I like desserts made with a little bit of alcohol, so it was only a matter of time before I graduated to making mug cakes with alcohol. First up, Bailey’s Irish Cream mug cake.

Bailey’s is sweet on its own, so it was easy to add it as a variation to previous mug cakes I made without having to fiddle with the recipe too much.

You can definitely taste the Bailey’s in this cake. It’s almost a little too strong. Like all the other mug cakes I’ve made, this is super easy to put together and cook in the microwave.

I’ll have to make this again for St. Patrick’s Day.

Here’s the rest of my mug cake series:

Print Print Recipe

Bailey's Mug Cake

Yield: 1


5 1/2 tablespoons all-purpose flour
4 tablespoons sugar
1/8 teaspoon baking powder
1 egg
3 tablespoons Bailey's Irish Cream
3 tablespoons oil


1. Combine all ingredients into oversized mug. Stir with a small whisk or fork until batter is smooth.
2. Microwave for 1 1/2 minutes. If cake is not done, microwave for an additional 30 seconds. Serve while warm.


34 Responses to “Bailey’s Irish Cream Mug Cake”

  1. Ann P. — February 3, 2012 at 10:42 am

    YUMMY! Love Bailey’s! Have you ever heard of the cookbook called Booze Cakes? It’s on my wishlist because it has tons of alcohol-y dessert recipes!

    • Kirbie replied: — February 3rd, 2012 @ 10:48 am

      No I have not. Sounds very good. I’ll have to put it on my wishlist too!

  2. Paula — February 3, 2012 at 12:39 pm

    Another of your mug cakes!!!
    I love them so much!! Then, I never make one, cos I turn on the oven, but seriously, I can’t stop thinking about making them.
    Yeah, it’s difficult to understand me.
    And Bailey’s, I love so much this, that I can’t think in only a mug!!

    • Kirbie replied: — February 3rd, 2012 @ 1:08 pm

      You should try making a mug cake sometime!

  3. Rachel (teacher-chef) — February 3, 2012 at 1:32 pm

    I too love Mug cakes (I bet you could cut the sugar down on this a little bit since they Bailey’s is so sweet?) I might have to add that Booze Cakes Book Ann mentioned to my list too!!

    Loving your whole collection of Mugs AND of course your cakes :-)

    • Kirbie replied: — February 3rd, 2012 @ 2:22 pm

      Actually I think the sugar was about right. The strong taste of alcohol kind of needs more sugar to counterbalance I think. But you could try cutting some out too to save calories. I hope you try some recipes out!

  4. Heidi — February 3, 2012 at 8:02 pm

    The Spirited Baker by Marie Porter is also AWESOME for “boozy” recipes. Check out Celebration Generation (the name of her company) on Facebook, or Google it. She’s AMAZING. I can’t wait to make this Bailey’s mug cake tomorrow; I’m taking the ingredients for all of us to make our own while with a group on a winter lake-cabin weekend.

    • Kirbie replied: — February 4th, 2012 @ 10:39 am

      Thanks for the recs!

  5. RUBIS — February 6, 2012 at 2:48 pm

    Hi! I have a little question.. Is it possible to cook it in an oven instead? If it’s possible, how long does it should take and how high the temp should be?
    Thank you!

    • Kirbie replied: — February 7th, 2012 @ 9:30 am

      Hi Rubis, Unfortunately I’ve never tried making it in the oven. My biggest concern is that you would need to find a mug that could bake in the oven without breaking. If I were to experiment, I would set the baking temperature at 350F, and I would estimate that it would take about 10-15 to cook. But I’ve never actually tried it.

  6. Marcie — February 11, 2012 at 10:18 pm

    Hmmm. Had high hopes for this recipe! I followed the recipe exactly but it turned out bland in my opinion. Perfect cake texture, I had to microwave for 3 minutes total but it got there. Just kind of boring. Melted some chocolate chips on top to add flavor and sweetness.

    • Kirbie replied: — February 12th, 2012 @ 2:14 pm

      Sorry to her you thought it was bland. Its not my favorite of the mug cakes bit it does taste like baileys and cake which was really was all that I was trying to achieve. Mug cakes sort of limit what you can do to the cake

  7. Gypsy — April 21, 2012 at 8:43 pm

    Well, this recipe sparked for me! I just love mug cakes and always on the hunt for an unusual one. Only problem was I had no Baileys, so what to do coz I just had to try this cake! Aha!… I substituted with ponche de creme and coquito leftover from Christmas. I live in the Caribbean and these are similar to eggnog except we use our West Indian rum instead of brandy and coquito is the Puerto Rican version which has coconut milk and cream added. The cake was absolutely delicious and good texture; 2 mins in microwave just right. Thanks!

