Irish Cream Bundt Cake Recipe

<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>

<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>

<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>