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Baileys Chocolate Bundt Cake Recipe

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4.4 from 15 reviews

This rich and indulgent Baileys Chocolate Bundt Cake combines a moist yellow cake base with instant chocolate pudding and a splash of Irish whiskey and Baileys Irish Cream, baked to perfection in a bundt pan. Topped with a luscious Baileys glaze, this dessert is perfect for celebrations or any special occasion, offering a delicious boozy twist that will impress all chocolate and whiskey lovers.

Ingredients

Bundt Cake

  • 1 (15 ounce) box yellow cake mix
  • 1 (6-ounce) box instant chocolate pudding mix
  • ½ cup granulated sugar
  • 4 large eggs
  • ½ cup vegetable oil
  • 1 stick salted butter, melted
  • ¾ cup water, room temperature
  • ¼ cup Jameson Irish whiskey
  • ¼ cup Baileys Irish Cream
  • Cooking spray

Baileys Glaze

  • 1 cup powdered sugar
  • ½ cup Baileys Irish Cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and position the rack in the center. Generously grease a 10-12 cup bundt cake pan with cooking spray to prevent sticking.
  2. Mix Batter: In a large mixing bowl, combine the yellow cake mix, instant chocolate pudding mix, and granulated sugar. Add the eggs, vegetable oil, melted butter, water, Jameson Irish whiskey, and Baileys Irish Cream. Use an electric mixer to blend everything just until the batter is smooth and lumps are gone, approximately 2 minutes.
  3. Bake Cake: Pour the prepared batter evenly into the greased bundt pan. Place in the oven and bake for 50-60 minutes or until a knife or toothpick inserted in the center comes out clean.
  4. Prepare Glaze: While the cake bakes, whisk together the powdered sugar and Baileys Irish Cream in a small bowl until smooth and free of lumps to make the glaze.
  5. Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Afterward, carefully invert the cake onto a plate or cake stand.
  6. Poke and Glaze Cake: Use a skewer or chopstick to poke several holes throughout the top surface of the cake. Slowly drizzle the Baileys glaze over the top and sides to soak into the holes and create a moist, flavorful finish.
  7. Final Cooling: Let the cake cool further for at least 20 minutes before slicing and serving to allow the glaze to set and flavors to meld.

Notes

  • Ensure the water is at room temperature to help the batter mix smoothly.
  • You can substitute Jameson Irish whiskey with another Irish whiskey if preferred.
  • Store any leftover cake covered at room temperature for up to 2 days or refrigerated for longer freshness.
  • For a stronger boozy flavor, add a tablespoon more of whiskey or Baileys, but avoid over-saturating the batter.
  • The glaze can be thinned with a little milk or more Baileys if needed for easier drizzling.

Find it online: https://marthatasty.com/baileys-chocolate-bundt-cake-recipe/