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Perfect Mint Chocolate Chip Irish Cream Bundt Cake Recipe with Easy Baileys Glaze

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A moist bundt cake combining the cool freshness of mint chocolate chips with the rich warmth of Irish cream, topped with a silky Baileys glaze. Perfect for celebrations or a comforting treat with a grown-up twist.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) Irish cream liqueur (Baileys)
  • ½ cup (120ml) buttermilk, room temperature
  • 1 cup (175g) mint chocolate chips
  • For the Baileys Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons Irish cream liqueur
  • 1 teaspoon unsalted butter, melted (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or nonstick spray, then lightly dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed for about 4-5 minutes until light and fluffy.
  4. Add eggs one at a time, beating each fully before adding the next.
  5. Stir in vanilla extract and Irish cream liqueur gently.
  6. With the mixer on low, alternate adding the flour mixture and buttermilk, starting and ending with the flour mixture.
  7. Fold in the mint chocolate chips gently using a rubber spatula.
  8. Pour batter into the prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes, checking doneness with a toothpick starting at 50 minutes.
  10. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Prepare the Baileys glaze by whisking powdered sugar with 2 tablespoons Irish cream and melted butter until smooth; add more Irish cream if needed to reach desired consistency.
  12. Drizzle glaze over the cooled cake using a spoon or piping bag.

Notes

Bring eggs and buttermilk to room temperature before mixing to avoid curdling. Cream butter and sugar until pale and fluffy for best texture. Fold mint chocolate chips gently to prevent bleeding color. Use an oven thermometer to ensure accurate baking temperature. For non-alcoholic version, substitute Irish cream with milk or non-alcoholic Irish cream syrup.

Nutrition

Keywords: mint chocolate chip cake, Irish cream cake, Baileys glaze, bundt cake, holiday dessert, festive cake, easy bundt cake, mint chocolate dessert

Find it online: https://yumbelle.com/perfect-mint-chocolate-chip-irish-cream-bundt-cake-recipe-with-easy-baileys-glaze/