Delicious Bailey’s Bundt Cake Recipe for Dessert Lovers
As the autumn leaves begin to fall and the air turns crisp, there’s nothing quite like enjoying a warm slice of cake with a hot cup of coffee. That’s why I’m excited to share with you my recipe for Bailey’s Bundt Cake with Irish Cream Glaze.
This decadent dessert is perfect for any occasion, whether you’re entertaining guests or simply indulging in a sweet treat on a cozy night in. Made with rich Bailey’s Irish Cream and dark chocolate, this cake recipe packs a flavorful punch that is sure to satisfy any sweet tooth.
And let’s not forget about that mouthwatering Irish Cream Glaze that tops it all off. With just the right balance of powdered sugar and cream liqueur, this glaze will make your tastebuds dance with delight.
So preheat your oven, grease your bundt pan, and get ready to bake up a cake that is out of this world. This Bailey’s Bundt Cake with Irish Cream Glaze is bound to become your new go-to dessert recipe, and I cannot wait for you to try it out for yourself.
Why You’ll Love This Recipe
Listen up, folks. I’m about to introduce you to a recipe that will make your taste buds sing and your heart hum with happiness. This Bailey’s Bundt Cake With Irish Cream Glaze is more than just a dessert – it’s a work of art. Trust me, you won’t be able to resist a slice (or two).
First of all, this cake is made with Bailey’s Irish Cream – need I say more? The rich and creamy flavor of the liqueur weaves its way through every bite of this cake, elevating it to another level of delectability. And let’s not forget about the Irish Cream Glaze that tops it off. This sweet and silky icing adds the perfect finishing touch to this already decadent dessert.
But aside from its taste, this recipe is also incredibly easy to make. You’ll be surprised at how few ingredients are needed and how little time it takes to throw everything together. So even if you’re not the most skilled in the kitchen, you can still impress your guests with this showstopper.
And for those who are gluten-free, fear not! This recipe can easily be adjusted to fit your dietary needs. Simply swap out the regular flour for a gluten-free alternative and you’re good to go.
So why will you love this recipe? Because it’s delicious, easy to make, and perfect for any occasion. Whether you’re craving a little indulgent treat or looking for something to impress your guests with, this Bailey’s Bundt Cake With Irish Cream Glaze has got you covered. Give it a try and watch as everyone falls in love with both you and your baking skills!
Ingredient List
Here is everything you’ll need to make this Bailey’s Bundt Cake with Irish Cream Glaze Recipe:
For the Bailey’s Bundt Cake:
- 1 box of chocolate cake mix
- 1 (3.9 ounces) instant chocolate pudding mix
- 4 large eggs
- 1 cup (240 ml) of sour cream
- 1 cup (240 ml) of vegetable oil
- ½ cup (120 ml) Bailey’s Irish Cream Liqueur
- ½ cup (120 ml) water
- 2 tablespoons (30 ml) instant coffee granules or powder
- 1 cup (180 g) of semisweet chocolate chips
For the Irish Cream Glaze:
- 2 tbsp. (30 ml) of water
- 2 tbsp. (30 ml) of Bailey’s Irish Cream Liqueur
- 1 cup (120 g) powdered sugar
Note: If you don’t have a cake mix, you can also use our homemade chocolate Bundt cake recipe. Also, feel free to substitute the Bailey’s Irish Cream Liqueur with another type of cream liqueur such as Kahlua or Godiva. Additionally, those seeking a gluten-free option can use a gluten-free cake mix instead.
The Recipe How-To
Preheat the oven
First of all, preheat the oven to 350°F/180°C. Grease and flour a bundt cake pan.
Make the batter
In a small bowl or measuring cup, whisk together ⅓ cup (60 ml) Irish cream liqueur and 2 tablespoons instant coffee granules dissolved in 3 tablespoons water until smooth. In another bowl, mix together 3 cups (375 grams) of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set both aside.
Cream together 1 ½ cups (3 sticks) softened unsalted butter and 1-¾ cups (350 g) of granulated sugar in a stand mixer or with an electric hand mixer until light, fluffy and pale in colour. Beat in 4 large eggs, one at a time, making sure each is well incorporated before adding the next.
Add one-third of the flour mixture to the butter/sugar mixture on low speed until just combined, scrape down sides of mixing bowl with rubber spatula as required. Follow by adding half of Irish cream/coffee mixture to mixing bowl also on low speed until just combined. Repeat with another third of the flour mixture, followed by remaining Irish cream mixture, and then finally with remainder of flour mixture.
Fold in 1 cup (170 grams) mini semisweet chocolate chips into batter.
