This rich chocolate cake is kicked up a notch with the delicious flavour of Baileys Irish Cream.
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!
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!
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.
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.
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).
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).
Baileys Hot Chocolate Bundt Cake
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
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.
Notes
Abigail says
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!
Olivia says
Hi Abigail! So happy you all loved it!
CaitJ says
I could eat the batter alone ! So so yummy
Olivia says
Thanks so much Cait!
Pearse says
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
Olivia says
Hi Pearse! You can replace the Baileys with any other liqueur or liquid.
Nicole says
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.
Olivia says
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 🙂
Benita says
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?
Olivia says
Hi Benita! Yes, I think it would work great! Love that combo too 🙂
Dayla Rainwater says
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!
Olivia says
Thanks so much Dayla! I can’t wait to hear how you like it 🙂
Robin says
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.
Olivia says
Hi Robin! Is there a chance it was overbaked? Bundt cakes are typically more on the dense side, but it should not be dry.
B Haracz says
Would you say this cake could be made a day ahead of time? If so how would you store it? Thank you!
Olivia says
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.
Ally says
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?
Olivia says
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.
Jocyl says
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!
Olivia says
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.
Heidi says
I’ve made this cake before and love it! Would Kahlua work instead of the Baileys?
Olivia says
Hi Heidi! Kahlua would work just fine 🙂
Heidi says
Awesome, thank you!
Diana says
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!
Olivia says
Hi Diana! Regular cocoa powder should work fine!
Diana says
Thank you so much!
Nancy says
The olnly place I ever find it is at Walmart. Hershey’s Dutch Chocolate powder, right next to the regular. Good Luck.
Nancy says
I own 2 of these wonderful pans….would these cakes freeze well? I could get a good jump on holiday baking.
Olivia says
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.
Edith Westbrook says
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.
Olivia says
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!
Edith Westbrook says
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.
Olivia says
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 :).
Sue Lau says
I love your Bundt pan. The cake is so beautiful!
Olivia says
Thank you Sue!! I love this Bundt pan, perfect for the season!
Shilpi says
So beautiful cake… To me it looks like a range of mountains covered with fresh snow… Perfect…
Olivia says
Thank you Shilpi!! 🙂
Dina says
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
Olivia says
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.
Lara Tartacadabra says
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!
Olivia says
Thanks so much Lara! I’m happy that you’re on the Christmas baking train with me! 😀
jacquee | i sugar coat it! says
So pretty, like a snow-capped pine forest and baileys is da bomb! 🙂
Olivia says
Haha, I knew you’d approve! 😀
Karly says
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. 😉
Olivia says
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!
Julie is Hostess At Heart says
What a beautiful cake. It wouldn’t be wrong to buy that forest bundt pan just to make this one cake would it? 🙂
Olivia says
Well of course the answer to that is a big fat NO! :). Thank you!
Cakespy says
It looks like a snowy castle of dessert delight. Beautiful!
Olivia says
Yesss! Thank you! 🙂
[email protected] Baking in Pyjamas says
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.
Olivia says
You are so sweet, thank you Laura!
Tux | Brooklyn Homemaker says
What an absolute stunner!
Olivia says
Thanks Tux! 🙂
Laura says
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!
Olivia says
The Leaf Bundt is stunning as well! Ahhh, so many pans, so little space! :). Thanks Laura!
Jackie says
Fabulous photos and a recipe that sounds stellar – I can’t wait to make this!
Olivia says
Thanks Jackie!
Mel @ The Refreshanista says
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)
Olivia says
Haha, thanks Mel! I love how this one turned out! Though really, it’s all in the pan 🙂
Tara says
So pretty and festive, I have the same bundt pan and can’t wait to use it again for the holidays!!
Olivia says
Yay! I can’t wait to see your version!
mimi says
Lovely as always! I love the Christmas theme to this cake. It will make such a lovely centre piece at any holiday party.
Olivia says
Thank you Mimi! This one would be perfect on a holiday table for sure!
Paula @ Vintage Kitchen says
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!
Olivia says
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!
Wendy, A Day in the Life on the Farm says
I love this pan and the powdered sugar is perfect, looks like a sprinkling of snow on the pines.
Olivia says
Thanks Wendy! That’s the look I was going for :D.
Medeja says
Bailey’s in bundt cake! Must be yummy 🙂 and looks remind me of snowy Christmas..
Olivia says
It’s delicious! Baileys and anything, really 🙂
Mondo | I bake he shoots says
what a wonderfully unique pan to add to your addiction…I mean “collection”. beautiful bundt, as always. love the rosemary and pomegranate seeds.
Olivia says
Haha, addiction is right! I <3 this pan. I may bust it out again for December!
Mary says
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.
Olivia says
Thank you Mary!!