Irish Cream Bundt Cake
Love the flavor of Baileys Irish cream? Bake it into an easy Irish cream bundt cake – a delicious way to celebrate any occasion, especially St. Patrick’s Day!
Let me share a little tidbit I didn’t realize until I made this cake: not everyone likes boozy cakes. I mean, obviously, people who don’t drink don’t like boozy cakes. But it was completely beyond my realization that people who do like alcohol and drink alcohol don’t like alcohol in cakes.
People like, for example, my husband. Whose response to this cake was “the chocolate cake was good, but I don’t like alcohol in frosting.” ?! Fourteen years together, and still learning something new every day.
I took the leftovers of this Irish cream bundt cake into work the next day. Consensus was split between “heck yes boozy cake!” and “Whiskey in the cake? No thanks.”
So yes, there are people out there who don’t like alcohol in their baked goods. Huh. Weird. Totally foreign concept.
I, clearly, am not one of those people. Step right up and sample my traditional tiramisu or my chocolate bourbon soft pretzel bread pudding. Booze-a-plenty in my desserts, folks!
If, like me, the addition of alcohol (specifically Irish cream) into a deep, rich chocolate cake and a sweet slightly whiskey based glaze sounds delicious – read on!
A St. Patrick’s Day-themed cake seemed the obvious choice for March’s Bundt Cake of the Month, and the obvious choices here are Guinness or Irish cream. I made a Guinness Irish Soda Bread last year, so I went for the Baileys Irish cream theme this year.
In fact, if you stopped by last week, you saw that I even made homemade Irish cream, perfect for this recipe!
Don’t let the green sprinkle overload make you think this cake is only good for St. Patrick’s Day, though! Baileys Irish cream is such a popular winter drink, and this cake would be equally appropriate for any winter-themed dessert.
Just choose a more appropriate sprinkle color combination, maybe?
Speaking of sprinkles, let me tell you the definition of true love. The idea for this cake was floating around in my head for a while, but I decided to make it on a bit of a whim. Friends invited us over for dinner a few weeks ago and I said I’d bring dessert. Perfect, I thought! I’ll make the bundt cake!
Except then we couldn’t find any green sprinkles. Normally I order my sprinkles online anyway, but even with Amazon Prime shipping, the sprinkles wouldn’t arrive in time. So my husband bought some rainbow sprinkles and rainbow nonpareilles, and sat there painstakingly sorting out all the green colored sprinkles from all my different sprinkle sets while I baked the cake.
Sure, there are plenty of benefits to marrying a food blogger. Decadent desserts! Dinner on the table almost every night! Homemade dishes! Buuuut… sorting through piles of sprinkles is definitely the price you have to pay sometimes. True love.
Now, onto the Irish cream bundt cake! An easy, moist chocolate cake, baked with some homemade Irish cream right in the cake for a subtle Irish cream flavor. Once the cake cools, we’ll cover it with an Irish cream glaze. So easy – just Irish cream and confectioners sugar!
Then, of course, all those sprinkles, because… obviously.
If you’re concerned about the amount of alcohol in the cake, rest assured that it is very little. After 50 minutes in the oven, what is in the cake should evaporate out.
There are 4 tablespoons of Irish cream in the glaze, but there’s just a small amount of whiskey in the Irish cream. Some of the glaze runs right off the cake when you drizzle, and then you’re dividing up the cake amongst 16(ish) people.
(No judgement if you only cut this into 12 slices. Or 10. Or two.)
So really, it’s a very, very small amount of alcohol (and hence why I brought it to share with coworkers – I assure you, even those who went back for a third slice were 100% sober).
If you like boozy desserts, this Irish cream bundt cake is a must-try. It’s perfect on its own, and downright delicious with a steaming mug of cocoa or coffee… with a generous splash of Irish cream, of course.
Irish Cream Bundt Cake
Love the flavor of Baileys Irish cream? Bake it into an easy one bowl Irish cream bundt cake – a delicious way to celebrate any occasion, especially St. Patrick’s Day!
- 1 cup butter, room temperature
- 1 cup sugar
- 3 eggs, room temperature
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 2 1/3 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup homemade Irish cream (or sub Baileys, Ryan’s, etc)
For the Irish cream glaze:
- 3 cups confectioners sugar
- 4 tablespoons homemade Irish cream
- Preheat the oven to 350 °F. Grease and flour a 12-cup bundt pan.
- Beat the butter in the bowl of an electric mixer until soft and fluffy. Add in the sugar, continuing to beat until well incorporated. Add in the eggs, one at a time, mixing completely after each addition. Spoon in the sour cream and vanilla extract, stirring until smooth.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add half of the dry ingredients to the bowl and mix, followed by the Irish cream, mixing again, and the remaining dry ingredients. Mix just until smooth and no streaks of flour remain.
- Pour the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out with a moist crumb; about 50 minutes. Allow the cake to cool in the pan for 15 minutes before inverting onto a cake rack and cooling completely.
- While the cake cools, prepare the glaze. Combine the confectioners sugar and Irish cream in a small bowl, whisking together with a fork. Add more sugar or more Irish cream to achieve the desired consistency – a thicker glaze will adhere better to the sides of the cake.
