Irish Cream Celebration Cake Recipes

IRISH CREAM CELEBRATION CAKE

Irish Cream Celebration Cake image

When you're celebrating a grown-up occasion, you deserve a grown-up cake. This beautiful creation uses Betty Crocker™ Super Moist™ devil's food cake mix, pudding and Irish liqueur in both the cake and frosting.

Provided by Bree Hester

Categories Dessert

Time 3h

Yield 8

Number Of Ingredients 16

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
4 eggs
1/3 cup vegetable oil
1 cup Irish cream liqueur
1 cup sour cream
1 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
3 cups powdered sugar
1/4 cup Irish cream liqueur
1 teaspoon vanilla
4 oz bittersweet baking chocolate, chopped
1/2 cup whipping cream
1/4 cup light corn syrup
2 teaspoons vanilla
1/3 cup sliced almonds, toasted

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.

Nutrition Facts : Calories 1120, Carbohydrate 121 g, Cholesterol 210 mg, Fiber 4 g, Protein 11 g, SaturatedFat 33 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 85 g, TransFat 1 1/2 g

IRISH CREAM CELEBRATION CAKE

Irish Cream Celebration Cake image

I just received this recipe in my Betty Crocker newsletter - Bailey's in the cake and frosting, with a gorgeous chocolate glaze. Recipe originated at bakedbree.com.

Provided by Pinay0618

Categories Dessert

Time 3h

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 (18 ounce) box betty crocker devil's food cake mix
1 (3 1/2 ounce) box chocolate flavor instant pudding and pie filling mix
4 eggs
1/3 cup vegetable oil
1 cup irish cream
1 cup sour cream
1 cup butter, softened
4 ounces half of 8-oz package cream cheese, softened
3 cups powdered sugar
1/4 cup irish cream
1 teaspoon vanilla
4 ounces bittersweet baking chocolate, chopped
1/2 cup whipping cream
1/4 cup light corn syrup
2 teaspoons vanilla
1/3 cup sliced almonds, toasted

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.

Nutrition Facts : Calories 1025.9, Fat 62.6, SaturatedFat 28.3, Cholesterol 205, Sodium 1020.7, Carbohydrate 113.5, Fiber 2.4, Sugar 81.5, Protein 10

IRISH CREAM CAKE

Irish Cream Cake image

Make and share this Irish Cream Cake recipe from Food.com.

Provided by Barb G.

Categories Dessert

Time 1h5m

Yield 1 bundt cake

Number Of Ingredients 7

Ingredients

1 (18 ounce) package yellow cake mix, without-pudding
4 ounces instant chocolate pudding mix
3/4 cup canola oil or 3/4 cup vegetable oil
1/8 cup water
1/2 cup Baileys Irish Cream (I use Emmets, which is about half the price)
1/4 cup vodka
4 eggs

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.

Nutrition Facts : Calories 4906, Fat 264.3, SaturatedFat 39.4, Cholesterol 928.4, Sodium 5366.7, Carbohydrate 525.4, Fiber 9.7, Sugar 305.6, Protein 53.7

IRISH CREAM BUNDT CAKE

Irish Cream Bundt Cake image

Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.

Provided by Sue Haser

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream

Time 1h30m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
¼ cup water
½ cup vegetable oil
¾ cup Irish cream liqueur
½ cup butter
¼ cup water
1 cup white sugar
¼ cup Irish cream liqueur

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.

Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g

BOXED-MIX BAILEYS IRISH CREAM CAKE

Boxed-Mix Baileys Irish Cream Cake image

This is a fantastic cake for all of you Bailey's Irish Cream lovers who don't quite get enough of the awesome flavor in your coffee!

Provided by FLUFFSTER

Categories Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 (18 1/4 ounce) package Duncan Hines yellow cake mix
3/4 cup chopped nuts
1 (4 ounce) package French vanilla instant pudding
4 eggs
1/2 cup vegetable oil
1 cup Baileys Irish Cream
1 lb powdered sugar
5 1/2 tablespoons butter, softened
1/4 cup milk
1 dash salt
1/4 teaspoon salt
2 tablespoons Baileys Irish Cream

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.

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