• 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. Apply sprinkles while glaze is still tacky.

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.