I can’t resist a bundt cake that’s rich with Baileys in every bite, finished with a glossy Irish cream glaze and a chocolate ganache drizzle. This one looks bakery-worthy and slices into pure celebration.

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I’m obsessed with this Irish Cream Bundt Cake because it tastes like I took a regular bundt and gave it a very bold, very delicious attitude. The crumb is rich and tender, the Baileys Irish Cream runs through every bite, and that glossy semisweet chocolate ganache makes the whole thing feel a little dramatic in the best way.

I love how the glaze soaks in just enough without stealing the show. And that drizzle?

Absolutely not optional in my kitchen. Big flavor.

No boring slices. This is the cake I crave when I want dessert to feel extra without acting fancy.

Ingredients

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Flour gives the cake its sturdy, sliceable Bundt shape.
Baking powder and soda help it rise without turning heavy.
Salt keeps all that sweetness from getting flat.
Butter brings rich flavor, while oil keeps the crumb soft.
Sugar adds sweetness and helps the edges get lightly golden.
Eggs hold everything together and add that classic cake texture.
Vanilla makes the Baileys taste warmer and more dessert-like.
Sour cream keeps it moist, tender, and a little tangy.
Milk loosens the batter so the cake bakes up smooth.
Baileys adds creamy Irish flavor, not too boozy or sharp.
Powdered sugar turns the glaze sweet, thick, and drippy.
Plus, a splash of milk helps the glaze pour nicely.
Chocolate ganache makes it feel bakery-level, rich, and glossy.
Basically, garnish adds crunch, sparkle, or a little drama.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

1/2 cup (120 ml) vegetable oil

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

1 cup (240 g) sour cream

1/2 cup (120 ml) whole milk, room temperature

1/2 cup (120 ml) Baileys Irish Cream, divided (batter and splash for glaze)

1 1/2 cups (180 g) powdered sugar for the Baileys glaze

1 tablespoon milk for the glaze, plus more if needed

4 ounces (115 g) semisweet or bittersweet chocolate, chopped for ganache

1/2 cup (120 ml) heavy cream for ganache

1 tablespoon unsalted butter for ganache (optional, for shine)

Optional garnish: powdered sugar, chocolate shavings or chopped toasted nuts

How to Make this

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1. Preheat oven to 350 F. Grease and flour a 10 to 12 cup bundt pan, tapping out excess flour.

2. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a medium bowl.

3. In a large bowl, cream 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Add 1/2 cup vegetable oil and mix until combined.

4. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.

5. In a separate bowl whisk 1 cup sour cream with 1/2 cup whole milk and 1/2 cup Baileys Irish Cream. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined, scraping the bowl.

6. Pour batter into the prepared bundt pan, smoothing the top. Bake 45 to 55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely, about 1 hour.

8. For the Baileys glaze whisk 1 1/2 cups powdered sugar with 1 tablespoon milk and a splash of the reserved 1/2 cup Baileys (start with 1 to 2 tablespoons) until smooth and pourable, adding more milk if needed.

9. For the chocolate ganache heat 1/2 cup heavy cream until just simmering, pour over 4 ounces chopped semisweet or bittersweet chocolate, let sit 1 minute then stir until glossy. Stir in 1 tablespoon unsalted butter if using.

10. Drizzle the Baileys glaze over the cooled cake, then drizzle or pour the chocolate ganache on top. Garnish with powdered sugar, chocolate shavings, or chopped toasted nuts if desired. Allow glazes to set before slicing and serving.

Equipment Needed

1. 10 to 12 cup bundt pan, greased and floured
2. Oven (preheated to 350 F)
3. Electric mixer or stand mixer with paddle attachment (or a sturdy whisk and elbow grease)
4. Medium and large mixing bowls
5. Measuring cups and spoons (for dry and liquid measures)
6. Rubber spatula and wooden spoon for scraping and folding
7. Whisk for batters and glaze
8. Wire cooling rack and toothpick or cake tester
9. Small saucepan or microwave safe bowl for heating cream and melting chocolate

FAQ

Can I substitute the Baileys Irish Cream? Yes. Use another cream liqueur like Kahlua or RumChata, or omit alcohol and replace with equal parts strong brewed coffee or additional milk plus 1 teaspoon vanilla for flavor.

How do I prevent the bundt cake from sticking? Thoroughly grease the pan, getting into all crevices, and dust with flour or use a baking spray with flour. Let the cake cool 15 to 20 minutes in the pan, then invert onto a rack and tap gently to release.

How can I fix a too-thick or too-thin Baileys glaze? For thinner glaze add milk or Baileys 1 teaspoon at a time until pourable. For thicker glaze add more powdered sugar a tablespoon at a time until you reach the desired consistency.

What is the best way to make a glossy, smooth chocolate ganache? Heat the cream until just simmering, pour over chopped chocolate, let sit 1 to 2 minutes, then stir gently from the center until smooth. Stir in the butter at the end for extra shine.

