Bailey’s Chocolate Bundt Cake
- 2 cups all purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 1 ½ tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- ¾ cup milk
- ½ cup vegetable oil
- ¾ cup hot water
- ½ cup Bailey’s Irish cream
- 2 tsp vanilla extract
- 1 cup confectioners sugar
- 5 tbsp Bailey’s Irish cream
Prepare a bundt pan with nonstick spray and preheat your oven to 350 degrees F.
Prepare the cake by combining all dry ingredients into the bowl of a stand mixer with a whisk attachment , or large mixing bowl. Whisk the dry ingredients until there are no lumps.
Add the eggs, milk, Bailey’s, oil, and vanilla and mix until well combined.
Add in the hot water last and mix on low speed until combined. After the water has mixed well, adjust to high speed for 1 minute.
Pour the batter into the prepared pan and bake for 30-32 minutes or until a toothpick inserted in the middle comes out clean.
Let cool completely before glazing.
Add the confectioners sugar and baileys into a small bowl and mix until combined. If the mixture is too thick, feel free to add more bailey’s or heavy cream. You can also substitute heavy cream for the Bailey’s if you do not wish to have that much alcohol in the recipe.
Pour the glaze over the cake and serve.
Calories: 409kcal | Carbohydrates: 67g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 371mg | Potassium: 218mg | Fiber: 2g | Sugar: 47g | Vitamin A: 65IU | Calcium: 67mg | Iron: 1.9mg