Bailey's Bundt Cake
User Reviews
4.5
Bailey's Bundt Cake
Description
The Bailey's Bundt Cake starts with creaming eggs and sugars, then slowly mixing in oil and Baileys Irish cream for moisture and flavor. The dry ingredients include all-purpose flour, cornstarch, and baking powder, which help create a soft crumb structure typical of Bundt cakes. Baking at 350°F ensures even cooking and a golden crust.
The glaze combines powdered sugar with Baileys, adjusted for desired thickness to complement the cake without overpowering it. The cake's texture is tender and moist due to the oil and Irish cream, while the sugars bring a subtle sweetness.
This cake suits celebrations or afternoon tea, offering a distinctive flavor thanks to the Irish cream liqueur. The glaze adds a silky touch that enhances both appearance and taste.
Use a well-prepared Bundt pan, buttered and floured if not silicone, to ensure easy release. Measuring ingredients precisely, preferably with a kitchen scale, supports consistent results. The balance of sugars can be adjusted if only granulated sugar is available. Making the glaze incrementally helps achieve the ideal pourable but thick consistency.
Ingredients
Bundt cake (Note 1):
- 5 egg large
- ⅔ cup granulated sugar
- ⅔ cup brown sugar Note 2
- 1 teaspoon vanilla extract
- 1 cup neutral cooking oil neutral tasting, like canola, generic cooking oil
- 1 cup Baileys Irish cream
- 1 cup all-purpose flour
- 1 cup corn starch
- 3 teaspoons baking powder
Glaze:
- 1 cup powdered sugar a little more if necessary
- 3-4 tablespoons baileys as needed
Instructions
Bundt cake:
- Preheat the oven to 350°F/ 180°C.
- Prepare the pan. If using a silicone bundt pan, there is no preparation necessary. If using a regular non-stick bundt pan, butter it generously, including all the nooks and crannies of the pan. Coat the pan with flour. Take about 1 tablespoon or so of flour, tip it into the pan and start shaking and turning the bundt pan so that the flour coats the insides of the pan, including all the nooks and crannies as well. Do this over the kitchen sink to avoid a mess. Turn the pan upside down and pat it all over so that the excess flour will fall into the sink.
- Wet ingredients: Cream the eggs and the sugar in a large bowl for about 3 minutes. Add the vanilla extract and mix in as well. Alternatively, and slowly start adding the oil and the Baileys, beating well after each addition.5 eggs + ⅔ cup granulated sugar + ⅔ cup brown sugar + 1 teaspoon vanilla extract + 1 cup oil + 1 cup Baileys Irish cream
- Dry ingredients: Mix the flour, cornstarch, and baking powder in another bowl. Sieve the flour mixture over the eggs and incorporate it carefully. Don't overmix.1 cup all-purpose flour + 1 cup corn starch + 3 teaspoons baking powder
- Bake: Pour the batter into the pan and bake for about 1 hour or until a toothpick inserted in the middle of the cake comes out clean.
- Cool: Leave the cake in the pan for about 15 minutes. Transfer to a wire rack and leave to cool completely.
Glaze:
- Whisk powdered sugar and 3 tablespoons of the Baileys in a small bowl until smooth.1 cup powdered sugar + 3-4 tablespoons Baileys
- Adjust the consistency with either more powdered sugar (if too runny) or more Irish cream (if too thick). The glaze should be pourable, but still, stay mostly put on your cake when you pour it (Note 3).
- Drizzle: Place the wire rack with the cake onto a baking tray so that the excess glaze can ooze onto the tray. Drizzle the glaze over the cake and let set.
Notes
- A digital kitchen scale helps measure ingredients precisely for the best baking results.
- If brown sugar is unavailable, granulated sugar may be used exclusively without major impact.
- Adjust the Baileys amount in the glaze gradually to achieve a thick but pourable consistency; add more powdered sugar if it becomes too thin.
- Prepare the Bundt pan properly by buttering and flouring unless using a silicone pan for easy release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 484kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 18g | 106% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 158mg | 7% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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