Home
Recipes
Cakes
Bundt Cakes
Irish Cream Bundt Cake Recipe

Irish Cream Bundt Cake Recipe

Learn how to make this homemade Irish Cream Bundt Cake with the perfect balance of whiskey and coffee flavors. This easy baking recipe creates a buttery, moist cake soaked with the best Irish cream glaze that's perfect for celebrations or weekend treats. The foolproof technique ensures impressive results every time.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
An overhead shot of a golden-brown Irish cream bundt cake on an antique cake stand, with the distinctive fluted pattern catching soft window light. A cross-section reveals the cake's tender, moist crumb while a glossy whiskey glaze cascades down the ridges, pooling artfully at the base. Scattered coffee beans and crystallized sugar add textural contrast against the dark glaze. The scene is styled on a weathered wooden table with vintage teacups and a small pitcher of cream nearby, evoking a cozy Irish afternoon tea setting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml Irish cream liqueur (such as Baileys)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2 tsp instant coffee granules</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60ml Irish cream liqueur</li><li class="ingredients-single-item">1 tsp instant coffee granules (optional)</li><li class="ingredients-single-item">For the drizzle (optional):</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp Irish cream liqueur</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve for sifting</li><li class="equipment-single-item">Cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (325°F). Thoroughly grease and flour a 25cm (10-inch) bundt pan, ensuring you get into all the crevices. This careful preparation is crucial for clean release after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, dissolve the instant coffee granules in the Irish cream liqueur, stirring until completely dissolved. Add the vanilla extract and set aside. The coffee enhances the depth of flavor without making the cake taste like coffee.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, sift together the flour, baking powder, and salt. Sifting aerates the dry ingredients and removes any lumps, contributing to a finer crumb texture in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the butter on medium speed until smooth and creamy, about 1 minute. Gradually add the sugar and continue beating for 4-5 minutes until light and fluffy. This extended creaming creates air pockets that help the cake rise and develop a tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Patience here ensures proper emulsification of the fats and creates a stable structure for your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the mixer to low speed. Add the flour mixture in three parts, alternating with the Irish cream mixture in two parts, beginning and ending with the flour. Mix just until incorporated after each addition—overmixing will develop gluten and result in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles trapped in the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and will have begun to pull away slightly from the edges of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cake bakes, prepare the glaze. In a small saucepan, combine butter, sugar, and Irish cream. If using, add the coffee granules. Bring to a simmer over medium heat, stirring frequently until sugar is dissolved. Remove from heat and set aside. The glaze will infuse the warm cake with moisture and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the cake is done, remove from oven and allow to cool in the pan for exactly 10 minutes—no more, no less. This timing is critical; the cake needs to set but still be warm enough to absorb the glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>After 10 minutes, invert the cake onto a cooling rack placed over a baking sheet (to catch drips). If the cake doesn't release immediately, gently tap and shake the pan. Don't worry if a small piece sticks—the glaze will help hide imperfections.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the cake is still warm, use a long skewer to poke holes all over the top and sides. Slowly spoon or brush half of the warm glaze over the entire surface of the cake, allowing it to soak in. Let sit for 5 minutes, then repeat with remaining glaze. The holes allow the glaze to penetrate deeply into the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the cake to cool completely, at least 2 hours. The flavors will develop and deepen as the cake rests.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the optional drizzle, whisk together powdered sugar and enough Irish cream liqueur to create a thick but pourable consistency. Drizzle over the cooled cake for an extra layer of indulgence and a beautiful finish.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. The flavors actually improve after a day, making this the perfect make-ahead dessert for your special occasion!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Irish Cream Bundt Cake?

This indulgent cake features unsalted butter, sugar, eggs, flour, Irish cream liqueur (like Baileys), instant coffee, and vanilla. The rich glaze combines butter, sugar and more Irish cream, while an optional drizzle uses powdered sugar and additional liqueur.

How to cook Irish Cream Bundt Cake at home?

Learn how to cook Irish Cream Bundt Cake by first creaming butter and sugar until light and fluffy, then alternating dry ingredients with Irish cream-infused wet ingredients. Bake in a well-greased bundt tin at 165°C for about 55 minutes. The magic happens when you soak the warm cake with Irish cream glaze, allowing it to penetrate for that signature moist texture.

Can I make this bundt cake without alcohol for a family-friendly version?

