Bailey's Chocolate Chip Bundt Cake
Moist and light, this Bailey's-infused cake is a stellar sweet treat everyone will love, PLUS it's gluten-free (or can be made with AP flour in the exact same measurements you see in the recipe!).
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ingredients
Bailey's Chocolate Chip Cake
- 3/4 cup unsalted butter at room temperature
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 large eggs room temp
- 2 tsp vanilla extract
- 2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/3 cup Bailey's Irish Creme
- 1 cup full-fat plain Greek yogurt at room temperature
- 1 1/4 cups mini semisweet chocolate chips gluten-free brand
Vanilla Bean Glaze
- 2 cups powdered confectioners sugar
- 2 Tbsp milk
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1 tsp vanilla bean paste
instructions
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer, combine butter and sugars. Beat on medium speed until well combined and fluffy, approximately 2 minutes. Add eggs and vanilla, beating to combine.
- Add half of the flour, baking powder and salt to the stand mixing bowl. Beat until combined. Add Greek yogurt and Bailey's Irish Cream, beating until combined. Add the remaining flour and baking soda. Beat on low until just combined.
- Fold in chocolate chips until combined.
- Grease a 10-cup bundt pan with cooking spray. Spoon the batter evenly into the pan and smooth the top.
- Bake for 30 to 35 minutes, until the top is set and golden. Set aside to cool 20 minutes. Invert on serving platter until completely cool.
- When the cake is cool, whisk together ingredients for the vanilla bean glaze.
- Pour the glaze over the cake as desired. Serve immediately. Decorate with more mini chocolate chips and green sprinkles as desired.
notes
Note: You can use AP flour in lieu of Bob's Red Mill Gluten-Free 1-to-1 flour in the same measurement listed in the recipe, if desired.