Baileys Irish Cream Cake Recipe

Baileys Irish Cream Bundt Cake Recipe Life, Love and …

WebPreheat 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, …

Rating: 4.9/5(8)
1. 1. Combine cake mix, pudding mix, oil, vodka, Baileys and eggs in a bowl and beat until smooth.
2. 2. Pour into a greased 10 inch bundt pan.
3. 3. Bake at 350 degrees for 40 to 50 minutes or until done.
4. 4. Allow to cool and remove from pan.

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Irish Cream Bundt Cake Allrecipes

WebJan 15, 2024 · Directions. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle …

Rating: 5/5(1.2K)
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

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Baileys Irish Cream Bundt Cake A Spicy Perspective

WebMar 4, 2018 · Instructions. Preheat the oven to 350 degrees F and move the oven racks to make room for a bundt pan in the center. Thoroughly …

1. Preheat the oven to 350 degrees F and move the oven racks to make room for a bundt pan in the center. Thoroughly butter and flour an 11- to 12-cup bundt pan. (I like to use the floured baking spray instead.)
2. In the bowl of your electric mixer, combine the first six dry ingredients. Turn the mixer on low to stir. Then slowly add in the remaining five wet ingredients. Turn the mixer off. Scrape the bowl. Then mix again until smooth.
3. Pour the batter into the prepared pan and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to rest and cool for at least 20 minutes before flipping. Flip the cake onto a wire cooling rack and cool to room temperature before topping.
4. Once the cake has cooled, bring the cream to a boil (in the microwave or on the stove). Remove from heat and add the chocolate chips. Allow them to sit in the hot cream for 5 minutes, then stir to combine. Place a piece of wax paper under the wire cooling rack.

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