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Home » Bundt Cakes » Baileys Hot Chocolate Bundt Cake

Baileys Hot Chocolate Bundt Cake

By Olivia, 73 Comments

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This rich chocolate cake is kicked up a notch with the delicious flavour of Baileys Irish Cream.

Close up of the detail of the cake.

Nordic Ware sent me this Pine Forest Bundt pan to try out, but have not compensated me monetarily for this recipe.  All opinions are my own.

Holiday baking season is in full swing, and I have been loving every minute of it. I mentioned a couple of weeks ago how I missed out on most of last year’s Holiday season, so I’m sparing no expense this year. I kicked it off a with these Snow Capped Gingersnaps and am continuing the festivities with this Baileys Hot Chocolate Bundt Cake!

Chocolate bundt cake in a holiday tree cake pan, dusted with powdered sugar.

This month’s #BundtBakers theme — Hot Chocolate — comes to us from the lovely Tara over at Noshing with the Nolands.

It didn’t take me a long time to decide that I wanted to do another Baileys dessert. Baileys is a staple around our place most of the year, especially during the Christmas season, and it’s a perfect pairing for hot chocolate on those cold winter nights. The flavour goes so well with anything chocolate!

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Overhead shot of the cake.

Holiday recipes also mean holiday bakeware! If you’ve been following my blog for any period of time, you know I have a minor Bundt addiction. So I was super excited when the wonderful folks over at Nordic Ware sent me this Pine Forest Bundt to test out for the holiday season.

Close up of the sugar dusted trees

I have an ever-growing Nordic Ware Bundt pan collection (they are the BEST) and I’ve just added another one to my Christmas wish list. Not only are the styles and shapes unique and stunning, the quality is unbeatable. I never have to worry about my cake sticking to the pans. It never does. Ever! And cleanup is a breeze, even in the most intricately detailed Bundt pans like this one. If you’re looking to jazz up your holiday table, this Pine Forest Bundt pan is the perfect addition.

A piece of chocolate cake on a plate

One important note about this pan is that it has a lot of little crevices (which is part of what makes it so pretty). The batter for this Bundt recipe is quite thick and I took extra care to nudge it into every nook and cranny. Still though, I had some minor holes in the tops of some of the trees. If your batter is thinner, you likely won’t have this issue, but I recommend pouring a bit of batter in first and nudging it around with a spatula. Once you’ve done that, fill the pan with the rest of the batter and give it a good whack against the counter to get rid of any extra air pockets (I do this will all my Bundts).

A close up of a piece of chocolate cake on a plate

This Baileys Hot Chocolate Bundt cake recipe is simple and delicious. There’s a generous amount of Baileys in the batter and you can really taste the flavour in every bite. The cake is dense and moist, like every good Bundt cake should be!

I kept the decoration of this Bundt simple, with just a dusting of powdered sugar to show off the details of the pretty Bundt pan. If you’d like a bit more sweetness you can pair it with some marshmallow fluff or a simple glaze made of powdered sugar and Baileys (or milk).

A close up of a piece of chocolate cake on a plate
Print Rate
4.84 from 6 votes

Baileys Hot Chocolate Bundt Cake

This rich chocolate cake is kicked up a notch with the delicious flavour of Baileys Irish Cream.
Course Dessert
Cuisine Bundt, Cake
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 393kcal
Author Olivia

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/3 cup Baileys Irish Cream
  • 1 cup sour cream
  • 1 cup unsalted butter 2 sticks
  • 1 1/2 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • Preheat oven to 350F. Grease a 9-cup bundt pan.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy (approx. 3mins).
  • Add eggs one at a time, fully incorporating after each addition. Add vanilla.
  • Reduce speed to low. Alternate adding flour mixture with Baileys and sour cream (3 additions of flour and 2 each of Baileys and sour cream). Beat until just combined.
  • Spread the batter evenly in the bundt pan.*
  • Bake for approx. 45-50mins or until a cake tester comes out clean.
  • Cool in bundt pan for 10mins. Whack bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely.

