Irish Cream and Chocolate Bundt Cake with a Dark Chocolate Glaze

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. Not only is it super easy to make, but it results in a decadent dessert that will easily have you wanting another slice. ☘️

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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 green. Plus, it’s the perfect way to add a sophisticated touch to your Saint Patrick’s Day festivities.

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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.

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As long as you follow the directions by prepping your pan properly, baking the cake as directed, and letting it cool a little before turning it out, you’ll have a gorgeous result that just needs to be drizzled in its chocolate glaze before being served.

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The chocolate glaze is also super simple and only requires two ingredients. I chose dark chocolate to contrast the sweetness of the cake, and I let the glaze cool slightly so that its consistency would be just right. I used a piping bag to help control the glaze’s drips, but you can also use a spoon or a measuring cup with a spout. Depending on how much glaze you use, you’ll most likely have a little leftover which is a bonus in itself!

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Irish Cream and Chocolate Bundt Cake with a Dark Chocolate Glaze

Author: Marisa Guerra

Cake

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 2 ¼ cups flour
  • 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
  • ¾ cup buttermilk
  • ¾ cup Irish cream liqueur
  1. Preheat oven to 350º F.
  2. Sift flour, unsweetened cocoa, baking powder, baking soda, and salt in a large bowl and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean.
  8. 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.

Glaze

  • 4 oz bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  1. While the cake continues to cool, place the chocolate in a medium heatproof bowl.
  2. Heat the cream in a small saucepan over medium heat, stirring occasionally until the cream begins to boil.
  3. Carefully pour the hot cream over the chocolate and stir until all of the chocolate has melted and the mixture is smooth.
  4. Let the glaze cool slightly before dripping the desired amount of it onto the mostly cooled cake. The cake is best served slightly warmed.
  5. Enjoy!

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Buttermilk Waffle Cake with Maple Buttercream

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Is there any meal greater than breakfast? Maybe it’s the endless number of options or the fact that it’s the first meal of the day, but breakfast food is one of my favorite kinds. So why not take a classic breakfast food, like the infamous buttermilk waffle, and transform it into a layer cake? I thought this would be a fun way to enjoy a breakfast food for dessert, and I’m sure that Leslie Knope would agree it’s the best excuse to eat cake for breakfast.

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This cake takes all of the best things about a buttermilk waffle, like the sweet, yet rich flavor, and pairs it with a maple buttercream that will remind you of maple syrup without all of the stickiness.

A few important notes before you get started: It is best to use good quality Grade A Dark Color syrup to make the maple buttercream because the darker the syrup, the stronger the maple flavor. This level of syrup compliments the buttercream well without adding too much sweetness. If you have a lighter syrup you can still use it, but the maple flavor won’t be as strong.

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One of my favorite things about this cake is that the batter creates a delicate, rich cake, but can also be used to make a delicious waffle to top the cake with. Just be sure to set aside ½ cup of batter for the waffle topping. I used a Belgian waffle maker so that they would be sturdy enough to stand up on their sides, and I used that specific amount of batter so that they would each vary. If you are using a standard waffle maker, you might want to use a little less batter to make them smaller or cook them longer so that they are sturdy enough to stand up.

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To make the maple buttercream, you’ll start off with a basic Swiss Meringue style buttercream and then add the maple syrup to it. If you have any trouble while frosting, pop the bowl of buttercream in the fridge for several minutes to help it firm up. I decided to only frost the cake with a crumb coat and use the leftover buttercream to pipe swirls on top. I used an Ateco 869 tip to make the swirls, but you are welcome to use whatever tip you like. You just want to be sure to pipe enough of a base of buttercream to hold each waffle slice up. I hope you have as much fun baking and eating this cake as I did with creating it!

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Buttermilk Waffle Cake with Maple Buttercream

Author: Marisa Guerra

Cake

  • 3 cups flour
  • 2 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk
  1. Preheat oven to 350º F.
  2. Sift flour, baking powder, baking soda, and salt in a large bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
  4. Add eggs one at a time, scraping down the sides of the bowl as needed.
  5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and buttermilk to the batter.
  6. Coat two 8 inch cake pans with cooking spray or butter and flour and evenly divide the batter into the pans, setting aside ½ cup of batter for the waffle topping.
  7. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  8. Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Waffle Topping

  1. While the cakes bake, carefully pour ½ cup of batter onto a waffle maker that is lightly coated with cooking spray and cook as directed.
  2. Divide waffle into 4 sections and set aside.

Maple Buttercream

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 cup unsalted butter, room temperature and cubed
  • ¼ cup Grade A Dark Color maple syrup
  1. Stir together egg whites and sugar in a double boiler. Continue to stir occasionally until mixture reaches 160º F on a candy thermometer.
  2. Transfer to a mixing bowl and mix with the whisk attachment on high for 8-10 minutes, until somewhat stiff peaks have formed.
  3. Switch out the whisk for the paddle attachment and slowly add in pieces of butter on low. Scrape down the sides of the bowl as needed.
  4. Add in maple syrup and mix until smooth.

Cake Assembly

  1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
  2. Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next layer.
  3. Apply a crumb coat, or a thin layer of frosting, around the cake and chill for 20-25 minutes.
  4. Place a piping tip into a pastry bag and fill it with the remaining buttercream.
  5. Pipe four swirls onto the top of the cake and place a waffle slice in each swirl.
  6. Enjoy!

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Pumpkin Spice Layer Cake with Cream Cheese Frosting

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As of last week, fall is officially here, and I’m so ready for all of the pumpkins, scarf wearing, and pie making that comes with it.

Not to mention, one of the best excuses for baking (as if I need another) is that it’s chilly outside and what better way to warm up than with homemade scones or some delicious cookies? Just the sound of it makes me want to curl up with a good book or a classic movie while something bakes away in the oven.

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If you’re looking to really get into the spirit of fall and have your kitchen smell like it too, then this cake is the perfect thing to whip up. It’s a simple recipe that combines cinnamon, nutmeg, ginger, and cloves, all of the spices that make up “pumpkin spice,” and blends them into a delicious and tender cake.

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Add a few layers of cream cheese frosting and it’s the perfect compliment to the delicious pumpkin flavor!

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I decided to make a three layer 6 inch cake, but this recipe can also be used to make a two layer 8 inch cake as well, depending on what size pans you have.

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Pumpkin Spice Layer Cake with Cream Cheese Frosting

Author: Marisa Guerra

Cake

  • 3 cups flour
  • 2 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp cloves
  • 2 cups sugar
  • ¼ cup butter, softened
  • ½ cup vegetable oil
  • 4 eggs, room temperature
  • 1 15 oz can of pumpkin puree
  1. Preheat oven to 350° F.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
  3. In a stand mixer fitted with a paddle attachment, mix the butter until smooth. Add in the sugar and oil.
  4. Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed.
  5. With the mixer on low, slowly add the flour mixture and mix until combined.
  6. Gently add pumpkin puree on low, scraping down the bowl as needed to ensure it is fully incorporated.
  7. Pour batter into pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  8. Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Cream Cheese Frosting

  • ½ cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups confectioners sugar, sifted
  1. Cream together the butter and cream cheese until smooth.
  2. With the mixer on low, slowly add in spoonfuls of confectioners sugar.
  3. Scrape down the sides of the bowl and mix until light and fluffy.

Cake Assembly

  1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
  2. Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next layer.
  3. Apply a crumb coat, or a thin layer of frosting, around the cake and chill for 20-25 minutes.
  4. Enjoy!

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