Bailey's Irish Cream Bundt Cake
A rich and fluffy Bundt cake infused with Baileys Irish Cream, offering a perfect balance of buttery softness and indulgent Irish cream flavor. With a simple dusting of powdered sugar, this cake is effortless yet elegant—ideal for St. Patrick’s Day, celebrations, or cozy afternoons with a cup of Baileys coffee.
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Equipment
- Hand or stand mixer
- Tablespoon
- Dough scraper
Ingredients
- 5 Eggs
- 2 ¼ cups Powdered Sugar
- 1 ¼ tsp Vanilla Sugar
- 1 ⅙ cups Vegetable oil Olive, Grapeseed, Canola
- 1 ⅙ cups Bailey's Irish cream
- 1 cup All-purpose flour
- 1 cup Potato starch
- 1 tsp Baking Powder
- Powdered sugar for dusting
Instructions
- Preheat oven to 338°F (170°C). Grease a Bundt pan with butter and dust with flour.
- Beat 5 Eggs and 2 ¼ cups Powdered Sugar in a large bowl until light and fluffy.5 Eggs, 2 ¼ cups Powdered Sugar
- Slowly add 1 ⅙ cups Vegetable oil and 1 ⅙ cups Bailey's Irish cream.1 ¼ tsp Vanilla Sugar, 1 ⅙ cups Vegetable oil
- In a separate bowl, whisk together 1 cup All-purpose flour, 1 cup Potato starch, and 1 tsp Baking Powder.1 ⅙ cups Bailey's Irish cream, 1 cup All-purpose flour, 1 cup Potato starch, 1 tsp Baking Powder
- Gradually fold the dry ingredients into the wet mixture, stirring gently until smooth.
- Pour batter into the prepared Bundt pan and bake for 45 minutes.
- Let the cake cool in the pan for 10 minutes before flipping it onto a wire rack.
- Once cooled, dust with Powdered sugar and serve.Powdered sugar
Nutrition
Serving: 1Slice | Calories: 185kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 27mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 42IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 0.4mg
Servings: 28 Slices
Calories: 185kcal