Yes! Substitute the Irish cream liqueur with a non-alcoholic Irish cream syrup, or make your own alcohol-free version using heavy cream, instant coffee, vanilla extract, and a touch of almond extract. The cake will retain its rich flavour profile without the alcohol content.

Why does my bundt cake stick to the pan despite greasing it?

Bundt cakes often stick because of inadequate pan preparation. Use a pastry brush to apply melted butter to every crevice, then dust thoroughly with flour. Alternatively, try a baking spray with flour. Always allow the cake to cool for exactly 10 minutes before turning out.

How can I enhance the Irish cream flavour in my bundt cake?

For a more pronounced Irish cream flavour, add 1-2 teaspoons of espresso powder instead of instant coffee, and increase the Irish cream in the glaze by 2 tablespoons. You can also brush the cooled cake with a tablespoon of pure Irish whiskey before applying the final drizzle.

Want to try something else in ...

Bundt Cakes

Try following recommended recipes

View all
An overhead shot of a golden-brown bundt cake on a vintage white pedestal stand, glistening with honey glaze that cascades down its ridged surface. Multiple slices have been removed, revealing a moist, tender crumb studded with soft pink fig pieces throughout. The cake is garnished with fresh fig halves and thyme sprigs, while a small pot of amber honey with a dipper sits nearby. Soft natural light streams in from a side window, highlighting the cake's glossy surface and the scattered drops of honey on the rustic wooden table beneath.
Cakes
Bundt Cakes

Honey Fig Bundt Cake Recipe

A moist, aromatic bundt cake studded with fresh figs and drizzled with honey glaze, offering a perfect balance of natural sweetness and sophisticated texture.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
View recipe
An elegant cross-section view of a golden-brown Cannoli Bundt Cake on a vintage cake stand, showcasing its delicate, moist crumb studded with mini chocolate chips throughout. Soft natural light highlights the cascading vanilla glaze that drips down the cake's signature ridges, pooling slightly on the antique ceramic plate beneath. Close-up details reveal the cannoli-inspired filling, with bits of candied orange peel and pistachios adding vibrant color contrast. The scene is styled with scattered pistachios, a dusting of powdered sugar, and a few whole cannoli shells leaning against the cake, while a rustic wooden table and a folded linen napkin complete the warm, Italian-inspired setting.
Cakes
Bundt Cakes

Cannoli Bundt Cake Recipe

A magnificent fusion dessert combining crispy cannoli shell flavors with tender bundt cake texture, filled with creamy ricotta and chocolate chips, then drizzled with sweet glaze and crushed pistachios.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot of a perfectly formed bundt cake with its distinctive ridged pattern, glazed with a translucent lime icing that drips elegantly down the sides. The soft natural light highlights the golden-brown crust and specks of toasted coconut embedded throughout. A cross-section reveals the cake's tender, moist crumb studded with coconut flakes. The cake sits on a white ceramic cake stand, garnished with fresh lime slices, lime zest curls, and additional toasted coconut scattered artfully around the base. Tiny lime leaves add a pop of green against the warm golden tones of the cake, while a vintage silver cake server rests nearby, ready to slice into this tropical delight.
Cakes
Bundt Cakes

Toasted Coconut Lime Bundt Cake Recipe

A moist, fragrant bundt cake featuring bright lime zest, toasted coconut flakes, and a tangy lime glaze that creates the perfect balance of tropical flavors and buttery richness.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot captures this dramatic Black Cocoa Bundt Cake on a vintage black cast iron cake stand, showcasing its perfect fluted edges and deep obsidian-colored crumb. Soft natural light highlights the glossy chocolate ganache cascading down the cake's ridges, pooling delicately at the base. A cross-section reveals the cake's incredibly moist, tender crumb contrasting beautifully with the midnight-black exterior. Scattered cocoa nibs and a light dusting of powdered sugar create texture against the dark surface, while a copper cake server rests nearby. The composition is completed with a white ceramic plate holding a single slice, exposing the cake's remarkably black interior against the bright white plate.
Cakes
Bundt Cakes

