
Indulge in Decadence: Irish Cream Bundt Cake Recipe
There’s something undeniably comforting and elegant about a bundt cake. Its swirling form and moist crumb make it a perfect dessert for any occasion, from casual gatherings to festive celebrations. And when you infuse it with the rich, creamy flavor of Irish cream, you elevate it to a whole new level of indulgence. This Irish Cream Bundt Cake recipe is a showstopper, boasting a tender texture, a hint of coffee, and a generous glaze that will have everyone begging for seconds. Get ready to bake a masterpiece!
## Why This Recipe Works
This isn’t just another bundt cake recipe. It’s carefully crafted to deliver the perfect balance of flavors and textures. Here’s why it stands out:
* **Irish Cream Infusion:** We don’t just add a splash of Irish cream; it’s incorporated throughout the cake batter and glaze, ensuring every bite is bursting with its signature flavor.
* **Coffee Enhancement:** A touch of coffee enhances the chocolate notes and complements the Irish cream, creating a more complex and satisfying taste profile.
* **Sour Cream for Moisture:** Sour cream is the secret ingredient to a tender and moist crumb that stays fresh for days.
* **Buttermilk for Tang:** Buttermilk adds a subtle tanginess that balances the sweetness and creates a more interesting flavor.
* **Perfect Bundt Pan Preparation:** We’ll guide you through the crucial steps to prevent sticking and ensure your cake releases beautifully every time.
## Ingredients You’ll Need
Before you begin, gather these ingredients to ensure a smooth baking process:
**For the Cake:**
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup Irish cream liqueur (such as Baileys)
* 1/2 cup strong brewed coffee, cooled
* 1 cup sour cream
* 1/2 cup buttermilk
**For the Irish Cream Glaze:**
* 3 cups powdered sugar
* 1/4 cup Irish cream liqueur
* 2-3 tablespoons milk (or more Irish cream for extra flavor)
## Equipment You’ll Need
* Bundt pan (10-12 cup capacity)
* Electric mixer (stand or hand mixer)
* Mixing bowls
* Measuring cups and spoons
* Whisk
* Spatula
* Wire rack
* Liquid measuring cup
## Step-by-Step Instructions
Follow these detailed instructions to create your own decadent Irish Cream Bundt Cake:
**Step 1: Prepare the Bundt Pan**
This is arguably the most critical step. A properly prepared bundt pan is essential for a clean release.
1. **Grease:** Generously grease the bundt pan with shortening or baking spray that contains flour. Be sure to get into every nook and cranny. Alternatively, grease with butter and then dust with flour, tapping out any excess.
**Step 2: Preheat the Oven**
Preheat your oven to 350°F (175°C). Place the oven rack in the center position.
**Step 3: Combine Dry Ingredients**
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
**Step 4: Cream Butter and Sugar**
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes. The mixture should be pale and aerated.
**Step 5: Add Eggs**
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract.
**Step 6: Alternate Dry and Wet Ingredients**
Gradually add the dry ingredients to the wet ingredients, alternating with the Irish cream, coffee, sour cream, and buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing can lead to a tough cake.
* Add 1/3 of the dry ingredients and mix until just combined.
* Add 1/2 of the wet ingredients (Irish Cream, coffee, sour cream, and buttermilk) and mix until just combined.
* Add another 1/3 of the dry ingredients and mix until just combined.
* Add the remaining wet ingredients and mix until just combined.
* Add the final 1/3 of the dry ingredients and mix until just combined.
**Step 7: Pour Batter into Bundt Pan**
Pour the batter evenly into the prepared bundt pan. Gently tap the pan on the counter to release any air bubbles.
**Step 8: Bake the Cake**
Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
**Step 9: Cool the Cake**
Let the cake cool in the pan for 10-15 minutes. This allows the cake to set slightly, making it easier to release.
**Step 10: Invert and Cool Completely**
Carefully invert the cake onto a wire rack to cool completely. If the cake doesn’t release immediately, gently tap the pan or use a thin knife to loosen the edges.
**Step 11: Prepare the Irish Cream Glaze**
While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar and Irish cream liqueur. Add milk, one tablespoon at a time, until you reach the desired consistency. The glaze should be smooth and pourable.
**Step 12: Glaze the Cake**
Once the cake is completely cool, drizzle the Irish cream glaze evenly over the top. Allow the glaze to set before serving.
