Bailey’s Butter Cake is dense and perfect, topped with a glaze icing made with Bailey’s Irish Cream!
Make sure to try my classic Kentucky Butter Cake too!
Why You’ll Love Bailey’s Butter Cake
- It’s a variation of my Kentucky Butter Cake that everyone loves! It’s a dense buttery pound cake that you top with a glaze icing while it’s still warm. The icing seeps into the cake making it almost donut-like.
- Flavor! This cake has the subtle flavor of Bailey’s Irish Cream in the cake and the icing, which adds a fun twist, perfect for St. Patrick’s Day!
- Texture! The butter in this cake makes it soft and dense, but the buttermilk gives it a tender crumb.
- Great to make in advance! This is the perfect cake to make when you’re entertaining guests because it not only can be made the day ahead, it’s BETTER the second day after all the flavors have time to settle and combine!
- Easy to Make! This is a great recipe for all levels of bakers. Simple ingredients and easy instructions!
Ingredients / What You Need
Make sure to scroll down to the bottom of the post for the full recipe!
- Butter. You will need butter in both the cake and the icing. I use salted butter in this recipe, but you can also use unsalted if you prefer. Make sure it’s all at room temperature, so it mixes into your batter smoothly!
- Granulated sugar. You will also use granulated sugar in both the cake and the icing!
- Eggs. Always use large sized eggs when baking my recipes unless otherwise noted.
- Vanilla extract. You can also use vanilla paste.
- Dry Ingredients: All-purpose flour, kosher salt, baking powder, and baking soda
- Bailey’s Irish Cream. There is really no substitute for this unless you would like to change the flavor of this cake. You will use a full cup in the cake portion of the recipe as well as a few tablespoons in the glaze icing!
How To Make Bailey’s Butter Cake
The cake is SUPER easy…literally just put all your ingredients in the mixer (at the same time) and mix it up. Kind of like a cake mix!
When the cake comes out of the oven poke holes all over the top and whip up your glaze. Pour it all over the cake while it’s still warm. Let the glaze sit on the cake overnight (in the pan). Trust me on this.
When you’re ready to serve it, hold your breath, flip it out of your bundt pan and pray to the bundt gods it doesn’t stick. (I grease my pan HEAVILY with shortening and dust it with flour).
How To Store Bailey’s Butter Cake
This will keep for 3 days at room temperature stored airtight. You can also freeze this cake airtight for up to 2 month. Thaw at room temperature.
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Bailey’s Butter Cake
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 12 1x
- Category: Cake
- Method: Oven/Stove Top
- Cuisine: Dessert
Description
This is a dense, moist butter cake flavored with Bailey’s Irish Cream!
Ingredients
Cake:
- 1 cup butter, cubed at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup Bailey’s Irish Cream
Bailey’s Glaze Icing:
- 1/3 cup butter
- 3/4 cup granulated sugar
- 2 tablespoons Bailey’s Irish Cream
- 2 teaspoons vanilla extract
Instructions
- Cake: Preheat the oven to 325°F. Grease a 10- inch bundt pan with butter or shortening very liberally. Dust pan with flour and set aside. Alternately you can coat the pan with nonstick baking spray.
- Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase speed to medium and mix for 3 minutes.
- Pour the batter into the prepared pan and bake for 65-75 minutes, or until a toothpick entered into the center comes out clean.
- Glaze Icing: While the cake is cooling, combine all the icing ingredients into a small saucepan over medium-low heat. Stir continuously until butter is melted and sugar is dissolved. Do not bring to a boil.
- While the cake is still in the pan, poke holes into the top of the warm cake using a knife and pour the glaze evenly onto the cake.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Cut and serve with whipped cream, if desired.
Notes
Store airtight at room temperature for up to 3 days.
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Can you use regular granulated sugar or does it need to be ultra fine and does it change the amount?
This recipe is no longer posted at Imperial Sugar. 🙁 Can you re-post here?
I know Imperial has just moved over to a new website platform and may be having some issues with links redirecting, but I found it over there! Here you go! https://www.imperialsugar.com/recipes/bailey-s-butter-cake
I have made the butter cake a few times, and love it!! Have you ever tried making this 3 days ahead?
Would this work with Rum or Bourbon?
Normally we love every recipe we make from your site. Not so with this one. The cake is great…turned out as expected. The icing is garbage. I followed your directions exactly…used extra fine sugar and cooked as directed. The sugar never melted…it is just a big gritty mess. The butter melted and started to turn brown but the sugar just stayed whole. Next time I will make a regular powdered sugar glaze and just drink the baileys!
So sorry you had this experience! So sorry your sugar never melted, that is very strange!
I made this for work and people went CRAZY over it! I added some simple Bailey’s icing on the top with just powdered sugar and Bailey’s, because more is more, right? This recipe is definitely a keeper and I will be making again! Just pre-ordered your book and can’t wait til it is released! 🙂
Thank you SO so much! So glad you liked it and I am totally with you…more is more 😉
This pound cake looks so butter, dense and yummy!
It’s in the oven now! I’m not sure we’ll be able to wait to eat tomorrow!! Thanks for the recipe. Thanks!
It’s me again- it was so good my family really couldn’t wait until it cooled! Then we made it again and again and then again for our school auction. 🙂 Now about to make it for Mother’s Day. SO GOOD! Thanks again!
HA! Love this! So glad you like it 🙂
You are a Goddess, woman!
I have been waiting for you to post this receipe after you posted a pic the other day. Then you posted it and it has BAILEYS!!! You are my spirit animal
HA! Love it!!