Baileys Chocolate Bundt Cake Recipe


Bundt Cake

  • 200g Unsweetened cocoa powder
  • 400g (14oz) All-Purpose Flour
  • 400g (14oz) Granulated Sugar
  • 3 Tsp of Baking Powder
  • 2 Tsp of Vanilla Extract
  • 1 Cup of Warm Water
  • 80ml of Vegetable Oil
  • 85g of Buttermilk
  • 2 Large Eggs


  • 200g of Unsalted Butter
  • 150ml of Double Cream
  • 100ml of Irish Liqueur
  • 1 Tsp of Flaked Sea Salt



  1. Preheat the oven to 170°C / 350°F / Gas Mark 4.

  2. Using a small amount of unsalted butter, grease the inside of the Bundt tin, ensuring it is completely covered.

  3. In a mixing bowl, mix together the flour, sugar, cocoa, salt and baking powder.

  4. Add the eggs, warm water, buttermilk, oil and vanilla into the bowl with the dry ingredients and mix well with a food mixer until smooth (This should take a couple of minutes).

  5. Pour this mix into the greased Bundt tin, before putting this into the oven, tap the tin on the worktop a handful of times which will remove the air bubbles from the batter.

  6. Bake for 45 / 50 minutes until a baking utensil / knife comes out clean.

  7. Cool on a wire rack for 15 minutes until completely cool.

Chocolate Sauce

  1. Mix the butter, cream, salt and Irish liqueur together in a stand mixer until smooth.

  2. Once the Bundt cake has cooled then drizzle the sauce over the top of the cake and serve!

You can download this recipe here

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