Chocolate Irish Cream Bundt Cake
A doctored chocolate bundt cake soaked in Irish cream liquor and studded with chocolate chips, finished with an Irish cream glaze — an easy showstopper for the holidays or St. Patrick's Day.
- Prep Time
- 15 min
- Cook Time
- 50 min
- Total Time
- 1 hr 5 min
- Servings
- 12 servings
I was digging through an old "to-do" list of recipes — a list roughly as long as Santa's — when I came across this one. Our basement kitchen had just been finished and I had a day off, so I went hunting for something fun to bake. All my husband heard was me shouting "OH!" and sprinting for the beer fridge to check whether we still had Irish cream liquor. We did. That's basically what it looks like when a lightbulb goes off in my head — a full ten-second scramble from idea to preheated oven.
The Irish cream really comes through in the glaze, so it's worth splurging on a good bottle rather than whatever's cheapest on the shelf. You can also thin the glaze and poke holes in the warm cake so it soaks in for even more flavor.
This one's great for a holiday gathering, or you can save it for St. Patrick's Day if you can resist that long.
Ingredients
For the Cake
- 1 box dark chocolate fudge cake mix (Duncan Hines)
- 1 small box instant chocolate pudding mix
- 3/4 cup vegetable oil
- 3/4 cup Irish cream liquor
- 4 eggs
- 8 oz. sour cream
- 1 cup mini chocolate chips
For the Glaze
- 2 cups confectioners sugar
- 1/4 cup plus 1 tbsp. Irish cream liquor
Instructions
- 1Preheat oven to 350 degrees. In a medium mixing bowl, combine the cake mix, pudding mix, oil, Irish cream liquor, eggs, and sour cream. Beat at medium speed for 1-2 minutes.
- 2Stir in the mini chocolate chips. Grease and flour a 10-cup bundt pan and spoon in the batter.
- 3Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15-18 minutes, then turn out onto a cooling rack to cool completely before glazing.
- 4For the glaze: stir the confectioners sugar and Irish cream liquor together in a small bowl until smooth, then drizzle over the cooled cake.
- 5Sprinkle with more mini chocolate chips for garnish, if desired.
Tips
- Since the Irish cream liquor really shines through in this cake, use a good quality one — Bailey's is my personal favorite.
