Baileys Irish Cream Cake Recipes

Steps:

• Cake: Sift dry ingredients together.
• Beat egg, oil, buttermilk, liqueur, coffee together.
• Add to the dry ingredients; beat together for about 3 minutes.
• Pour into greased/floured 10" springform pan or 9x13 pan.
• Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
• Cool.
• Frosting: beat ingredients together until stiff.
• Turn cake out onto a plate and frost with whipped cream mixture.
• Sprinkle with chocolate curls.

Steps:

• BAILEYS YELLOW CAKE DIRECTIONS:.
• Preheat oven to 350°F Grease and flour a 13 x 9 x 2 inch baking pan, and a 6 x 9 x 2 inch pan, or whatever combination of pans that will hold 1 1/2 times the amount that a 13 x 9 x 2 pan holds.
• Mix the flour with the salt and baking powder. Mix the Baileys with the milk.
• Using electric mixer, cream the shortening with the sugar. Add the egg and vanilla, and beat well. Add the flour mixture, alternately with the Baileys and milk mixture. Beat for 2 minutes.
• Pour half of the cake batter into the prepared pans, then drop large spoonfuls of the Baileys Swirl (recipe below) into the pans alternately with large spoonfuls of the cake batter. Swirl with knife or fork to get a marbled effect.
• Bake about 25-35 minutes, or until surface springs back when lightly pressed with fingertip.
• Let cool, then spread with Baileys glaze (recipe below).
• BAILEYS CHEESE SWIRL DIRECTIONS:.
• With electric mixer, beat cheese with butter and vanilla until creamy.
• Add the confectioners sugar; beat until light and fluffy.
• Stir in the Baileys and white chocolate, and mix well.
• BAILEYS GLAZE DIRECTIONS:.
• Mix 3/4 cup Baileys with 1 cup of the powdered sugar. Add more Baileys if the glaze is too thick; add more sugar if the glaze is too thin. Add more Baileys and sugar if there isn't enough glaze.

Steps:

• Bake cake accoridng to directions.
• while cake is still warm, poke holes in it and pour Bailey's over it.
• Refrigerate covered for at least 3 hours.
• In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
• Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder).
• After the three hours, cut the cake into squares and layer at bottom of bowl.
• Then add a layer of pudding then the candy then the Cool Whip.
• Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
• Cover and refrigerate until ready to serve.

Steps:

• Combine cake mix and 2 tablespoons of the instant espresso powder. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wooden spoon to poke 25 holes in the cake (make 5 rows of 5).
• Whisk together the sweetened condensed milk, pudding mix, 1/2 cup of the heavy cream and 1/2 cup liqueur in a medium bowl for 2 minutes. Let sit for 5 minutes for the pudding to set.
• Meanwhile, stir together the remaining 2 tablespoons liqueur and remaining 1 tablespoon espresso powder in a small bowl until the powder dissolves. Whip the remaining 1 1/2 cups heavy cream together with the confectioners' sugar in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Add the espresso liqueur mixture and whip just to incorporate.
• Spread the pudding mixture over the top of the cake, making sure the holes get filled completely. Spread the whipped cream evenly over the surface. Chill at least 1 hour or up to overnight.
• About 30 minutes before serving, melt the chocolate chips in a microwave in 30-second increments, stirring between each, until soft. Let cool slightly. Drizzle over the top of the cake, then sprinkle with the chopped espresso beans and serve cold.

Steps:

• Preheat oven to 350°.
• Grease and flour a 12 cup bundt pan.
• Sprinkle nuts into bottom of pan.
• Combine remaining ingredients in large mixing bowl.
• Beat four minutes on high speed, pour into pan.
• Bake 45 to 55 minutes or until a toothpick inserted into center of cake comes out clean.
• Let cake cool and invert onto plate.
• Bailey's Irish Cream Frosting:.
• Beat all ingredients in a small bowl until fluffy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 12 muffin cups with paper liners.
• Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
• Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
• Sift flour in a separate bowl with baking powder and salt.
• Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
• Pour batter into the lined muffin cups.
• Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
• In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
• Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
• Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.

Steps:

• Preheat oven to 350°F.
• Combine cake mix, pudding mix, oil, water, vodka, Bailey's and eggs in a bowl, beat until smooth.
• Pour into greased and floured 10 inch bundt pan.
• Bake 40 to 50 minutes or until done.
• Cool completely and invert onto a serving plate.
• Mix a little powdered sugar and a little Bailey's and drizzle over the top.
• Enjoy.

Steps:

• In a medium bowl, blend together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

Steps:

• Beat butter at medium speed with an electric mixer, about 2 minutes.
• Gradually add sugar, beating at medium speed 5-7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Dissolve coffee granules in boiling water; stir in liqueur.
• Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
• Mix at low speed just until blended after each addition.
• Stir in extracts.
• Pour batter into a greased and floured 10" bundt pan.
• Bake at 300ºF for 1 hour and 40 minutes or until tested done.
• Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
• Brush with Irish cream glaze and sprinkle with toasted almonds.
• GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.

Steps:

• Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.
• Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridge.
• While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm.
• In a bowl, whip the cream until it forms soft peaks.
• In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.
• Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.
• To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing.
• Some people serve individual portions with additional cream, poured over or whipped into a peak.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
• In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
• To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.