Bailey’s Butter Cake is dense and perfect, topped with a glaze icing made with Bailey’s Irish Cream!
Ok, this cake is pretty great. It’s a spin on my Kentucky Butter Cake that you guys went crazy for…which means it’s a dense buttery cake topped with a glaze icing while the cake is still warm. The icing seeps into the cake making it almost donut-like. There isn’t much I love more than KBC.
I decided to give my beloved cake a boozy twist…with Bailey’s Irish Cream. I am not a huge alcohol drinker, but I can get into some Bailey’s for sure…most likely because it’s pretty much like dessert…sweet and creamy with just a hint of boozy kick. Of course please know that if Bailey’s is not your thing (or alcohol in general) no worries, you can sub-out the Bailey’s in the cake for buttermilk. It will be delicious!
Baking with Bailey’s gives the cake a rich flavor…but adding Bailey’s to the glaze is where you can really taste the Irish Cream Flavor.
The cake is SUPER easy…literally just put all your ingredients in the mixer (at the same time) and mix it up. Seriously.
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).
Seriously folks this cake is a stunner.
Serve it with a little whipped cream, ice cream or totally on it’s own!
I am pretty obsessed with this easy Bailey’s Butter Cake and I know you will be too!
I’ve posted the FULL RECIPE over at Imperial Sugar today…hop over and get your bundt pan ready!