Last Updated on 13/03/2024 by Adina
Make a boozy, moist, and delicious Bailey's 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.
I love bundt cakes! I bake them very often, and this Bailey's bundt cake is one of my favorite recipes.
Why do I love bundt cakes?
Versatile: You can change the flavors every time. You can make Orange Raisin Bundt Cake in winter, Strawberry and Rhubarb Bundt Cake in spring, Egg White Bundt Cake when you have some leftover egg white, or Zucchini Chocolate Bundt Cake when you have a glut of zucchini in summer.
Super easy to make: Prepare the pan, mix the ingredients, and bake. That would be all!
Easy to transport: You can easily bring the Irish cream bundt cake to your friends' place without it getting ruined. It's sturdy with no fillings that might spill, nothing that can slide, and no decoration to mess up.
Jump to recipe
Ingredients for the cake
Sugar: I used a mix of white and brown sugar. If all you have is white sugar; it's ok.
Oil: Use neutral-tasting oil, such as canola. Any strong-flavored oil, like olive oil, would affect the flavor of the Irish cream bundt cake.
Bailey's: You will need some for the bundt cake and some for the glaze.
Ingredients for the glaze
Powdered sugar, also known as icing or confectioner's sugar. You might require a bit more or less than instructed to achieve the right consistency for the glaze.
See the recipe card for full information on ingredients and quantities.
If you like baking with Bailey's, try the No-Bake Bailey's Cheesecake or Bailey's Muffins; you would love them! Or some Bailey's Hot Chocolate instead of dessert.
How to prepare a bundt pan for baking?
That is the most important thing to consider when you decide to use such a pan. You can use a silicone bundt pan like I do most of the time, or a regular bundt pan (the Amazon affiliate links open in new tabs).
Silicone mold: 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.
Regular pan: Even if your pan is a nonstick one, be sure to grease it thoroughly, getting into all the corners. Sprinkle flour into the pan and shake it well to coat every part, including the corners. Do this over the sink to avoid a mess. Flip the pan upside down and pat it to remove any extra flour into the sink.
How to make Bailey's bundt cake?
Step #1: Mix wet ingredients for about 3 minutes. Add vanilla extract, then alternatively, and slowly oil and Baileys, beating well after each addition.
Step #2: Mix the flour, cornstarch, and baking powder in another bowl. Sieve the flour mixture over the eggs and incorporate it carefully. Don't overmix.
Step #3: Pour the batter into the pan and bake for about 1 hour (toothpick clean). Leave to cool in the pan for 15 minutes.
Step #4: Transfer to a wire rack and leave to cool completely.
Step 5: Make the Bailey's glaze and drizzle it over the cake
Step #5: Let the glaze set, then slice the cake.
Tips
Preheat the oven, and don't open it again until you are ready to check if Bailey's bundt cake is done. If it is not yet, give the cake 5 more minutes and check again.
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 Bailey's to form a thick yet pourable paste. If you feel that the Bailey's 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.
Recipe FAQs
No. Generally, the alcohol cooks off during baking or cooking, but this cake is so full of alcohol that I would not feel comfortable serving it to children or pregnant women. Or to people dealing with alcohol addiction.
There is also 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 Orange bundt cake would be great for the kids.
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.
Bundt cakes come from the traditional European Gugelhupf, which is from Germany. They were originally made with yeast, but most recipes today donโt use it. Bundt cakes are baked in special pans, which can be simple and round or more decorative.
How to store and freeze 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.
Freeze it for up to 6 months, well-wrapped in plastic wrap and then foil. Defrost it in the fridge.
More sweet recipes for St. Patrick's Day
Recipe
Bailey's Bundt Cake
Equipment
- Bowl
Ingredients
Bundt cake (Note 1):
- 5 eggs large
- โ cup granulated sugar
- โ cup brown sugar Note 2
- 1 teaspoon vanilla extract
- 1 cup oil neutral tasting, like canola
- 1 cup Baileys Irish cream
- 1 cup all-purpose flour
- 1 cup corn starch
- 3 teaspoons baking powder
Glaze:
- 1 cup powdered sugar a little more if necessary
- 3-4 tablespoons Baileys as needed
Instructions
Bundt cake:
- Preheat the oven to 350ยฐF/ 180ยฐC.