## Tips for Success
* **Room Temperature Ingredients:** Make sure your butter, eggs, and sour cream are at room temperature for optimal emulsification and a smoother batter.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Accurate Oven Temperature:** Use an oven thermometer to ensure your oven is accurately calibrated. This is crucial for even baking.
* **Proper Cooling:** Letting the cake cool in the pan for a short period before inverting prevents it from crumbling.
* **Adjust Glaze Consistency:** If the glaze is too thick, add a little more milk or Irish cream. If it’s too thin, add a little more powdered sugar.
## Variations and Substitutions
* **Chocolate Chips:** Add 1 cup of chocolate chips to the batter for a richer, more decadent cake.
* **Nuts:** Incorporate 1/2 cup of chopped walnuts or pecans for added texture and flavor.
* **Espresso Powder:** Add 1 teaspoon of espresso powder to the dry ingredients for a more intense coffee flavor.
* **Irish Whiskey:** Substitute some of the Irish cream in the glaze with Irish whiskey for an extra kick.
* **Gluten-Free:** Use a gluten-free all-purpose flour blend to make this cake gluten-free. Be sure to add 1 teaspoon of xanthan gum to help bind the ingredients.
* **Non-Alcoholic:** Substitute the Irish cream with Irish cream flavored coffee creamer. For depth of flavor, add a few drops of rum extract.
## Serving Suggestions
This Irish Cream Bundt Cake is delicious on its own, but here are some serving suggestions to elevate it even further:
* **Whipped Cream:** Serve with a dollop of freshly whipped cream.
* **Berries:** Garnish with fresh berries, such as raspberries or strawberries.
* **Ice Cream:** Pair it with a scoop of vanilla or coffee ice cream.
* **Chocolate Sauce:** Drizzle with chocolate sauce for an extra touch of indulgence.
* **Coffee or Tea:** Enjoy it with a cup of coffee or tea.
## Storage Instructions
* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** Freeze the cake (unglazed) tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.
## Frequently Asked Questions (FAQs)
**Q: Can I use a different type of liqueur?**
A: While Irish cream is the star of this recipe, you can experiment with other liqueurs such as amaretto or coffee liqueur. Keep in mind that this will alter the flavor profile of the cake.
**Q: My cake stuck to the bundt pan. What did I do wrong?**
A: Sticking is usually caused by insufficient greasing or a damaged bundt pan. Make sure to grease the pan thoroughly, getting into every nook and cranny. Consider using baking spray that contains flour. If your pan is old or has scratches, the cake may be more likely to stick.
**Q: Can I make this cake ahead of time?**
A: Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature or in the refrigerator.
**Q: Can I freeze the cake with the glaze on it?**
A: It’s best to freeze the cake unglazed, as the glaze may become sticky or runny upon thawing. Add the glaze after thawing.
**Q: My glaze is too thick/thin. How can I fix it?**
A: If the glaze is too thick, add a little more milk or Irish cream, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar, one tablespoon at a time.
**Q: Can I use a different size bundt pan?**
A: This recipe is designed for a 10-12 cup bundt pan. If you use a smaller pan, the batter may overflow. If you use a larger pan, the cake may be thinner and require less baking time.
## Irish Cream Bundt Cake Recipe Card
**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 50-60 minutes
**Ingredients:**
**For the Cake:**
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup Irish cream liqueur (such as Baileys)
* 1/2 cup strong brewed coffee, cooled
* 1 cup sour cream
* 1/2 cup buttermilk
**For the Irish Cream Glaze:**
* 3 cups powdered sugar
* 1/4 cup Irish cream liqueur
* 2-3 tablespoons milk (or more Irish cream for extra flavor)
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add dry ingredients to wet ingredients, alternating with Irish cream, coffee, sour cream, and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
6. Pour batter into prepared bundt pan and gently tap the pan on the counter to release any air bubbles.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
9. Prepare the glaze: In a medium bowl, whisk together powdered sugar, Irish cream liqueur, and milk until smooth.
10. Drizzle glaze over cooled cake. Let set before serving.
Enjoy your decadent Irish Cream Bundt Cake! This recipe is perfect for St. Patrick’s Day, holiday gatherings, or any occasion that calls for a touch of elegance and indulgence. The combination of Irish cream, coffee, and sour cream creates a flavor profile that is both comforting and sophisticated. Share this cake with friends and family, and be prepared to receive rave reviews. Happy baking!