This Chocolate Irish Cream Bundt Cake is my new favorite Saint Patrick's Day tradition...a rich chocolate cake with a hint of Irish Cream and a delicious chocolate glaze. Not only is it super easy to make, but it results in a decadent dessert that will easily have you wanting another slice.
While I'm all for the excuse to make this cake year round, I think that it is best when it is served on the day of all things shamrock, corned beef, and all things green. Plus, it's the perfect way to add a sophisticated touch to your Saint Patrick's Day festivities.
In addition to its rich flavor, one of my favorite things about this cake is its simplicity. While layer cakes hold a special place in my heart, bundt cakes are a great way to create a beautiful dessert with a little less effort. This cake is dense enough to hold the bundt's shape, yet delicate and rich enough to still taste delicious.
A FEW NOTES BEFORE WE GET STARTED.
Room Temperature Ingredients:
Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Buttermilk: It's also best for the buttermilk to be as close to room temperature as possible so it is evenly incorporated into the batter.
Measuring Your Ingredients:
I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature:
Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º F. Sift flour, unsweetened cocoa, baking powder, baking soda, and salt in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time with the mixer on low and scrape down the sides of the bowl as needed. Add the vanilla extract.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and the Irish cream liqueur along with the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Coat a 10-12 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean. Cool for 15 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.
While the cake continues to cool, place the chocolate in a medium heatproof bowl. Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly. Let the glaze cool slightly before drizzling the desired amount of it onto the mostly cooled cake. The cake is best served slightly warmed. Enjoy!
This cake is my new favorite Saint Patrick’s Day tradition…a rich chocolate cake with a hint of Irish Cream and a delicious chocolate glaze.
Author:Marisa Guerra
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour and 15 minutes
Yield:10-15 servings
Category:Dessert
Ingredients
Chocolate Irish Cream Bundt Cake
8 oz (1 cup) unsalted butter, softened
396 grams (2 cups) sugar
270 grams (2 ¼ cups) flour
63 grams (¾ cup) unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 large eggs, room temperature
1 tsp vanilla extract
170 grams (¾ cup) buttermilk
¾ cup Irish cream liqueur
Chocolate Glaze
4 oz bittersweet chocolate, finely chopped
113 grams (½ cup) heavy cream
Instructions
Chocolate Irish Cream Bundt Cake
Preheat oven to 350º F.
Sift flour, unsweetened cocoa, baking powder, baking soda, and salt in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time with the mixer on low and scrape down the sides of the bowl as needed. Add the vanilla extract.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and the Irish cream liqueur along with the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Coat a 10-12 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool for 15 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.
Chocolate Glaze
While the cake continues to cool, place the chocolate in a medium heatproof bowl.
Place the heavy cream in a smaller heat safe bowl and microwave for 10 second intervals, stirring in between until the cream is hot.
Pour the cream over the chocolate and stir until combined. Reheat for 10 seconds if the chocolate isn't fully melted. Set aside to cool slightly.
Let the glaze cool slightly before drizzling the desired amount of it onto the mostly cooled cake. The cake is best served slightly warmed.
Enjoy!
Notes
Leftover cake can be wrapped in plastic wrap and kept in the fridge for several days. Cake can also be cut into slices, individually wrapped in plastic wrap, and stored in the freezer for several months.
Keywords: irish cream, chocolate, bundt cake, cake, saint patrick's day