- Spread the frosting over the top and partially down the sides of the bundt cake. Top with sprinkles. Refrigerate for 30 minutes to set the glaze. Cake does not need to be stored in the refrigerator after glaze sets.
To freeze, wrap unglazed cake tightly in plastic wrap and a layer of aluminum foil and store in the freezer for up to 3 months. Thaw at room temperature overnight, then glaze. To freeze leftover slices of glazed cake, wrap similarly, but glaze may separate from cake as cake thaws.
A Bunsen Burner Bakery Original Protocol
Julie, that is one very beautiful cake! I’ve never tried Irish Cream before, but I’m certainly going to give it a go. I think you and I have bundt cake fever in common. I love to bake bundt cakes more than anything else. 🙂
I’m doing a year long series on bundt cakes, so there will be many more in the future! I’m borderline obsessed right now – they’re just so perfect! So much easier than a layer cake, but so much nicer than a sheet cake!
I love making bundt cakes! I’ve been making a lot of them lately and can’t wait to give this one a try too. It’s a beautiful cake and the Irish cream makes it over the top decadent!
Bundt cakes are my favorite! I seriously can’t stop making them!
What a beautiful cake, and that Irish Cream glaze looks delicious and gorgeous – to die for! I love Baileys so I must make this bundt cake soon!!
To have a cake like this, I think we should celebrate St. Patrick’s Day every week. WOW! The cake looks gorgeous and it sounds so amazing. I’m not big into sweets but this cake I know I couldn’t resist. Wonderful recipe. I may be Italian but for St. Pat’s I’ll be Irish and enjoy this cake.
So perfect for St. Patrick’s Day! It’s beautiful and looks delicious. Can’t wait to try it out! Saving for later!
HOORAY for booze in cakes and this kind of goodness. Seriously, Julie. This looks INSANELY delicious, and clearly, I need to make this for St. Patrick’s Day!
I’ll send you a slice of this cake if you send me a slice of your chocolate chip Baileys pound cake!
wow this looks amazing, love the contrast of the brown with the white and the bright green. I would love a slice right now =)
Oh My Gosh, that cake looks out of the world Julie and I’m in love with your homemade Irish Liquor !! Will have to try both the recipes soon.
I get that all the time about the booze in baked goods. Even when I pour wine in my savory dishes for a sauce or something everyone freaks out! I would be 100% ok with the alcohol content staying true to the original form in this cake! I certainly wouldn’t get the munchies after a few cocktails:) This looks amazing and I can’t wait to try my hand at making my own homemade Irish cream!
It’s so funny how people who enjoy a drink don’t like alcohol in their food or desserts! Different strokes for different folks, obviously, but it does make me wonder.
I love boozy anything! So I’d be on team booze! Your photos are beautiful and this bundt cake looks so delicious!
Yessss, Team Booze! Come on over for dessert anytime. 😉
Honestly, who could resist this St. Patrick’s Day dessert? It looks so moist.
This is such a beautiful looking cake. Love all the green sprinkles and yes to booze in cake..And yes to marrying a food blogger as they get so many added benefits 🙂
What a pretty seasonal cake! I’ll bet the flavor is amazing!!
and LOL @ not judging if we only cut the cake in two slices. That’s kind of how it works sometimes, isn’t it?
Such a beautiful cake! Your photos had me wanting to lick the screen to get all that delicious frosting into my belly. Yum!
What a yummy way to celebrate St Patrick’s Day – this looks like it would be super popular in my house!
The cake looks absolutely mouthwatering and the picture with the frosting dripping/pouring over the cake is so stunning! We don’t drink alcohol, so this could be one way I could get drunk 🙂
I love Irish cream and this looks devine..<3 I love the green – perfect for St. Paticks Day
What a colorful bundt cake you have here, Julie! Loved the recipe!
What a gorgeous bundt cake! This is perfect for St. Patrick’s Day …or any day … because I know that Irish Cream flavor has to be to die for. I can’t wait to try this!
OMG I want to lick the icing straight off my computer! This looks so good! Can’t wait to make it!
Wow, hand picked sprinkles! Haha! Your husband must be patient. This cake looks great!
Pingback: 20 Saint Patrick's Day Recipes • FYI by Tina
Pingback: Red, White, & Blue Swirl Bundt Cake
Julie…is this cake a wonderful moist cake
Julie… I made the cake for St Patty’s Day and there was 15 people over for dinner and the cake looked beautiful but it was so dry it was not a success and I was so disappointed all those people and I was so excited about this cake so I did it exactly the way the recipe was and it just did not work out
Pingback: The Ultimate Green Foods For St. Patrick's Day List (Over 140 Recipes!) - Drugstore Divas
This looks SO delicious. I shall make it for dessert for our family St. Patrick’s Day dinner – Rachel and Einstein will be hime to join us. Your blog looks wonderful!
I was hoping Julie that you would get back to me
This cake not only looks gorgeous (green is my favourite colour) but sounds totally delicious with the addition of Baileys:-)
Oh, I definitely fall on the side of loving boozy cakes. The more booze the better!
I’m going to try this! We have friends coming over next week and this will be perfect for that occasion. It really looks delicious. Your photos are amazing too.
Cake is delicious! I added cream cheese to the frosting to tone down sweetness and it was fabulous!! Thank you for a great recipe.
So glad you enjoyed it, Jeanne!