Bailey’s Irish Cream Bundt Cake

Bailey’s Irish Cream Bundt Cake is a perfect treat for St. Patrick’s Day! It’s not something you’ll find every day but it’s something you’ll want to try. And once you try it you’ll want to keep making it for any get-together. It goes perfectly with a little coffee and Baileys! And no need to worry about the alcohol. While there is a fair amount in the cake batter, it bakes off. And the little bit in the frosting isn’t enough to impact anyone. I actually made these for Peyton’s school and gifted them to the teachers. They all loved them!

To make your own Bailey’s Irish Cream Bundt Cake you will need the following –

Bundt Cake

1 C Butter, room temperature
1 C Sugar
3 Eggs, room temperature
1/2 C Sour Cream, room temperature
2 tsp Vanilla Extract
2 1/3 C All-Purpose Flour
1/2 C Unsweetened Cocoa Powder
1 tsp Baking Powder
2 tsp Baking Soda
1 tsp Salt
1 C Bailey’s Irish Cream

Bailey’s Cream Cheese Frosting

8 ounces Creem Cheese, room temperature
4 tbsp Butter, room temperature
3-4 C Powdered Sugar
3-4 tbsp Bailey’s Irish Cream
St. Patrick’s Day themed sprinkles

This cake is best if it sits overnight so be sure to make it one day ahead of time if possible.

Preheat the oven to 350 degrees and prep your bundt pan. You can either use Pam’s baking spray or Crisco and flour. Either one will work.

You can use a stand mixer or hand mixer for this recipe, either one will work fine.

First, you are going to beat the butter until it’s light and fluffy.

Next, add the sugar and beat until it is well mixed.

Add the eggs in one at a time mixing and combining them after each egg.

Then spoon in the sour cream and vanilla and mix until it’s smooth. If the sour cream is cold this can cause lumps.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Add 1/2 the flour mixture into the bowl and mix until well combined.

Mix in the Bailey’s Irish Cream.

Add the last of the flour mixture and mix until combined.

Pour the mixture into the prepared bundt pan.

Bake at 350 degrees for 50 minutes or until when you test it with a toothpick it comes out with a moist crumb coat.

Remove from oven and let cool for about 15 minutes before placing on a wire rack to cool.

You will need to let the bundt cake cool completely before you frost it. If you frost it while it is warm the cream cheese frosting will melt and run down the sides.

Once the bundt cake is cool it’s time to make the Bailey’s Irish Cream Cheese Frosting.

In a stand mixer, cream together the butter, Bailey’s and cream cheese.

Beat in the powdered sugar 1 cup at a time until it’s your preferred consistency.

Place the frosting in a piping bag. You can use a round tip or just snip the bottom off. Pipe in lines on the bundt cake.

To make it a little more festive for St. Patrick’s Day you can add some sprinkles.

Store in the fridge overnight. Take out about 1/2 hour before you would like to serve the cake. It does taste best at room temperature.

Be sure to check out how to turn this recipe into Bailey’s Irish Cream Bundlets and Buntinis.