Happy St. Patrick’s Day! I’m celebrating with these Mini Chocolate & Salted Caramel Baileys Bundt Cakes, and you should, too!
I love that St. Patrick’s Day is always around the same time as Pi Day because it means twice the dessert. This year, I decided to go with a Baileys twist in my St. Patrick’s Day dessert. These leprechaun sized bundt cakes are the perfect dessert for your St. Paddy’s day celebration. They are inspired by one of my favorite, classic bundt cakes, the Kahlua Chocolate Bundt Cake. Rather than rely on boxed chocolate cake mix (although I’ve been known to use them every once in a while), the chocolate cake base is made from scratch. I opted for Salted Caramel Bailey’s (because who wouldn’t?), but Bailey’s has a plethora of other flavors you can choose from.
On a slightly related note, I’m testing a new recipe format for my posts. Rather than have a very long list in every post, I’ve condensed the direction and ingredients. When you want to get the ingredients and directions for different components of a recipe, simply use the menu below the name of the recipe to toggle through. For instance, you can click on “ICING” to see the directions for making the Salted Caramel Icing. Let me know what you guys think!
Lastly, I’ve finally set up my RSS feed and Facebook page (links in the sidebar). So many things to do, and so little time. Don’t forget to subscribe, follow, like, and all that jazz to stay up to date on new posts. End of plug. Now, on to the recipe!
Yields approximately 14-16 mini bundt cakes
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- Mini Chocolate & Salted
- 1 cup of Unsweetened Cocoa Powder
- 2 1/2 cups of All-Purpose Flour
- 2 cups of Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 4 large Eggs, at room temperature
- 3/4 cups of Vegetable Oil
- 2 cups of Sour Cream
- 2 tsp Vanilla Extract
- 1 box (3.75oz) Instant Chocolate Pudding mix
- 2/3 cup Salted Caramel Baileys
- 1 cup of Powdered Sugar
- 4 tbsp of Salted Caramel Baileys
- 4 drops of Green Food Coloring
- Preheat the oven to 350°F. Coat mini bundt cake pans with cooking sprays.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream, vanilla, and Baileys and beat with a mixer on medium speed until smooth, about 1 minute.
- Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula.
- Pour into the pan and bake for 1 hour or until a test toothpick comes out clean. Let the bundt cakes cool in the pan on a wire rack for 20-30 minutes, run a butter knife around the edges to loosen the cakes, then flip them out of the pan to finish cooling on the rack.
- Place sheets of foil, parchment paper, or waxed paper underneath your wire racks to catch any excess icing.
- Add the powdered sugar, 4 tbsp of Baileys, and food coloring to a small bowl and whisk until smooth.
- Use a spoon to drizzle the icing over the tops of the bundt cakes. Only put the glaze on the top in the middle of the edge and gravity will do the rest.
- Let the iced bundt cakes dry for 45 minutes before removing from the wire rack.
Also, here’s a great remix I’ve been playing non-stop while baking and designing. Admittedly, I was never a big fan of Ja Rule, but that hasn’t stopped me from loving this song and I’m sure it won’t stop you either.