When thinking about desserts for St. Patrick’s day, most people default to chocolate Guinness cake. It’s definitely not a bad option and a very easy one to make into a bundt or a bunch of minis to give to friends. I tend to lean toward Bailey’s Irish Cream because IT’S AMAZING.
When on a trip to Dublin, someone told me that a 4th of Irish dairy product goes into making Irish Cream. I don’t know if that’s true, but from the amount I like to bake bundt cakes with, I know I’m supporting the industry!
For today’s cake, I made my basic chocolate bundt cake, and did a Bailey’s Irish Cream frosting for the topper. In my book, I do an alternative to my basic vanilla buttercream that is fast and easy to whip up. Adding just a bit of Bailey’s Irish cream makes it so rich and beautiful to pair with a chocolatey dessert. For extra richness, refrigerating and then pouring some rich ganache on top.
Below. you will find the Bailey’s frosting recipe.

Prep Time | 5 minutes |
Cook Time | 10 minutes |
Servings |
large bundt
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- 3/4 cup unsalted butter
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- 2-2 1/2 tsp milk
- 2 tsp Bailey's Irish Cream
Ingredients
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- With an electric mixer, cream butter on medium speed.
- Turn mixer speed to low, then slowly add powdered sugar.
- When sugar is fully incorporated, add vanilla extract
- Then, add your milk starting with 2 tsp and using up to 2 1/2 tsp to thin the frosting to a spreading consistency.
- Add the Bailey's Irish Cream last to give the creamy rich flavor and color pictured here
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