Bailey S Butter Cake
Prep Time
10m - 15m
Bake Time
1h 5m - 75m
Yields
12 slicesAbout this Recipe
This buttery cake has Bailey’s Irish Cream baked right in AND in the sweet glaze on top! Just pour the glaze on the warm cake and let it sit overnight so it soaks in making a sweet crust and an incredibly moist cake loaded with Bailey’s flavor.
Bailey S Butter Cake
Prep Time
10m - 15mBake Time
1h 5m - 75mYields
12 slicesAbout this Recipe
This buttery cake has Bailey’s Irish Cream baked right in AND in the sweet glaze on top! Just pour the glaze on the warm cake and let it sit overnight so it soaks in making a sweet crust and an incredibly moist cake loaded with Bailey’s flavor.
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
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Ingredients
- Cake
- 1 cup butter, cubed at room temperature
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 4 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
- 1/3 cup unsalted butter
- 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 2 tablespoons Bailey’s Irish Cream
- 2 teaspoons vanilla
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 325°F/165°C.
- Grease a 10″ bundt pan with butter or shortening very liberally. Dust pan with flour and set aside.
- Place all cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase speed to medium and mix for 3 minutes.
- Pour batter into prepared pan and bake for 65-75 minutes until a toothpick entered into center comes out clean.
- While cake is cooling, make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until butter is melted and sugar is dissolved. Do not bring to a boil.
- While cake is still in pan, poke holes all over warm cake using a knife and pour glaze evenly on cake. Allow cake to cool completely in the pan and then invert cake onto a serving plate. Cut and serve with crème chantilly, if desired.
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Bailey S Butter Cake
Prep Time
10m - 15mBake Time
1h 5m - 75mYields
12 slicesAbout this Recipe
This buttery cake has Bailey’s Irish Cream baked right in AND in the sweet glaze on top! Just pour the glaze on the warm cake and let it sit overnight so it soaks in making a sweet crust and an incredibly moist cake loaded with Bailey’s flavor.
Ingredients
- Cake
- 1 cup butter, cubed at room temperature
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 4 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
- 1/3 cup unsalted butter
- 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 2 tablespoons Bailey’s Irish Cream
- 2 teaspoons vanilla
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 325°F/165°C.
- Grease a 10″ bundt pan with butter or shortening very liberally. Dust pan with flour and set aside.
- Place all cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase speed to medium and mix for 3 minutes.
- Pour batter into prepared pan and bake for 65-75 minutes until a toothpick entered into center comes out clean.
- While cake is cooling, make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until butter is melted and sugar is dissolved. Do not bring to a boil.
- While cake is still in pan, poke holes all over warm cake using a knife and pour glaze evenly on cake. Allow cake to cool completely in the pan and then invert cake onto a serving plate. Cut and serve with crème chantilly, if desired.
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