Baileys Irish Cream Bundt Cakes are the perfect tea time treat. You’ll love chocolate chip cake with Baileys Irish Cream glaze. The chocolate chips give just a hint of chocolate flavor but still let the Baileys flavor shine.
Since I opened Cake Art Studio 8 years ago I’ve been up to my elbows in cake, often times quite literally. My kids have gotten to the point that they don’t really like layer cakes anymore, but they do love these glazed baby Bundts.
How to Prevent Sinking Chips
Chocolate chips can be tricky in a cake batter since they tend to sink to the bottom of the pan. First, I always use mini chocolate chips for cake batter. Since they’re lighter they’re less likely to sink. Recipes often tell you to toss the chips in a little flour to help prevent sinking, and that does often work. Since I regularly bake larger cakes that stay in the oven for a longer period of time I was having trouble keeping the chips suspended in the batter.
I worked on a solution for a long time and finally came up with this trick; I moisten the chips with a little water and then toss them with a pinch of flour and let them sit while I make the batter. The water and flour form a paste on the chips so they’re sticky when they go into the batter. This helps keep them suspended in the batter as it bakes.
It’s imperative that you thoroughly butter the intricately shaped pans. You can use pan spray, but I use melted butter and a light coating of flour. After spooning the batter into the pans I use a chopstick to swirl the batter and even it out.
The cakes must be glazed while they’re still warm so the glaze will melt and set to a shiny finish. You should set the cooling rack over a clean sheet pan so you can collect and reuse the glaze as you go.