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
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 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.
Notes
Nutrition
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Renai says
August 21, 2016 at 11:37 pmHi, 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
August 22, 2016 at 3:00 pmHi 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
June 26, 2014 at 10:18 amSounds 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
March 19, 2014 at 10:30 pmCongratulations…this post was featured on Create It Thursday #46! Thanks for sharing such a wonderful idea with us last week!
Rachel says
March 19, 2014 at 11:26 pmThank you so much! I added a button to my feature page and I definitely linked up this week.
Corinna Ashley says
March 18, 2014 at 10:47 amYou are a genious! The cobination. Oh so delicous! Thanks for sharing on plucky’s second thought!
Rachel says
March 18, 2014 at 10:57 amThank you so much, Corinna!
Jess says
March 17, 2014 at 10:08 pmThis sounds yummy!
Thanks for joining the Link Up this week!
Linnycakes says
March 15, 2014 at 3:44 amVisiting 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
March 14, 2014 at 2:14 pmNow I’m super hungry and ready for a drink! lol
Katherines Corner says
March 13, 2014 at 7:52 amRachel, I hop you will share this yumminess at my hop today. Hugs!
Rachel says
March 13, 2014 at 8:30 amOf course! I wouldn’t miss it. Hope your having a great day!
Shannon {Cozy Country Living} says
March 13, 2014 at 6:29 amYum! I love Bailey’s and this cake looks delicious!
Sharon @ Faith Hope Cherrytea says
March 12, 2014 at 10:21 pmwow!
some excellent baking here!
thanks for sharing =)
Rachel says
March 12, 2014 at 10:31 pmThank 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
March 12, 2014 at 12:18 pmOh 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
March 12, 2014 at 6:23 pmIt 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
March 12, 2014 at 10:50 amHi, 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
March 12, 2014 at 6:22 pmYeah, 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!