How should I store the cake and how long will it keep? Store the glazed cake covered at room temperature for up to 2 days. For longer storage refrigerate up to 5 days in an airtight container. Bring to room temperature before serving for best texture.

Can I freeze the cake and how do I thaw it? Yes. Wrap whole cooled cake tightly in plastic wrap and foil or freeze slices between parchment layers in an airtight container. Freeze up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours.

Irish Cream Bundt Cake With Baileys Glaze & Chocolate Ganache Recipe Substitutions and Variations

All purpose flour: Substitute 1 to 1 cup for cup with a high quality pastry flour for a more tender crumb, or use 1 1/4 cups cake flour plus 1 1/4 cups all purpose to lighten texture; if gluten free, use a 1-to-1 gluten free flour blend and add 1 tsp xanthan gum if blend lacks it.
Unsalted butter: Use equal amount of room temperature salted butter and omit added salt, or replace up to half the butter with neutral oil for a moister cake (use same total fat weight).
Sour cream: Swap with equal parts Greek yogurt (full fat) for similar tang and structure, or use crème fraîche; for dairy free use full fat coconut yogurt but expect a subtle coconut note.
Baileys Irish Cream: For alcohol free replace with equal parts Irish cream flavored coffee creamer or a mixture of 1/4 cup instant coffee concentrate plus 1/4 cup heavy cream and 2 tbsp sweetened condensed milk for similar flavor and sweetness.

Pro Tips

1) Soften the butter, but not melt it. When you cream the butter and sugar, aim for a pale, airy texture about 3 to 4 minutes. That traps air for lift. Adding the oil afterwards keeps the cake tender without deflating the batter.

2) Use room temperature eggs and milk. They incorporate more smoothly and prevent a curdled batter. Add eggs one at a time and scrape the bowl between additions so everything emulsifies evenly.

3) When combining dry and wet ingredients, alternate and mix just until no streaks remain. Overmixing develops gluten and makes the crumb tough. A few small flour streaks are better than a dense cake.

4) Prep the bundt pan carefully and respect the cooling time. Grease well and flour, tapping out excess. Let the cake rest in the pan for the full 15 minutes before inverting, then cool completely on a rack so the glazes sit nicely instead of sliding off.

5) For smooth, glossy ganache and a pourable Baileys glaze, control temperatures. Heat cream until just simmering before pouring over chocolate and let it sit a minute before stirring gently. For the glaze, add Baileys and milk slowly until you reach a ribbon-like consistency so it drizzles without running off. If you want extra shine on the ganache, stir in the tablespoon of butter off the heat.

Irish Cream Bundt Cake With Baileys Glaze & Chocolate Ganache Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

684

kcal

Equipment: 1. 10 to 12 cup bundt pan, greased and floured
2. Oven (preheated to 350 F)
3. Electric mixer or stand mixer with paddle attachment (or a sturdy whisk and elbow grease)
4. Medium and large mixing bowls
5. Measuring cups and spoons (for dry and liquid measures)
6. Rubber spatula and wooden spoon for scraping and folding
7. Whisk for batters and glaze
8. Wire cooling rack and toothpick or cake tester
9. Small saucepan or microwave safe bowl for heating cream and melting chocolate

Ingredients

2 1/2 cups (312 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
1/2 cup (120 ml) vegetable oil
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (240 g) sour cream
1/2 cup (120 ml) whole milk, room temperature
1/2 cup (120 ml) Baileys Irish Cream, divided (batter and splash for glaze)
1 1/2 cups (180 g) powdered sugar for the Baileys glaze
1 tablespoon milk for the glaze, plus more if needed
4 ounces (115 g) semisweet or bittersweet chocolate, chopped for ganache
1/2 cup (120 ml) heavy cream for ganache
1 tablespoon unsalted butter for ganache (optional, for shine)
Optional garnish: powdered sugar, chocolate shavings or chopped toasted nuts

Directions

Preheat oven to 350 F. Grease and flour a 10 to 12 cup bundt pan, tapping out excess flour.
Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a medium bowl.
In a large bowl, cream 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Add 1/2 cup vegetable oil and mix until combined.
Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl whisk 1 cup sour cream with 1/2 cup whole milk and 1/2 cup Baileys Irish Cream. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined, scraping the bowl.
Pour batter into the prepared bundt pan, smoothing the top. Bake 45 to 55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely, about 1 hour.
For the Baileys glaze whisk 1 1/2 cups powdered sugar with 1 tablespoon milk and a splash of the reserved 1/2 cup Baileys (start with 1 to 2 tablespoons) until smooth and pourable, adding more milk if needed.
For the chocolate ganache heat 1/2 cup heavy cream until just simmering, pour over 4 ounces chopped semisweet or bittersweet chocolate, let sit 1 minute then stir until glossy. Stir in 1 tablespoon unsalted butter if using.
Drizzle the Baileys glaze over the cooled cake, then drizzle or pour the chocolate ganache on top. Garnish with powdered sugar, chocolate shavings, or chopped toasted nuts if desired. Allow glazes to set before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.