A sweet cake with a kiss of Bailey’s Irish Cream baked right into the cake and topped with a caramel Bailey’s glaze.
I’ve been on a bender.
Pull up a chair! I am sharing a recipe I developed for a St. Patty’s Day inspired dessert. Ok, the Bailey’s is the only thing that makes it remotely similar to St. Patrick’s Day. But trust me, this Bailey’s cake is amazing! It’s a white chocolate and walnut flavored cake topped with a creamy white chocolate and Bailey’s glaze. This is a flavorful, moist dessert best served with coffee and your feet on the coffee table.
Honestly, I had a bear of a time trying to think of an original idea for St. Patrick’s Day. I mean, what do you create involving green beer and shamrocks that someone hasn’t been done before? That was when I noticed Hubby’s bottle of Bailey’s that he sometimes uses as a coffee treat. Are You thinking what I’m thinking? Oh yeah! Except the green part, green cake would spoil its beauty.
Originally, I was going to do a twist on a blondie. So I tested the whole recipe with Bailey’s Irish Cream in the blondie. It was an over the top sweetness disaster. So I decided to go fluffier and spongier. The walnuts and chips gave the cake a nice chunky texture. Four batches later and this beauty is oh so yummy!
The other problem I am having? What to name this Bailey’s dessert monster. It’s got white chocolate chips, and walnuts, and Bailey’s, and cake, and specialness. If anyone is good at naming stuff, help a girl out.
If you like Bailey’s, try this Bailey’s cake because it is one awesome dessert. But if anyone in your house loves Bailey’s too, you might want to hide the sauce. Hubby stole my sauce to put on his ice cream. I really can’t blame him.
Bailey’s and Blonde Cake
- 1/2 cup Walnut Pieces
- 1 cup Unsalted Butter - softened 2 sticks
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 2 tsp Vanilla
- 1/4 cup Whole Milk
- 1/4 cup Bailey's Irish Cream
- 4 Eggs
- 1 3/4 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1 cup White Chocolate Chips
- 3/4 cup Bailey's Irish Cream
- 2 Tbsp Butter
- 1/3 cup White Chocolate Chips
- Pre-heat oven to 350 degrees. Grease 9x13 pan. In mixer, cream the butter, brown and white sugar, and vanilla together. Add eggs, mixing after each addition. Add in milk and Bailey's. In separate bowl, whisk flour, baking soda, baking powder, and salt. Add 1 cup of dry mix to mixer at a time, mixing between additions. Put in pan. Sprinkle top with white chocolate chips and walnuts (they will sink some during baking). Bake for 40-50 minutes or until toothpick comes out clean and cake is bouncy in the middle. Take out of oven and allow to cool.
- In small saucepan, melt butter over med heat. Add Bailey's. Bring to simmer. Stir often for 5-7 minutes, depending on desired thickness. Remove from heat. Add chocolate chips and whisk until evenly melted. Allow sauce to cool for a few minutes and thicken. Drizzle over top of cake just before completely cool or drizzle warm sauce over cake just before serving.
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