I enjoy making Irish Cream Cake at Christmas, which uses a cake mix as its base and is flavored with miniature chocolate chips and Irish Cream Liqueur. The Irish Cream icing seeps into the cake and creates a sweet and crusty film on the outside–like a cake donut! It’s so good.
Doctored Cake Mixes Make Wonderful Desserts
I love baking cakes, whether a layer cake, Bundt cake, or a simple sheet cake. Of course, I always encourage you to making things from scratch, but sometimes it’s okay to fudge a little, and use a cake mix. Especially a doctored-cake mix like this recipe. Add a few more eggs, some sour cream, or other ingredients to give the cake mix a bit more wow and flavor.
See more Cake Mix Recipes Here.
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Buy Now → This is a recipe that I will often make during the holidays for family or friends. But it’s delicious anytime, and a fun way to celebrate Saint Patrick’s Day!
Ingredients for Irish Cream Cake
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A Few Notes About Irish Cream
When buying Irish Cream Liqueur, you’ll need enough to measure out 1 1/4 cups, so you don’t need a lot of it. Supposedly, Bailey’s Irish Cream can be stored opened or unopened for up to 2 years in the refrigerator or pantry, so you should be safe to buy a larger bottle to get a better price margin.
What is Irish Cream?
Irish cream is made of fine Irish whiskey, dairy cream, and chocolate and vanilla flavoring. Alcohol content 17%. Delicious poured over ice, used in mixed drinks or coffee, over ice-cream, or in baked goods–such as this recipe!
Instructions for Making This Recipe
Preheat oven to 350°F. Gather ingredients so that you have everything close at hand on the counter or table. Grease and flour a 9 or 10-cup Bundt cake pan or spray it with Baker’s Spray.
In a large mixing bowl, combine the white cake mix, instant vanilla pudding, Irish Cream Liqueur, half-and-half cream, large eggs, and vegetable. Mix together well on medium-high speed for 2-3 minutes.
With a rubber spatula, fold in the miniature semi-sweet chocolate chips.
Pour the batter into the prepared Bundt cake pan. Lightly tap the pan on the counter once to break any air bubbles in the batter.
Bake in preheated oven on middle to lower rack for 45-50 minutes until cake tests done with a toothpick. Allow the cake to cool for 3-4 minutes.
Make the Glaze
While the cake is baking, prepare the glaze. In a small bowl, whisk together the Irish Cream Liqueur, half-and-half cream, and powdered sugar. Mix well until smooth and creamy.
Poke the bottom of the cake with a fork so that there are many holes for the glaze to seep into.
Gradually pour the glaze over the bottom of the cake, allowing time for the glaze to seep into the holes and along the sides of the pan. Continue doing so until all of the glaze has been used. Allow the cake to cool completely in the pan for at least 2 hours. Carefully, turn out onto a cake plate for serving.
This cake will serve 18-20 people, which makes it perfect for a family gathering or potluck dinner. Or simply to enjoy for a week at home!
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Irish Cream Cake
Ingredients
- 1 package French Vanilla cake mix or white cake
- 3.4 oz instant French vanilla pudding
- 1 cup Irish Cream Liqueur
- 1/2 cup half-and-half cream
- 1 cup miniature semi-sweet chocolate chips
- 4 large eggs
- 1/2 cup vegetable oil
- 1/4 cup Irish Cream Liqueur
- 3/4 cup half-and-half cream
- 3 cups powdered sugar
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Instructions Click to Start Cooking
- Preheat oven to 350℉. Gather ingredients so that you have everything close at hand on the counter or table. Grease and flour a 9 or 10-cup Bundt cake pan or spray it with Baker's Spray.
- In a large mixing bowl, combine the French vanilla cake mix, instant French vanilla pudding, Irish Cream Liqueur, half-and-half cream, large eggs, and vegetable oil. Mix together well on medium-high speed for 2-3 minutes.
- With a rubber spatula, fold in the miniature semi-sweet chocolate chips.
- Pour the batter into the prepared Bundt cake pan. Lightly tap the pan on the counter once to break any air bubbles in the batter.
- Bake in preheated oven on middle to lower rack for 45-50 minutes until cake tests done with a toothpick.
- In a small bowl, whisk together the Irish Cream Liqueur, half-and-half cream, and powdered sugar. Mix well until smooth and creamy.
- Poke the bottom of the cake with a fork so there are many holes for the glaze to seep into.
- Gradually pour the glaze over the bottom of the cake, allowing time for the glaze to seep into the holes and along the sides of the pan. Continue doing so until all of the glaze has been used.
- Allow to cool in the pan for at least 2 hours. Carefully, turn out onto a cake plate for serving. Serves 18-20.
Nutrition
Did you make this recipe?
Let me know how it turned out!
