50+ Flavorful St. Patrick’s Day Bundt Cake Recipes to Celebrate

St. Patrick’s Day is a celebration of Irish culture, filled with vibrant festivities, delicious food, and, of course, a splash of green.

While many enjoy the traditional Irish dishes like corned beef and cabbage, why not switch things up this year with a sweet treat?

Bundt cakes are a fantastic choice for this occasion, offering a perfect balance of flavor, texture, and a touch of elegance to your celebrations.

Whether you’re looking to add some festive color or infuse your cake with Irish-inspired ingredients, these 50+ St. Patrick’s Day bundt cake recipes will bring both charm and deliciousness to your table.

From decadent chocolate and Guinness cakes to refreshing mint and Bailey’s-infused options, there’s a bundt cake recipe to suit every palate.

These cakes are not only visually stunning but also versatile—perfect for everything from intimate family dinners to larger St. Patrick’s Day parties.

So, get ready to embrace your inner baker and try some new, festive bundt cake recipes that will impress guests and make your St. Patrick’s Day celebration unforgettable!

50+ Flavorful St. Patrick’s Day Bundt Cake Recipes to Celebrate

Whether you’re a baking novice or a seasoned pro, these 50+ St. Patrick’s Day bundt cake recipes are sure to inspire you this holiday season.

From rich chocolate cakes to zesty citrus creations, there’s a perfect recipe for every gathering.

By adding a bit of Irish flair or a burst of green, you’ll make your celebration even more special.

So, grab your bundt pan, preheat the oven, and get ready to bake a festive treat that will become a new tradition for your St. Patrick’s Day festivities.

Chocolate Guinness Bundt Cake

This decadent chocolate Guinness bundt cake is the perfect St. Patrick’s Day treat. The rich stout adds depth to the chocolate flavor, making it a moist, dense cake that pairs wonderfully with a smooth cream cheese glaze. A combination of bittersweet chocolate and the dark beer creates a cake that’s both indulgent and unique.

Ingredients:

• 1 cup Guinness stout
• 1 cup unsalted butter
• ¾ cup cocoa powder
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 2 tablespoons milk

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium saucepan, melt the butter with the Guinness over medium heat. Once melted, whisk in the cocoa powder until smooth. Remove from heat and let cool.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat together the sugar and eggs until fluffy. Add the sour cream and vanilla extract, and beat until combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Then, fold in the cooled chocolate-Guinness mixture.
5. Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick comes out clean.
6. Let the cake cool completely before removing from the pan.
7. For the glaze, beat the cream cheese until smooth. Gradually add the powdered sugar and milk, mixing until smooth and spreadable.
8. Drizzle the glaze over the cooled cake and serve.

The combination of rich Guinness stout and chocolate creates a depth of flavor that’s ideal for St. Patrick’s Day. The addition of cream cheese glaze adds a creamy finish that perfectly balances the bitterness of the stout. It’s an unforgettable dessert that will impress your guests and satisfy any chocolate lover’s cravings.

Irish Cream Bundt Cake

This Irish cream bundt cake brings together the smooth, creamy flavors of Irish cream liqueur with a fluffy, moist cake base. The cake is subtle yet indulgent, with a light sweetness and just the right amount of boozy flavor, making it a perfect addition to any St. Patrick’s Day celebration.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup Irish cream liqueur (such as Baileys)
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 ½ cups powdered sugar
• 2 tablespoons Irish cream liqueur (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the Irish cream and vanilla extract, and beat until combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until smooth and well combined.
5. Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely in the pan before turning it out onto a serving plate.
7. For the glaze, whisk together the powdered sugar and Irish cream liqueur until smooth. Drizzle over the cooled cake before serving.

This Irish cream bundt cake is an excellent choice for those who enjoy a lighter, creamy dessert with a slight boozy kick. The Irish cream liqueur provides a subtle but distinct flavor that complements the soft and airy texture of the cake. It’s the perfect cake to make your St. Patrick’s Day celebration even more special.

Lemon and Pistachio St. Patrick’s Day Bundt Cake

Celebrate St. Patrick’s Day with a twist on the traditional with this zesty lemon and pistachio bundt cake. The bright citrus flavor pairs beautifully with the earthy, nutty taste of pistachios, making it a refreshing and vibrant dessert option. The green pistachios also add a fun festive touch.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest
• ½ cup lemon juice
• 1 cup whole milk
• ½ cup crushed pistachios, shelled
• 2 cups powdered sugar
• 2 tablespoons lemon juice (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
5. Fold in the crushed pistachios and pour the batter into the prepared bundt pan.
6. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool completely before turning it out onto a serving platter.
8. For the glaze, whisk together the powdered sugar and lemon juice, then drizzle over the cooled cake.

