Here’s an easy recipe for Irish Cream Bundt Cake made with Baileys Irish Cream liqueur. This is a delicious cake recipe to make for St. Patrick’s Day! Watch the video showing you how to make this Irish Cream Bundt Cake, then scroll to the bottom of this post and print out the recipe so you can make it at home.
Irish Cream Bundt Cake
This Irish Cream Bundt Cake is my favorite super easy cake to make for St. Patrick’s Day, but honestly I enjoy eating it all year long! It’s one of those “jazzed up cake mix” kind of recipes, but don’t let that worry you. It doesn’t taste anything at all like a cake mix cake. It’s so much better.
I know there are cake mix nay-sayers out there. If you’re one of them, you seriously need to give this cake a chance. I’ve gotten so many positive comments about this Irish Cream Bundt Cake recipe over the years. It’s a favorite!
What kind of pan do you need for this Irish Cream Bundt Cake?
This cake is made in a bundt pan. I really must recommend this particular bundt pan to you because it’s a solid, perfect bundt pan that has very clean lines and it pops out bundt cakes perfectly every single time. I’ve never, ever had a problem with any kind of sticking when using this pan to bake bundt cakes. It’s the Nordic Ware Platinum Collection Heritage Bundt Pan (Amazon affiliate link). You’ll be so happy with this pan!
You can most definitely use any kind of bundt pan for this recipe. This is just the one I like the best!
See how beautiful it turns out with such a clean mold? I love the swirls so much! Pecans are scattered into the bottom of the pan so they pop up all over the top of the cake after baking. I love how neat it looks with all of the clean lines.
Leave out the pecans if you’re not a nut person, or if anyone you’re serving it to has nut allergies. This Irish Cream Bundt Cake will be just as good without nuts as it is with them.
Baileys Irish Cream Bundt Cake
The magic goodie that makes this bundt cake so good is Baileys Irish Cream liqueur. Baileys is mixed in to the cake batter to give it delicious flavor. And Baileys is also mixed in with the sweet, buttery glaze to give it a nice, sugary crust. It looks so pretty with the glaze brushed on.
They say that alcohol disappears during the baking process, so you don’t need to worry about that. But since the glaze isn’t cooked off (just brushed on after), there will definitely be alcohol in the glaze. Consider that when serving to children or to people who may be struggling with an alcohol addiction. I don’t think it has a significant amount of alcohol in the glaze, so I’m comfortable letting my teenager eat this cake.
If you use this particular pan, it’s so easy to brush it on in several layers and you turn the cake around and around. It just soaks into the cake and travels easily down each of the grooves and clean lines.
This Baileys Irish Cream Bundt Cake recipe turns out such a moist and tender cake. It’s so easy to make. And everyone loves the flavor too!
Here are a few more Irish recipes you might enjoy:
- Irish Cream Cupcakes
- Irish Corned Beef, Cabbage & Carrots
- Irish Pancakes
- Irish Stew
- Grammy’s Irish Soda Bread
- Irish Mojito
Irish Cream Bundt Cake
Ingredients
CAKE:
- 1 cup chopped pecans
- One 15.25 ounce box yellow cake mix
- One 3.4 ounce package instant vanilla pudding mix
- 4 large eggs
- 1/4 cup water
- 1/2 cup vegetable or canola oil
- 3/4 cup Irish Cream liqueur
GLAZE:
- 1/2 cup (1 stick) butter
- 1/4 cup water
- 1 cup granulated white sugar
- 1/4 cup Irish Cream liqueur
Instructions
- Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
- In a large bowl, combine the cake and pudding mixes. Add the eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour the batter over the nuts in pan.
- Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan.
- Prepare the glaze while the cake is cooling in the pan. Combine the butter, water and sugar in small saucepan. Bring to a boil, then reduce the heat to simmer and stir until the sugar is dissolved. Remove from heat and stir in the Irish Cream.
- Invert the cake onto a serving dish. Prick the top and sides of the cake. Spoon the glaze over the top and brush onto the sides of the cake. Allow the cake to absorb the glaze; repeat until all glaze is used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a great cake flavor! So tasty.
Ohhh such a beautiful cake. Irish cream is my favorite splurge during the holidays and this cake is now my favorite way to consume it. Well done. It was so SO good.
Such a fun recipe. I love that Irish cream!
A beautiful cake everyone will love.
You’d never guess this was made from a cake mix!! It’s so delicious!!
Pure Heaven! This is such an easy fool-proof cake. It’s a true crowd pleaser.
Will the alcohol content cook out in the cake and glaze? If not any suggestions for substitutes?
It will cook out in the cake, but the glaze has the alcohol in it too– not sure if that cooks out.
This was delish!!! Made the recipe as is and my glaze was perfect! I’ve done an Irish Cream scratch cake in the past and it was dry. The cake mix made it moist and flavorful. Thanks for the recipe it was a hit at my St. Patrick’s Day party.
If I make this a day before I serve it, should I glaze it then or hold off until the day I serve it?
Glazing as soon as you make the cake is fine.
Thank you for this recipe!!! I made it it was delicious!!! My whole family enjoyed it!!!