This White Chocolate Bailey’s Irish Cream cake features a luscious white chocolate cake 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 that is a richly flavored Bailey’s Irish Cream Cake. It’s a sweet and dense cake that I love and has been on the blog for a few years now! It’s a white chocolate and walnut flavored cake topped with a sweet 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.
Can I make this recipe as a sheet cake?
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.
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 spinkle the walnuts and chocolate chips on the bottom. For a bundt cake, I pat in the chips and walnuts to more easily allow them to fall as it bakes. I also reduce the white chocolate chips to 1/2 cup.
If you like Bailey’s Irish Cream, 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
Ingredients
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
Glaze:
- 3/4 cup Bailey’s Irish Cream
- 2 Tbsp Butter
- 1/3 cup White Chocolate Chips
Instructions
- 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.
Glaze Instructions
- 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. 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.
Video
Notes
- 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 3/4 cup.
Nutrition
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Renai says
Hi, I’ve made this cake 4 times now and the cake is delicious but it is not cooked at 25mins n takes over an hour to cook and starts to burn the choc chips. What would you suggest I do?
Rachel says
Hi Renai, I am sorry you are having trouble. To be honest, I hadn’t baked this cake in over 2 years and I know back then I had a faulty oven which fluctuated in temperature severely, although I wasn’t aware at the time. Anyways, integrity is very important to me and I rushed out this morning to bake it again according to instructions before responding. I know that this particular cake is very susceptible to equipment differences. Unfortunately, my 9×13 pan broke so I used a 8×10. You are correct that something is amiss with the cooking time and I truly appreciate you letting me know. The cake today took 50 minutes to bake and I would expect the time to be shorter with a true 9×13 (although definitely not half). The cake texture was expected. The cake was thicker and had some overcooking on the outside, but I expected that since I was using a cake pan smaller than recommended. I have an oven thermometer and the oven stayed a true 350 throughout. As for the problem about the top burning, there are a few things you can do. If the entire top is burning, you could turn down the oven to 325. That will cause the baking time to increase but the cake should cook more evenly. Also, if you are having trouble with the chips/nuts sinking before the cake is set, you could try lightly stirring them into the top of the cake to keep them from the direct heat of the burners. I really appreciate you taking the time to give me feedback and I hope these suggestions work for you.
Jessica says
Sounds like heaven on earth! I will have to pin this for a day I have time to cook and enjoy this!!! I’m picturing friends, coffee, kicked back, laughs, and THIS CAKE! Sounds like a perfect day to me!
~J
Leslie says
Congratulations…this post was featured on Create It Thursday #46! Thanks for sharing such a wonderful idea with us last week!
Rachel says
Thank you so much! I added a button to my feature page and I definitely linked up this week.
Corinna Ashley says
You are a genious! The cobination. Oh so delicous! Thanks for sharing on plucky’s second thought!
Rachel says
Thank you so much, Corinna!
Jess says
This sounds yummy!
Thanks for joining the Link Up this week!
Linnycakes says
Visiting from the SITS Spring Fling! You don’t need to convince me it’s amazing, it looks SO YUMMY! Thanks for sharing the recipe!
Rebeccafaith says
Now I’m super hungry and ready for a drink! lol
Katherines Corner says
Rachel, I hop you will share this yumminess at my hop today. Hugs!
Rachel says
Of course! I wouldn’t miss it. Hope your having a great day!
Shannon {Cozy Country Living} says
Yum! I love Bailey’s and this cake looks delicious!
Sharon @ Faith Hope Cherrytea says
wow!
some excellent baking here!
thanks for sharing =)
Rachel says
Thank you for stopping by! This is my first recipe post but I have been cooking and baking since I was 8 years old so I have lots more to come.
Mary Ylisela says
Oh my…Bailey’s and Blonde Cake. This sounds and looks dangerously delicious! I found your blog through the SITS Girls Spring Fling and, as a fellow creative, it looks like a blog I’ll visit again! Keep up the good work. You can find me at http://gocrochetcrazy.blogspot.com/2014/03/a-weekend-in-pictures.html.
Rachel says
It is a keeper recipe for me, definitely. I am glad to have found the SITS Girls and this is so much fun already!
Mo says
Hi, I’m here from SITS Girls Spring Fling! OMG! I just died and gained 10 pounds! Lol! Looks delish…can’t wait to try it! Thanks for sharing!
Rachel says
Yeah, I am glad I had an office full of people who like cake to both critique and keep me from eating all of my test cases. Thank you for stopping by!