Easy Baileys Chocolate Bundt Cake
This easy Baileys Chocolate Bundt Cake comes together in no time. It is incredibly moist and soft, with wonderful chocolate flavor and a rich, buttery Irish Cream glaze.
This is an amazing dessert no matter what the season, but with St. Patrick's Day just around the corner, we are dreaming of Irish Cream desserts! We have made a couple over the years including our Chocolate Baileys Layer Cake, and Baileys Toffee Pecan Cake, and are so happy to have a new recipe for our collection.
Table of Contents
Ingredients
Here's a quick look at our ingredients. Make sure to find the full recipe card at the bottom of this post!
- Chopped Pecans- to sprinkle in the bottom of the pan. This is optional but we love the added flavor and crunch.
- Devil's Food Cake Mix- we used Duncan Hines Perfectly Moist
- Chocolate Instant Pudding Mix (do not prepare the pudding) This adds great flavor and enhances the cake's texture.
- White Sugar & All Purpose Flour- These ingredients extend the cake mix recipe, for a fuller cake with a "from-scratch" feel.
- Eggs add richness and structure
- Vegetable Oil for an additional boost of moisture
- Sour Cream for richness and texture enhancement
- Baileys Irish Cream the star ingredient!
- Milk (or water)
- Vanilla Extract
*The buttery Bailey's glaze contains Baileys Irish Cream, butter, sugar, and a splash of water.
How to Make Chocolate Baileys Bundt Cake
- This simple cake is so rich and delicious. Nobody would guess that it starts with a doctored cake mix!
- First, we preheated the oven and greased & floured a bundt pan. Next, we sprinkled chopped pecans into the bottom of the pan.
- After mixing up the cake batter (use our instructions rather than the instructions on the back of the box), we scooped the batter into the prepared pan and baked for 45-50 minutes. An inserted toothpick should come out clean or with just a few moist crumbs attached.
- **During the last 15 minutes of baking, it is time to prepare the glaze. We simmered a combination of butter, sugar, and a bit of water for two minutes. Then, we removed it from the heat, and added the Baileys in *bit by bit* while whisking the mixture to combine. Whisking/stirring in the Baileys to the sugar & butter mixture a little at a time keeps the consistency uniform and smooth.
- After removing the cake from the oven, we poured about ¾ of the glaze over the cake (while still in the pan). Allow it to sit for 15 minutes before turning onto the cake pedestal.
- Then, brush on any remaining glaze around the top and sides of the cake if needed. We do this with a silicone pastry brush.
Finally, we sprinkled toffee bits over the top. Here it is after slicing! If you look closely, you can see where the glaze has seeped in around the edges of the sliced cake.
Even without the glaze, the Baileys flavor comes through, but the added boost of flavor from the buttery glaze is heavenly!
It is has the ultra moist consistency of our rum cakes and limoncello bundt cake, which are also soaked in a decadent glaze.
More Boozy Cakes
We've made many "boozy" party cakes over the years! Some of our favorites are our Pina Colada Cake, Banana Rum Cake, Champagne and Strawberries Cake, and Margarita Cupcakes.
We hope that you enjoy this delicious Baileys Chocolate Bundt Cake as much as we have! If you give it a try, we'd love to hear from you.
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Chocolate Baileys Bundt Cake
Ingredients
For the Cake
- 1 Box Devils Food Cake Mix We used Duncan Hines Perfectly Moist (15.25oz)
- 1 Small Package Instant Chocolate Pudding 3.4 oz/96g
- ½ cup All Purpose Flour (60g)
- ½ cup White Sugar (100g)
- 4 eggs
- ¼ cup Vegetable Oil (we use Canola oil) (54g)
- ¾ cup Baileys Irish Cream
- 1 cup Sour Cream (227g)
- ½ cup Milk (We use whole or 2% fat)
- 1 teaspoon vanilla extract (4g)
For the Glaze
- ¾ cup White Sugar
- 6 Tablespoons Unsalted butter
- 2 Tablespoons Water
- ⅓ cup Baileys Irish Cream (75g)
Miscellaneous
- ½ cup chopped pecans (to be sprinkled into the pan before adding the batter) If you don't like pecans, skip this step ;0)
- Toffee Bits (We used Heath brand) (Optional- for sprinkling over the top-- delicious combination with Chocolate & Irish Cream)
Instructions
- Preheat oven to 325 degrees F
- Grease and flour a 10 or 12 cup bundt pan.
- Sprinkle ½ cup of chopped pecans in the bottom of the pan.
- Sift the cake mix into your mixing bowl. Add the flour, sugar, chocolate pudding mix,and combine.
- Add all of the other ingredients to the bowl: vegetable oil, sour cream, eggs, Baileys Irish Cream, vanilla extract, and milk.
- Mix at low speed for about ten seconds to incorporate before increasing to medium speed for two minutes. Scoop the batter into the prepared pan (on top of the chopped pecans).
- Bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached.
- During the last 15 minutes of baking, make the glaze.
Glaze Instructions
- In a saucepan, stir the sugar butter and water over low heat until butter has melted. Raise the heat slightly to low-medium, stirring constantly until it begins to simmer. Simmer and whisk/stir for 2-3 minutes and remove from heat. Sugar should be completely dissolved.
- After sliding the saucepan off of the heat, wait about 30 seconds or so and *slowly* add in the Irish Cream bit by bit, whisk/stirring in between. Doing it this way keeps the mixture smooth and prevents separation or curdling.
- After removing the freshly baked cake from the oven, leave it in the pan. Pour approximately ¾ of the glaze over the cake while in the bundt pan. (You can poke the top of the cake with a toothpick or thin knife to help it seep in).
- After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake.
- If needed, use the remaining glaze to touch up any spots that could use a bit more glaze on top or around the sides. We do this using a silicone pastry brush.
- Serve warm or at room temperature. The cake is fine to store in an airtight container or under a cake dome for 1-2 days at room temperature. After that, we like to move it to the refrigerator. For best flavor and texture, serve the cake at room temperature or warm, as butter firms up a bit when chilled.