Coffee & Irish Cream Mini Bundt Cakes

Mini coffee and Baileys bundt cake on a plate with a gold fork.

5 from 4 votes

Coffee & Irish Cream Mini Bundt Cakes

These Coffee and Irish Cream Mini Bundt Cakes are an effortlessly elegant dessert. An ideal treat for St. Patrick's Day or a romantic picnic, they're ready in under an hour.

Prep Time20

Cook Time20

Cooling10

Total Time50

Course: Dessert

Cuisine: American

Servings: Mini Bundt Cakes

Calories: 700kcal

Author: Kate O'Malley

Ingredients

Bundt Cake Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
¼ cup cocoa powder
½ cup canola oil
¾ cup sugar
1 egg beaten
1 teaspoon vanilla extract
¼ cup Baileys Irish Cream
¼ cup coffee Strong coffee or instant coffee disolved in hot water.
¼ cup sour cream full-fat

Coffee Frosting Ingredients

2 cups powdered sugar
½ cup butter room temp
2 tablespoons coffee
Gold sprinkles for garnish optional
Whole coffee beans for garnish optional

Instructions

Bundt Cake Directions

Preheat oven to 350 degrees Fahrenheit.
Spray a six-serving mini bundt cake pan with non-stick cooking spray. Set aside.
Mix dry ingredients – flour, cocoa powder, and baking soda in a medium mixing bowl and set aside.
Combine the sugar and canola oil with an electric mixer until well combined.
Add the egg and vanilla extract and mix again until all ingredients are well combined.
Add the Bailey’s and brewed coffee and mix until well combined.
Mix in the dry ingredients on low to medium speed until smooth.
Scrape down the sides of the bowl with a rubber spatula to ensure all the ingredients are combined.
Add the sour cream and mix once more until fully incorporated.
Pour the batter into the prepared mini bundt cake pan, filling each cavity to approximately ¾ full.
Bake for 20-25 minutes, checking for doneness after 20 minutes to ensure they don’t overcook. If a toothpick inserted into one of the cakes comes out clean, they’re done.
Cool the cakes in the pan for around 10-15 minutes, then flip the pan onto a wire cooling rack to cool the cakes.

Frosting Directions

Cream the butter with an electric mixer until smooth.
Add the powdered sugar and mix slowly until just combined.
Pour in the coffee and continue to mix slowly until combined.
Increase the mixer speed and beat the frosting until fluffy.
Add the frosting to a piping bag fitted with a large star tip.
Pipe the frosting into the center of each bundt cake, filling the void and creating a swirl at the top.
Garnish as you please. I like gold sprinkles and coffee beans.

Notes

Recipe Variations and Substitutions

Coffee: If using Instant Coffee, Dissolve 3-4 teaspoons of instant coffee in 1 tablespoon of hot water for the cake. For the frosting, dissolve 1 heaped teaspoon of instant coffee in 2 tablespoons boiling water. Cool the coffee before using it.
Flavor Variations: Add spices like cinnamon or nutmeg to the batter for a warm flavor profile or orange zest for a fresh twist.
Alcohol-Free Version: Use a non-alcoholic Irish cream syrup to achieve the taste of Baileys Irish Cream without the Alcohol content.

Tips

Sour Cream: Use full-fat sour cream for a richer, moister cake texture. If you don’t have sour cream, full-fat Greek yogurt is fine.
Mixing: Don’t overmix the batter once the flour is added; this can make the cakes too dense.
Ingredients at Room Temperature: Ensure all ingredients are at room temperature to achieve a smoother batter. Especially the butter in the frosting – room temperature, not melted.
Cooling Times: Watch the cooling times. Let the cakes cool in the pan so they don’t fall apart for 15 minutes, as they may become soggy and stick if left too long.

Nutrition