    • Kirbie replied: — April 23rd, 2012 @ 8:48 am

      I’m so happy to hear about your version and that it turned out well for you! It always makes me happy to hear people with positive responses.

  8. Debra — July 28, 2012 at 1:54 pm

    Is a Kahlua mug cake in your future?

  9. Stephanie — October 16, 2012 at 12:09 am

    Hi, I was wondering if you’ve ever tried making a lemon mug cake?

    • Kirbie replied: — October 16th, 2012 @ 8:54 am

      No I have not, but thanks for the suggestion. I will try that soon!

  10. Malo — December 15, 2012 at 9:21 am

    Hello, I’m french, and it’s very difficult to find recipe of Mug Cakes on french websites. So I’ve search on english/american websites and I find yours ! That’s so amazing because you have a lot of recipe of Mug Cakes and I love them ;)

    I’m sorry if my english is bad, I try to talk without translator !

    Thank you for all this recipes !

    • Kirbie replied: — December 15th, 2012 @ 10:16 am

      I’m glad you found my site and hopefully you enjoy the recipes!

  11. Joanne — December 29, 2012 at 10:56 pm

    Hi! Love your site and all the varieties of mug cakes!! Question for you, I do not have Baileys Irish Creme, but do have the Irish Creme flavored coffee creamer. Do you think I can use this instead?

    • Kirbie replied: — December 30th, 2012 @ 12:20 am

      I haven’t tried, so I’m not positive. My only worry is that the Bailey’s basically evaporates for the most part when it’s cooked, whereas the creamer would remain an extra liquid to the batter, so I’m not sure if it would be too much liquid and may need some adjusting.

  12. tavia. — January 18, 2013 at 10:08 am

    This is my favorite meal replacement (can’t quite call it a snack)! I use biscotti flavored Bailey’s and it’s delicious. I also use self-rising flour (because I hope for fluffy cake and want to get rid of the SRF).


    • Kirbie replied: — January 18th, 2013 @ 1:07 pm

      There is Biscotti flavored Bailey’s?

  13. Sandra — March 29, 2013 at 2:57 pm

    Yummy!!! Just tried it! Wonderful flavor, I’m having it with Caramel tea :)

    Wonder if it can also be baked in a regular oven.

    • Kirbie replied: — March 29th, 2013 @ 11:37 pm

      I’ve never tried baking them in the oven, though I know people always ask me that. But when I make them, I always forget to test it out!

  14. S — July 10, 2013 at 5:28 pm

    Unfortunately this was an utter fail. The cake was very gummy and half cooked. When I put it on for longer the texture was very strange. The cake was also a little bland… so we smothered it in icecream… not much of an improvement.

    • Kirbie replied: — July 10th, 2013 @ 11:18 pm

      I’m not sure where yours went wrong. You definitely don’t want it half cooked. You might want to try using a different mug because sometimes a certain mug might heat unevenly. And you want to make sure your ingredients are thoroughly mixed before heating it up. As you can see from the comments, other people made it successfully.

  15. mandylifeboats — November 24, 2013 at 2:28 pm

    if u cook it too long, it bounces right out of the cup. rubbery consistency.

    • Kirbie replied: — November 24th, 2013 @ 9:51 pm

      Yes, a lot of mug cakes are rubbery if they are cooked too long, so you do have to be careful.

  16. Beth — April 22, 2014 at 10:15 am

    Oh, YUM! This came out perfect at 2 minutes, with enough of the Bailey’s flavour coming through to make it tasty. It did scare me a little when I saw it standing almost two inches above the rim of my 12-ounce cappuccino mug while cooking, but it settled down once the microwave shut off, and it was solid enough by then it didn’t spill over the edge. Definitely a keeper!

    • Kirbie replied: — April 22nd, 2014 @ 1:09 pm

      glad this worked out. I usually actually recommend a 16 oz mug. 12 oz usually works but it’s like the bare minimum and might spill over.

  17. carley snell — June 18, 2014 at 3:42 pm

    How many calories is this?

    • Kirbie replied: — June 19th, 2014 @ 12:35 am

      Hi, this is an older recipe. i dont know how many calories it is exactly, but it’s not a low calorie dessert. if you are looking for something with a smaller calorie count, you can try my newer version: http://kirbiecravings.com/2014/03/chocolate-baileys-mug-cake-2.html, which is about 300 calories.

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