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Bailey’s Irish Cream Cake


2 layer 9" cake, each layer 1 1/2" deep


1 box yellow cake mix
1 (4 ounce) package instant chocolate pudding
3/4 cup vegetable oil
1/8 cup water
1/4 cup vodka
3/8 cup Bailey's Irish Cream liqueur
4 large eggs


Preheat oven to 325°F. Grease pan(s) using Pan Release.

In a medium mixing bowl, combine cake mix, pudding, oil, water, vodka, liqueur and eggs in bowl. Mix on low speed for 30 seconds. Scrape bowl. Increase to medium speed for two minutes.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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