The combination of lemon and pistachio in this bundt cake makes for a unique and refreshing dessert. The crunchy pistachios provide a nice contrast to the moist, tangy cake, while the lemon glaze gives it a citrusy finish that enhances the overall flavor. It’s a delightful, fresh choice for celebrating St. Patrick’s Day.

Mint Chocolate Chip Bundt Cake

This mint chocolate chip bundt cake is a vibrant and fun dessert perfect for St. Patrick’s Day. The light mint flavor combined with the rich chocolate chips makes for a refreshing yet indulgent treat. The green color from the mint adds a festive touch, and the chocolate chips bring a delicious burst of sweetness.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon peppermint extract
• 1 cup whole milk
• 1 ½ cups mini chocolate chips
• 2 drops green food coloring (optional)
• 1 ½ cups powdered sugar
• 2 tablespoons milk (for glaze)
• ½ teaspoon peppermint extract (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the peppermint extract and green food coloring, if using.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
5. Fold in the mini chocolate chips and pour the batter into the prepared bundt pan.
6. Bake for 45-50 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, whisk together the powdered sugar, milk, and peppermint extract. Drizzle the glaze over the cooled cake.

This mint chocolate chip bundt cake is an ideal St. Patrick’s Day dessert with its minty freshness and decadent chocolate chips. The green color and peppermint flavor bring a refreshing twist, making it both festive and indulgent. A perfect treat to celebrate the occasion with a refreshing minty zing.

Irish Whiskey Bundt Cake

A rich and flavorful bundt cake infused with Irish whiskey, this dessert is a bold, boozy choice for St. Patrick’s Day. The Irish whiskey adds a unique depth to the cake, creating a moist, dense treat with a slight caramel undertone. It’s topped with a simple glaze that balances out the boldness of the whiskey with a touch of sweetness.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups brown sugar
• 4 large eggs
• 1 cup Irish whiskey
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 cups powdered sugar
• 2 tablespoons Irish whiskey (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and brown sugar until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the Irish whiskey and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until smooth.
5. Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick comes out clean.
6. Let the cake cool completely in the pan before removing it.
7. For the glaze, whisk together the powdered sugar and Irish whiskey until smooth. Drizzle the glaze over the cooled cake before serving.

This Irish whiskey bundt cake is perfect for those who want to incorporate the rich flavors of whiskey into their St. Patrick’s Day celebration. The cake is moist, with a robust flavor that pairs beautifully with the simple whiskey glaze. It’s a boozy yet balanced dessert that will surely be a hit.

Lime and Coconut Bundt Cake

A tropical twist for St. Patrick’s Day, this lime and coconut bundt cake offers a fresh and zesty flavor profile. The tangy lime pairs beautifully with the sweet coconut, creating a light and refreshing cake. Topped with a coconut glaze, it makes for a delightful dessert with a hint of sunshine.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• Zest of 2 limes
• ½ cup lime juice
• 1 cup shredded coconut
• ½ cup buttermilk
• 1 cup powdered sugar
• 2 tablespoons lime juice (for glaze)
• ½ cup shredded coconut (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lime zest and lime juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until smooth. Fold in the shredded coconut.
5. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely before turning it out onto a serving plate.
7. For the glaze, whisk together the powdered sugar and lime juice until smooth. Drizzle the glaze over the cooled cake and sprinkle with shredded coconut.

This lime and coconut bundt cake is a refreshing and exotic option for your St. Patrick’s Day festivities. The zesty lime pairs perfectly with the sweet coconut, and the glaze gives the cake a tropical finish. It’s a light and bright dessert that adds an unexpected twist to the traditional holiday treats.

Pistachio and White Chocolate Bundt Cake

This pistachio and white chocolate bundt cake is a deliciously nutty and indulgent treat for St. Patrick’s Day. The pistachios add a rich, slightly salty flavor that pairs perfectly with the sweet and creamy white chocolate chips. Together, they create a perfectly balanced cake with a unique texture and flavor, ideal for any festive occasion.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 ½ cups shelled pistachios, chopped
• 1 cup white chocolate chips
• 1 ½ cups powdered sugar
• 2 tablespoons milk (for glaze)
• ½ teaspoon vanilla extract (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until smooth. Fold in the chopped pistachios and white chocolate chips.
5. Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool completely before removing from the pan.
7. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

This pistachio and white chocolate bundt cake is a delightful combination of nutty and sweet flavors, making it a perfect dessert for your St. Patrick’s Day gathering. The white chocolate chips bring a creamy sweetness, while the pistachios add texture and depth. This indulgent cake will surely impress your guests with its unique flavor and festive green hues.