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Notes

* If using Pine Forest Bundt pan, be sure to nudge batter into crevices.
Calories: 393kcalCarbohydrates: 45gProtein: 5gFat: 21gSaturated Fat: 13gCholesterol: 97mgSodium: 260mgPotassium: 125mgFiber: 1gSugar: 27gVitamin A: 660IUVitamin C: 0.2mgCalcium: 40mgIron: 1.7mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

 

photo collage.

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November 18, 2015

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    Recipe Rating




  1. Abigail says

    November 21, 2020 at 7:01 PM

    This was soooo good. I bought the pan, just so I could make this cute cake! The Bailey’s taste is immediately there. My whole family went bananas over this!

    Reply
    • Olivia says

      November 22, 2020 at 3:32 PM

      Hi Abigail! So happy you all loved it!

      Reply
  2. CaitJ says

    November 18, 2020 at 1:45 PM

    5 stars
    I could eat the batter alone ! So so yummy

    Reply
    • Olivia says

      November 18, 2020 at 3:00 PM

      Thanks so much Cait!

      Reply
  3. Pearse says

    August 29, 2020 at 1:27 PM

    For someone who doesn’t care for Bailey’s can anything be substituted?
    Or even any other flavored cake like citrus or such you have tried?
    TIA

    Reply
    • Olivia says

      August 29, 2020 at 3:38 PM

      Hi Pearse! You can replace the Baileys with any other liqueur or liquid.

      Reply
  4. Nicole says

    November 28, 2019 at 12:52 AM

    Wat een mooie cake. Die ga ik zeker proberen, moet lekker zijn. Ik heb wel nordic ware vormen, doch deze niet en zal ik me ook aanschaffen. Ik heb de vorm met 2 kleine kersthuisjes aan elkaar. Waarschijnlijk zal daar maar half zoveel deeg in passen. Hoe lang zou ik die bakken ? Wat denk je, zou het goed zijn op 30 minuten ? Dank voor het recept.

    Reply
    • Olivia says

      November 28, 2019 at 9:21 AM

      Hi Nicole! It depends how big they are — do you know the volume the pan holds in cups? I think if they are smaller it might be 25-30mins, but it’s always best to look in on them to see how they’re doing 🙂

      Reply
  5. Benita says

    January 25, 2019 at 5:49 PM

    I love the combination of chocolate and orange (must be all those Terry’s Chocolate Oranges from when I was a kid)… would this cake work if I replaced the Baileys with the same amount of Grand Marnier?

    Reply
    • Olivia says

      January 28, 2019 at 4:35 PM

      Hi Benita! Yes, I think it would work great! Love that combo too 🙂

      Reply
  6. Dayla Rainwater says

    January 8, 2019 at 5:53 AM

    I just ordered the Nordic Ware STAR Bundt pan just to make this cake! I cannot wait to get it & bake your delicious sounding cake! Your cakes are stunning and I am excited to try this recipe! I will post my picture once I make it!

    Reply
    • Olivia says

      January 9, 2019 at 12:30 PM

      Thanks so much Dayla! I can’t wait to hear how you like it 🙂

      Reply
  7. Robin says

    January 1, 2019 at 7:33 AM

    4 stars
    Hi Olivia.I made this cake yesterday for a party last night. While it had great flavor, it was a little dry. Any idea what could have gone wrong? I’d appreciate some suggestions.

    Reply
    • Olivia says

      January 2, 2019 at 1:49 PM

      Hi Robin! Is there a chance it was overbaked? Bundt cakes are typically more on the dense side, but it should not be dry.

      Reply
      • B Haracz says

        November 14, 2019 at 9:30 AM

        Would you say this cake could be made a day ahead of time? If so how would you store it? Thank you!

        Reply
        • Olivia says

          November 14, 2019 at 9:46 AM

          Hi B! For sure, I would just keep it at room temperature covered in some way. I would dust with powdered sugar before serving as it has a tendency to dissolve into the cake.

