Baileys Irish Cream Chocolate Cake

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? 🍀

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

Cheers,

Let’s stay in touch! You can find me on social media, so you won’t miss a thing! @thehouseonsilverado

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