Baileys Irish Cream Bundt Cake
by Sommer Collier — last updated on Jul 2, 2025 
This decadent Baileys Irish Cream Bundt Cake recipe is a boozy chocolate lover’s delight. It’s topped with a silky smooth chocolate ganache and a real show-stopping treat that’s perfect for any occasion!
Sommer’s Recipe Notes
Holy Irish Cream and Coffee! If you like a splash of Bailey’s Irish Cream in your Coffee… you are going to love this Irish Cream ‘n Coffee Bundt Cake. I can guarantee you that!
Coffee. Chocolate. Caramel. And silky Baileys Irish Cream all baked into one glorious and sturdy bundt cake to share with friends and loved ones.
Why You’ll Love This Baileys Irish Cream Bundt Cake
- Decadent flavors – This moist bundt cake is packed with rich flavors from the creamy Irish cream to the bold flavors of cocoa and coffee.
- Easy to make – In just a few easy steps, you can make this bakery-worthy bundt cake that’s topped with a creamy ganache and caramel layer right in the comfort of your own home.
- Perfect for entertaining – I love to serve this cake whenever I have friends over. Everyone loves it!
This Baileys Irish Cream Bundt Cake is truly one of my favorites! It’s rich and comforting, with a note of boozy coffee in each bite.
Ingredients and Tips
- Dry ingredients – You will need all-purpose flour, baking soda, granulated sugar and a pinch of salt to balance out all the flavors.
- Baileys Irish cream – The star of the show adds creaminess to the bundt cake and that boozy flavor!
- Cocoa powder – Make sure to use the unsweetened kind.
- Coffee granules – Use granules from instant coffee. These will enhance the chocolate flavor.
- Sour cream – Use a full-fat regular sour cream, which will help to moisten the cake.
- Chocolate chips – Use semisweet chocolate chips to create the base of that luxurious ganache topping.
- Heavy cream – Combined with the chocolate chips, the heavy cream will finalize the ganache.
- Caramel – You can either use caramel syrup or dulce de leche.
Recipe Variations and Dietary Swaps
- Nuts – Fold in chopped pecans or walnuts into the batter for a crunchy bite.
- Espresso – Replace the instant coffee with espresso for a stronger taste.
- Chocolate chips – Mix your favorite type of chocolate chips into the batter for a gooey surprise. I love semisweet, but you can also use white chocolate chips, too!
- Gluten-free – Use a GF baking flour and double check that the rest of the ingredients are GF as well.
How To Make Baileys Irish Cream Bundt Cake
This Baileys Irish Cream ‘n Coffee Bundt Cake is a sure-fire way to make someone smile. Try making it for an office party, or for a neighbor who has had a rough week. You’ll be amazed at what a little (ok… a lot) of Baileys Irish Cream and Coffee can do!
Find the full Baileys Irish Cream Bundt Cake recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- The most import thing(s) to remember is that all bundt cakes need time to cool in the pan before flipping. Usually 20 minutes will do, but sometimes I wait 30 minutes, just to be sure. There’s nothing worse than flipping a cake out of the pan and watching it break in half.
- It’s highly important to make sure your pan is well greased and floured. I like to spray bundt pans with the non-stick baking spray that is made with flour, instead of buttering and flouring the nooks and crannies.
- Wait until the cake is completely cool to add toppings. Otherwise the toppings absorb into the cake, instead of setting on top of the cake. See how the chocolate ganache and caramel drip down the sides and dry, instead of disappearing into the cake?
Storage Notes
- Storing Leftovers – Store leftovers in an airtight container and keep at room temperature for up to 3 days. Otherwise, place in the refrigerator for up to 5 days.
- Freezing Leftovers – Freeze individual slices in a plastic wrap for up to 3 months.
Serving Suggestions
Generally speaking, I love to serve a generous slice of this bundt cake with a hot cup of coffee. It’s truly the perfect pairing.
You can also go all out, and top off each slice with a dollop of whipped cream and an extra drizzle of that chocolate ganache glaze. You can also add a scoop of vanilla or coffee ice cream on top!
And for those Baileys lovers, offer a small glass of Baileys for extra indulgence on the side.
Baileys Irish Cream Bundt Cake Recipe
Ingredients
For the Baileys Irish Cream Bundt Cake:
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cup granulated sugar
- 3 tablespoons instant coffee granules
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, melted
- 1 cup Baileys Irish Cream liqueur
- 3/4 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
For the Toppings:
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup thick cream of caramel or dulce de leche
- 2 ounces chocolate bar to shave over the top
Instructions
- Preheat the oven to 350 degrees F and move the oven racks to make room for a bundt pan in the center. Thoroughly butter and flour an 11- to 12-cup bundt pan. (I like to use the floured baking spray instead.)
- In the bowl of your electric mixer, combine the first six dry ingredients. Turn the mixer on low to stir. Then slowly add in the remaining five wet ingredients. Turn the mixer off. Scrape the bowl. Then mix again until smooth.
- Pour the batter into the prepared pan and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to rest and cool for at least 20 minutes before flipping. Flip the cake onto a wire cooling rack and cool to room temperature before topping.
- Once the cake has cooled, bring the cream to a boil (in the microwave or on the stove). Remove from heat and add the chocolate chips. Allow them to sit in the hot cream for 5 minutes, then stir to combine. Place a piece of wax paper under the wire cooling rack.
- Use a spoon to drizzle the chocolate ganache over the cake. Then warm the caramel until just warm enough to drizzle, not hot. Drizzle over the cake. Use a vegetable peeler to shave the chocolate bar over the top of the liquid toppings. Let the toppings set before wrapping the cake. You can, however, cut it immediately after topping!
Notes
Nutrition
Frequently Asked Questions
Yeah! Making this cake ahead of time is actually even better, because the flavors settle and cake soaks up the ganache and caramel, making it even more delicious.
Yes. Even though this recipe is designed for a traditional bundt pan, you can bake this in a rectangular, circular or any other type of pan. Just make sure to adjust the baking time!
Ah, that’s because you haven’t greased the baking pan well! Remember that greasing it with nonstick spray, butter, or whatever grease of your choosing is key!
It was good. My friends liked it, but it isn’t worth the cost and effort.
This chocolate cake had so much depth of flavor: sooo dang good, and the perfect hint of mint.
This is now my go to cake! Easy and it looks classy as a gift (I make 6” versions). I did add for fun… espresso powder & mini chocolate chips.
Best served the next day (or two), and warm. You rocked this recipe
Amazingly moist. Subtle hint of Bailey’s. I halfed the sugar as I’m not a fan of too sweet, and this was perfect. Even left off the topping to save on the amount of work, and this was still delicious.
Can I use cream cheese instead of sour cream? If not, what can be used to substitute sour cream?
Thanks
Kim
Hi Kim,
I wouldn’t use cream cheese, but yogurt or buttermilk are great substitutions for sour cream. :)
Made this for Valentine’s Day which is also the same week as 2 birthdays in the office.
Used the Chocolate&Cherries Baileys. Did not make the toppings for it. Great taste and texture and ingredients came together easily. Will make again.
This is gorgeous! I just need the skills to make it 🤷🏻♀️😁
This sounds delicious. Thanks so much for including a picture when I print the recipe out. I love having a picture of your recipe/results so I can remember what to expect. Many recipes print off without photos although they have one in the blog. I plan to use this recipe for our St. Patrick’s Day dinner.