Carrot and Walnut Bundt Cake

This carrot and walnut bundt cake is a comforting, flavorful option for St. Patrick’s Day. The carrots provide moisture and sweetness, while the walnuts give the cake a satisfying crunch. The warm spices of cinnamon and nutmeg add depth, making this cake a perfect balance of flavors and textures for any celebration.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 ½ cups powdered sugar
• 2 tablespoons milk (for glaze)
• ½ teaspoon vanilla extract (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Fold in the grated carrots and chopped walnuts.
5. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
6. Allow the cake to cool completely before turning it out onto a serving platter.
7. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

This carrot and walnut bundt cake is a wonderful choice for those looking for a warm, comforting dessert. The combination of carrots, walnuts, and spices gives the cake a rich and satisfying flavor, while the glaze adds a subtle sweetness to finish it off. It’s a great option for a St. Patrick’s Day treat with a more homestyle, wholesome feel.

Cinnamon Roll Bundt Cake

This cinnamon roll bundt cake combines the flavors of a classic cinnamon roll in a convenient, visually stunning bundt format. With its layers of cinnamon sugar swirls and a sweet, sticky glaze, this cake is perfect for celebrating St. Patrick’s Day with a bit of indulgence and spice. It’s a comforting cake that pairs wonderfully with coffee or tea.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• ½ cup brown sugar
• 2 tablespoons ground cinnamon (for filling)
• 1 cup powdered sugar
• 2 tablespoons milk (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
5. In a small bowl, mix together the brown sugar and cinnamon for the filling.
6. Pour half of the batter into the bundt pan and sprinkle with half of the cinnamon-sugar mixture. Add the remaining batter and top with the rest of the cinnamon-sugar.
7. Use a knife to swirl the batter to create the cinnamon roll effect.
8. Bake for 40-45 minutes, or until a toothpick comes out clean. Let the cake cool completely before removing from the pan.
9. For the glaze, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled cake.

This cinnamon roll bundt cake is perfect for St. Patrick’s Day if you’re looking for something that’s both comforting and indulgent. The swirls of cinnamon sugar throughout the cake create a delightful sweetness, while the glaze adds a rich finish. It’s a treat that will make your celebration even sweeter.

Lemon and Green Tea Bundt Cake

This lemon and green tea bundt cake is a light and fragrant dessert with a delightful balance of citrus and herbal notes. The tangy lemon flavor brightens the cake, while the green tea adds a subtle earthy depth. It’s a sophisticated choice for St. Patrick’s Day, offering a refreshing alternative to heavier treats.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 tablespoons green tea powder (matcha)
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 cup buttermilk
• 1 ½ cups powdered sugar
• 2 tablespoons lemon juice (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until smooth.
5. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.

The lemon and green tea bundt cake is a refreshing and unique option for St. Patrick’s Day. The matcha gives the cake an earthy depth, while the lemon adds a bright, zesty kick. The glaze enhances the cake’s flavors, creating a light, refreshing dessert perfect for spring celebrations.

Chocolate Guinness Bundt Cake

A rich and decadent cake inspired by the famous Irish stout, this chocolate Guinness bundt cake brings together the bold flavors of dark beer and chocolate for a moist, indulgent treat. The Guinness adds depth and complexity, while the chocolate keeps the cake wonderfully sweet. It’s an ideal dessert to celebrate St. Patrick’s Day in style.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup Guinness beer
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 ½ cups powdered sugar
• 3 tablespoons Guinness (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
3. In a saucepan, heat the Guinness and butter over medium heat until the butter melts. Remove from heat and let it cool slightly.
4. In a large bowl, whisk together the sugar, eggs, and vanilla extract. Add the cooled Guinness mixture and mix until smooth. Stir in the sour cream.
5. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
6. Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. For the glaze, whisk together the powdered sugar and Guinness until smooth. Drizzle the glaze over the cooled cake.

