Baileys Irish Cream Cake Recipes

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BAILEY'S IRISH CREAM CAKE



Bailey's Irish Cream Cake image

This is the best, moistest cake I've made from scratch. It's always requested for at work and/or family gatherings.

Provided by LiisaN

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1/2 teaspoon salt
1 tablespoon baking soda
1 egg
2/3 cup oil
3/4 cup buttermilk
1/4 cup bailey irish cream
1 cup strong black coffee
2 cups heavy whipping cream
1/4-1/2 cup powdered sugar
1/4 cup bailey irish cream (or more to taste - I tend to use 1/8 cup!!)

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.

BAILEYS IRISH CREAM CAKE



Baileys Irish Cream Cake image

For a wonderfully rich dense sweet treat, you must try my Baileys Irish Cream Cake. It has a mild Irish Cream flavor topped with an unforgettable glaze.

Provided by Kathleen

Categories     Dessert

Time 30m

Number Of Ingredients 12

3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Irish Cream Liqueur
1/2 cup whole milk
1 1/2 cups unsalted butter (at room temperature)
2 cups brown sugar (firmly packed)
1 cup sugar
5 eggs (large)
2 cups powdered sugar
3 tablespoons Irish Cream Liqueur
3 tablespoons water (plus more as needed)

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

Nutrition Facts : Calories 676 kcal, Carbohydrate 101 g, Protein 7 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 130 mg, Sodium 142 mg, Fiber 1 g, Sugar 75 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 8 g

BOXED-MIX BAILEYS IRISH CREAM CAKE



Boxed-Mix Baileys Irish Cream Cake image

This is a fantastic cake for all of you Bailey's Irish Cream lovers who don't quite get enough of the awesome flavor in your coffee!

Provided by FLUFFSTER

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package Duncan Hines yellow cake mix
3/4 cup chopped nuts
1 (4 ounce) package French vanilla instant pudding
4 eggs
1/2 cup vegetable oil
1 cup Baileys Irish Cream
1 lb powdered sugar
5 1/2 tablespoons butter, softened
1/4 cup milk
1 dash salt
1/4 teaspoon salt
2 tablespoons Baileys Irish Cream

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.

BAILEYS IRISH CREAM CAKE



Baileys Irish Cream Cake image

Lush, elegant looking dessert that will make a big impression. Looks like you've spent hours preparing. Be sure to refrigerate the Andes Mints so they are easy to chop.

Provided by kathy2263

Categories     Dessert

Time 3h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 cup bailey's irish cream
2 (3 ounce) packages instant chocolate pudding mix
1 (8 ounce) box Andes mints candies
12 ounces Cool Whip

Steps:

  • Bake cake accoridng to directions.
  • while cake is still warm, poke holes in it and pour Bailey's over it.
  • Refrigerate covered for at least 3 hours.
  • In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
  • Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder).
  • After the three hours, cut the cake into squares and layer at bottom of bowl.
  • Then add a layer of pudding then the candy then the Cool Whip.
  • Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
  • Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 574.8, Fat 28.3, SaturatedFat 12.5, Cholesterol 55.8, Sodium 695.5, Carbohydrate 78.2, Fiber 2.4, Sugar 54.1, Protein 6.1

IRISH CREAM BUNDT CAKE



Irish Cream Bundt Cake image

Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.

Provided by Sue Haser

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 1h30m

Yield 12

Number Of Ingredients 11

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
¼ cup water
½ cup vegetable oil
¾ cup Irish cream liqueur
½ cup butter
¼ cup water
1 cup white sugar
¼ cup Irish cream liqueur

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.

Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g

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