Who doesn’t love Bailey’s Irish Cream? It’s boozy, creamy, sweet, and goes with just about anything. Drink it on the rocks, add it to a mixer, or throw it in your coffee—it’s delicious. But where do you go once you’ve added it to all your drinks? You bake with it, of course!
Here’s one of my favorite recipes for a Bailey’s Irish Cream Bundt cake that I’ve been making since my college days. It’s just about the easiest thing out there because it uses shortcuts like boxed cake mix. But I promise not to tell if you don’t…
Ingredients
1 regular box yellow cake mix
1 small (~4 oz.) box instant chocolate pudding mix
3/4 cup oil
1/8 cup water
1/4 cup vodka
3/8 cup Bailey’s Irish Cream
4 eggs
powdered sugar
Recipe
Preheat oven to 350 degrees. Combine cake mix, pudding mix, oil, water, vodka, Bailey’s, and eggs in a bowl. Beat until smooth. Pour into well-greased Bundt pan. Bake for 40-50 minutes until cake tester comes out clean. Let cool completely in pan before removing. Dust with powdered sugar before serving. Enjoy!
Notes
– If you aren’t a fan of chocolate, vanilla pudding works just as well!
– For a more intense Bailey’s kick, mix a glaze of powdered sugar and Bailey’s to a thick consistency and drizzle over the cake before serving.
– If your Bundt pan is notorious for holding tight to your cakes, check out King Arthur Flour’s tips on how to prevent your Bundt cake from sticking.
