Baileys Irish Cream Bundt Cakes are the perfect tea time treat. The chocolate chips give just a hint of chocolate flavor but still let the Baileys flavor shine.
- Mini chocolate chips
- Sour cream
- Vanilla extract
- Granulated sugar
- Cake flour
- Baking powder
- Baking soda
- Unsalted butter
- Confectioner sugar
- Bailey’s Irish Cream
How to make Baileys Bundt Cakes
- Toss the mini chocolate chips with a little water and then flour.
- Set the chips aside while you make the batter. A sticky paste will coat the chips to keep them from sinking as the cakes bake.
- It’s imperative that you thoroughly butter the intricately shaped pans.
- You can use pan spray or melted butter and a light coating of flour.
- After spooning the batter into the mini pans use a chopstick or skewer to swirl the batter and even it out.
- Set a cooling rack over a clean sheet pan so you can collect and reuse the glaze as you go.
- Glaze the cakes while they’re still warm so the glaze will melt and set to a shiny finish.
How to prevent Chocolate Chips from sinking in cake batter
Chocolate chips can be tricky in a cake batter since they tend to sink to the bottom of the pan. Mini chocolate chips are lighter are less likely to sink.
First moisten the mini chips with a little water. Then toss the moist chips with a pinch of flour. Let them sit while you make the cake 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.
What can I do with a bottle of Baileys?
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Bailey’s Bundt Cakes with Chocolate chips
- 6 ounces mini chocolate chips (1 cup)
- 4 egg yolks
- 6 ounces sour cream (¾ cup, divided)
- 2 teaspoons vanilla extract
- 8 ounces granulated sugar (1 cup, divided)
- 7 ounces cake flour (1 ½ cups)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 6 ounces unsalted butter (room temp)
- 2 egg whites
- 16 oz confectioner sugar (4 cups)
- 4 oz Bailey’s Irish Cream (½ cup)
- Preheat the oven to 350 °F. Liberally butter and flour mini Bundt pans, or use pan spray. Place the chocolate chips into a small bowl and sprinkle with about 1 tablespoon of water. Sprinkle a heaping teaspoon of flour over the wet chips and toss until they're coated. Set aside.6 ounces mini chocolate chips
- In a small mixing bowl combine the yolks, ½ the sour cream and the vanilla, set aside. Reserve the other ½ of the sour cream.4 egg yolks, 2 teaspoons vanilla extract
- Put 6 oz (¾ cup) of granulated sugar into a mixing bowl. Sift the flour, salt, baking powder and baking soda into the bowl with the sugar. Mix on low speed to combine the ingredients. With the mixer running, add the butter and mix on low for 1 minute, add the reserved sour cream.8 ounces granulated sugar, 7 ounces cake flour, ½ teaspoon salt, ½ teaspoon baking powder, ¼ teaspoon baking soda, 6 ounces unsalted butter
- Increase the speed to medium and mix for 2-3 minutes, stopping ½ way through to scrape the bowl. Add the yolk mixture in 2 batches, thoroughly scraping the bowl between additions. Remove the bowl from the mixer and fold in the chocolate chips.
- In a separate bowl, whisk the whites on medium high until soft peaks begin to form. Reduce the speed to low and sprinkle the remaining granulated sugar. Increase the speed to high and whip to full peak.2 egg whites
- Fold the whites into the base in 2 batches. Be sure there are no white streaks left unmixed. Portion the batter into the prepared pans. Fill about ⅔ full.
- Bake until the cakes are golden brown and the surface springs back when lightly touched. The time will vary based on the type of pans. Baby Bundts will be take 10-15 minutes.
- Allow the cakes to cool in the pans 5 minutes (20 minutes for larger pans).
- While the cakes are baking put the sugar into a small mixing bowl. Add the Bailey's all at once and whisk until the glaze is smooth with no lumps. The glaze should have the texture of pancake batter.16 oz confectioner sugar, 4 oz Bailey’s Irish Cream
- Turn the cakes out onto a cooling rack set over a clean sheet pan. If any of the cakes baked over the center hole of the Bundt pan, poke through so the glaze can drain. Pour or spoon the glaze all over the cakes while they are still slightly warm.
- Leave the cakes on the rack until they are completely cooled and the glaze is set.
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