If you’re like me, still stuck in the freezing cold weather and looking for warm comfort food (or, you just love soup) then you’ll probably love this Slow Cooker Chicken & Orzo Pesto Soup I’m sharing over at I Heart Nap Time this week…check it out!
Or, if you are like me and chocolate is the end-all, be-all comfort food, then you should probably make this Chocolate Irish Cream Cake. I made it with St. Patrick’s Day in mind, but it’s so good I’d eat it anytime. The chocolate cake is infused with Irish Cream Coffee Creamer and then drenched in an Irish Cream Glaze, over and over until the cake is just soaked with it.
Seriously, people. It’s amazing. I don’t drink coffee so had never tried Irish Cream Coffee Creamer. I can see how it’s probably a really good addition to a warm drink, but I think I’ll stick to putting it in my desserts. And all over the top of them…
Chocolate Irish Cream Bundt Cake
2013-03-11 11:49:59
Ingredients
- 1 box chocolate cake mix
- 1 small package chocolate instant pudding
- 1/4 cup water
- 1/2 cup oil
- 3/4 cup Irish Cream Coffee Creamer
- 4 eggs
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup water
- 1/4 cup Irish Cream Coffee Creamer
Instructions
- Preheat oven to 325. Grease and flour a bundt cake pan (using cocoa powder instead of flour) or spray generously with Pam.
- Mix cake mix and pudding mix in the bowl of a stand mixer (or large bowl). Mix in 1/4 cup water, 1/2 cup oil, 3/4 cup Irish Cream and eggs. Beat together for several minutes then pour batter in the prepared bundt pan. Bake for 45-60 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes then invert cake onto a serving dish.
- Pokes small holes all over the cake using a fork, then pour glaze all over the cake. Let it absorb the glaze and then pour more glaze on. Repeat until all of the glaze is used. (Or use as much of the glaze as you'd like)
- For the Glaze: Melt butter, sugar, and 1/4 cup water together in a small saucepan and bring to a boil and let boil for 5 minutes. Remove from heat and stir in 1/4 cup Irish Cream.
Adapted from AllRecipes
Adapted from AllRecipes
Kristy Denney https://boysahoy.com/
This looks amazing! I pinned for later! 🙂
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If one were to make it w/real irish cream liqueur, do u think it would work???
I don’t know how strong the irish cream liqueur is, i’ve never tried it, so you might scale back on the amount just a little!
I’ve seen a similar recipe made with yellow cake and vanilla pudding instead of using all chocolate. In this recipe they used Bailey’s, so I say go for it! (The amounts were the same as this recipe.)
Do you use instant pudding or just regular pudding? This looks delis!
Do you use instant pudding, or just regular pudding? This looks delish and I can’t wait to try it!
Hi Jeannie, I should’ve specified, it’s an instant pudding mix!!
mmm I’ve never thought to put irish creamer into a cake before Kristy! I saw someone put it into cookies yesterday! I need try it out in a recipe soon! This looks so good. I love bundt cake because it’s always so pretty. 🙂
Yummy! I made a similar version the other day that uses Baileys Liquor and we couldn’t stop eating it! I’m so in love with Baileys 🙂
YES!!! Love drippy deliciousness. So excited to see you next week too!
Betty Crocker has the same recipe on their website and they use the real Irish Cream in their cake and I also found this cake on Allrecipes and they also use real Irish Cream in the recipe and got rave reviews. I believe over 700 reviews. The only thing different is they used yellow cake.
@Anonymous, I adapted it from Allrecipes using chocolate cake mix and irish cream coffee creamer (and put the source in the recipe)!
The cake looks amazing. Can’t wait to try it. But I have a dumb question. The creamer that you use is it the powder or the liquid. I can’t wait to try it.
Linda lsu61@aol.com
@anonymous it’s a liquid!! not a dumb question at all!
WOW! This sounds SO good. I love Irish cream!
um yes.
O My….my mouth’s watering already. I am pinning this. I found you through Plucky’s Blog Hop. Though I stopped by to say “hello!”
http://www.curiositaellya.blogspot.com/
This looks so incredible! I can practically taste how moist and flavorful this cake is through my screen – yum!
Thanks Kelly! Such a compliment to have you stop by and comment!!
What’s the glaze?
The glaze is butter, sugar, water and Irish Cream–it’s listed in the recipe and instructions!
I think it’s the icing part of the recipe!
yes it is!! thanks you!
Hello awesome cake!!! I just bought a big container of creamer to start baking with. Cake needs to go on my list!!!
It sounds so moist and delicious. I haven’t tried coffee creamer either. Guess I need to. I love your new look!
Thanks Barbara!!
The Irish Cream Cake sounds great but I have a dum question. I see the icing recipe but not the
glaze you pour over the cake before the icing. Have I miss something?
The icing is the glaze! Sorry, I changed the wording so it makes sense!!
Thank you. Can’t wait to try.
My glaze is almost butter colored and not the pretty white shown in your pictures. Any suggestions? Did you use powdered sugar by any chance?
This cake was deliciously moist, but we couldn’t taste the Irish cream flavor at all. Next time I think I’ll try using real Irish cream liquor instead of the coffee creamer.
I agree with Susan. This cake is delicious and quite moist, but you cannot taste the Irish Cream flavor.
I made it thinking the same thing when I tasted the batter. I will be redoing the glaze with different ingredients and plan on adding the authentic Irish creme to it Oh well-either way–Will be a dessert tonight at a friends house.
I made the cake, and inadvertently out the ingredients for the glaze into the batter. There was no separation between the two steps in the recipe. Perhaps if you subtitled each section , for example : Cake Batter, list the ingredients, double space after that, then: Glaze. Haven’t tried my first attempt yet. It may be too sweet:(. Will try again soon!
I will be sure to fix that, sorry Patti!
It’s St Paddy’s day!! Not St Patty’s
Muy ricas las recetas los felicito
Glaze comes too thin for a cake. For a more substantial traditional glaze, Use 1 and 1/4 cup powdered sugar and Baily’s creamer . No need to add butter. The glaze holds up much better on cake.