          Reply
  8. Ally says

    December 17, 2018 at 6:21 AM

    Hey! Are you able to taste the Baileys? Trying to decide if I should double the amount of Baileys in the recipe. If so, do you think that would work?

    Reply
    • Olivia says

      December 17, 2018 at 1:55 PM

      Hi Ally! You could totally double the Baileys if you like, but if you do, I would add 1/3 less sour cream so that the “liquid” amount stays the same. You could also do a glaze with powdered sugar and Baileys instead of the powdered sugar dusting I did.

      Reply
  9. Jocyl says

    December 8, 2018 at 10:00 AM

    5 stars
    This was sooo good! I have never attempted in baking a cake aside from boxed cake. Home made cakes and frosting always seemed overwhelming to try. But I am so glad I tried your recipe. I feel a little more confident now.

    Question, if I were to make this in 2- 6 cup bundt molds, would I keep the same timing or increase it since there will be 2 in the oven? Or is it best if I bake them individually? Also, any suggestions in how to achieve a lesser dense cake? I like cakes that are a little more moist. Thank you!

    Reply
    • Olivia says

      December 10, 2018 at 4:43 PM

      Hi Jocyl! So glad you broke your box cake habit with this cake! I hope you try more recipes now 😀 I would bake them at the same time but it might actually take less time since there is less batter in each. Bundt cakes are usually more on the dense side. If you’d like something lighter, take a look at any of my layer cake recipes. Most of those will work in a Bundt pan too.

      Reply
  10. Heidi says

    December 18, 2017 at 3:27 PM

    5 stars
    I’ve made this cake before and love it! Would Kahlua work instead of the Baileys?

    Reply
    • Olivia says

      December 18, 2017 at 6:22 PM

      Hi Heidi! Kahlua would work just fine 🙂

      Reply
      • Heidi says

        December 19, 2017 at 8:14 AM

        5 stars
        Awesome, thank you!

        Reply
  11. Diana says

    December 5, 2016 at 7:00 AM

    I am completely in love with this recipe… one question, I cannot for the life of me find dutch processed cocoa powder in any store near me, can I use regular unsweetened cocoa powder? Thanks!

    Reply
    • Olivia says

      December 5, 2016 at 8:27 AM

      Hi Diana! Regular cocoa powder should work fine!

      Reply
      • Diana says

        December 13, 2016 at 8:45 AM

        Thank you so much!

        Reply
    • Nancy says

      December 18, 2018 at 8:51 PM

      The olnly place I ever find it is at Walmart. Hershey’s Dutch Chocolate powder, right next to the regular. Good Luck.

      Reply
  12. Nancy says

    September 30, 2016 at 1:16 PM

    I own 2 of these wonderful pans….would these cakes freeze well? I could get a good jump on holiday baking.

    Reply
    • Olivia says

      September 30, 2016 at 3:37 PM

      Hi Nancy! For sure, it should freeze fine! Just make sure it’s wrapped really well in something airtight. It should last at least 4 weeks if stored properly. I would dust with powdered sugar after thawing.

      Reply
  13. Edith Westbrook says

    December 19, 2015 at 1:59 PM

    5 stars
    Hi Olive,
    I baked the cake in my new bundt pan. So beautiful and the best chocolate cake I have ever eaten. Ah, I cannot say enough about the taste of this cake. This is the only recipe I will ever use now. My Christmas dessert will be ever so beautiful, tasty and I am keeping the pan and recipe a surprise until Christmas day. Thank you so very much for this recipe.
    Happy Christmas everyone.

    Reply
    • Olivia says

      December 19, 2015 at 3:24 PM

      I’m so glad you like it,Edith! That Bundt pan is so pretty right? I am sure it will “wow” everyone on Christmas Day. Let me know how it goes! 🙂 Merry Christmas!

      Reply
  14. Edith Westbrook says

    December 6, 2015 at 3:14 PM

    Hi, My Nordic forest bundt pan just arrived Friday and I will be baking the Bailey’s chocolate cake next week as a test run. Will bake it for Christmas also. In our family we always have Christ’s birthday cake and this will be beautiful. Thank you for the recipe.

