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How to Make Coffee and Irish Cream Bundt Cake - A Step-by-Step Guide

If you love the rich flavor of Irish cream and the bold taste of coffee, then this Coffee and Irish Cream Bundt Cake is the perfect dessert for you. This moist and flavorful cake is infused with the smooth and creamy taste of Irish cream liqueur, and a hint of robust coffee flavor that will delight your taste buds with every bite.

Made with simple and readily available ingredients, this bundt cake is easy to prepare and is sure to impress your family and friends. Whether you're hostin...

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Ingredients

  • ¼ cup strongly brewed coffee, cooled to room temperature
  • 2 tablespoons instant espresso powder
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 cup firmly packed brown sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup Irish cream liqueur (such as Baileys®)
  • ¾ cup mini chocolate chips

Information

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 25 mins
  • Servings: 12
  • Yield: 1 bundt® cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
  • Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
  • Mix together flour, baking powder, and salt in a medium bowl until combined.
  • Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
  • Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
  • Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.

    • Nutrition

    572 cal.

    • Total Fat: 26g
    • Saturated Fat: 16g
    • Cholesterol: 62mg
    • Sodium: 270mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 1g
    • Protein: 5g
    • Potassium: 141mg

    Categories

    Bundt cake recipes
    Coffee cake recipes
    Baking recipes
    Dessert recipes