Bake and cool
Pour batter into greased and floured pan. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool before removing it from the pan onto a wire rack, then pour Bailey’s Irish Cream glaze over top.
Baileys Irish Cream Glaze
Whisk together 2 cups (240g) powdered sugar, 1/4 cup (60ml) Irish Cream liqueur and 2 tbsp. melted unsalted butter, along with 1 tsp. of pure vanilla extract and one tablespoon of water (if needed). If mixture is too thin, add more powdered sugar until desired consistency is reached.
Serve
Serve the cake at room temperature with a dollop of whipped cream or ice cream on top. You can also garnish with extra chocolate chips, or drizzle dark chocolate on top to make the cake even more indulgent.
Enjoy!
Substitutions and Variations
Folks, sometimes it’s not about following the rules, it’s about breaking them. So get creative and make this Bailey’s Bundt Cake truly unique. Here are some substitutes and variations to help you unleash your inner rockstar:
– Gluten-free? No problem! Substitute the all-purpose flour with gluten-free flour in equal amounts. And don’t worry about flavor, you won’t sacrifice any with this swap.
– Need a caffeine-free kick? Skip the instant coffee granules altogether and opt for 1 tablespoon of cocoa powder instead. The taste will still be phenomenal, trust me.
– Let’s talk chocolate. If you’re a pure chocolate lover, replace 1/2 cup of the all-purpose flour with cocoa powder and add 1/2 cup of chocolate chips to the batter. It will bring out the chocolaty goodness that you’ve been craving.
– Want to go mini? Turn these bundts into miniatures! Pour the batter into a mini bundt pan and reduce baking time to 20-25 minutes. They’ll be perfect for dessert samplers at your next party.
– Mix it up! Try a rum cake variation by replacing Irish cream liqueur with dark rum.
Friends, remember that the most important ingredient in cooking is imagination. So don’t be afraid to experiment and tweak ingredients based on your preferences. The possibilities are endless!
Serving and Pairing
Welcoming you to the big show, it’s time to impress your guests with your creation. Once your cake is baked and freshly glazed, it’s time to serve up a slice of heaven. I recommend enjoying this beauty with a warm cup of tea or coffee in the evening or as an after-dinner dessert. The richness of the Irish cream glaze will tantalize the taste buds, while the moistness of the cake will leave them craving for more.
For those feeling luxurious, you can accompany this cake with a scoop or two of ice cream, either vanilla or chocolate flavor. The combination of textures and temperatures will create a flimsy sensation your guests won’t forget.
But wait, there’s more! If you’re looking for a savory option you can serve this cake with cheese like Stilton or something creamy like cream cheese frosting. In addition, fresh fruits like strawberries or cherries dipped in chocolate sauce also make a lovely pairing.
This Bailey’s Bundt Cake is versatile and goes well with many different drinks. For those who enjoy adult beverages, pair this cake with a glass of Bailey’s Irish Cream Liqueur on ice. Another perfect pairing would be sipping Irish Coffee alongside our Irish Cream Bundt Cake.
Whatever you choose to do, must have fun with it; that’s what cooking is all about!
Make-Ahead, Storing and Reheating
Listen, you don’t always have time to bake a cake fresh out of the oven. Sometimes, you’ve got to hustle and make it ahead of time. So, here’s how to store it like a pro:
If you’ve made your bailey’s bundt cake in advance, let it cool completely on a wire rack. Then wrap it tightly with plastic wrap and put it in an airtight container. It’ll keep for up to 3 days if you store it at room temperature.
However, if you want to store the bundt cake for longer than that or if you made the cake for a party and need to chill or freeze it, then listen up. If you’re chilling the cake, place it in the fridge uncovered until cooled. Once cooled cover the cake with plastic wrap and keep in the fridge for up to five days.
But maybe you’re short on fridge space like I am, so freezing is your best bet. Here’s how to do it right so that when thawed, it still tastes delicious.
All you have to do is wrap the cooled cake tightly with plastic wrap followed by foil. Make sure there’s no air where any part of the cake is exposed before wrapping each layer. Then freeze for up to 3 months.
When ready to serve the cake, let it come to room temperature before unwrapping or removing from its container. While still wrapped place it into a preheated oven at 300°F (150°C) degrees Fahrenheit for ten minutes maximum.
Let me tell y’all one thing; reheating cakes always makes them taste fresh again! Serve them as though they’re fresh out of the oven with some whipped cream!
Make-ahead or freeze this lovely Irish cream bundt and you’ll be enjoying dessert without having to start from scratch every time.
