Irish Cream Bundt Cake

I finally bought a bundt pan after looking for a decent sized one for ages.. ofcourse there is THE Nordic ware but the import prices are just ridiculous. Here’s my Irish cream bundt cake with a dark chocolate glaze topped with toasted hazelnuts.


Irish Cream Bundt Cake:

  • All purpose flour – 120gm + 2 teaspoons for dusting
  • Eggs – 2
  • Butter – 100gm + 2 teaspoons for greasing
  • Dark brown sugar – 100gm
  • Irish cream – 125ml
  • Baking powder – 1 teaspoon
  • Milk –  a dash

Chocolate Glaze:

  • Dark Chocolate – 60gm
  • Butter – 30gm
  • Toasted hazelnuts – a handful


Irish Cream Bundt Cake:

  • Preheat the oven to 180 degrees celsius. Grease the bundt pan and dust the pan with flour. Make sure every corner is greased and dusted with flour.
  • Tap the pan around so that the flour is sticking on every corner of the pan.
  • In a large bowl, cream the butter and sugar until light and fluffy.
  • Add and beat one egg at a time.
  • Add the Irish cream and milk into the bowl and whisk.
  • Sift the flour and baking powder into the wet ingredients, fold and mix thoroughly.
  • Scoop in the batter into the bundt pan uniformly, gently tap on the kitchen counter so that there are no air bubbles.
  • Bake for about 40 minutes, once baked check with a wooden skewer to see if completely baked.
  • Gently tap the cake pan and flip on a cooking rack. The cake should come easily off the pan, if greased and dusted properly with flour.
  • Let it cool on a cooling rack.

Chocolate glaze:

  • In a heavy bottomed sauce pan, add the chopped chocolate and butter. Let it melt.
  • Mix it together with a spatula until it becomes smooth and glossy.  Let it come to room temperature.
  • Pour over the bundt with a spoon or a measuring jug.
  • Garnish with a handful of chopped toasted hazelnuts.

Obviously enjoy with a cup of tea or a cup of Joe. 😉

Happy Baking


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