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.
UNTIL.
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!
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!!