Holy Irish Cream and Coffee! If you like a splash of Baileys Irish Cream in your Coffee… you are going to want to kiss my face for this Irish Cream ‘n Coffee Bundt Cake. Guaranteed.
Just imagine it… Your two hands wrapped around a large mug of piping hot coffee, with a hefty swirl of Baileys Irish Cream, topped with whipped cream, chocolate, and caramel drizzle.
You sip and the creamy sweetness (and caffeine) massages your throat on the way down, like a hug from the inside-out.
That, my friends, is what I’m serving you today, in bundt cake form.
Coffee. Chocolate. Caramel. And silky Baileys Irish Cream all baked into one glorious cake to share with friends.
Because I love you.
And I love bundt cakes.
They are dense enough to be sturdy, yet soft, moist, and naturally pretty due to their shape.
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.
The most import thing(s) to remember about all bundt cakes, it that they 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.
Along with waiting, 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.
My last tip is to 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?
Patience is a virtue when it comes to bundt cakes.
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!
Need a few more Bundt Cakes in your life?
Check out our brand-spanking-new ebook, Brilliant Bundt Cakes, packed full of the best bundt cakes you’ll ever taste!
Baileys Irish Cream Bundt Cake
- 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
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!