Description
From "Beautiful Bundts" by Julie Anne Hession. You can store this cake for three days at room temperature or in your refrigerator. I tend to think refrigerator storage dries out your cake, but you know the conditions of your kitchen best.
Ingredients
Units
Scale
Bundt Cake
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Granulated Sugar
- 3/4 cup Vegetable Oil
- 4 Large Eggs (Room Temperature)
- 1 teaspoon Vanilla Extract
- 1 cup Buttermilk
- 1/2 cup Unsweetened Cocoa Powder ((use a whisk to break up any clumps))
- 1/2 teaspoon Ground Cinnamon
- 1/3 cup Irish Cream Liqueur ((you know it as Bailey's Irish Cream))
Irish Cream Glaze (enough for a 10-cup to 15-cup Nordic Ware Bundt pan)
- 1/4 teaspoon Espresso Powder
- 2-3 Tablespoons Hot Water
- 2 cups Powdered Sugar (Whisk or sift to remove clumps)
- 3 Tablespoons Irish Cream Liqueur ((you know it as Bailey's Irish Cream))
Instructions
- 350* oven. Spray a (minimum) 10-cup Bundt pan with Baker's Joy or Pam for Baking with Flour and set aside.
For the Cake
- Combine the Flour, Baking Soda, and Salt in a medium bowl. Whisk to remove clumps.
- In the bowl of your electric mixer, beat Sugar and Oil for two minutes on medium speed. It will look light and fluffy. Scrape the sides to ensure a good mix.
- Add in the Eggs one at a time.
- Add Vanilla Extract and combine for two minutes.
- Put your electric mixer on low speed and alternate adding in the Flour mixture and the Buttermilk. Start and end with Flour but stop mixing when there are a few floury streaks left. You're dividing up the batter into two different flavors: Irish cream and chocolate. If you mix too much now, your cake's texture may suffer.
- Pour half the batter into a medium bowl. Add the Irish cream and mix just until combined.
- Add the chocolate and the cinnamon to the NON-Irish cream side. Mix just until combined.
- Using a 1/4 cup dry measuring scoop, dollop in the batter. Alternate the flavors. It's a bit liquidy, so don't expect perfection. Once all the batter has been added to the Bundt pan, alternating the chocolate and vanilla portions, run a butter knife throughout in an "S" pattern. Move your knife in an "S" pattern all around the Bundt pan several times to create the swirl pattern. TOO MUCH and you will lose the marble effect and mix the batter together instead. Seriously, just swirl the knife around a couple of times.
Note: I am ambidextrous, so I grabbed two 1/4 measuring cups for the two flavors. Then, I scooped up 1/4 of the batter at once, adding the soupy batter into the pan. It moved a bit faster than one at a time (but it still will take you a minute or two). - Bake for 50-60 minutes or until the center comes out clean. Leave the cake in the pan to cool for 10 minutes. Invert onto a cooling rack and cool completely before glazing. If you try to glaze the cake before it is cool, the glaze will melt right off.
Make the Irish Cream Glaze
- Whisk together the Espresso Powder and 2 Tablespoons of Hot Water in a medium bowl. Start with the lower end of the water so your glaze is pourable, not soup. Whisk.
- Whisk in the Powdered Sugar and the Irish Cream liqueur and combine until smooth.
- How's the texture? If it feels too thick, add up to 1 teaspoon of water at a time. You want a thick glaze here.
- Category: Dessert
- Cuisine: American