Irish Cream Bundt Cake made in Nordic Ware Crown Bundt Pan

Irish Cream Bundt Cake Recipe | Delicious Irish Desserts

This Irish Cream Bundt Cake Recipe is a delicious Irish dessert that can be made any time you want to bring the flavor of Ireland to your dessert plate! Irish Cream in the cake AND the icing brings the traditional creamy liqueur to a classic bundt cake!

This cake is a great dessert for St Patrick’s Day but is welcome any day of the year. The flavor of Irish cream is infused into this moist and velvety cake. Then more Irish Cream in the glaze coats the cake for a perfectly sweet finish.

POST UPDATED 15 Feb 2021!

Bundt cakes are one of my favorite types of cakes to make. There are so many bundt cake pans on the market and they make the most beautiful cakes. A little bit of a glaze, icing, or dusting of powdered sugar is all you need to make a beautiful dessert.

I used the Nordic Wares Crown Bundt pan in these photos. I absolutely love this pan. The cake bakes evenly and comes out cleanly with the most elegant design. A dusting of powdered sugar brings out the indented portions.

Irish Cream Bundt Cake Recipe with Irish cream glaze dripping

Ingredients to make this Irish Cream Bundt Cake:

The ingredients for this cake are simple and you probably already have them on-hand.

  • Unsalted Butter – I always use unsalted butter in baking because there is no standard amount of salt in salted butter. It is better to control the amount of salt in your recipe yourself.
  • Granulated Sugar – If you are in the UK or another area that has caster sugar, feel free to use it instead of the granulated sugar in this recipe.
  • All-purpose Flour – I use King Arthur – always!
  • Baking powder – Because of a lack of acidic ingredients in this recipe, we will use baking powder as a raising agent.
  • Milk – I have used whole cow’s milk but you could use skim, almond, or coconut milk as long as they are not flavored and sweetened.
  • Irish Cream – Baileys is amazing but it can be pricy. Feel free to use Carolines or St Brendans or any other brand that you have.
  • Salt – Balance out that sweetness!
  • Egg Whites – This cake uses only egg whites that are whisked to stiff peaks. But save those egg yolks for another recipe!

Whipping the egg whites

The steps to make this Irish dessert are just a little different than most cake recipes.

The usual technique when making a butter cake is to cream the flour and sugar, add the eggs, then alternate adding the dry ingredients and the wet ingredients.

The way that this recipe is different is that we are not using whole eggs – only the whites. We are whipping the egg whites to stiff peaks and folding them into the batter made up of all of the other ingredients.

The reason for this is to help leaven (or raise) the cake. We are using baking powder also as a raising agent but whipping the egg whites provides extra lift and a lightening of the crumb texture.

This cake does have a denser structure than most but the egg whites help to lighten it as well as make it velvety soft.

Make sure that the egg whites are folded in gently to ensure that the air is not knocked out. By adding 1/4 of the whipped whites and folding them in gently, the batter will be slightly loosened.

This will allow you to fold in the remaining whites without deflating them.

Irish Cream Bundt Cake recipe for an Irish dessert with an Irish Cream glaze.

Getting a Clean Release with Bundt Pans

The beauty of a bundt cake is that most of the decorating is done for you during baking. Even a simple pan makes these cakes look elegant.

I will admit that I probably have more bundt pans than any one person needs. But they are almost collector’s items in themselves! Nordic Ware is most definitely my favorite brand because they are heavy, well cast and so detailed.

The only downside to the details is that you need to be careful to completely grease and flour all the nooks and crannies before using the pan. Any area that is not coated has the potential to ruin an otherwise beautiful cake.

I prefer to use butter that I paint on with a pastry brush to begin the preparation. Then I sprinkle it liberally with flour and turn and tap it until the flour has covered everything.

To make sure that you don’t have a lot of extra ‘gunk’ on the outside of your cake, turn the pan upside down over the sink and give it a good tap to release the excess flour. (See Episode 1 of the Great American Baking Show Recap for an example of extra gunk on a cake and why it is not ideal!)

One of my favorite Tent Bakers of all time, Nancy Birtwhistle, has a stellar recipe for lining paste in her first book, Sizzle & Drizzle. This lining paste is amazing and cakes turn out of pans without hesitation when I use Nancy’s recipe.

The only reason that I didn’t use her lining paste on this cake is because I was out and too impatient to make more. The cake turned out beautifully (this time) but you would think that I learned my lesson about patience on the Show, wouldn’t you?!

Glaze or Powdered Sugar to Finish

The Glaze recipe below gives a good kick of Irish Cream flavor to this cake. You can also choose to use milk or water instead of the Irish Cream.

A simple dusting of powdered sugar over the cake can be used instead of glaze if you choose. This is a very effective finishing touch without adding a ton of sweetnes. The choice is yours!

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Irish Cream Bundt Cake Recipe | Delicious Irish Desserts

Recipe by Tanya Ott
Servings

12

servings
Prep time

10

minutes
Cooking time

55

minutes

Ingredients

  • 400 grams (2 cups) granulated sugar

  • 226 grams (1 cup) unsalted butter

  • 375 grams (3 cups) all-purpose flour

  • 1 Tablespoon baking powder

  • 1/2 teaspoon salt

  • 120 mL (1/2 cup) whole milk, at room temperature

  • 120 mL (1/2 cup) Irish cream

  • 6 egg whites, at room temperature

  • Irish Cream Glaze Icing
  • 185 grams (1 1/2 cups) powdered sugar

  • 3 to 4 Tablespoons Irish Cream

Directions

  • Preheat oven to 350°F. Grease and flour a bundt pan very well, making sure to get into all of the crevices if you are using a pan with a lot of detailed design.
  • In a large bowl or the bowl of a stand mixer, whisk the egg whites and salt until stiff peaks form, about 4 minutes or so. Place the egg whites in another bowl so that you can use the mixer bowl for the batter. No need to wash the bowl. Fold ¼ of the egg whites into the batter. Once that is incorporated into the batter, add the remaining egg whites. Fold until incorporated. Pour batter into prepared pan and spread evenly.
  • In a medium bowl, sift together the flour and baking powder. Sift two or three times if possible! This will help to lighten the cake. In a measuring cup, measure out the milk and the Irish cream. Set aside.
  • Place the butter and sugar in the bowl of a stand mixer or in a large bowl if you are using a hand mixer. Mix on medium speed until light and fluffy.
  • Add 1/3 of the flour mixture to the butter/sugar mixture. Mix just until blended. Add ½ of the milk mixture and mix again until combined. Add another 1/3 of the flour, mix, add remaining milk and mix, then add the last of the flour and mix only until combined.
  • Fold ¼ of the egg whites into the batter. Once that is incorporated into the batter, add the remaining egg whites. Fold until incorporated. Pour batter into the prepared pan and spread evenly.
  • Bake until golden brown and a toothpick inserted in the cake comes out clean, about 52 to 60 minutes, depending on your pan and oven.
    Let cake cool for 10 minutes and then turn out onto a cooling rack. Cool completely and add glaze/icing.
  • Make the Icing
  • In a small bowl, whisk together the powdered sugar and 3 tablespoons of Irish Cream until smooth. Add more Irish cream a little at a time if the icing is too stiff until you reach your desired consistency.

Products used:

2 Comments

  1. YUM!!! Can’t wait to try this! Does the cookbook have “regular” ingredients or are there a lot of things that are hard to find?

    • Emily – The author does an AWESOME job of updating the recipes to use currently available ingredients so it is totally accessible to us modern bakers! I haven’t seen any ingredients that were hard to find and I’ve read the book twice!

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