Black Cocoa Bundt Cake Recipe

Intensely dark and velvety, this Black Cocoa Bundt Cake delivers complex chocolate notes with a moist, tender crumb beneath a glossy chocolate ganache.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
50 mins
Serves:
1 cake (12 slices)
View recipe
Overhead shot of a golden-brown bundt cake with distinctive ridges, drizzled with glossy passionfruit glaze that cascades down the sides and pools at the base. A cross-section view reveals the cake's moist, buttery crumb studded with tiny black passionfruit seeds. Captured in soft afternoon light on a mint-green ceramic cake stand, the scene is completed with fresh passionfruit halves and delicate edible flowers scattered around the base. The vibrant yellow glaze creates a striking contrast against the warm-toned cake, while a fine dusting of powdered sugar highlights the cake's perfect curves.
Cakes
Bundt Cakes

Passionfruit Bundt Cake Recipe

A tropical, tender bundt cake infused with tart passionfruit, crowned with a glossy passionfruit glaze that delivers bright, sunshine flavor in every slice.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot of a perfectly formed bundt cake on an antique silver cake stand, its deeply golden crust revealing swirls of pale green pistachio throughout. A cross-section displays the cake's moist, tender crumb flecked with ground pistachios. Natural window light highlights the glossy rosewater glaze as it drips elegantly down the cake's ridges, pooling slightly on the stand. Crushed pistachios and dried rose petals are scattered artfully across the top, creating a vibrant contrast against the pale glaze. In the background, a copper pot of tea and a small bowl of whole green pistachios complement the cake's Middle Eastern character.
Cakes
Bundt Cakes

Pistachio Cardamom Bundt Cake Recipe

A fragrant, tender bundt cake infused with aromatic cardamom and studded with crunchy pistachios, finished with a delicate rosewater glaze that creates an elegant dessert with Middle Eastern flair.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
View recipe
Overhead shot of a perfectly formed bundt cake with its distinctive ridged pattern, showcasing a vibrant pale green crumb contrasted by white chocolate chunks visible throughout. A glossy white chocolate glaze cascades down the sides, pooling elegantly at the base on a marble cake stand. Soft window light highlights the cake's texture, while scattered matcha powder and white chocolate shavings create visual interest. A slice has been removed, revealing the cake's moist, tender crumb structure and the melted white chocolate pockets distributed evenly throughout the green-tinted batter.
Cakes
Bundt Cakes

Matcha White Chocolate Bundt Cake Recipe

A delicate bundt cake infused with earthy matcha green tea, studded with creamy white chocolate chunks, and topped with a glossy white chocolate glaze that balances bitter and sweet notes perfectly.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
50 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot of a perfectly formed Maple Pecan Bundt Cake on a rustic wooden cake stand, its deep golden-brown exterior showcasing the distinctive ridges of the bundt pan. Natural light streams through a nearby window, highlighting the glossy maple glaze cascading down the sides in tempting drips. The cross-section reveals a tender, moist crumb with visible specks of toasted pecans throughout. Scattered whole pecans and a small pitcher of amber maple syrup sit alongside the cake, while a slice has been removed to display the cake's even texture. The warm amber and brown tones of the cake contrast beautifully with the vintage blue ceramic plate holding the slice, with wisps of steam suggesting it's freshly baked.
Cakes
Bundt Cakes

Maple Pecan Bundt Cake Recipe

A moist, richly flavored bundt cake infused with pure maple syrup, studded with toasted pecans, and drizzled with a buttery maple glaze that pools in all the right places.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot of a golden-brown Spiced Persimmon Bundt Cake on a vintage milk glass cake stand, natural light streaming through a nearby window highlighting its ridged shape and caramelized edges. A cross-section slice reveals the cake's moist crumb speckled with orange persimmon flecks and warming spices. A glossy maple glaze cascades down the cake's curves, pooling slightly on the stand. Scattered around the base are fresh persimmon slices, cinnamon sticks, and star anise, while a dusting of powdered sugar catches the light. The warm amber and cinnamon tones of the cake contrast beautifully against the white stand, evoking cozy autumn baking.
Cakes
Bundt Cakes

Spiced Persimmon Bundt Cake Recipe

This aromatic bundt cake showcases the natural sweetness of persimmons enhanced with warm autumn spices, all wrapped in a tender crumb with a buttery golden crust.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
View recipe
An overhead shot of a perfectly formed Bourbon Brown Sugar Bundt Cake on a vintage blue cake stand, its deep golden-brown exterior glistening with translucent caramel glaze that drips elegantly down the cake's ridges. A cross-section reveals the cake's incredibly moist, tender crumb with amber undertones from brown sugar. Soft natural light streams through a kitchen window, highlighting the crystallized sugar that glimmers atop the glaze. The scene is complemented by scattered pecans, cinnamon sticks, and a small glass of bourbon nearby on a rustic wooden table, with wisps of steam suggesting the cake is freshly baked.
Cakes
Bundt Cakes