- 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.5 eggs + โ cup granulated sugar + โ cup brown sugar + 1 teaspoon vanilla extract + 1 cup oil + 1 cup Baileys Irish cream
- 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.1 cup all-purpose flour + 1 cup corn starch + 3 teaspoons baking powder
- 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.
Glaze:
- Whisk powdered sugar and 3 tablespoons of the Baileys in a small bowl until smooth.1 cup powdered sugar + 3-4 tablespoons Baileys
- 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 (Note 3).
- 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.
Notes
- Measurements: A digital kitchen scale (the Amazon affiliate link opens in a new tab) will give you the most precise measure ensuring the best bake possible.
- Sugar: You can use only white sugar if you don't have brown sugar.
- Glaze consistency: Start by adding approximately 2 tablespoons of Irish cream to the icing sugar. Mix thoroughly until smooth. Gradually add more Baileys until you reach a thick but pourable consistency for the glaze. If it seems too thin, add a bit more sugar. If it's too thick, add a drop or two more of alcohol.
Doug Ralston says
I have made this four times and I have added blueberries. You will be amazed how much people love this version I am baking the latest version in four small bundt cake pan.
Doug
Adina says
That is so good to hear, Doug. Thank you. Small bundt cake pans sound great. For how long do yo bake them then?
Kayla H. says
Super hit! Made a Bundt for the office and hubby got the bottom unlevel piece and everyone LOVED it! Definitely a hit!
Adina says
So happy to hear it, Kayla. Thank you for the feedback and the rating.
Tracey Cox says
Fabulous moist boozy cake! Cooked for 15 minutes less as others had mentioned and it came out perfectly! Highly recommend it!
Adina says
I am so happy to hear it, Tracey.
Kelly Newman says
I added an espresso cocoa powder and some dark chocolate chips. I agree with the other reviewer about baking it 15 min less than stated. Was a tad over baked at 50 minutes but quite tasty!!!! Will try again.
Ria says
Delightful and easy
Adina says
Thank you, Ria.
Nicola says
I made this cake as part of a St. Patrick's Day celebration, and it was SO good! It was very light and moist with a delicious flavor. I served it with a scoop of chocolate ice cream, which it was a great combo. Excellent recipe!
Adina says
Hi Nicola. Thank you so much for the feedback.
Leila says
Is it possible to use cake flour in place of all-purpose and cornstarch?
I will be using a apple pie Irish cream liqueur and looking forward to it
Adina says
Hi Leila, I often use cake flour (or a similar German version of it) when baking. However, I keep the cornstarch in the recipe as well, I am not sure how it would be without it.
Christine B says
It was so nice to find a from-scratch Baileys bundt cake recipe. I made this for Christmas, and everyone enjoyed it. The cake came out fluffy and fairly moist. The Baileys flavor is mostly in the glaze and is very subtle in the cake itself. If youโre using U.S. measurements, as I did, Iโd bake it for 10-15 minutes less than the recommended time, depending on your oven. I made twice the amount of glaze and used mostly milk, adding a little Baileys to it once it was a smooth paste, to reduce the alcohol flavor.
Adina says
Thank you for the feedback, Christine. I am glad you liked it!
Cheryl powers says
Was really dry. Not a keeper.
Adina says
Sorry, Cheryl, I never had that problem. You can see in the pics how moist the crumb is. Maybe your oven is too hot. And I just thought of something else. If you used cups to measure the ingredients, then you probably had too much flour in the dough. Cup measuring is bound to ruin most recipes, unfortunately...
Fernando says
@Adina,
I'm having serious doubts about the amount of corn starch, most recipes will require 1/2 tbs but on this one you've mentioned 125g which is indeed a lot.
Adina says
Hi Fernando. Everything is fine, trust the recipe.
grace says
baileys is one of my favorite liqueurs and i think this is a wonderful way to use it!!