Baileys Irish Cream Cake

5 from 15 votes

A luscious white chocolate cake infused with Baileys Irish Cream and topped with a decadent caramel Baileys glaze.

Prep Time30

Cook Time45

Total Time1 20

Course: Dessert

Cuisine: American

Servings: squares

Calories: 436kcal

Author: Rachel

Pre-heat oven to 350 degrees. Grease and flour a 9x13 pan. See Notes for Bundt pan substitutions.
In mixer, cream the 1 cup Unsalted Butter - softened, ½ cup Light Brown Sugar and ½ cup White Sugar, and 2 teaspoon Vanilla Extract together. Add 4 Eggs, mixing after each addition. Add in ¼ cup Whole Milk and ¼ cup Baileys Irish Cream.
In separate bowl, whisk 1 ¾ cups All Purpose Flour, ½ teaspoon Baking Soda,2 teaspoon Baking Powder, and ¾ teaspoon Salt.
Add 1 cup of dry mix to mixer at a time, mixing between additions.
Put in pan. Sprinkle top with 1 cup White Chocolate Chips and ½ cup Walnut Pieces (they will sink some during baking). Bake for 40-50 minutes or until toothpick comes out clean and cake is bouncy in the middle. Allow to cool 10 minutes before removing from the pan. Allow to cool completely before glazing.

In small saucepan, melt 2 tablespoon Butter over medium heat. Add ¾ cup Baileys Irish Cream. Bring to simmer. Stir often for 5-7 minutes, depending on desired thickness. Remove from heat.
Add ⅓ cup White Chocolate Chips and whisk until evenly melted. Allow sauce to cool for a few minutes and thicken. If you would like a thicker sauce, add a teaspoon or two of cornstarch and stir until smooth.
Drizzle over top of cake while the glaze is just a little warm.

If you want more Baileys flavor, substitute ¼ cup of Bailey's instead of the milk. It will also cause the cake to be sweeter.

Bundt Pan Substitutions:

The cook time is approximately 35 minutes at 350 degrees F.
A bundt cake generally is more dense than a sheet cake just because of the height and version of baking. You can adjust for that if you like.
A 9x13 sheet cake (as this recipe is) fits perfectly in a 10 cup bundt pan.
Before putting in the oven, sprinkle the walnuts and chocolate chips on the bottom. Pat in the chips and walnuts into the cake to more easily allow them to fall as it bakes. Reduce the white chocolate chips to ¾ cup.