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baileys bundt cake sliced and ready to be served

Baileys Bundt Cake

A boozy, moist and delicious Baileys bundt cake to celebrate St. Patrick's Day this year.
Course Cakes
Cuisine American, Irish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 484kcal
Author Adina


Cake (Note 1):

  • 5 eggs large
  • 125 g granulated sugar 4.5 oz/ 2/3 cup
  • 125 g brown sugar 4.5 oz/ 2/3 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


Bundt cake:

  • 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.


  1. A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
  2. You can use only white sugar if you don't have brown sugar.


Serving: 1slice | Calories: 484kcal | Carbohydrates: 57g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 158mg | Sugar: 39g