Chocolate Irish Cream Bundt Cake

If you’re like me, still stuck in the freezing cold weather and looking for warm comfort food (or, you just love soup) then you’ll probably love this Slow Cooker Chicken & Orzo Pesto Soup I’m sharing over at I Heart Nap Time this week…check it out!
Or, if you are like me and chocolate is the end-all, be-all comfort food, then you should probably make this Chocolate Irish Cream Cake.  I made it with St. Patrick’s Day in mind, but it’s so good I’d eat it anytime.   The chocolate cake is infused with  Irish Cream Coffee Creamer and then drenched in an Irish Cream Glaze, over and over until the cake is just soaked with it.

Seriously, people.  It’s amazing.  I don’t drink coffee so had never tried Irish Cream Coffee Creamer.  I can see how it’s probably a really good addition to a warm drink, but I think I’ll stick to putting it in my desserts. And all over the top of them…

Chocolate Irish Cream Bundt Cake
  1. 1 box chocolate cake mix
  2. 1 small package chocolate instant pudding
  3. 1/4 cup water
  4. 1/2 cup oil
  5. 3/4 cup Irish Cream Coffee Creamer
  6. 4 eggs
  7. 1/2 cup butter
  8. 1 cup sugar
  9. 1/4 cup water
  10. 1/4 cup Irish Cream Coffee Creamer
  1. Preheat oven to 325. Grease and flour a bundt cake pan (using cocoa powder instead of flour) or spray generously with Pam.
  2. Mix cake mix and pudding mix in the bowl of a stand mixer (or large bowl). Mix in 1/4 cup water, 1/2 cup oil, 3/4 cup Irish Cream and eggs. Beat together for several minutes then pour batter in the prepared bundt pan. Bake for 45-60 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes then invert cake onto a serving dish.
  3. Pokes small holes all over the cake using a fork, then pour glaze all over the cake. Let it absorb the glaze and then pour more glaze on. Repeat until all of the glaze is used. (Or use as much of the glaze as you'd like)
  4. For the Glaze: Melt butter, sugar, and 1/4 cup water together in a small saucepan and bring to a boil and let boil for 5 minutes. Remove from heat and stir in 1/4 cup Irish Cream.
Adapted from AllRecipes
Adapted from AllRecipes
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      • Stephanie says

        I’ve seen a similar recipe made with yellow cake and vanilla pudding instead of using all chocolate. In this recipe they used Bailey’s, so I say go for it! (The amounts were the same as this recipe.)

  1. Anonymous says

    Betty Crocker has the same recipe on their website and they use the real Irish Cream in their cake and I also found this cake on Allrecipes and they also use real Irish Cream in the recipe and got rave reviews. I believe over 700 reviews. The only thing different is they used yellow cake.

  2. says

    The Irish Cream Cake sounds great but I have a dum question. I see the icing recipe but not the
    glaze you pour over the cake before the icing. Have I miss something?

  3. Susan says

    This cake was deliciously moist, but we couldn’t taste the Irish cream flavor at all. Next time I think I’ll try using real Irish cream liquor instead of the coffee creamer.

  4. Patti says

    I made the cake, and inadvertently out the ingredients for the glaze into the batter. There was no separation between the two steps in the recipe. Perhaps if you subtitled each section , for example : Cake Batter, list the ingredients, double space after that, then: Glaze. Haven’t tried my first attempt yet. It may be too sweet:(. Will try again soon!


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