Bourbon Brown Sugar Bundt Cake Recipe

A moist, richly aromatic cake where deep bourbon notes complement warm brown sugar, wrapped in a buttery caramel glaze with delicate vanilla undertones.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 cake (12 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Irish Cream Bundt Cake Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-14", "description": "Learn how to make this homemade Irish Cream Bundt Cake with the perfect balance of whiskey and coffee flavors. This easy baking recipe creates a buttery, moist cake soaked with the best Irish cream glaze that's perfect for celebrations or weekend treats. The foolproof technique ensures impressive results every time.", "prepTime": "PT25M", "cookTime": "PT55M", "totalTime": "PT1H20M", "keywords": "Irish cream cake, Baileys dessert, whiskey bundt cake, holiday baking, boozy dessert", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "Irish", "nutrition": { "@type": "NutritionInformation", "calories": "425 calories", "carbohydrateContent": "47 g", "proteinContent": "5 g", "fatContent": "23 g", "saturatedFatContent": "14 g", "cholesterolContent": "120 mg", "sodiumContent": "220 mg", "sugarContent": "32 g", "servingSize": "1 slice" }, "recipeIngredient": [ "225g unsalted butter, at room temperature", "400g granulated sugar", "4 large eggs, at room temperature", "350g all-purpose flour", "1/2 tsp baking powder", "1/2 tsp salt", "240ml Irish cream liqueur (such as Baileys)", "2 tsp vanilla extract", "2 tsp instant coffee granules", "115g unsalted butter", "100g granulated sugar", "60ml Irish cream liqueur", "1 tsp instant coffee granules (optional)", "120g powdered sugar", "2-3 tbsp Irish cream liqueur" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare", "text": "Preheat your oven to 165°C (325°F). Thoroughly grease and flour a 25cm (10-inch) bundt pan, ensuring you get into all the crevices. This careful preparation is crucial for clean release after baking." }, { "@type": "HowToStep", "name": "Mix Liquids", "text": "In a small bowl, dissolve the instant coffee granules in the Irish cream liqueur, stirring until completely dissolved. Add the vanilla extract and set aside. The coffee enhances the depth of flavor without making the cake taste like coffee." }, { "@type": "HowToStep", "name": "Combine Dry Ingredients", "text": "In a medium bowl, sift together the flour, baking powder, and salt. Sifting aerates the dry ingredients and removes any lumps, contributing to a finer crumb texture in your finished cake." }, { "@type": "HowToStep", "name": "Cream Butter and Sugar", "text": "In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the butter on medium speed until smooth and creamy, about 1 minute. Gradually add the sugar and continue beating for 4-5 minutes until light and fluffy." }, { "@type": "HowToStep", "name": "Add Eggs", "text": "Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Patience here ensures proper emulsification of the fats and creates a stable structure for your cake." }, { "@type": "HowToStep", "name": "Combine Mixtures", "text": "Reduce the mixer to low speed. Add the flour mixture in three parts, alternating with the Irish cream mixture in two parts, beginning and ending with the flour. Mix just until incorporated after each addition—overmixing will develop gluten and result in a tougher cake." }, { "@type": "HowToStep", "name": "Fill Pan", "text": "Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles trapped in the batter." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for a50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and will have begun to pull away slightly from the edges of the pan." }, { "@type": "HowToStep", "name": "Prepare Glaze", "text": "While the cake bakes, prepare the glaze. In a small saucepan, combine butter, sugar, and Irish cream. If using, add the coffee granules. Bring to a simmer over medium heat, stirring frequently until sugar is dissolved. Remove from heat and set aside." }, { "@type": "HowToStep", "name": "Cool Briefly", "text": "When the cake is done, remove from oven and allow to cool in the pan for exactly 10 minutes—no more, no less. This timing is critical; the cake needs to set but still be warm enough to absorb the glaze." }, { "@type": "HowToStep", "name": "Release Cake", "text": "After 10 minutes, invert the cake onto a cooling rack placed over a baking sheet (to catch drips). If the cake doesn't release immediately, gently tap and shake the pan." }, { "@type": "HowToStep", "name": "Glaze Cake", "text": "While the cake is still warm, use a long skewer to poke holes all over the top and sides. Slowly spoon or brush half of the