Irish Cream Cake

St. Patrick's Day is almost here and we have a delicious, chocolatey Irish Cream Cake to share with you!

Today's moist, rich chocolate Irish Cream Cake is so decadent with a light Irish Cream flavor.

You will love this rich dessert which is as delicious as it is simple to make. No matter what time of year, it is sure to please a crowd!

*We have two other Baileys Irish Cream Cakes if you would like to check them out! We have a Baileys Chocolate Layer Cake and a Baileys Toffee Pecan Bundt Cake (box mix) recipe!

How to Make Irish Cream Cake

You can find the full, printable Irish Cream Cake recipe card at the bottom of this post. Here is a quick look at our steps!

• Preheat the oven to 325 degrees, grease and flour a bundt pan

• In a medium bowl, whisk the all purpose flour, unsweetened cocoa powder, and baking powder. Set aside

• In another bowl, add the sour cream, Baileys Irish Cream, vegetable oil and vanilla extract.  Combine and set aside

• In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed 3 to 5 minutes until lightened in color and fluffy.

• Add the eggs one at a time, mixing until the yellow of the yolk disappears.

• With an electric mixer on low speed, (use paddle attachment if using a stand mixer), alternately add the flour mixture and sour cream mixture, beginning and ending with the dry ingredients. We did three additions of dry ingredients and two of wet. Mix just until combined.

• Pour/scoop batter into the prepared bundt pan. Use the back of a spoon to smooth over the batter. Makes approximately 6.5 cups of batter.

• Bake at 325 degrees F for 50-55 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.  Let cool 10 minutes and turn out of pan. Allow to cool before adding the ganache.

How to Make Irish Cream Ganache

As the cake is cooling, you can mix up your Irish Cream Ganache glaze.

Not only does the Irish Cream Ganache glaze look beautiful on the cake, but adds a boost of rich chocolate and Irish Cream flavor.

Whipping up a bowl of ganache couldn't be simpler. We combined semi-sweet chocolate chips with a bit of heavy cream and Irish Cream, and heated in the microwave in small increments until almost melted.

Then, we stirred the combination until completely melted and smooth.

The ganache will thicken as it cools. Cool to desired consistency for drizzling over the cake. (If it is too hot, it will run all the way down to your cake plate or pedestal.)

You can either spoon the ganache over the cake, or for more control, you can add it to a disposable piping bag and snip the tip away. (You can also use a ziplock bag with the corner snipped away).

As a final touch, we sprinkled toffee bits over the ganache glaze.

More Boozy Cakes

We hope that you enjoy this chocolate Irish Cream Cake recipe! In addition to today's cake, make sure to check out some of our other "Boozy Cakes"!

Some of our favorites are Pink Champagne Cake, Pina Colada Cake, Limoncello Cake, and Black Forest Cake.

We also have some more great bunt cake recipes including our easy Rum Cake, Banana Rum Cake, and Baileys Toffee Pecan Cake.

These delicious recipes are sure to make any occasion feel more special.

Irish Cream Cake

BY Melissa and Bebe

This moist, chocolate Irish Cream Bundt Cake is sure to please a crowd! It is a velvety soft, ultra moist chocolate cake with light Baileys flavor. It's topped with a Baileys ganache glaze.

Prep Time: 30 minutes mins

Cook Time: 55 minutes mins

Course: Dessert

Servings: 15

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Ingredients

• ▢ 1 ½ sticks (170g) unsalted butter, softened. ( do not microwave)
• ▢ 2 cups (400g) sugar
• ▢ 3 large eggs, room temperature (In a hurry? Putting cold eggs in a bowl of very warm water will warm them quickly.)
• ▢ 2 cups (242g) All Purpose Flour
• ▢ ¾ cup (69g) unsweetened cocoa powder (measure the sift)
• ▢ 1 ½ teaspoons (7g) baking powder
• ▢ 1 cup (242g) Sour Cream
• ▢ 1 teaspoon 4g vanilla
• ▢ ¾ cup (181g) Baileys Irish Cream
• ▢ ½ cup (104g) vegetable oil (We use canola oil)

For the Irish Cream Ganache

• ▢ 4 oz Semi-sweet chocolate chips
• ▢ 2 oz Heavy Cream
• ▢ 1 oz Baileys Irish Cream

Decoration

• ▢ Toffee Bits Optional for topping

Instructions

• Preheat the oven to 325 degrees F, grease and flour a bundt pan
• In a medium bowl, whisk the flour, cocoa powder, and baking powder. Set aside
• In another bowl, add the sour cream, Baileys Irish Cream, vegetable oil and vanilla extract.  Combine and set aside
• In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed 3 to 5 minutes until lightened in color and fluffy.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• With the mixer on low speed, alternately add the flour mixture and sour cream mixture, beginning and ending with the dry ingredients (3 additions of dry and 2 of wet). Mix just until combined.
• Pour/scoop batter into the prepared bundt pan. Use the back of a spoon to smooth over the batter. Makes approximately 6.5 cups of batter.
• Bake at 325 degrees F for 50-55 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.  Let cool 10 minutes and turn out of pan. Allow to cool before adding the ganache.

For the Irish Cream Ganache

• Combine chocolate, heavy cream , and Irish Cream in a microwave safe bowl.
• Remove and stir. Microwave for 30 seconds more (or less if it is nearly melted). When the chocolate has melted almost completely, stir until smooth.
• The ganache will thicken as it cools. Cool for about 15 minutes or until the ganache has thickened to the desired consistency. It should not be hot when applying to the cake. You can speed up the cooling process by pouring it into an elongated glass casserole dish.
• If the ganache becomes too thick to work with, just microwave for a few seconds at a time until it returns to desired consistency.
• You can either spoon over the cake or apply the drips with a disposable piping bag (with the tip snipped away). You can also use a ziplock bag with a corner snipped away.
• Sprinkle with toffee bits

Notes

As a general rule, don't fill your bundt pan more than ¾ full so that there is room for it to bake and rise without worry of overflowing. Our bundt pan had a 12 cup capacity (we didn't have nearly that amount of batter).

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