Bailey's Irish Cream Cake

This is a great moist cake and wonderful to make for St. Patrick's Day.

Yield: 10 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • Cake
  • 1 box(es) Yellow Cake Mix
  • 1 box(es) Instant Vanilla Pudding Mix (3.4 oz)
  • 4 Large Eggs Room Temperature
  • 1/4 cup(s) Water
  • 1/2 cup(s) Vegetable Oil
  • 3/4 cup(s) Bailey's Irish Cream liqueur
  • 1 cup(s) Pecans Chopped
  • 1 cup(s) Mini Semi-Sweet Chocolate Chips
  • Glaze
  • 1/2 cup(s) Bailey's Irish Cream liqueur
  • 1/2 cup(s) Powdered Sugar


  1. 1. Preheat oven to 325 degrees, grease and flour a 10 inch bundt cake pan. Sprinkle the chopped pecans over the bottom of the pan.
  2. 2. In a large bowl with mixer, combine cake mix and pudding. Add the eggs, water, vegetable oil and Bailey's on medium speed for 3 minutes.
  3. 3. Stir in chocolate chips.
  4. 4. Pour batter over the nuts into the greased bundt cake pan.
  5. 5. Bake for 1 hour at 325 degrees or until a toothpick inserted in the center of cake comes out clean.
  6. 6. Cool cake for 10 minutes. Remove the cake from pan and place on a wire rack to cool completly.
  7. 7. For the Glaze: mix the 1/4 cup of Bailey's Irish Cream and powdered sugar to form a glaze - you may need to add additional Bailey's to adjust the consistency.
  8. 8. When the cake is completely cooled, prick the top and sides of the cake with a skewer and pour the glaze on top and brush it on the sides of the the cake.
June 2012

This recipe is a personal recipe added by Andrea15 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bailey's Irish Cream Cake Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy