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!
Why You’ll Love Bailey’s Butter CakeIngredients / What You NeedHow To Make Bailey’s Butter CakeHow To Store Bailey’s Butter CakeMore Bundt Cake Recipes You Will LoveGet the 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.
More Bundt Cake Recipes You Will Love
Praline Bundt Cake Hot Chocolate Bundt Cake Samoas Bundt Cake Fudge Filled Vanilla Bundt Cake
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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
