Baileys Irish Cream Bundt Cakes
Baileys Irish Cream Bundt Cakes are the perfect tea time treat. The chocolate chips give just a hint of chocolate flavor but still let the Baileys flavor shine.
Ingredient Notes
- Mini chocolate chips – Mini chips are less likely to sink in the batter and are better distributed in the cake that full size chips.
- Cake flour – Low protein cake flour makes a soft and tender cake. Bleached cake flour makes the softest cake.
- Unsalted butter – If you use salted butter eliminate the salt in the recipe.
- Bailey’s Irish Cream – Any brand of Irish Cream can be used in this recipe.
How to make Baileys Bundt Cakes
- Toss the mini chocolate chips with a little water and then flour.
- Set the chips aside while you make the batter. A sticky paste will coat the chips to keep them from sinking as the cakes bake.
- It’s imperative that you thoroughly butter the intricately shaped pans.
- You can use pan spray or melted butter and a light coating of flour.
- After spooning the batter into the mini pans use a chopstick or skewer to swirl the batter and even it out.
- Set a cooling rack over a clean sheet pan so you can collect and reuse the glaze as you go.
- Glaze the cakes while they’re still warm so the glaze will melt and set to a shiny finish.
How to prevent Chocolate Chips from sinking in cake batter
Chocolate chips can be tricky in a cake batter since they tend to sink to the bottom of the pan. Mini chocolate chips are lighter are less likely to sink.
First moisten the mini chips with a little water. Then toss the moist chips with a pinch of flour. Let them sit while you make the cake batter.
The water and flour form a paste on the chips so they’re sticky when they go into the batter. This helps keep them suspended in the batter as it bakes.
What can I do with a bottle of Baileys?
You can make Baileys Pot de Creme, Baileys Cheesecake, Baileys Chocolate Macarons or Baileys Ice Cream.
More Irish Inspired recipes
Honey Kissed Irish Whiskey Cake, Oatmeal Soda Bread, Guinness Fudge Cake, Triple Guinness Cake, Irish Tea Brack, Irish Apple Cake, Irish Coffee Trifle.
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Baileys Bundt Cakes with Chocolate chips
Ingredients
Cakes
- 6 ounces mini chocolate chips (1 cup)
- 4 egg yolks
- 6 ounces sour cream (¾ cup, divided)
- 2 teaspoons vanilla extract
- 8 ounces granulated sugar (1 cup, divided)
- 7 ounces cake flour (1 ½ cups, see note)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 6 ounces unsalted butter (room temp)
- 2 egg whites
Bailey’s Glaze
- 16 oz confectioner sugar (4 cups)
- 4 oz Baileys Irish Cream (½ cup)
Instructions
Cakes
- Preheat the oven to 350 °F. Liberally butter and flour mini Bundt pans, or use pan spray. Place 6 ounces mini chocolate chips into a small bowl and sprinkle with about 1 tablespoon of water. Sprinkle a heaping teaspoon of flour over the wet chips and toss until they're coated. Set aside.
- In a small mixing bowl combine 4 egg yolks, ½ the sour cream and 2 teaspoons vanilla extract, set aside. Reserve the other ½ of the sour cream.
- Put 6 oz (¾ cup) of granulated sugar into a mixing bowl. Sift 7 ounces cake flour, ½ teaspoon salt, ½ teaspoon baking powder and ¼ teaspoon baking soda into the bowl with the sugar. Mix on low speed to combine the ingredients. With the mixer running, add 6 ounces unsalted butter and mix on low for 1 minute, add the reserved sour cream.
- Increase the speed to medium and mix for 2-3 minutes, stopping ½ way through to scrape the bowl. Add the yolk mixture in 2 batches, thoroughly scraping the bowl between additions. Remove the bowl from the mixer and fold in the chocolate chips.
- In a separate bowl, whisk 2 egg whites on medium high until soft peaks begin to form. Reduce the speed to low and sprinkle the remaining 2 oz granulated sugar. Increase the speed to high and whip to full peak.
- Fold the whites into the base in 2 batches. Be sure there are no white streaks left unmixed. Portion the batter into the prepared pans. Fill about ⅔ full.
- Bake until the cakes are golden brown and the surface springs back when lightly touched. The time will vary based on the type of pans. Baby Bundts will be take 10-15 minutes.
- Allow the cakes to cool in the pans 5 minutes (20 minutes for larger pans).
Baileys Glaze
- While the cakes are baking put 16 oz confectioner sugar into a small mixing bowl. Add 4 oz Baileys Irish Cream all at once and whisk until the glaze is smooth with no lumps. The glaze should have the texture of pancake batter.
- Turn the cakes out onto a cooling rack set over a clean sheet pan. If any of the cakes baked over the center hole of the Bundt pan, poke through so the glaze can drain. Pour or spoon the glaze all over the cakes while they are still slightly warm.
- Leave the cakes on the rack until they are completely cooled and the glaze is set.
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Hi Eileen Gray! Do you have any recipes for 7up Pound Cakes cooked in a Bundt Pan?
No, I’ve never made cake with 7up.
These look awesome!! I can’t wait to try this recipe. Thank you for sharing!
Thanks so much, Elaine!