Baileys and Triple Chocolate Bundt Cake
Easy to make and perfect for celebrations, especially on St. Patrick’s Day, this lush chocolate dessert will wow your guests with its luxurious taste and stunning presentation. Enjoy each bite of this decadent Baileys Chocolate Bundt Cake that’s moist, rich, and bursting with Irish cream flavor. With triple chocolate in it, this cake is a great Valentine’s Day dessert, too.

I love Baileys! After I made my delicious Baileys Irish Cream Cheesecake last year, which was an instant hit and received great reviews from people who’ve tried it, I knew I had to make another dessert using this fabulous Irish cream!
I know Baileys and chocolate make a great combo, so it made sense to make another cake featuring my two faves – Baileys Irish Cream and Chocolate! Usually, I test my recipes with friends from church, and they give me feedback on whatever baked goods I bring for our coffee time. I must say that not only did I go home with an empty cake pan – quite a few people commented how much they loved the cake. It wasn’t a super sweet cake, and that’s what they loved about it because that made the chocolate and Baileys shine through, and the chocolate ganache made it even more luscious!
And yes, this cake contains three types of chocolate as well – cocoa or chocolate powder and chocolate chips in the batter, plus a touch of dark chocolate in the ganache! Perfect dessert for chocolate lovers! This fantastic chocolate dessert is the perfect sweet treat not just for St. Patrick’s Day but also for Valentine’s Day, especially if your loved ones are chocoholics!

What does Baileys Irish Cream add to this cake?
Baileys Irish Cream adds a delightful dimension to this Chocolate Bundt Cake, enhancing both its flavor and texture. It infuses the cake with its signature creamy, whiskey-tinged taste, which beautifully complements the rich chocolate flavor, creating a more complex and sophisticated profile. The creamy consistency of Baileys contributes to the cake’s moisture, resulting in a softer, more tender crumb. Additionally, it imparts a pleasant, sweet aroma that enhances the overall sensory experience. Used in both the cake batter and optionally in the glaze, Baileys ensures its distinctive notes are present throughout the dessert, from the moist interior to the glossy exterior, elevating this cake from a standard chocolate dessert to a truly indulgent treat.

Ingredients for Baileys and Triple Chocolate Bundt Cake
- All-purpose flour – provides the structure and base for the cake.
- Cacao powder – gives the cake its rich chocolate flavor and dark color.
- Eggs – act as a binding agent and contribute to the cake’s texture.
- Sour cream – adds moisture and tenderness to the cake.
- Butter – provides richness and helps create a tender crumb.
- Granulated and brown sugars – sweeten the cake and contribute to its moisture.
- Chocolate chips or chopped chocolate – add texture and extra chocolatey goodness.
- Espresso coffee – enhances the chocolate flavor and adds depth.
- Baileys liqueur infuses the cake with its signature Irish cream flavor.
- Vanilla extract enhances the overall flavor profile.
- Baking soda and baking powder are leavening agents that help the cake rise.
- Salt balances and enhances the flavors in the cake.
Step-by-Step Instructions to Make this Easy Baileys Chocolate Bundt Cake
Preheat oven to 350 F. Grease thoroughly a bundt pan with butter and a little flour to ensure the cake doesn’t stick. Mix the dry ingredients: flour, cocoa powder, baking soda, baking powder, and a pinch of salt in a bowl. Set aside.
Mix the wet ingredients: In another bowl, mix the butter with the sugar and brown sugar. Use a mixer to mix the ingredients. Mix until the ingredients are combined and the butter is softened. You will get a smooth buttercream.


Add the eggs and mix well. Add the sour cream and vanilla extract then mix again until you get a smooth, liquid mixture. Add the dry ingredients: Add 2/3 of the dry ingredients and mix until combined.


Then, add Baileys and mix. Add the rest of the dry ingredients and mix again for about 2-3 minutes. Next, add the espresso coffee. Mix it with a spatula until you get a smooth and sticky mixture.



Finely add the chocolate chips and mix carefully. Pour the batter into the cake pan and distribute it evenly. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove the chocolate cake from the oven and let it cool for about 10-12 minutes before removing it from the pan. Invert onto a wire rack to cool completely.



Prepare the glaze:
Place the heavy cream, chocolate pieces, and the liquid sweetener of your choice. Melt the chocolate using low heat and stirring until it becomes very smooth and shiny. Remove from the heat and immediately drizzle/pour it on the cake. Allow glaze to set before serving.
Note: If desired, you can add 1-2 tablespoons of Baileys to the glaze. Place the cake on a beautiful flat plate and pour the glaze over it.

Tips for the Perfect Baileys Chocolate Bundt Cake
- Use high-quality cocoa powder for the best chocolate flavor.
- Don’t overmix the batter – this can lead to a tough cake.
- Ensure all ingredients are at room temperature for the best texture.
- Let the cake cool completely before glazing to prevent the glaze from melting off.
Frequently Asked Questions (FAQs)
Can I make this cake without alcohol?
Yes. You can substitute Baileys with an “Irish Cream” flavored coffee creamer, which replicates the creamy, sweet taste but without the alcohol.
How long will this cake stay fresh?
When stored in an airtight container, this cake will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this Baileys Chocolate Bundt Cake?
A: Absolutely! Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.

This Baileys Chocolate Bundt Cake is more than just a dessert – it’s an experience. The rich chocolate flavor, enhanced by espresso and Baileys, creates a cake that’s truly unforgettable. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress. So preheat that oven, grab your bundt pan, and get ready to bake a cake that will have everyone asking for seconds!

Baileys and Triple Chocolate Bundt Cake
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa or cacao powder
- 2 eggs
- 2/3 cup sour cream
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup brown sugar
- ½ cup chocolate chips or chopped chocolate
- 1 cup espresso or instant coffee
- ½ cup Baileys liqueur
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt (about 1/4 teaspoon)
For the Glaze:
- 4 oz Dark or Milk Chocolate, broken into pieces
- 4 oz Heavy Cream
- 2 tbsp Honey, Corn, Agave or Maple syrup (choose the liquid sweetener you like)
- 1-2 Tablespoons Bailey’s, optional, if desired
Instructions
- Preheat oven to 350 F. Thoroughly grease a bundt pan with butter and flour to ensure the cake doesn't stick.
- Mix the dry ingredients: flour, cocoa powder, baking soda, baking powder, and a pinch of salt in a bowl. Set aside.
- Mix the wet ingredients: In another bowl, mix the butter with the sugar and brown sugar. Use a mixer to mix the ingredients. Mix until the ingredients are combined and the butter is softened. You will get a smooth buttercream.
- Add the eggs and mix well. Add the sour cream and vanilla extract then mix again until you get a smooth, liquid mixture.
- Add the dry ingredients: Add 2/3 of the dry ingredients and mix until combined.
- Then, add Baileys and mix.
- Add the rest of the dry ingredients and mix again for about 2-3 minutes.
- Next, pour in the coffee. Mix it with a spatula until you get a smooth and sticky mixture.
- Finally, add the chocolate chips and mix carefully.
- Pour the batter into the cake pan and distribute it evenly.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the chocolate cake from the oven and let it cool for about 10-12 minutes before removing it from the pan. Invert onto a wire rack to cool completely.
Prepare the glaze:
- Place the heavy cream, chocolate pieces and the liquid sweetened of your choice. Melt the chocolate using low heat and by stirring until it becomes very smooth and shiny. Remove from the heat and immediately drizzle/pour it on the cake. Allow glaze to set before serving.
- Place the cake on a beautiful flat plate and pour the glaze over it.