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Bailey's Bundt Cake
4.5 from 72 votes

Bailey's Bundt Cake

This Bundt cake incorporates Baileys Irish cream blended into moist batter of eggs, sugars, flour, cornstarch, and baking powder to create a tender, flavorful cake. The cake is topped with a Baileys-spiked glaze that adds a creamy, sweet finish. The balance of granulated and brown sugar offers mild caramel notes, enhancing the cake's depth.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 12 slices
Calories: 484 kcal
Course: Cake
Cuisine: American, Irish

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:
    Cup of Yum
  1. Preheat the oven to 350°F/ 180°C.
  2. 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.
  3. 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
  4. 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
  5. 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.
  6. Cool: Leave the cake in the pan for about 15 minutes. Transfer to a wire rack and leave to cool completely.
Glaze:
  1. Whisk powdered sugar and 3 tablespoons of the Baileys in a small bowl until smooth.1 cup powdered sugar + 3-4 tablespoons Baileys
  2. 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).
  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

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%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 484

% 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.