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
Scale
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
