BAILEYS IRISH CREAM BUNDT CAKES
Baileys Irish Cream Bundt Cakes are the perfect tea time treat. You’ll love chocolate chip cake with Baileys Irish Cream glaze. The chocolate chips give just a hint of chocolate flavor but still let the Baileys flavor shine.
Since I opened Cake Art Studio 8 years ago I’ve been up to my elbows in cake, often times quite literally. My kids have gotten to the point that they don’t really like layer cakes anymore, but they do love these glazed baby Bundts.
Chocolate chips can be tricky in a cake batter since they tend to sink to the bottom of the pan. First, I always use mini chocolate chips for cake batter. Since they’re lighter they’re less likely to sink. Recipes often tell you to toss the chips in a little flour to help prevent sinking, and that does often work. Since I regularly bake larger cakes that stay in the oven for a longer period of time I was having trouble keeping the chips suspended in the batter.
I worked on a solution for a long time and finally came up with this trick; I moisten the chips with a little water and then toss them with a pinch of flour and let them sit while I make the batter. The water and flour form a paste on the chips so they’re sticky when they go into the batter. This helps keep them suspended in the batter as it bakes.
INGREDIENTS
CAKES
BAILEY'S GLAZE
INSTRUCTIONS
CAKES
for full recipes please see : www.baking-sense.com
Since I opened Cake Art Studio 8 years ago I’ve been up to my elbows in cake, often times quite literally. My kids have gotten to the point that they don’t really like layer cakes anymore, but they do love these glazed baby Bundts.
Chocolate chips can be tricky in a cake batter since they tend to sink to the bottom of the pan. First, I always use mini chocolate chips for cake batter. Since they’re lighter they’re less likely to sink. Recipes often tell you to toss the chips in a little flour to help prevent sinking, and that does often work. Since I regularly bake larger cakes that stay in the oven for a longer period of time I was having trouble keeping the chips suspended in the batter.
I worked on a solution for a long time and finally came up with this trick; I moisten the chips with a little water and then toss them with a pinch of flour and let them sit while I make the batter. The water and flour form a paste on the chips so they’re sticky when they go into the batter. This helps keep them suspended in the batter as it bakes.
INGREDIENTS
CAKES
- 4 egg yolks
- 2 egg whites
- 6 oz (3/4 cup) sour cream
- 2 teaspoons vanilla
- 6 oz & 1 oz (3/4 cup & 2 Tbl) granulated sugar
- 7 oz (1 1/2 cups) cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 6 oz (1 1/2 sticks) unsalted butter at room temp
- 6 oz (1 cup) mini chocolate chips
BAILEY'S GLAZE
- 1 pound box (about 3 1/2 cups) confectioner's sugar
- 1/2 cup plus 2 tablespoons Bailey's Irish Cream
INSTRUCTIONS
CAKES
- Preheat the oven to 325°F for convection and 350°F for regular
- Liberally butter and flour cake pans, or use pan spray.
- Place the chocolate chips into a small bowl and sprinkle with about 1 tablespoon of water.
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for full recipes please see : www.baking-sense.com