Irish Cream Bundt Cake Recipe
Indulge in the rich, velvety flavors of this Irish Cream Bundt Cake—a perfect dessert for any gathering or special occasion. This cake is a delightful combination of creamy Irish cream, a touch of coffee, and a soft, moist texture that melts in your mouth. Ideal for parties, get-togethers, or when you’re simply craving something sweet, this cake offers a fantastic balance of sweetness and depth. It’s also a breeze to make, with minimal ingredients and a simple method that guarantees fantastic results. A beautiful glaze of Irish cream ties everything together, making this Bundt cake an irresistible treat!
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2-1/2 cups |
| Butter (Salted) | 3/4 cup |
| Caster Sugar | 1-3/4 cups |
| Whole Eggs | 3 |
| Baking Powder | 2-1/4 teaspoons |
| Instant Coffee Powder | 2-1/2 teaspoons |
| Vanilla Extract | 1 teaspoon |
| Baileys Irish Cream | 1/4 cup |
| Milk | 3/4 cup (or 1/2 cup Irish cream + 1/2 cup milk) |
| For the Glaze: | |
| Icing Sugar | 3/4 cup |
| Baileys Irish Cream | 3 tablespoons |
Preparation Time: 15 minutes
Cooking Time: 60-65 minutes
Instructions
-
Preheat and Prepare:
Preheat your oven to 170°C (340°F). Grease a 10-cup Bundt pan generously with butter or use a non-stick spray to ensure easy release after baking. -
-
Prepare the Wet Ingredients:
In a small bowl or jar, combine the Baileys Irish Cream with the milk. This will create the moist base that infuses the cake with its rich flavor. If you prefer, you can adjust the ratio of Irish cream to milk (using half of each), depending on how strong you want the flavor of Irish cream to be. -
Sift Dry Ingredients:
Sift the all-purpose flour (maida), baking powder, and instant coffee powder into a bowl. The coffee powder adds a subtle depth to the flavor of the cake, perfectly complementing the Irish cream. Set aside. -
Cream the Butter and Sugar:
In a separate large mixing bowl, whisk together the salted butter and caster sugar until light, fluffy, and pale in color. This step is crucial to achieving a soft and airy cake texture. It may take around 4-5 minutes of whisking. -
Incorporate the Eggs:
Add the whole eggs, one at a time, to the butter-sugar mixture. Whisk well after each addition, ensuring that the mixture is smooth. If the mixture begins to curdle, add 1-2 tablespoons of the sifted flour mixture to help bring it together. -
Add Vanilla Extract:
Stir in the vanilla extract and mix well. The vanilla brings a warm, aromatic note that balances the richness of the Irish cream and coffee. -
Alternate Adding Dry and Wet Ingredients:
Gradually add the sifted flour mixture in batches, alternating with the Irish cream-milk mixture. Start with a third of the flour mixture, followed by a third of the wet mixture, mixing gently after each addition. Continue until all ingredients are combined. Be careful not to overmix to keep the cake light and fluffy. -
Bake the Cake:
Pour the cake batter into the prepared Bundt pan and spread it evenly. Bake in the preheated oven for 60-65 minutes or until a toothpick or cake tester inserted into the center comes out clean. -
Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for 8-10 minutes. Then, invert the pan onto a cooling rack and allow the cake to cool completely. -
Prepare the Glaze:
While the cake cools, make the glaze by combining the icing sugar and Baileys Irish Cream in a small bowl. Stir until you achieve a smooth, thin, and pourable consistency. -
Glaze the Cake:
Once the cake has cooled, place it on a serving dish. Drizzle the Irish cream glaze generously over the top, allowing it to flow down the sides for a glossy finish. -
Serve and Enjoy:
Slice the cake and serve as-is, or for a more indulgent experience, pair it with a scoop of vanilla ice cream or whipped cream. The combination of moist cake and creamy glaze will make every bite a true treat!
Allergen Information
This recipe contains:
- Gluten (from all-purpose flour)
- Dairy (butter, milk, Baileys Irish Cream)
For those with dairy or gluten allergies, substitutions can be made:
- Use gluten-free all-purpose flour and a dairy-free butter alternative for a gluten-free, dairy-free version.
- If you’re avoiding alcohol, you can omit the Baileys Irish Cream in both the cake batter and the glaze, substituting it with a non-dairy creamer or a flavored extract for a similar taste.
Dietary Preferences
- Vegetarian: This recipe is suitable for vegetarians.
- Alcohol-Free Option: Omit Baileys Irish Cream in both the cake and glaze, and replace with a non-alcoholic cream liqueur or simply milk for a child-friendly version.
Tips for Success
- Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before you begin. This ensures a smoother batter and a more even texture in your finished cake.
- Customize the Flavor: Want a richer coffee flavor? Feel free to increase the instant coffee powder to your liking. Alternatively, you can skip the coffee altogether for a more pronounced Irish cream taste.
- Add Some Crunch: For added texture, consider folding in some chopped walnuts or pecans into the batter before baking. This will give the cake an extra layer of crunch and flavor.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. The cake also freezes well for up to a month—just make sure to wrap it tightly in plastic wrap or foil.
Conclusion
This Irish Cream Bundt Cake is a versatile dessert that is easy to make yet impressive in both flavor and presentation. Whether you’re hosting a celebration or just treating yourself to a special dessert, this cake is sure to be a crowd-pleaser. The rich Irish cream and subtle coffee enhance the cake’s natural sweetness, while the silky glaze adds an extra touch of indulgence. Perfect for any occasion, this recipe is sure to become a favorite in your baking repertoire. Enjoy a slice (or two) with a cup of coffee or your favorite dessert wine for the ultimate experience!
