The BEST Irish Cream Bundt Cake

Irish cream Bundt cake is the perfect dessert for celebrating St. Patrick’s Day.

This Irish cream Bundt is made completely from scratch! No cake mixes here. For this simple Bundt cake, we’re using common pantry ingredients.

3 cups flour 2 tsp. baking powder 1 tsp. kosher salt 1 1/2 sticks unsalted butter 1 1/2 cups sugar 4 eggs 2 tsp. vanilla extract 1/4 cup heavy cream 3/4 cup Irish cream liqueur 4 tbsp. canola oil 1 cup chocolate chips

In a medium bowl, whisk together flour, baking powder and salt. Set aside. In the bowl of a stand 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.

Add dry and wet ingredients. Then 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.

Unmold the cake and let it cool on a rack for at least 2 hours. Mix glaze and pour over the top of the completely cooled cake.

Decorate the Irish cream Bundt cake with fun sprinkles while the glaze is still wet.  Do this with the cake on a cooling rack placed inside of a sheet pan for easier cleanup!

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