Perfect for St. Patrick’s Day, or any other day! With a delicious flavor combination of Irish Cream and Chocolate chips, this moist and delicious cake is brushed with a flavor-bohm of more Irish Cream and topped with a luscious Irish Cream frosting, too. YUM!
Irish Cream Bundt Cake
1 hour, 15 minutes
1 hour, 45 minutes
- 10 cup Bundt Pan (I used the Fleur de Lis from Nordic Ware)
- Stand mixer with a paddle attachment
- Instant read thermometer
- Digital scale
- 1 cup (226g) Unsalted Irish butter, room temperature, softened
- 1.25 cup (250 g) dark brown sugar
- 1/2 cup (100 g) granulated white sugar
- 3 large eggs, room temperature
- 1 tbsp (15 g) pure vanilla extract
- 2.5 cups (300 g) All-purpose flour
- 1.5 tsp kosher salt
- 1 tsp baking powder
- 1/3 cup +1 tbsp (90 g) Irish Cream liqueur, room temperature
- 1/3 cup +1 tbsp (90 g) buttermilk, room temperature
- 1 tbsp water, room temperature
- 6oz semi-sweet chocolate chips
- 1/4 cup (60g) milk
- 2 tbsp Irish Cream
- 2 cups (230 g) powdered sugar
- 2 tbsp (30 g) Irish Cream Liqueur, room temperature
- 2 tbsp (28 g) unsalted Irish butter, melted
- 1.5 tbsp (22.5 g) water, room temperature
- .5 tsp pure vanilla extract
- .25 tsp kosher salt
- mini semi-sweet chocolate chips for garnish
- Pre-heat oven to 325°
- Prepare a 10 cup bundt pan with cake goop or baking spray with flour.
- In a medium bowl, measure the flour, baking powder, and salt, whisking to blend together. Set aside.
- In a separate small bowl, whisk together the Irish Cream, Buttermilk, and water. Make sure all of these are room temperature to avoid curdling or thickening. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy, stopping to scrape the bowl, 3 – 4 minutes.
- Add the eggs, one at a time, blending well after each addition.
- Add the vanilla, and blend well.
- Turn the stand mixer down to low, and alternate adding 1/3 of the dry mixture, and then carefully add 1/2 of the wet mixture, ending with the dry mixture. Mixing only enough until the dry mixture disapears.
- Pour the batter into the prepared pan, and place into the middle of the pre-heated oven.
- Bake for 50 minutes, and then turn the pan 180°, and continue baking for about 20 – 25 minutes, until the cake has an internal temperature of 200°.
- Remove from oven, and place on a wire rack to cool for 10 minutes.
- While it’s cooling, mix 1/4 cup of milk with 2 tbsp of Irish Cream Liqueur and brush the exposed cake with 1/2 of the milk/irish cream mixture.
- Invert cake onto the wire rack, and then brush the top with the rest of the milk/irish cream mixture. Set aside and let cool completely.
- After the cake is completely cooled, measure the powdered sugar and salt into a medium bowl.
- In a measuring cup or small bowl, add the Irish Cream, water, vanilla extract and melted butter and whisk together (if the butter starts to solidify, microwave for a few seconds until it’s melted again.
- Pour the Irish cream mixture into the powdered sugar, and mix with a spatula until smooth.
- Frost the cooled cake immediately, and garnish it with mini chocolate chips.