Decadent Baileys Hot Chocolate Bundt Cake for Cozy Nights

Indulge in the rich flavors of Baileys Hot Chocolate Bundt Cake, perfect for festive gatherings and cozy nights.

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Prep Time 20

Cook Time 50

Cooling Time 10

Total Time 1 20

Servings: 12 slices

Course: Cakes

Cuisine: Irish

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Batter

2 cups all-purpose flour can be substituted with gluten-free 1:1 flour
¾ cup Dutch-processed cocoa powder regular unsweetened cocoa powder can be used
1 teaspoon baking soda leavening agent
½ teaspoon salt enhances flavor
½ cup Baileys Irish Cream Kahlua or other liqueurs can be substituted
½ cup sour cream can substitute with Greek yogurt
½ cup unsalted butter keep unsalted to control salt
1 cup granulated sugar sweetens cake
2 large eggs at room temperature for better mixing
1 teaspoon vanilla extract

Equipment

Bundt pan
mixing bowls
Electric mixer

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9-cup Bundt pan.
Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.
Beat butter and sugar until fluffy; add eggs one at a time and then vanilla.
Alternate adding dry mixture with Baileys and sour cream, mixing until just combined.
Pour batter into prepared Bundt pan and smooth the top.
Bake in the preheated oven for 45-50 minutes; check with a cake tester.
Cool in the pan for 10 minutes before inverting onto a cooling rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

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