Baileys Irish Cream Bundt Cake Recipes

BAILEYS IRISH CREAM BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
• Add cake mix, pudding mix, vegetable oil, vodka, Irish cream and eggs to a large mixing bowl and mix until well combined.
• Pour evenly into prepared pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
• Let cool for about 10 minutes, then remove to cooling rack to finish cooling completely.
• To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan.
• Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
• Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
• Whisk in 1 1/4 cups of the powdered sugar and allow to cool slightly and thicken. If your icing is too thin, add additional powdered sugar until it's the right consistency to drizzle it. If you find your icing to be a little thick, just add a touch more water to thin it back out.
• Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
• Store cake in an airtight container. Best if eaten within 3-4 days.

BAILEY'S BUNDT CAKE WITH IRISH CREAM GLAZE

Steps:

• Beat butter at medium speed with an electric mixer, about 2 minutes.
• Gradually add sugar, beating at medium speed 5-7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Dissolve coffee granules in boiling water; stir in liqueur.
• Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
• Mix at low speed just until blended after each addition.
• Stir in extracts.
• Pour batter into a greased and floured 10" bundt pan.
• Bake at 300ºF for 1 hour and 40 minutes or until tested done.
• Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
• Brush with Irish cream glaze and sprinkle with toasted almonds.
• GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.

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.

CHOCOLATE CHIP BABY BUNDTS WITH BAILEY'S GLAZE

Steps:

• Preheat the oven to 350°F. Liberally butter and flour mini bundt pans, or use pan spray. Place the chocolate chips into a small bowl and sprinkle with about 1 tablespoon of water. Sprinkle a heaping teaspoon of flour over the wet chips and toss until they're coated. Set aside.
• In a small mixing bowl combine the yolk, 1/2 the sour cream and the vanilla, set aside.
• Measure the 6 oz (3/4 cup) of granulated sugar into a mixing bowl. Sift the flour, salt, baking soda and baking powder into the bowl with the 6 oz sugar. Mix on low speed to combine the ingredients. With the mixer running, add the butter and mix on low for 1 minute, add the reserved sour cream.
• Increase the speed to medium and mix for 2-3 minutes, stopping 1/2 way through to scrape the bowl. Add the yolk mixture in 2 batches, thoroughly scraping the bowl between additions. Remove the bowl from the mixer and fold in the chocolate chips.
• In a separate bowl, whisk the whites on medium high until soft peaks begin to form. Reduce the speed to low and sprinkle the remaining granulated sugar. Increase the speed to high and whip to full peak.
• Fold the whites into the base in 2 batches. Be sure there are no white streaks left unmixed. Portion the batter into the prepared pans. Fill about 2/3 full.
• Bake until the cakes are golden brown and the surface springs back when lightly touched. The time will vary based on the type of pans. Baby Bundts will be take 10-15 minutes.
• Allow the cakes to cool in the pans 5 minutes (20 minutes for larger pans).
• While the cakes are baking put the sugar into a small mixing bowl. Add the Bailey's all at once and whisk until the glaze is smooth with no lumps.
• Turn the cakes out onto a cooling rack set over a clean sheet pan. If any of the cakes baked over the center hole of the Bundt pan, poke through so the glaze can drain. Pour or spoon the glaze all over the cakes while they are still slightly warm.
• Leave the cakes on the rack until they are completely cooled and the glaze is set.

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.)

BOXED-MIX BAILEYS IRISH CREAM CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour a 12 cup bundt pan.
• Sprinkle nuts into bottom of pan.
• Combine remaining ingredients in large mixing bowl.
• Beat four minutes on high speed, pour into pan.
• Bake 45 to 55 minutes or until a toothpick inserted into center of cake comes out clean.
• Let cake cool and invert onto plate.
• Bailey's Irish Cream Frosting:.
• Beat all ingredients in a small bowl until fluffy.