This Baileys Irish cream cake with frosting is delicious and perfect for any celebration.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 10-inch Bundt cake |
Ingredients
- cooking spray with flour
- 1 cup chopped pecans
- 1 (15.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 large eggs
- ¾ cup Irish cream liqueur
- ½ cup vegetable oil
- ¼ cup water
- 1 cup white sugar
- ½ cup butter
- ¼ cup water
- ¼ cup Irish cream liqueur
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan.
- Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes. Pour batter over nuts in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour. Let cake cool in the pan for 10 minutes.
- While cake is cooling, make glaze: Combine sugar, butter, and water in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish cream.
- Invert cake onto a serving dish. Prick the top and sides of cake with a toothpick. Spoon glaze over the top and brush onto the sides. Allow cake to absorb glaze, then repeat until glaze is used up.
Nutrition Facts
| Calories | 590 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 477 mg |
| Sugars | 50 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
It tastes so good and light, perfect outcome they want me to make another for dessert tomorrow! Thanks for sharing your recipe it was so easy to make I didn’t change anything, It taste better than any professional cake, its so delicious! Thanks again!
So moist and delicious! I use 1 cup of Irish cream instead of water. Comes out amazing every time. Always a hit at work.
Instead of using 1/4 c of wAter, I upped the Baileys to 1 cup. It was to die for!!!
I have made this a few times and it is a HIT! Wondering if anyone has made this in CUPCAKE form????
Fantastic and simple recipe! The total outcome was moist and delicious! I added about 1/3 cup extra of the Irish Cream and it enhanced the whole dessert. I also used caramel Irish Cream which was really good. Thanks, Dennis
I have made this but used 100%proof rum( very hard to find but dark rum works well too) and butterscotch pudding instead of vanilla. BOTH recipes Are always a hit with Family. Love AllRecipes.
This cake was rich and moist. I brought it to a dinner party and it was raved about.
I made this cake for a cocktail dessert at my house and it was a huge it. I didn’t have any Bailey’s but did have Borghata’s chocolate peppermint liquor. Otherwise I followed the recipe and it was delicious! Everyone raved about it and had seconds – even those who don’t usually eat dessert had some and loved it. I will make this again.
I made it and used 1 cup of Irish cream and no water. I was eager to make it, didn’t have pudding and it turned out great. For the glaze, I less butter and water. I like some you suggested to take the cake from the pan; pour some of glaze into the pan then return cake to the pan and pour remaining glaze over cake. Very yummy! I don’t drink and bought Irish cream to make French toast as advertised in a commercial. Thanks for sharing this recipe and for everyone’s changes.
This was good. Used 1 C Irish Cream, rather than 3/4 C plus 1/4 C water. Also followed other recommendations to put glaze in pan, then put cake back in to absorb.
I used white cake mix, white chocolate pudding and the suggested 1 cup of Baileys. Came out great.
This recipe is delicious. I followed the suggestion to put back in bundt pan to allow the topping to soak in. Highly recommend this cake. So moist and great flavor.
I just made this cake for my birthday party. I loved it, and most others who tried it said it was delicious. (My 11-year-old daughter said it was fine.) The preparation was not overly demanding. Mine was done early, 50 minutes. Based on other suggestions, I had replaced some water with more Irish cream, and I returned the cake after cooling to the pan with glaze. Only some soaked in, so I ended up spooning the remainder on the cake, but that was not a problem.
Baked this cake yesterday evening and it is really good. I would suggest doubling the amount of Baileys Irish Cream. Used about 1/2 cup more of Baileys in my cake but the taste did not carry through as I thought it should.
The family unanimously declared this the new Traditional Christmas dessert! I followed the recipe, except used other reviewers’ suggestions for putting glaze in pan and reintroducing the cake to it there. With a little additional scooping and brushing, my cake used ALL the glaze and had a WONDERFUL Irish cream taste! Spongy.
I made it without any changes to the recipe. I may have been a bit too heavy with the glaze ??
Absolutely fantastic! The whole family loved it!
Big hit at a family gathering. Even our in-house ‘critical of everything’ food critic couldn’t find anything to complain about. So I give this recipe a big “wowzer’!!
I love this recipe and get requests from friends and family to bring it to events. And it’s so simple and relatively foolproof . The recipe is spot on – but needs to be mixed just as stated for the full 5 minutes and the topping boiled for full five minutes to turn out with a really wonderful texture and for the topping to set right. I use the reviewers tip about letting the cake cool in pan for about 10 minutes and then removing before putting about half the topping in the bunt pan and returning the cake to the pan and slowly pouring the other half of the topping over the top and down sides. I wait @20 minutes to then turn out the cooled bundt cake on the cake plate. Very delicious!
It was EXCELLENT!! Everyone loved it and I got asked to share the recipe numerous times.
I made this recipe tonight for St. Pats Day. I thought it was awful !! The actual cake part was ok, nothing special. But the glaze part was just bad. Sticky, too sweet, greasy and it made the cake soggy. What a waste of over a cup of good Baileys for this recipe.