Baileys Irish Cream Bundt Cake

Just imagine it… Your two hands wrapped around a large mug of piping hot coffee, with a hefty swirl of Baileys Irish Cream, topped with whipped cream, chocolate, and caramel drizzle. You sip and the creamy sweetness (and caffeine) massages your throat on the way down, like a hug from the inside-out. That, my friends, is what I’m serving you today, in bundt cake form. Coffee. Chocolate. Caramel. And silky Baileys Irish Cream all baked into one glorious cake to share with friends. Because I love you.

And I love bundt cakes. They are dense enough to be sturdy, yet soft, moist, and naturally pretty due to their shape.

This Baileys Irish Cream Bundt Cake is truly one of my favorites! It’s rich and comforting, with a note of boozy coffee in each bite.

The most import thing(s) to remember about all bundt cakes, it that they need time to cool in the pan before flipping. Usually 20 minutes will do, but sometimes I wait 30 minutes, just to be sure. There’s nothing worse than flipping a cake out of the pan and watching it break in half.

Along with waiting, it’s highly important to make sure your pan is well greased and floured. I like to spray bundt pans with the non-stick baking spray that is made with flour, instead of buttering and flouring the nooks and crannies.

My last tip is to wait until the cake is completely cool to add toppings. Otherwise the toppings absorb into the cake, instead of setting on top of the cake. See how the chocolate ganache and caramel drip down the sides and dry, instead of disappearing into the cake? Patience is a virtue when it comes to bundt cakes.

This Baileys Irish Cream ‘n Coffee Bundt Cake is a sure-fire way to make someone smile. Try making it for an office party, or for a neighbor who has had a rough week. You’ll be amazed at what a little (ok… a lot) of Baileys Irish Cream and Coffee can do!