    Reply
    • Olivia says

      December 6, 2015 at 4:39 PM

      Hi Edith! I’m so happy you will be trying this! That Bundt pan is so stunning just on it’s own. What a wonderful cake to use as Christ’s birthday cake for your celebration :).

      Reply
  15. Sue Lau says

    December 2, 2015 at 6:02 PM

    I love your Bundt pan. The cake is so beautiful!

    Reply
    • Olivia says

      December 2, 2015 at 9:59 PM

      Thank you Sue!! I love this Bundt pan, perfect for the season!

      Reply
  16. Shilpi says

    November 27, 2015 at 9:59 PM

    So beautiful cake… To me it looks like a range of mountains covered with fresh snow… Perfect…

    Reply
    • Olivia says

      November 29, 2015 at 4:43 PM

      Thank you Shilpi!! 🙂

      Reply
  17. Dina says

    November 24, 2015 at 7:35 PM

    This cake caught my eye, I have a feeling after I taste it it will become a favorite. I do have a question about the Dutch cocoa powder. I googled it to see if Dutch and natural cocoa powder are interchangeable. I won’t go into all the details but basically Dutch is typically used when the recipe calls for baking powder for the correct leavening. Do you feel the Dutch type is required for this recipe? I can’t not find any in my local store. Thanks

    Reply
    • Olivia says

      November 24, 2015 at 9:50 PM

      Hi Dina! Regular cocoa powder should work just fine! I like dutch because I find it has a richer flavour, but the regular stuff will work fine with this recipe.

      Reply
  18. Lara Tartacadabra says

    November 22, 2015 at 3:49 AM

    Wow, as usual, a spectacular cake, Liv! Looooove your pan, and the Baileys in the recipe has to be delicious! I also missed the Christmas baking last year, and this year I am also going to make up for it 😉 See you again next month!

    Reply
    • Olivia says

      November 24, 2015 at 10:35 PM

      Thanks so much Lara! I’m happy that you’re on the Christmas baking train with me! 😀

      Reply
  19. jacquee | i sugar coat it! says

    November 20, 2015 at 7:21 AM

    So pretty, like a snow-capped pine forest and baileys is da bomb! 🙂

    Reply
    • Olivia says

      November 24, 2015 at 10:34 PM

      Haha, I knew you’d approve! 😀

      Reply
  20. Karly says

    November 20, 2015 at 6:05 AM

    Now that is a beautiful bundt cake. I’m terrible at getting cakes out of the pan. I can’t even imagine the level of terror I’d feel with this one. 😉

    Reply
    • Olivia says

      November 24, 2015 at 10:34 PM

      Thanks Karly! With the Nordic Ware pans, honestly, getting cakes out is a breeze! I probably don’t even need to spray the pans, but I do anyhow because I’m paranoid :). I wish regular cake pans were this easy!

      Reply
  21. Julie is Hostess At Heart says

    November 20, 2015 at 5:55 AM

    What a beautiful cake. It wouldn’t be wrong to buy that forest bundt pan just to make this one cake would it? 🙂

    Reply
    • Olivia says

      November 24, 2015 at 10:33 PM

      Well of course the answer to that is a big fat NO! :). Thank you!

      Reply
  22. Cakespy says

    November 20, 2015 at 5:21 AM

    It looks like a snowy castle of dessert delight. Beautiful!

    Reply
    • Olivia says

      November 24, 2015 at 10:32 PM

      Yesss! Thank you! 🙂

      Reply
  23. [email protected] Baking in Pyjamas says

    November 20, 2015 at 2:39 AM

    I always look forward to seeing your bundt each month and once again you never fail to disappoint. I’ve just bought a giant bottle of Bailey’s for the holidays so I may have to bake a good old chocolate cake with it. Gorgeous tin, I’m hoping to add this to my collection very soon.

    Reply
    • Olivia says

      November 24, 2015 at 10:31 PM

      You are so sweet, thank you Laura!

