Irish Cream Liqueur Cake Recipe

Bailey's Irish Cream Cake Chew Out Loud

WebMar 13, 2024 · Whisk together the egg, buttermilk, Bailey’s Irish Cream, and black coffee. In a separate bowl, whisk together all dry ingredients. …

Rating: 5/5(33)
1. Preheat oven to 350F with rack on lower middle position. Generously grease and flour two 9″ nonstick cake pans along the bottom and sides. Gently tap off excess flour; set aside.
2. In a large bowl, whisk together the egg, oil, buttermilk, Baileys, and coffee. Whisk until fully incorporated; set aside.
3. In a separate bowl, whisk together the flour, sugar, cocoa, salt, and baking soda until well combined. Add dry mixture to the bowl with wet ingredients. Use hand whisk to gently stir mixture until no streaks/lumps of dry flour remain (some tiny lumps are fine.) Batter will be runny.
4. Divide batter evenly between greased/floured cake pans, ensuring that pans have even distribution of batter. Bake 20-25 minutes or until toothpick inserted in center comes out with a few tender crumbs attached. Let cool completely in pans.

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Baileys Irish Cream Pound Cake Gonna Want Seconds

WebMar 4, 2023 · Instructions. Preheat oven to 325°F Prepare 12 cup Bundt pan by spraying with nonstick baking spray. Combine flour (3 cups), …

Rating: 4.8/5(4)
1. Preheat oven to 325°F Prepare 12 cup Bundt pan by spraying with nonstick cooking spray.
2. Combine flour, baking powder and salt in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream and milk and set aside.
3. In a large bowl, using a hand-held electric mixer beat butter and sugars at medium speed until fluffy about 3 minutes. Add the eggs, one at a time, and beat well to incorporate after each addition.
4. To the butter mixture, gradually add half the flour mixture then half the milk mixture. Repeat with remaining flour then milk and mix until incorporated.

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Irish Cream Bundt Cake Recipe Girl

WebMar 2, 2018 · Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large …

1. Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine the cake and pudding mixes. Add the eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour the batter over the nuts in pan.
3. Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan.
4. Prepare the glaze while the cake is cooling in the pan. Combine the butter, water and sugar in small saucepan. Bring to a boil, then reduce the heat to simmer and stir until the sugar is dissolved. Remove from heat and stir in the Irish Cream.

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