A luscious white chocolate cake infused with Baileys Irish Cream. Topped with a decadent caramel Baileys glaze, this cake is perfect to serve with coffee, tea, or as an after dinner dessert.
I’ve been on a bender, haha.
Pull up a chair! There’s a lot going on with this cake and it all adds up to delicious, rich flavor of Bailey’s Irish Cream liquor.
This cake is an amazing and unique flavor combination. The base is a white chocolate cake topped that hints of the sweet creaminess of Baileys Irish Cream. To up the flavor, it is topped with a Caramel Baileys infused glaze. This is a flavorful, moist dessert best served with coffee any time of year.
Believe me when I say, it is very much worth the effort to have this around after a long hard day!
Recipe Ingredient Substitutions
If you want more Baileys flavor, substitute ¼ cup of Baileys instead of the milk. It will also cause the cake to be sweeter.
You can use any nuts that you like including walnuts, pecans, cashews, or almonds. For a nut allergy, you can use pumpkin seeds or raisins.
How to Make Bailey’s Irish Cream Cake
So to make this cake, you start with a white chocolate cake from scratch. It’s all fairly standard and easy to make.
Grease and flour a 9×13 pan. This will help the cake to release once it’s baked.
After you pour in the cake batter, sprinkle the 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. Allow to cool completely before glazing.
The final step is the delicious Baileys Caramel glaze. This stuff is amazing! Pour it warm (but not hot) over the cooled cake. The whole combination is light yet sweet.
FAQs about This Recipe
Yes, you can! The cake can be made as either a sheet cake or as a bundt cake. It was actually originally designed as a sheet cake, but I got this beautiful bundt pan and knew it would be perfect for this recipe. The recipe card is below in sheet cake format!
There are a few notes to make if you are making it as a Bundt cake, and they are in the recipe card :
– The cook time is approximately 35 minutes at 350 degrees F.
– A Bundt cake generally is more dense than a sheet cake just because of the height and version of baking. You can adjust for that if you like.
– A 9×13 sheet cake (as this recipe is) fits perfectly in a 10 cup Bundt pan.
– Before putting in the oven, I sprinkle the walnuts and chocolate chips on the bottom.
– For a Bundt cake, pat in the chips and walnuts to more easily allow them to fall as it bakes.
– Reduce the white chocolate chips to ½ cup.
If you would like a thicker sauce, add a teaspoon or two of cornstarch and stir until smooth.
If you like Baileys Irish Cream, try this cake because it is one awesome dessert. But if anyone in your house loves Baileys too, you might want to hide the sauce. Hubby stole my sauce to put on his ice cream. I really can’t blame him.
PS If you make this Baileys Cake recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.
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Baileys Irish Cream Cake
- ½ cup Walnut Pieces
- 1 cup Unsalted Butter – softened 2 sticks
- ½ cup Brown Sugar
- ½ cup White Sugar
- 2 teaspoon Vanilla
- ¼ cup Whole Milk
- ¼ cup Baileys Irish Cream
- 4 Eggs
- 1 ¾ cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¾ teaspoon Salt
- 1 cup White Chocolate Chips
- ¾ cup Baileys Irish Cream
- 2 tablespoon Butter
- ⅓ cup White Chocolate Chips
- Pre-heat oven to 350 degrees. Grease and flour a 9×13 pan. See Notes for Bundt pan substitutions.
- 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. Allow to cool 10 minutes before removing from the pan. Allow to cool completely before glazing.
- In small saucepan, melt butter over medium 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. If you would like a thicker sauce, add a teaspoon or two of cornstarch and stir until smooth.
- Drizzle over top of cake while the glaze is just a little warm.
- The cook time is approximately 35 minutes at 350 degrees F.
- A bundt cake generally is more dense than a sheet cake just because of the height and version of baking. You can adjust for that if you like.
- A 9×13 sheet cake (as this recipe is) fits perfectly in a 10 cup bundt pan.
- Before putting in the oven, sprinkle the walnuts and chocolate chips on the bottom. Pat in the chips and walnuts into the cake to more easily allow them to fall as it bakes. Reduce the white chocolate chips to ¾ cup.
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