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Bailey's Bundt Cake With Irish Cream Glaze Recipe

Indulge in this show-stopping Bailey's Irish Cream Bundt Cake! This recipe creates a moist and flavorful cake infused with the rich taste of Bailey's, perfectly complemented by a luscious Irish cream glaze. Topped with crunchy sliced almonds and served with a dollop of whipped cream (optional), it's the perfect dessert for any special occasion or a delightful treat for yourself. Easy to follow instructions ensure baking success!

Prep Time 30 mins
Cook Time 135 mins
Calories 623.6 kcal
Protein 16g
Rating 5.0 (4 Reviews)
Bailey's Bundt Cake With Irish Cream Glaze 88

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bailey's Bundt Cake With Irish Cream Glaze

  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 0 Instant Coffee Granules
  • 0 Boiling Water
  • 1/2 cup + 2 tablespoons Bailey's Irish Cream
  • 3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 0 Almond Extract
  • 0 Water
  • 1 cup powdered sugar
  • Sliced almonds (quantity as desired for garnish)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-2 tablespoons milk
  • Whipped cream (optional, quantity as desired for serving)

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How to Make Bailey's Bundt Cake With Irish Cream Glaze

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
  3. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 1/2 cup Bailey's Irish Cream.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake is cooling, prepare the glaze: In a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons Bailey's Irish Cream, and 1-2 tablespoons milk until smooth. Add more milk if needed to reach desired consistency.
  9. Once the cake is completely cool, drizzle the glaze over the top. Sprinkle with sliced almonds and serve with whipped cream, if desired.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

227g

Fat

77g

Carbs

29g

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