Irish cream Bundt cake is the perfect dessert for celebrating St. Patrick’s Day. Studded with chocolate chips and drizzled with a simple powdered sugar and Bailey’s glaze, this cake is made even more festive with colorful shamrock sprinkles.
This Irish cream Bundt is made completely from scratch! No cake mixes here.
Chocolate chip Irish cream Bundt cake
This Bundt cake is perfect for feeding a crowd. The chocolate chips give it a bit of sweetness, as does the Irish cream liqueur.
Make this delicious Bundt cake while you’re baking a loaf of Irish soda bread to go with your St. Patrick’s Day dinner.
For this simple Bundt cake, we’re using common pantry ingredients. You probably have everything you need, maybe even the Irish liqueur!
- Flour – regular, all purpose flour
- Chocolate chips – use whatever you have or prefer. I used bittersweet chips.
- Eggs – room temp, large.
- Baking powder – check the date to make sure it is not expired.
- Salt – kosher salt or fine sea salt.
- Vanilla – pure vanilla extract.
- Sugar – regular granulated, or caster sugar.
- Irish cream liqueur
- Cream – heavy cream, also called double cream.
- Butter – always unsalted, it provides rich, delicious flavor to baked goods.
- Oil – a neutral oil like canola or grapeseed will help baked goods retain moisture.
Pro tip: Weigh your flour. This is by far the most accurate way to measure flour.
How to make an Irish cream Bundt cake from scratch
Making a Bundt cake is no different than making any cake recipe, but I will say the one thing that is extra important is attention to detail when it comes to flouring the cake pan.
A Bundt pan has crevices and places where cake batter can stick. Take your time and do a very thorough job. The extra few minutes you spend here will guarantee successful unmolding later.
Pro tip: Use gloves when buttering the pan! Your fingernails (even short ones) can scrape the sides and remove the butter. The flour won’t stick to that spot, but your cake will.
- Whisk dry ingredients together in a bowl and set aside.
- Cream butter and sugar in mixer.
- Add eggs, one at a time.
- Add remaining ingredients, except chocolate chips.
5. Fold in chocolate chips with a rubber spatula.
6. Pour cake batter into floured pan.
7. Smooth the top with a rubber spatula, then bake for about an hour.
8. Notice how the edges of the cake have started to pull away from the sides of the pan? We’re ready to unmold.
Bailey’s Bundt cake glaze
This glaze is quick and easy, and uses only a few ingredients.
You can make it as thick or as thin as you like it by adjusting the powdered sugar, cream cheese or the Irish cream liqueur.
If it is too thin, add a bit more powdered sugar or cream cheese. If it is too thick, add a teaspoon or two of liquid.
I like this glaze to be somewhere in the middle. Pourable, but still thick enough to thoroughly coat the cake and not run right off.
Decorate the Irish cream Bundt cake with fun sprinkles while the glaze is still wet. I like to do this with the cake on a cooling rack placed inside of a sheet pan. It makes for easier cleanup.
Bundt cake FAQ’s and tips for success
On average, it takes anywhere from 50 – 70 minutes, depending on your oven.
The best way to ensure your cake comes out of the mold easily to butter and flour the pan thoroughly before you bake.
The easiest way to get your Bundt cake out cleanly is to let it cool a few minutes first. You’ll notice that as it cools, the cake will pull away from the edges of the Bundt mold.
Then, place a cooling rack over the pan and hold it firmly in place as you flip it over. Let gravity help you – the cake will slide right out, then lift the cake pan straight up to avoid hitting the sides.
Bundt pans are measured in cups, not inches. The easiest way to figure out the size of your Bundt pan is to get out your measuring cups and fill it with water until it’s reached capacity. If it takes 12 cups of water to fill the pan, you have a 12 cup Bundt pan.
Tools and equipment
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- 12 cup Bundt pan – this is the exact pan that I used for this recipe.
- Stand mixer – just slightly smaller than the one I own, this is a great mixer.
- Cordless hand mixer – this cordless version will also get the job done, with no tangled cord in the way.
Irish cream Bundt cake variations
I added bittersweet chocolate chips to my Irish cream Bundt cake, but you can swap them out and make endless variations to this recipe. Another option is to omit them and have a plain Bailey’s Bundt cake.
Nuts: Chopped pecans, walnuts or hazelnuts would be nice here. Just make sure you toast them before adding to the cake batter.
Chocolate: My “go to” chips are bittersweet chocolate, because they are less sweet. If you prefer a sweeter chip, try semisweet, milk chocolate or white chocolate.
More Bundt cake recipes
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For the cake
- 3 cups all purpose flour (12.75 oz.) + 3 tbsp. for flouring the pan
- 2 tsp. baking powder
- 1 tsp. kosher salt (I use Diamond Crystal)
- 1 1/2 sticks unsalted butter, room temp (12 tbsp. or 3/4 cup)
- 1 1/2 cups sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1/4 cup heavy cream
- 3/4 cup Irish cream liqueur
- 4 tbsp. neutral oil - canola or grapeseed are good options
- 1 cup chocolate chips
For the Irish cream glaze
- 4 ounces full fat cream cheese, room temp (half of one block)
- 1/4 cup unsalted butter, room temp
- 1 cup powdered sugar
- 1 tbsp. Irish cream liqueur
- pinch fine sea salt
- Preheat the oven to 350°F / 180°C / Gas mark 4. Adjust oven rack to middle.
- Use 2 tbsp. of butter to grease the Bundt cake pan, then dust with 3 tbsp. of flour. Turn the pan upside down (over the sink or bin) and tap firmly to remove excess flour. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or with a handheld electric mixer), cream remaining butter and sugar together for 3 - 5 minutes, until light and fluffy.
- Add eggs, one at a time, fully incorporating before each additional egg. Scrape down the bowl and give it one more mix.
- In a glass measuring cup (or a small mixing bowl with a spout), stir together the vanilla, heavy cream, Irish cream and oil.
- Add in half the flour mixture, mix until just combined. Add liquid ingredients (cream mixture) and mix to incorporate. Scrape down bowl, and add the rest of the flour mixture. Mix until just combined.
- Gently fold in chocolate chips with a rubber spatula, making sure to scrape the bottom of the bowl.
- Pour cake batter into prepared pan and smooth the top with a rubber spatula.
- Bake for 50 - 70 minutes, or until a tester comes out clean. Baking time will vary depending on your oven.
- Remove from oven and place on a cooling rack. Let cool in the pan for 5 - 7 minutes, before turning over to unmold.
- Let the cake cool completely for at least 2 hours before glazing.
Make the Irish cream glaze
- In a small (1 quart) sauce pan, combine all ingredients for the glaze over low heat.
- Stir constantly until mixture comes together into a smooth, pourable glaze. Remove from heat and let cool to room temperature.
- Drizzle over completely cooled cake. Decorate with sprinkles, if desired.
Freeze unglazed cake by wrapping tightly with plastic wrap and storing inside zip-top freezer bag for up to 3 months.
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Amount Per Serving: Calories: 448Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 221mgCarbohydrates: 43gFiber: 1gSugar: 42gProtein: 3g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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