A boozy, moist, and delicious Baileys bundt cake to celebrate St. Patrick's Day this year. Or, to celebrate pretty much anything, you will want to bake this Irish cream cake more than once a year.
Bailey Irish Cream Cake
I love bundt cakes! And I bake them very often.
They are versatile; you can change the flavors every time. Chocolate chips and orange peel in winter, strawberry, and rhubarb in spring, egg white bundt cake when you have egg white leftover. Zucchini bundt cake or chocolate zucchini bundt cake when I have a glut of zucchini in summer.
They are super easy to make, and there is usually nothing that can go wrong when you follow a good recipe. Prepare the pan, mix the ingredients, and bake. That would be all!
And the results: moist, fluffy, always pretty, sweet, and flavorful cakes. Comforting, rich, and perfect for any occasion.
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Why will you love this cake?
- If there is one thing that can go wrong when you bake a bundt cake, it can be rather on the dry side, depending on the recipe. Still good, but you will need a cup of coffee to go with them.
- But that is not the case with this particular recipe. Due to the fact that it is made with oil and contains lots of Baileys, the crumb is incredibly moist.
- Just have a look at the pictures! And be sure that the crumb is not wet, just soooo moist!
- You will use a generous amount of Irish cream for the batter and a little more for the glaze.
- I find anything baked in a bundt pan so pretty. You hardly need any decoration at all; the shape is just enough.
Easy to transport:
- You can bake it for your friends and take it with you without worrying about destroying it. It is sturdy; there are no fillings that might run, nothing that could slide, and no decoration that can be messed up.
- Pack in a cake carrier (Amazon affiliate link) and take it with you!
How to prepare a bundt pan for baking?
- There is nothing you have to do here, pour the batter into the mold and bake. It will be a joy to watch the cake slide out of the mold once it is baked and slightly cooled.
- Even if your pan is non-stick (they all are), make sure you grease the pan very carefully, including all the nooks and crannies.
- Sprinkle some flour into the pan and shake the pan very well so that the flour coats the pan everywhere, again, including all the nooks and crannies.
- Do this over the sink to avoid the mess.
- Turn the pan upside down and pat all over so that the excess flour will fall into the sink.
- Again: make sure you prepare the pan very carefully so that nothing will stick to it.
- Preheat the oven before you start mixing the ingredients so that you can place the cake in the oven as soon as it is mixed.
- Don't overmix the batter once you add the flour and cornstarch. Fold them in carefully with a spatula until just incorporated. Over-mixing might cause the cake to be rubbery.
- Don't open the oven until you are ready to check if the cake is done. If you open it too often, the heat will escape, and the cake will need a longer baking time.
- Check to see if the cake is done by inserting a toothpick in the cake. It should come out clean. If it is not yet, give the cake 5 more minutes and check again.
- Let rest in the pan for about 15 minutes before removing it.
- Let cool completely on a wire rack before glazing. Otherwise, the topping might be absorbed into the cake instead of setting on top of it.
- When making the glaze, add only about 2 tablespoons of Irish cream at first. Mix well with the icing sugar and add more of the Baileys to form a thick yet pourable paste. If you feel that the Baileys glaze is too thin, add a little more sugar. If it is too thick, add a drop or two more alcohol.
- To avoid a mess, place the cake together with the wire rack on a baking tray. This way, the excess glaze will drop onto the pan and not on the working surface. I find cleaning a tray easier than cleaning the whole table.
Can I serve this to children?
- I wouldn't.
- Generally, the alcohol cooks off during baking or cooking, but this cake is so full of alcohol; I would not feel comfortable serving it to children or pregnant women. Or to people dealing with alcohol addiction.
- And there is also the alcohol in the glaze to consider.
- Whenever I bake the Baileys or the Limoncello bundt cake I make sure I have an alternative for the children. This moist orange bundt cake would be great for the kids.
How to store a bundt cake?
- The Baileys bundt cake keeps very well in an airtight container in the fridge for at least 3 days.
- The oil and the booze in the batter keep it moist and delicious.
More Irish recipes?
- Irish Leek and Potato Soup - A filling Irish potato soup, making soup can hardly get any easier or cheaper
- Irish Potato and Cabbage Dish - Colcannon - Creamy and comforting recipe for the famous Irish potato and cabbage dish or Colcannon.
- Guinness Irish Stew with Beef - Hearty Guinness Irish stew to celebrate St. Patrick’s day! Tender beef and vegetables smothered in a finger-licking Guinness stout gravy.
- Irish Stew with Lamb - Comforting and warming Irish stew recipe with lamb and potatoes, a cozy dish for a cold evening or.
Baileys Bundt Cake
Cake (Note 1):
- 5 eggs large
- 125 g granulated sugar 4.5 oz/ ⅔ cup
- 125 g brown sugar 4.5 oz/ ⅔ cup, Note 2
- 1 teaspoon vanilla extract
- 250 ml oil (neutral tasting like canola) 8.5 fl.oz/ 1 cup
- 250 ml Baileys Irish cream 8.5 fl.oz/ 1 cup
- 125 g all-purpose flour 4.5 oz/ 1 cup
- 125 g corn starch 4.5 oz/ 1 cup
- 3 teaspoons baking powder
- 100 g powdered/icing sugar 3.5 oz/ 1 cup, a little more if necessary
- 3-4 tablespoons Baileys as needed
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Prepare the pan. If using a silicone bundt pan, there is no preparation necessary. If using a regular non-stick bundt pan, butter it generously, including all the nooks and crannies of the pan. Coat the pan with flour. Take about 1 tablespoon or so of flour, tip it into the pan and start shaking and turning the bundt pan so that the flour coats the insides of the pan, including all the nooks and crannies as well. Do this over the kitchen sink to avoid a mess. Turn the pan upside down and pat it all over so that the excess flour will fall into the sink.
- Wet ingredients: Cream the eggs and the sugar in a large bowl for about 3 minutes. Add the vanilla extract and mix in as well. Alternatively, and slowly start adding the oil and the Baileys, beating well after each addition.
- Dry ingredients: Mix the flour, cornstarch, and baking powder in another bowl. Sieve the flour mixture over the eggs and incorporate it carefully. Don't overmix.
- Bake: Pour the batter into the pan and bake for about 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
- Cool: Leave the cake in the pan for about 15 minutes. Transfer to a wire rack and leave to cool completely.
- Whisk powdered sugar and 3 tablespoons of the Baileys in a small bowl until smooth.
- Adjust the consistency with either more powdered sugar (if too runny) or more Irish cream (if too thick). The glaze should be pourable, but still, stay mostly put on your cake when you pour it.
- Drizzle: Place the wire rack with the cake onto a baking tray so that the excess glaze can ooze onto the tray. Drizzle the glaze over the cake and let set.
- A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
- You can use only white sugar if you don't have brown sugar.