Irish Cream Cake

Irish Cream Cake

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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. Perfect for any holiday celebration with family or friends. 

Serving Irish Cream Cake

 

Ingredients Needed to Make Irish Cream Cake

  • white cake mix (like Betty Crocker or Duncan Hines)
  • instant vanilla pudding
  • Irish Cream Liqueur
  • half and half cream
  • miniature semi-sweet chocolate chips
  • large eggs
  • vegetable oil

For the Glaze:

  • more Irish Cream Liqueur
  • half and half cream
  • powdered sugar

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.

Bailey's Irish Cream Liqueur

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 degrees. 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.

Irish Cream Cake in Bundt Pan

Bake in preheated oven on middle to lower rack for 45-50 minutes until cake tests done with a toothpick.

 

To Make 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.

Pouring on the Glaze to the Irish Cream Cake

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 2 hours. Carefully, turn out onto a cake plate for serving.

This cake will serve 18-20 people.

See more Cake Recipes Here. Browse more Holiday Recipes Here.

Recipe for Irish Cream Cake

Irish Cream Cake

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. It's so good. Perfect for any holiday celebration with family or friends. 
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Course: Dessert
Cuisine: American
Keyword: Bailey's Irish Cream, Cake Mix Recipes, Holiday Baking, Holiday Entertaining, Miniature Semi-Sweet Chocolate Chips
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time:: 2 hours
Total Time: 3 hours 20 minutes
Servings: 20

Equipment

KitchenAid Mixer
Glass Measuring Cups
Rubber Spatula
Bundt Cake Pan

Ingredients

  • 1 package white cake mix like Betty Crocker (with pudding in it)
  • 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

For the Glaze:

  • 1/4 cup Irish Cream Liqueur
  • 3/4 cup half-and-half cream
  • 3 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. 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.

To Make 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 to cool in the pan for 2 hours. Carefully, turn out onto a cake plate for serving. Serves 18-20.

Nutrition

Calories: 382kcal | Carbohydrates: 54g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 232mg | Potassium: 118mg | Fiber: 1g | Sugar: 40g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
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