This Baileys Irish Cream Bundt Cake is made with Baileys Irish Cream, boxed cake mix, and instant chocolate pudding for a moist and delicious cake that everyone will love!
A Decadent Irish Cream Bundt Cake, Made Easy!
With St. Patrick’s Day coming up, I’m fired up for some Bailey’s-flavored treats. I’m a big fan of this iconic liqueur, flavored with chocolate and cream. This bundt cake recipe is one that I’ve been making for years now. Back when we lived in South Florida, it made an appearance at my old job every year on my co-worker’s birthday – she always requested it.
And it really is the perfect thing for St. Patty’s Day, because I’m not foolin’ around with the Baileys. There’s a solid 1/2 cup in this cake, so you definitely taste it! It’s not like there’s a kick or anything, but there’s no mistaking that special flavor. And the Bailey’s glaze on top, this cake is to die for.
What Makes This Cake So Good?
There are a few special features to this cake that set it apart. It starts with a boxed cake mix and a box of instant pudding mix, so it’s just about the easiest cake you can make. The pudding mix makes the cake extra moist, too. And since it’s a bundt cake, you don’t have to worry about icing it all fancy. Just pour on the glaze. The perfect quick, easy, and crazy-good Bailey’s cake.
The Ingredients
As I mentioned before, one of my favorite things about making this Bailey’s bundt cake is that the ingredients are so simple. With boxed cake mix and instant pudding, it’s a one-bowl wonder that tastes like you baked it from scratch.
For the Cake
- Cake Mix: You’ll need one box of your favorite yellow cake mix.
- Instant Pudding: To give the cake a milk-chocolatey flavor and extra moisture, use a box of chocolate flavored instant pudding mix.
- Vegeatble Oil: Oil helps this cake bake up light, tender, and moist.
- Vodka: Just a bit.
- Bailey’s: To give that irresistible Irish cream flavor.
- Eggs: Four whole eggs helps to bind the cake together and give it the correct rise and texture.
For the Icing
- Butter
- Sugar: To sweeten the icing.
- Heavy whipping cream
- Baileys Irish Cream: For that wonderful Irish Cream flavor.
- Vanilla extract: For flavor.
- Corn syrup: Keeps the icing smooth and shiny.
- Powdered sugar: Use as much as needed to get an icing that drizzles, but stays in place.
What Kind of Alcohol Is in Bailey’s Irish Cream?
If you’re not familiar with Bailey’s, you are in for a treat! This famous liqueur is sweet, creamy, and lightly boozy, thanks to a luscious blend of cream, cocoa, and Irish whiskey. The amount of alcohol is 17%ABV, which is low compared to straight whiskey (40%), but higher than beer (5%) and wine (12 – 13%).
How to Make This Cake
This is such a simple cake to make. I love that you can whip it up in minutes and pop it into the oven – the prep is literally only a few minutes, and then the oven does the rest. Perfect for a busy weekend or afternoon!
- Start the Oven and Prepare the Bundt Pan. To begin, make sure your oven is preheating to 325°F. Grease your bundt pan, and set it aside while you make the cake batter.
- Mix Together All of the Cake Ingredients. In a large mixing bowl, combine the cake mix, pudding mix, oil, vodka, Bailey’s and eggs. Beat with a whisk or hand mixer until smooth.
- Bake! Carefully pour the batter into the prepared bundt pan, and bake for 35-45 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool the Cake. Set the cake on a rack or trivet to cool for 10 minutes, before removing it from the pan and cooling to room temperature.
- Make the Icing. Combine all ingredients except for the powdered sugar in a small sauce pan. Heat on low until sugar is melted, then turn heat to medium to bring to a boil. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl. Whisk in 1 1/4 cups of the powdered sugar and allow to cool slightly and thicken.
- Drizzle Icing on Cake. Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
- Enjoy!
Tips for Success
Before you start baking, let me share my favorite tips for baking bundt cakes, and this Bailey’s Irish cream bundt cake in particular. Here’s the scoop:
- Cooling Time: Always let your Bundt cake cool for at least 10 minutes, if not more, before taking your Bundt cake out of the pan. This will help the cake stabilize and not break apart when you unmold it.
- Use Baking Spray: To grease your Bundt pan thoroughly without struggling to get in every corner and crevice, you can just use baking spray or cooking spray.
- No Vodka? No Problem! You can substitute water for the vodka, or even better – use strong brewed coffee.
How to Store Leftover Cake
Leftover bundt cake should be stored in an airtight container. It will be best if eaten within 3-4 days.
Can I Freeze This?
