FL elevation & humidity can reek havoc when baking and I have tried several modifications with no luck. I am going to have my bf try this recipe in South Dakota and see if she has...

Provided by Dawn MNL

Categories     Cakes

Time 1h30m

Number Of Ingredients 15

1 pkg white cake mix
1 pkg white chocolate pudding
4 large eggs
1/2 c sugar
11 oz ghirdelli white chocolate chips
1 c o'reilly white chocolate irish cream
1/2 c butter
1/3 c flour
STRAWBERRY BUTTER CREAM ICING
1 c butter, melted
2 c confectioners' sugar
11 oz ghirdelli white chocolate chips
1/2 c o'reilly white chocolate irish cream
2 Tbsp strawberry flavoring
13 drops of red food coloring

Steps:

  • 1. Preheat oven to 300 degrees F and melt butter and G.white chocolate chips until liquid. Beat cake mix, pudding mix, eggs, sugar O'reilly irish cream and flour at low speed until well blended. Add melted butter and chocolate chips to cake mixture and blend well.
  • 2. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 300 degrees for 25 minutes, or until cake springs back when pressed lightly. Let cool in pans for 10 minutes then remove from pans and let cool completely (about an hour).
  • 3. Spread strawberry frosting between layers and on top and sides of cake. Garnish with strawberries. Enjoy!!!
  • 4. STRAWBERRY IRISH CREAM FROSTING Melt butter and G. chocolate chips together. In a large bowl, beat butter, confectioners sugar and O'reilly irish cream at a low speed until fluffy. Add melted butter and G. white choc chips Add strawberry flavor and food coloring, beat on high speed for 3-4 minutes.

IRISH CREAM BUNDT CAKE



IRISH CREAM BUNDT CAKE image

Moist...delicious...YUM!

Provided by Chris T.

Categories     Cakes

Time 1h15m

Number Of Ingredients 12

1 c chopped pecans
1 box yellow cake mix(18.25oz size)
1 box vanilla instant pudding(4 serving size
4 large eggs(room temperature)
1/4 c water
1/2 c vegetable oil
3/4 c irish cream liqueur
IRISH CREAM GLAZE
1/2 c butter
1/4 c water
1 c sugar
1/4 c irish cream liqueur

Steps:

  • 1. Preheat oven to 325 degrees.Grease and flour Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
  • 2. 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.
  • 3. 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.
  • 4. 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.

BAILEY'S CARAMEL IRISH CREAM CAKE RECIPE - (4.5/5)



Bailey's Caramel Irish Cream Cake Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 23

Cake:
1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
11 TBSP unsalted butter, softened
1 1/2 cups granulated sugar
2/3 cup Dutch-processed cocoa powder
2 large eggs
1 tsp vanilla
1 1/3 cups warm water
Frosting:
3 large eggs
4 large egg yolks
1/2 cup water
2 cups sugar
3 cups of butter, at room temperature
1/2 tsp salt
4 TBSP Bailey's Caramel Irish Cream
Ganache:
10 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
10 caramel candies, unwrapped

Steps:

  • Cake: 1. Preheat oven to 325F. Grease two 9 inch cake rounds and dust with flour. 2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate. 3. Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additons alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans. 4. Bake cake for 45-55 mintues. Cool cake for 20 minutes after baking. 5. Remove cake from pan and let cool completely before frosting. Frosting: Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes. In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234 and 240F on a candy thermometer. Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture., mixing on low speed the entire time. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes. Stir in the salt and Irish Cream. Ganache: Place the chocolate in a medium bowl. Heat the cream and caramels over medium-low heat, stirring occasionally, until the caramels have melted completely. Pour the hot mixture over the chocolate and stir until melted. To Assemble: First off I made mini cakes and therefore my cakes look different than the instructions I am going to give you. I did not put buttercream between any of the layers, nor did I make 4 layers. You can mix and match however you like. Take your two 9-inch cake and cut each one of those layers horizontally in half(so you should have 4 layers). Place the bottom layer on a cake plate. Spread a thick blanket of frosting on top. Add the second layer. This time spread the chocolate-caramel ganache on that layer. Place third layer on top of that and spread more buttercream. Place forth layer and frost the top and sides of the cake with remaining frosting. Drizzle store bought caramel over the cake, however much you would like. Place cake in refrigerator until ready to serve.

IRISH CREAM CAKE



Irish Cream Cake image

This is for everyone who loves Bailey's Irish Cream, or any Irish cream, for that matter!UnknOwn source

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 14

2 cups flour
1 1/2 cups sugar
2 t. baking powder
1/4 t. salt
5 oz. bittersweet chocolate, coarsely chopped
1/2 cup vegetable oil
1/3 cup irish cream liqueur
1/3 cup water
2 t. instant coffee granules
7 large eggs, separated
COFFEE FROSTING:
1 t. instant coffee granules dissolved in 2 t. irish cream liqueur
3 t. butter, melted
2 cups powdered sugar

Steps:

  • 1. Preheat oven to 350. Butter and flour a 10 inch tube pan. Mix flour, sugar, baking powder and salt in large bowl. Melt chocolate with oil, liqueur, water and coffee granules in double boiler over barely simmering water. Transfer to a large bowl and beat in egg yolks with wooden spoon until well blended. Add dry ingredients and stir until smooth. Beat egg whites in large bowl with mixer at high speed until stiff peaks form. Use a large rubber spatula to fold them into the batter. Spoon batter into prepared pan. Bake until firm to the touch and a slightly sugary crust has formed, 30 to 40 minutes. Cool cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. For the frosting, beat the coffee mixture and butter into the powdered sugar until frosting is thick and spreadable. Spread over the top and sides of the cake. Serves 10 to 12

Tips:

  • Use room-temperature ingredients: This will help the cake batter come together more smoothly and evenly.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help the cake rise evenly.
  • Let the cake cool completely before frosting it: This will help the frosting set properly.
  • Store the cake in an airtight container at room temperature: The cake will stay fresh for up to 3 days.

Conclusion:

Irish cream cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich and creamy filling and fluffy chocolate cake layers, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Irish cream cake a try. You won't be disappointed!

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