Tips for Perfect Results
When it comes to baking a Bailey’s Bundt Cake with Irish Cream Glaze, the right tips and tricks can make all the difference. Follow these tips for perfect results every single time.
First, make sure you properly grease and flour your bundt pan before adding the cake batter. Nothing is worse than spending hours in the kitchen only to have your cake stick to the pan and fall apart when you try to remove it. A properly greased and floured pan will prevent this.
Secondly, take care when measuring your ingredients. Baking is like chemistry, and precise measurements are essential for success. Use a kitchen scale whenever possible, or spoon flour into your measuring cup instead of packing it down.
Thirdly, watch your oven closely. Check on your cake frequently towards the end of baking time and use a toothpick or cake tester to check if it’s done. Insert it into the center of the cake; if it comes out clean, then it’s done.
Fourthly, be sure to let the cake cool before removing it from the pan. If you remove it too soon, it may break apart. Give it at least 10 minutes to cool in the pan before flipping it over onto a wire rack to cool completely.
Finally, when making the Irish cream glaze, add powdered sugar gradually until you reach the desired consistency – too little sugar can cause the glaze to be runny while too much can make it too thick.
With these tips in mind, your Bailey’s Bundt Cake With Irish Cream Glaze recipe will come out perfect every time you bake it.
FAQ
Before we conclude, let me answer some frequently asked questions about this delicious Bailey’s Bundt Cake with Irish Cream Glaze Recipe. These questions will help you avoid some common mistakes and ensure that your cake turns out perfectly. Let’s get started with the FAQ section.
What is the frosting on nothing bundt cake?
The icing recipe for Nothing Bundt Cakes includes cream cheese, butter, powdered sugar, vanilla extract, and heavy cream. If you’re gluten-sensitive or intolerant, you’ll be happy to know that the cream cheese icing used on Nothing Bundt Cakes is free from gluten.
Should you glaze a cake warm or cool?
It is crucial to let your cake cool down to room temperature before applying any glaze. The heat from the cake can cause the glaze to liquify and slide off. So, it is recommended to wait until the cake is at a suitable temperature before glazing it.
What do you put on top of a bundt cake?
When it comes to enhancing the taste, appearance, and texture of Bundt cakes, chocolate coatings and icing drizzles are appealing options. Not only do they deliver sweetness and flavour, but they are also light enough to allow the striking design of your cake to shine through.
Bottom Line
:
Now that you have all the information and details about this amazing Bailey’s Bundt Cake with Irish Cream Glaze recipe, there is no doubt that you will be mesmerized by its irresistible flavor and deliciousness.
This dessert recipe is a flawless combination of moist cake infused with Bailey’s Irish Cream, topped with creamy Irish Cream Glaze that enhances its richness and texture. The aroma of coffee adds another layer of complexity to this already perfect dessert.
You do not have to wait for special occasions or holidays to enjoy this masterpiece. With a few simple ingredients, and easy-to-follow steps, you can give your taste buds the treat they deserve anytime with this cake!
Make sure to try out some of the Substitutions and Variations suggestions mentioned above to add your creative twist to the recipe. You can also pair this cake with various beverages or serving options as per your wish.
Before wrapping up, let me remind you that if you have any questions or doubts, please refer to the FAQs section for more clarity. And finally, do not forget to share your feedback with us in the comments below. We would love to hear from you!
So go ahead, grab your apron and preheat your oven because it is time to create some magic with Bailey’s Bundt Cake with Irish Cream Glaze.
Bailey’s Bundt Cake With Irish Cream Glaze Recipe
Ingredients
CAKE
- 1 1/2 cups butter, softened
- 3 cups sugar
- 6 large eggs
- 1 1/2 tablespoons instant coffee granules
- 1/4 cup boiling water
- 1/2 cup irish cream
- 4 cups flour
- 1 teaspoon vanilla
- 1 teaspoon almond extract
GLAZE
- 1 teaspoon instant coffee granules
- 2 tablespoons water, boiling
- 1 1/2 tablespoons irish cream
- 2/3 cup powdered sugar
- 3 tablespoons sliced almonds, toasted
Instructions
- Beat butter at medium speed with an electric mixer, about 2 minutes.
- Gradually add sugar, beating at medium speed 5-7 minutes.
- Add eggs, one at a time, beating just until yellow disappears.
- Dissolve coffee granules in boiling water; stir in liqueur.
- Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
- Mix at low speed just until blended after each addition.
- Stir in extracts.
- Pour batter into a greased and floured 10" bundt pan.
- Bake at 300ºF for 1 hour and 40 minutes or until tested done.
- Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
- Brush with Irish cream glaze and sprinkle with toasted almonds.
- GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.