The chocolate Guinness bundt cake offers a rich and indulgent flavor profile, making it a perfect dessert for St. Patrick’s Day. The beer enhances the chocolate, creating a deep, almost caramel-like flavor that is balanced by the sweet glaze. This cake is sure to be a crowd-pleaser for anyone who loves both chocolate and stout.

Irish Coffee Bundt Cake

This Irish coffee bundt cake brings together the warm, comforting flavors of coffee and whiskey for a delightful dessert. The cake is moist and rich, with a slight coffee bitterness balanced by the sweetness of the whiskey glaze. It’s a grown-up treat that’s perfect for a St. Patrick’s Day gathering.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon instant coffee granules
• 1 cup unsalted butter, softened
• 1 ½ cups brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• ½ cup Irish whiskey
• 1 cup powdered sugar
• 2 tablespoons coffee (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and coffee granules. Set aside.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, mixing until smooth.
5. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. For the glaze, whisk together the powdered sugar and coffee until smooth. Stir in the Irish whiskey.
7. Drizzle the glaze over the cooled cake before serving.

The Irish coffee bundt cake is a perfect choice for those who love the bold flavors of coffee and whiskey. The combination of these ingredients creates a rich, moist cake that is complemented by a smooth whiskey glaze. This cake offers an ideal way to enjoy a classic Irish flavor profile in dessert form.

Bailey’s Irish Cream Bundt Cake

This Bailey’s Irish Cream bundt cake is an indulgent dessert perfect for St. Patrick’s Day celebrations. The addition of the famous Irish liqueur gives the cake a rich, creamy flavor with a touch of sweetness. Paired with a subtle chocolatey undertone, this cake is both decadent and festive, perfect for those looking to enjoy a sophisticated treat.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup Bailey’s Irish Cream
• ½ cup sour cream
• 1 cup powdered sugar
• 3 tablespoons Bailey’s Irish Cream (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the Bailey’s Irish Cream and sour cream. Mix until smooth.
5. Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. For the glaze, whisk together the powdered sugar and Bailey’s Irish Cream until smooth. Drizzle the glaze over the cooled cake.

This Bailey’s Irish Cream bundt cake is a rich and creamy dessert that brings the unmistakable flavor of the iconic liqueur into a delightful cake form. The tender crumb and velvety texture make it a showstopper, and the glaze provides an extra layer of indulgence. It’s the perfect way to add a touch of luxury to your St. Patrick’s Day gathering.

Mint Chocolate Chip Bundt Cake

Mint chocolate chip lovers will fall for this minty, chocolatey bundt cake. The combination of refreshing mint and decadent chocolate creates a deliciously festive treat for St. Patrick’s Day. This cake is not only visually striking with its green color, but it also packs a punch of flavor, making it an instant favorite at any celebration.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon mint extract
• 1 cup whole milk
• ½ cup mini chocolate chips
• 1 cup powdered sugar
• 2 tablespoons whole milk (for glaze)
• 1 teaspoon mint extract (for glaze)
• Green food coloring (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the mint extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
5. Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar, milk, mint extract, and a few drops of green food coloring (if using). Drizzle the glaze over the cooled cake.

The mint chocolate chip bundt cake is an irresistible combination of refreshing mint and rich chocolate, making it a perfect dessert for St. Patrick’s Day. The addition of mint extract ensures the cake has a cool, refreshing flavor, while the chocolate chips provide that satisfying chocolate crunch in every bite. Topped with a minty glaze, it’s a treat that’s both delicious and visually appealing.

Irish Soda Bread Bundt Cake

Inspired by the traditional Irish soda bread, this bundt cake version takes the classic recipe to a new level. The texture is denser and more cake-like, while the rich flavor of the buttermilk and the slight tang from the baking soda make this cake a wonderful addition to any St. Patrick’s Day meal. It’s a comforting, slightly sweet dessert with a hint of Irish tradition.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup raisins or currants (optional)
• 1 ½ cups powdered sugar
• 2 tablespoons milk (for glaze)
• ½ teaspoon vanilla extract (for glaze)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until smooth.
5. If using raisins or currants, fold them into the batter before transferring it to the bundt pan.
6. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

This Irish soda bread bundt cake offers a wonderful twist on the classic Irish favorite. With its tender crumb and slightly tangy flavor from the buttermilk, it’s a great way to celebrate St. Patrick’s Day. The optional raisins or currants provide an extra layer of sweetness and texture, while the glaze adds a touch of elegance. This cake is a true taste of Ireland, reimagined in a festive bundt form.

Note: More recipes​ are coming soon!