warm glaze over the entire surface of the cake, allowing it to soak in. Let sit for 5 minutes, then repeat with remaining glaze." }, { "@type": "HowToStep", "name": "Cool Completely", "text": "Allow the cake to cool completely, at least 2 hours. The flavors will develop and deepen as the cake rests." }, { "@type": "HowToStep", "name": "Add Drizzle", "text": "For the optional drizzle, whisk together powdered sugar and enough Irish cream liqueur to create a thick but pourable consistency. Drizzle over the cooled cake for an extra layer of indulgence and a beautiful finish." }, { "@type": "HowToStep", "name": "Store", "text": "Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. The flavors actually improve after a day, making this the perfect make-ahead dessert for your special occasion!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Siobhan O'Malley", "datePublished": "2024-06-02", "reviewBody": "Perfect balance of boozy and sweet! This cake was a showstopper at our family gathering. The Irish cream flavor comes through beautifully without being overwhelming, and the texture is absolutely divine.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-06-05", "reviewBody": "This was a crowd-pleaser at our St. Patrick's dinner! Everyone was asking for seconds, and I've already shared the recipe with three friends. The glaze really makes this cake special - don't skip it!", "name": "Huge Hit for St. Patrick's Day", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Ricci", "datePublished": "2024-05-28", "reviewBody": "This is genuinely the moistest cake I've ever baked! The detailed instructions really help achieve the perfect texture. I doubled the glaze as suggested in the reviews and have absolutely no regrets about that decision.", "name": "Incredibly Moist and Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mikhail Petrov", "datePublished": "2024-06-10", "reviewBody": "This cake is better than any coffee shop dessert I've ever had! The Irish cream flavor is sophisticated without being too strong. I've made it twice now and it freezes beautifully for later enjoyment.", "name": "Restaurant Quality Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima Al-Zahrani", "datePublished": "2024-05-22", "reviewBody": "I was nervous about making a bundt cake as I've had sticking issues before, but following the exact greasing instructions made for a perfect release. This cake is impressive without being complicated - worth every calorie and minute!", "name": "Foolproof and Impressive", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Irish Cream Bundt Cake?", "acceptedAnswer": { "@type": "Answer", "text": "This indulgent cake features unsalted butter, sugar, eggs, flour, Irish cream liqueur (like Baileys), instant coffee, and vanilla. The rich glaze combines butter, sugar and more Irish cream, while an optional drizzle uses powdered sugar and additional liqueur." } }, { "@type": "Question", "name": "How to cook Irish Cream Bundt Cake at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Irish Cream Bundt Cake by first creaming butter and sugar until light and fluffy, then alternating dry ingredients with Irish cream-infused wet ingredients. Bake in a well-greased bundt tin at 165°C for about 55 minutes. The magic happens when you soak the warm cake with Irish cream glaze, allowing it to penetrate for that signature moist texture." } }, { "@type": "Question", "name": "Can I make this bundt cake without alcohol for a family-friendly version?", "acceptedAnswer": { "@type": "Answer", "text": "Yes! Substitute the Irish cream liqueur with a non-alcoholic Irish cream syrup, or make your own alcohol-free version using heavy cream, instant coffee, vanilla extract, and a touch of almond extract. The cake will retain its rich flavour profile without the alcohol content." } }, { "@type": "Question", "name": "Why does my bundt cake stick to the pan despite greasing it?", "acceptedAnswer": { "@type": "Answer", "text": "Bundt cakes often stick because of inadequate pan preparation. Use a pastry brush to apply melted butter to every crevice, then dust thoroughly with flour. Alternatively, try a baking spray with flour. Always allow the cake to cool for exactly 10 minutes before turning out." } }, { "@type": "Question", "name": "How can I enhance the Irish cream flavour in my bundt cake?", "acceptedAnswer": { "@type": "Answer", "text": "For a more pronounced Irish cream flavour, add 1-2 teaspoons of espresso powder instead of instant coffee, and increase the Irish cream in the glaze by 2 tablespoons. You can also brush the cooled cake with a tablespoon of pure Irish whiskey before applying the final drizzle." } } ] }