      Reply
  24. Tux | Brooklyn Homemaker says

    November 19, 2015 at 8:00 PM

    What an absolute stunner!

    Reply
    • Olivia says

      November 24, 2015 at 10:31 PM

      Thanks Tux! 🙂

      Reply
  25. Laura says

    November 19, 2015 at 7:55 PM

    It cracks me up we both went to the same pan for this theme–obviously because it is the right choice and obviously because we both probably have more pans than we know what to do with. 😉 I am still up in the air about the “elegant party” pan… The Leaf Bundt at Williams Sonoma is at the top of my list.

    This is a fantastic cake. I LOVE Bailey’s with chocolate!

    Reply
    • Olivia says

      November 24, 2015 at 10:30 PM

      The Leaf Bundt is stunning as well! Ahhh, so many pans, so little space! :). Thanks Laura!

      Reply
  26. Jackie says

    November 19, 2015 at 6:32 PM

    Fabulous photos and a recipe that sounds stellar – I can’t wait to make this!

    Reply
    • Olivia says

      November 19, 2015 at 7:13 PM

      Thanks Jackie!

      Reply
  27. Mel @ The Refreshanista says

    November 19, 2015 at 2:37 PM

    Yummy! A baileys hot chocolate sounds so perfect for the holidays 🙂 and that cake is stunning! I mean I love all of your beautiful cakes but this one takes the cake 😉 (pun intended)

    Reply
    • Olivia says

      November 19, 2015 at 7:13 PM

      Haha, thanks Mel! I love how this one turned out! Though really, it’s all in the pan 🙂

      Reply
  28. Tara says

    November 19, 2015 at 12:36 PM

    So pretty and festive, I have the same bundt pan and can’t wait to use it again for the holidays!!

    Reply
    • Olivia says

      November 19, 2015 at 7:29 PM

      Yay! I can’t wait to see your version!

      Reply
  29. mimi says

    November 19, 2015 at 11:26 AM

    Lovely as always! I love the Christmas theme to this cake. It will make such a lovely centre piece at any holiday party.

    Reply
    • Olivia says

      November 19, 2015 at 7:30 PM

      Thank you Mimi! This one would be perfect on a holiday table for sure!

      Reply
  30. Paula @ Vintage Kitchen says

    November 19, 2015 at 10:57 AM

    I have a thing for baileys and bundt cakes too… this one sounds awesome, really tempting! Though my holiday baking is always more what I hope to bake than the actual thing! Have a great day Liv!

    Reply
    • Olivia says

      November 19, 2015 at 7:31 PM

      Thanks Paula! I know what you mean, I have a huge list of things I want to make, but who knows how many i’ll actually accomplish!

      Reply
  31. Wendy, A Day in the Life on the Farm says

    November 19, 2015 at 9:01 AM

    I love this pan and the powdered sugar is perfect, looks like a sprinkling of snow on the pines.

    Reply
    • Olivia says

      November 19, 2015 at 7:31 PM

      Thanks Wendy! That’s the look I was going for :D.

      Reply
  32. Medeja says

    November 19, 2015 at 6:12 AM

    Bailey’s in bundt cake! Must be yummy 🙂 and looks remind me of snowy Christmas..

    Reply
    • Olivia says

      November 19, 2015 at 7:31 PM

      It’s delicious! Baileys and anything, really 🙂

      Reply
  33. Mondo | I bake he shoots says

    November 19, 2015 at 5:41 AM

    what a wonderfully unique pan to add to your addiction…I mean “collection”. beautiful bundt, as always. love the rosemary and pomegranate seeds.

    Reply
    • Olivia says

      November 19, 2015 at 7:32 PM

      Haha, addiction is right! I <3 this pan. I may bust it out again for December!

      Reply
  34. Mary says

    November 19, 2015 at 3:00 AM

    I love the shape of your bundt, so beautiful, really. The idea to put pomegranate to decorate the dish it´s so original too. Congratulations.

    Reply
    • Olivia says

      November 19, 2015 at 7:32 PM

      Thank you Mary!!

      Reply
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