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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.
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
- 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.
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 RecipesPrint
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.
- 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
- 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
- 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.
- 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