I’m known for making boozy bundt cakes – it’s my specialty. Baking with booze is something that I’ve perfected over time and this Baileys Irish Cream Bundt Cake is perfection. Every time I make it, it comes out fudgy and moist and then it’s topped with a glaze that has Baileys whisked into it. It’s a great St. Patrick’s Day cake, but it’s so good that you’ll want to make it all year round.

The base of this bundt cake uses a box of cake mix! I have no shame in doctoring up a box of cake mix. Homemade cakes are great, but this just as good – plus it saves you a bit of time too. You add to the box of cake mix so it comes out even better. There’s Baileys Irish Cream baked into the cake and the glaze includes it too!

My family asks for this boozy bundt cake for so many occasions. It started out as a St. Patrick’s Day cake, but now we enjoy it for birthdays too. I love that it’s easy to make, tastes decadent and it’s a family-favorite now.

Looking for even more Boozy Bundt Cake recipes? Check out some of my most popular recipes on Savvy Mama Lifestyle:

• Chocolate Kahlua Cake
• Tequila Margarita Bundt Cake
• Rum-Glazed Pecan Pound Cake
• Kentucky Bourbon Pound Cake

How To Make Baileys Irish Cream Bundt Cake

For this recipe, you’ll need a 10-cup bundt cake pan. I always prefer NordicWare as my brand choice because they’re sturdy, non-stick and my cakes always come out great. Other than that, you just throw everything into a mixing bowl and mix with an electric hand mixer (or use a stand mixer)! It doesn’t get much easier than that.

When To Serve This Cake

I love making this cake for pot lucks and gatherings. The bundt pan really makes the perfect even slices to serve. You can feed 8-10 people so it’s great for mid-size event. Of course, if you have a St. Patrick’s Day party – make this cake! I think it’s great for any occasion though. It doesn’t scream warmer weather with the rich chocolate, so I make in the fall and winter months.

Can You Use Baileys Deliciously Light In The Cake?

There is a lighter Baileys version that’s lower calorie, with less sugar. I love to keep it in the kitchen for cocktails. It does work in your Baileys Irish Cream Bundt Cake too! So feel free to use it as a substitute if you’re making a lighter version of your cake. You will still get all of the great Irish cream flavor that everyone loves.

Tips For Removing Your Bundt Cake From The Pan

Here’s the key – be patient when removing your cake from a bundt pan. Let your cake cool completely before you flip your bundt cake over. If you’re still having issues, which can happen, there are certain tricks that you can do. The more ornate the bundt pan design is, the harder it might be to remove your cake. Don’t despair – here are some tips to follow:

• Generously use non-stick cooking spray in every nook-and-cranny. Use a spray that has flour in it.
• Let the cake cool completely before you even attempt to remove it from the pan.
• If it sticks, hit the bundt cake pan with a spoon to loosen it.
• If the sides are sticking, use a knife around the edges.
• Flip it onto the cooling rack and walk away – let gravity take over.

How To Store Leftover Cake

Keep your cake fresh by covering it in an airtight container or wrap a cake stand with plastic wrap. There’s no need to refrigerate the cake. It will stay fresh for 3-4 days on the counter. It will stay fresh and moist for every piece you slice!

Can you freeze Baileys Irish Cream Bundt Cake?

Yes! You can freeze your Baileys Irish Cream Bundt Cake and it will last up to 3 months in the freezer. Cover it with plastic wrap and place it in the freezer. When you want it to thaw, let it sit out for a couple of hours and it will come to room temperature. I enjoy mine room temperature, but you can warm it for a few seconds in the microwave if you want a warm cake.

What Ingredients You’ll Need:

• Box of Chocolate Fudge Cake Mix (I used Betty Crocker Brand)
• Sour Cream
• Eggs
• Instant Chocolate Pudding (5.8oz)
• Baileys Irish Cream (original)
• Chocolate Chips
• Powdered Sugar
• Whole Milk

Directions To Make Baileys Irish Cream Cake

Preheat the oven to 350 degrees. Mix the first 5 ingredients in a bowl, using an electric mixer. Blend until smooth.

Stir in the chocolate chips. Pour into prepared 10-cup bundt pan.

Bake at 350 degrees for 55 minutes to 1 hour. Let cool for 10 minutes. Flip onto cooling rack and continute to cool.

For the glaze: whisk together the powdered sugar, Bailey’s and milk until pouring consistency. Spoon over the top of the cake and let it set.