Baileys Irish Cream Chocolate Cake

This boozy Baileys Irish Cream Chocolate Cake is the perfect dessert for celebrating St. Patrick’s Day, but also an easy and unique cake for any occasion.

For St. Patrick’s Day, we usually make Reuben sandwiches for dinner. Some fries on the side, a bottle of Guinness and we’re all set.

That’s how we roll around here–“fancy like Applebee’s on a date night” and stuff.

But wait! There’s more.

If we really want to get wild, we add this boozy dessert as the finale.

It’s easy, and chocolatey, and the Baileys really shines through.

Plus, did I tell you how easy it is? Like, the easy-peasy kind of easy.

It starts with a chocolate fudge cake mix. I love doctored-up cake-mix recipes, because they taste extra special, yet come together so quickly.

It also calls for a box of instant chocolate pudding which adds an extra layer of chocolate flavor, plus helps make this Bundt cake super moist.

The Baileys really plays well with the chocolate to create a cake you won’t soon forget.

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How to Make Baileys Irish Cream Chocolate Cake

Start by combining the cake mix, a 6-oz box of instant chocolate pudding mix, 1 cup of sour cream, 4 large eggs, and 3/4 of a cup of Baileys Irish Cream.

That’s a good amount of Baileys and you can definitely taste it in this cake. It’s the star of the show!

Mix these 5 ingredients well in your mixer, and then fold in 2 cups of chocolate chips.

That’s it for the cake part! See, I told you it was easy.

Pour the batter into a 10-cup Bundt pan. I used my new Nordic Ware Brilliance pan and it made the most beautiful cake. I love my Nordic Ware pans because they are heavy-duty and come in so many gorgeous designs, but any 10-cup Bundt pan will work.

Tip: Be sure to coat your bundt pan with a flour-based baking spray to ensure an easy release. Nordic ware recommends Baker’s Joy, but I’m currently using Pam Baking Spray with Flour and it works great, too.

Bake

Bake the cake at 325 degrees for 55-60 minutes, or until a toothpick inserted in the center comes out nearly clean.

When the cake is done baking, allow it to cool in the pan for about 10 minutes before gently turning it out onto a wire baking rack.

Just look at that beauty!

Make the Glaze

The glaze is also about as easy as it gets.

Combine 1 1/2 cups of powdered sugar with 3 tablespoons of Baileys Irish Cream. Whisk until all the lumps are gone and the glaze is a thick, but pourable consistency.

Add teaspoons of milk a little at a time if necessary.

When the cake is completely cooled, pour the glaze over the top, allowing it to run down the sides of the cake.

I like to pour half the glaze over the cake and save half for drizzling over individual slices.

I mean really.

For as easy as this cake is, the flavor is out of this world.

The Baileys complements the chocolate in the cake so well, and then with the creamy Baileys glaze poured over the top…. your boozy chocolate dreams will all come true.

I love how the glaze runs down the ridges from the Brilliance pan. A delicious and beautiful dessert that is super easy to make. With a little bit of booze, too. What more could you ask for? 🍀

Baileys Irish Cream Chocolate Cake

Niky @ The House on Silverado

This boozy Baileys Irish Cream Chocolate Cake is the perfect dessert for celebrating St. Patrick's Day, but also an easy and unique cake for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Additional Time 5 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 10 slices

Calories 274 kcal

Equipment

• 1 10-cup Bundt pan I used the Brillance pan from Nordic Ware.

Ingredients

  

1x2x3x

For the cake:

• 1 box chocolate fudge cake mix I used Betty Crocker
• 1 6oz pkg instant chocolate pudding
• 1 cup sour cream
• 4 large eggs
• ¾ cup Baileys Irish Cream
• 2 cups chocolate chips

For the glaze:

• 1½ cups powdered sugar
• 3 TBSP Baileys Irish Cream
• 1-2 TBSP milk I used almond milk

Instructions

 

• Preheat the oven to 325° and prepare your Bundt pan by spraying with Baker's Joy.
• In a mixer bowl, combine the cake mix, instant pudding mix, sour cream, eggs, and 3/4 cup of Baileys.
• Mix on medium speed for 2 minutes.
• Fold in the chocolate chips.
• Pour batter into prepared Bundt pan and bake for 55-60 minutes until a toothpick inserted in the center comes out nearly clean.
• Allow cake to cool for 10 minutes before careful turning it out of the pan onto a cooling rack.

To make the glaze:

• Whisk together the powdered sugar and Bailey until all lumps are gone and the glaze is thick but pourable.

  Add milk a teaspoon at a time, if necessary, to get the desired consistency.
• When cake is almost completely cooled, drizzle the glaze over the top.
• Keep any remaining glaze for drizzing on individual slices when serving. I put mine in a mason jar with a lid.

Notes

Cake can be stored in an airtight container for 2-3 days.

• Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information

Nutrition

Serving: 1sliceCalories: 274kcalCarbohydrates: 42gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 87mgSodium: 380mgFiber: 1gSugar: 31gCalcium: 120mgIron: 2.5mg

Keyword cake

Tried this recipe?Let us know how it was!

You can see how we make our Reubens, and a cute little table setting for St. Pat’s HERE.

Cheers,

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