Irish Cream Bundt Cake
Indulge in the rich, velvety decadence of Irish Cream Bundt Cake—a show-stopping dessert perfect for any celebration. This moist and buttery cake is infused with the luxurious flavor of Irish cream liqueur, creating a harmonious balance of sweetness and warmth in every bite. Its tender crumb is enhanced with a touch of buttermilk, while a glossy Irish cream glaze cascades over the top, adding a delectable finishing touch. Effortlessly elegant and easy to make, this bundt cake comes together in under 20 minutes of prep time and serves as the ultimate treat for brunches, holiday gatherings, or cozy evenings with coffee. Whether you’re baking for St. Patrick’s Day or simply seeking something indulgent, this Irish Cream Bundt Cake promises to impress.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter
- 4 large Eggs
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Irish cream liqueur
- 0.5 cup Buttermilk
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Irish cream liqueur (for glaze)
- 1 tablespoon Milk (for glaze)
- 1 as needed Nonstick spray with flour
Instructions
Preheat your oven to 350°F (175°C).
Spray a bundt pan with nonstick spray that contains flour, ensuring all nooks and crannies are covered.
In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, alternating with the buttermilk and Irish cream liqueur. Begin and end with the dry ingredients. Mix just until combined after each addition.
Stir in the vanilla extract.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, Irish cream liqueur, and milk in a small bowl until smooth.
Drizzle the glaze over the fully cooled bundt cake.
Slice, serve, and enjoy this indulgent Irish cream bundt cake!
Nutrition Facts
Calories |
5210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 2629 mg | 114% | |
| Total Carbohydrate | 835.5 g | 304% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 588.4 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 358 mg | 28% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
