Baileys Cake Recipes

BAILEYS IRISH CREAM CAKE

Steps:

• Preheat oven to 325°F Prepare 12 cup Bundt pan by spraying with nonstick cooking spray.
• Combine flour (3 cups), baking powder (1 teaspoon), and salt (1/2 teaspoon) in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream (1/2 cup) and milk (1/2 cup) and set aside.
• In a large bowl, using a hand-held electric mixer beat butter (1 1/2 cups) and sugars (2 cups brown sugar + 1 cup) at medium speed until fluffy about 3 minutes. Add the eggs (5), one at a time, and beat well to incorporate after each addition.
• To the butter mixture, gradually add half the flour mixture then half the milk mixture. Repeat with remaining flour then milk and mix until incorporated.
• Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean.
• Allow cake to cool in pan 15 minutes. Remove cake from pan to a plate or serving dish and cool completely.
• Meanwhile, make the glaze by combining sugar (2 cups), Irish Cream (3 tablespoons), and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time, until smooth. Drizzle cooled cake with glaze

IRISH CREAM BUNDT CAKE

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.

BAILEY'S IRISH CREAM CAKE

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.

BAILEY'S CAKE

Steps:

• - Preheat oven to 350 degrees.
• - Grease and flour 1 bundt pan or 2 small loaf pans.
• - Combine all cake ingredients in a bowl and mix with an electric mixer for about 3 minutes.
• - Pour into pans and bake for 50 minutes.
• - While cake cools, mix together glaze ingredients.
• - Turn cooled cake onto plate and drizzle with glaze.

BAILEYS IRISH CHEESECAKE

Steps:

• STEP ONE Trim the top off the sponge and put it into a clean 20cm cake tin. STEP TWO Beat the mascarpone, cream cheese, sugar and Baileys with an electric or balloon whisk until smooth. Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon. STEP THREE Whip the cream, dollop on top of the cake, and then spread it around. STEP FOUR Drizzle over the caramel sauce, then decorate with pretzels and popcorn (remember, there's no such thing as 'too much'). STEP FIVE Grab your spoons and everybody dig in!

CARAMEL BAILEYS BANANA BANOFFEE CAKE

Steps:

• Preheat oven to 350 F. Line three, 8-inch round cake pans with parchment paper; or use two, 9-inch cake pans. Spray the sides with a baking spray.

BAILEY'S IRISH CREAM CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour a 10-inch bundt pan. Sprinkle pecans over the bottom.
• In a large bowl, with a mixer, combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil and Irish Cream liqueur.
• Pour the batter over nuts in pan. Bake for 60 minutes or until toothpick inserted in center of cake comes out clean.
• Cool for 10 minutes in the pan. Flip the cake out of the pan and cool completely on a wire rack.
• While the cake is cooling, make the glaze. Combine butter, water and sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and add Irish Cream liqueur.
• Prick top and sides of cooled cake with a skewer. Spoon glaze over top and brush onto sides of the cake. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces. (You'll be glad you did.)