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Coffee and Irish Cream Bundt Cake
Coffee and Irish Cream Bundt Cake
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
St. Patrick's Day Bundt cake with coffee and Irish cream flavors. Delicious and easy to make.
Ingredients:
  • 0.25 cup strongly brewed coffee, cooled to room temperature
  • 2 tablespoons instant espresso powder
  • 2.75 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.75 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 cup firmly packed brown sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup Irish cream liqueur (such as Baileys®)
  • 0.75 cup mini chocolate chips
Instructions:
  • Preheat your oven to a cozy 350 degrees F (175 degrees C) while you generously grease and flour a 10-cup Bundt pan.
  • Combine coffee and espresso powder in a small bowl or measuring cup, stirring until fully dissolved. Set aside.
  • Combine the flour, baking powder, and salt in a medium bowl, mixing until well incorporated.
  • In a large bowl, beat together butter, cream cheese, white sugar, and brown sugar until smooth and fluffy. Mix in eggs one at a time, ensuring each is well combined. Stir in coffee-espresso mix and vanilla until fully incorporated. Add half of the flour mixture and mix gently. Pour in Irish cream and blend well. Add the rest of the flour mixture and mix gently. Carefully fold in mini chocolate chips.
  • Evenly distribute the batter in the pan. Lightly tap the pan on the counter to remove any air bubbles.
  • Bake in the preheated oven until the cake springs back lightly when touched, about 55 to 60 minutes. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

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