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–+ servings
whole irish cream cake on a white plate

Totally From Scratch Irish Cream Cake (whole grain option)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 8 pieces
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
This Baileys Irish cream cake is made completely from scratch and can be made with all-purpose flour or with 100% whole grain flour.

Ingredients

For the cake:

  • 3/4 cup + 2 tablespoons (114 grams) white whole wheat flour or all-purpose flour
  • 1/4 cup (25 grams) non-fat dry milk powder or whole-milk dry milk powder
  • 3 tablespoons (26 grams) cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (56 grams) unsalted butter room temperature
  • 3/4 cup (168 grams) granulated or unrefined sugar
  • 1/3 cup (78 ml) canola oil
  • 1/4 cup + 2 tablespoons (90 ml) milk
  • 2 large eggs 50 grams each, room temp
  • 1/4 cup + 2 tablespoons (90 ml) Irish cream
  • 1 1/2 teaspoons vanilla extract

For the syrup:

  • 1/4 cup (56 grams) unsalted butter
  • 1/4 cup + 2 tablespoons (75 grams) granulated sugar or unrefined sugar
  • 1/4 cup (60 ml) water
  • 1/8 teaspoon salt
  • 1/4 cup (60 ml) Irish cream

Instructions

  • Preheat your oven to 325°F (162°C). Spray a 6 cup bundt pan very well and set aside.
  • In a large bowl, combine the flour, dry milk powder, cornstarch, baking powder and salt. Set this aside.
    3/4 cup + 2 tablespoons (114 grams) white whole wheat flour, 1/4 cup (25 grams) non-fat dry milk powder, 3 tablespoons (26 grams) cornstarch, 2 teaspoons baking powder, 1/4 teaspoon salt
  • In a large bowl with a stand mixer or electric mixer, cream the butter and sugar for about 2 minutes.
    1/4 cup (56 grams) unsalted butter, 3/4 cup (168 grams) granulated
  • Add the dry flour mix to this. It will resemble fine crumbs at this point.
  • In the bowl that just had the flour mix, whisk together the oil, milk, eggs, Irish cream, and vanilla extract. Add this to the crumb mixture and beat until well combined. The batter will be very thin.
    1/3 cup (78 ml) canola oil, 1/4 cup + 2 tablespoons (90 ml) milk, 2 large eggs, 1/4 cup + 2 tablespoons (90 ml) Irish cream, 1 1/2 teaspoons vanilla extract
  • Pour the batter into the greased bundt pan and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
  • When there are about 15 minutes remaining on the timer, start the syrup. In a medium saucepan, combine the butter, sugar, water and salt over medium heat. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
    1/4 cup (56 grams) unsalted butter, 1/4 cup + 2 tablespoons (75 grams) granulated sugar, 1/4 cup (60 ml) water, 1/8 teaspoon salt, 1/4 cup (60 ml) Irish cream
  • Let the cake cool in the pan for about 10 minutes and then invert onto a wire rack. Wash and thoroughly dry the bundt pan and place the cake back into the pan. Poke holes into the cake (I used a meat thermometer) and pour the syrup slowly over the cake. Let it sit in the pan for one hour to properly absorb the liquid. It might seem soggy at first (there's a lot of syrup!) but will eventually be absorbed by the cake.
  • Serve immediately or cover the cake and refrigerate for up to 5 days.

Notes

  • Adapted from Totally from Scratch Rum Cake, which was adapted from Rum Cake from Scratch From Always Order Dessert.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 495kcalCarbohydrates: 58gProtein: 7gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 73mgSodium: 347mgPotassium: 133mgFiber: 3gSugar: 36gVitamin A: 512IUVitamin C: 0.3mgCalcium: 147mgIron: 1mgNet Carbs: 55
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