Sure! Just cool it completely, and then wrap it tightly in a layer of plastic wrap, followed by a layer of foil. Mark with the date, and freeze for up to 3 months. Thaw before serving.
More Delightful Bundt Cake Recipes
Print
Baileys Irish Cream Bundt Cake
- Prep Time: 40 mins
- Cook Time: 35 mins
- Total Time: 1 hour 15 minutes
- Yield: 10-12 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Baileys Irish Cream Bundt Cake is made with Baileys Irish Cream, boxed cake mix and instant chocolate pudding for a moist and delicious chocolate cake that everyone will love.
Ingredients
Baileys Cake
- 15.25 oz yellow cake mix
- 3.9 oz package instant chocolate pudding mix
- 3/4 cup (180ml) vegetable oil
- 1/4 cup (60ml) vodka
- 1/2 cup (120ml) Baileys Irish Cream
- 4 large eggs
Baileys Icing
- 2 tbsp (28g) salted butter
- 1/3 cup (69g) sugar
- 1/4 cup (60ml) heavy whipping cream
- ¼ cup (60ml) Baileys Irish Cream
- 1/2 tsp vanilla extract
- 2 tsp corn syrup
- 1 1/4 – 2 cups (144g-230g) powdered sugar
Instructions
- Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
- Add cake mix, pudding mix, vegetable oil, vodka, Irish cream and eggs to a large mixing bowl and mix until well combined.
- Pour evenly into prepared pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
- Let cool for about 10 minutes, then remove to cooling rack to finish cooling completely.
- To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan.
- Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
- Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
- Whisk in 1 1/4 cups of the powdered sugar and allow to cool slightly and thicken. If your icing is too thin, add additional powdered sugar until it’s the right consistency to drizzle it. If you find your icing to be a little thick, just add a touch more water to thin it back out.
- Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
- Store cake in an airtight container. Best if eaten within 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 589
- Sugar: 71.1 g
- Sodium: 442.6 mg
- Fat: 23.9 g
- Carbohydrates: 87.8 g
- Protein: 4.3 g
- Cholesterol: 78.7 mg
Keywords: chocolate bundt cake, easy cake recipe, boxed cake mix recipes
Slightly modified from Fabulous Foods
Enjoy!
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Can I use canola oil instead?
Sure, that should be fine.
Dear Lindsay,
Please answer my question ,as this is my second request. After reading all the comments, is the oven temperature 325 degrees or 350 degrees ?? If it is 350
shouldn’t the printable recipe be changed ?
This is a wonderful recipe that I want to pass on to my baking friends and I want to make sure of the temperature. Thanks, Bobbi
★★★★★
I am making this cake for the second time and I am using all Baileys and no vodka.
Do you think the Vodka is necessary ? My cake did fall some after baking so I wondered if the vodka would have made a difference ?
I did buy your beautiful book ….
★★★★
The vodka shouldn’t have made a difference to the cake falling a little bit. But you can definitely use all Bailey’s.
Made it the second time with all Baileys and it turned out perfect !
★★★★★
So glad to hear it!
Made this cake yesterday and will ice it today – it’s for a friend’s birthday and I am sure she will love it, as she loves all things Bailey’s! Lindsay – PLEASE amend the recipe to show the oven temp as 350 F, not 325 F. I have made several of your recipes and they never fail. When I saw the 325 F temp, I sort of questioned it as most cakes are 350 F. But I went with what was written and at the 40 min mark, it was obvious something was not right! I quickly went back to your site and discovered buried wa-a-ay back in the older comments that someone asked about the temp and you said 350 F. So I cranked up the heat and about 8 minutes later, it was done. It turned out, thankfully, as I used up most of the Bailey’s we had on hand and likely could not have made another cake if this one failed.
★★★★★
So glad you’ve enjoyed the recipes! Although most cakes are baked at 325, there are many instances where they are baked at other temperatures. This recipe is baked at 325 degrees and the time is correct. I actually JUST baked it again to be 100% sure. It took exactly 40 minutes in my oven, although ovens can vary. The way I see comments on the backend can be confusing, so if I said in a comment a while back that it was 350, it’s probably an error on my part for that particular comment. The recipe is written correctly. I hope that helps!
Thanks Lindsay ! I just found your answer to Beverly which also answered my question…
So glad because I gave the recipe to my 86 year old baking friend and she is making it for Mothers day tomorrow.
★★★★★
Delicious 🍀
This was exactly the texture and taste I love! I typically would skip over because I don’t care for a box mix. Totally worth it! A nice creamy moist cake and the frosting was so good!
Will definitely share this recipe and cake this cake again and again!
★★★★★
So glad to hear you enjoyed it!