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4.56 from 9 votes

Irish Cream Bundt Cake with Baileys Glaze & Chocolate Ganache

Course: Dessert
Cuisine: American, Irish


For The Irish Cream Bundt Cake

  • 1 C unsalted sweet cream butter softened
  • 2 C sugar
  • 4 large eggs
  • 1 tbsp pure vanilla extract
  • 3 C flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 C Bailey's Irish Cream
  • 1 C pecan pieces

For The Glaze

  • 1/2 cup unsalted sweet cream butter
  • 1 3/4 cups powdered sugar
  • 3 tbsp Bailey's Irish Cream
  • 1 tsp pure vanilla extract
  • Bamboo stick

For The Chocolate Ganache

  • 1 C semi sweet chocolate chips
  • 1/2 C heavy whipping cream
  • 1 squeeze bottle
  • 1/2 C mini chocolate chips


To Make The Bundt Cake

  • Preheat oven to 325 and spray bundt cake pan with baking spray, set aside
  • Using a standing mixer, beat together all the cake ingredients until combined
  • Pour the pecan chips into the bundt pan
  • Pour into the bundt cake batter over the pecans in the bundt pan and bake in the oven for 65-75 minutes or until a toothpick comes out clean in the center
  • Place the cake onto a cookie sheet and allow to cool while you make the glaze

To Make The Glaze

  • Using a medium saucepan, combine all glaze ingredients and mix until melted and combined
  • Using a bamboo stick, poke holes all over the still warm cake
  • Pour glaze onto the cake, making sure the glaze gets into each hole
  • Allow cake to cool for about 20 minutes before removing and placing onto a serving plate

To Make The Chocolate Ganache

  • Using a small sauce pan, heat up the heavy whipping cream
  • Pour the chocolate chips into a heat safe bowl
  • Once the heavy whipping cream starts to simmer, pour over the chocolate chips
  • Allow to sit for two minutes
  • Using a whisk, whisk until combined
  • Pour into a squeeze bottle
  • Drizzle the ganache over the cake
  • Sprinkle with mini chocolate chips