Irish coffee bundt cake

Irish coffee bundt cake

Based on 6 ratings
Juliane Meyer

Juliane Meyer

Contributor

Difficulty

Easy 👌

Preparation

25 min

Baking

50 min

Resting

30 min

Ingredients

2Servings
30 g
butter
33⅓ g
brown sugar
20 g
sugar
8⅓ g
honey
½
eggs
tsp
vanilla extract
1⅔ tsp
instant coffee
tsp
salt (divided)
46⅔ g
flour
5⅞ g
cornstarch
½ tsp
baking powder
tsp
baking soda
33⅓ ml
Irish whiskey (divided)
4⅛ g
brown butter
33⅓ g
confectioner's sugar
8⅓ g
sour cream
butter for greasing
flour for dusting
MetricImperial

Utensils

hand mixer with whisk attachment, oven, bowl, bundt pan, whisk

How-To Videos

how-to-remove-cake-from-a-bundt-pan

How to remove cake from a bundt pan

how-to-prepare-a-cake-pan

How to Prepare a Cake Pan

how-to-make-brown-butter

How to make brown butter

Nutrition per serving

Cal479
Fat17 g
Protein5 g
Carb67 g
  • Step 1/3

    Preheat oven to 175°C/350°F. Beat butter in a large mixing bowl until fluffy and slowly add the sugars. Add honey and eggs. Add vanilla extract, espresso powder, and salt.
    • 30 g butter
    • 33⅓ g brown sugar
    • 20 g sugar
    • 8⅓ g honey
    • ½ eggs
    • tsp vanilla extract
    • 1⅔ tsp instant coffee
    • tsp salt
    • hand mixer with whisk attachment
    • oven
    • bowl

    Preheat oven to 175°C/350°F. Beat butter in a large mixing bowl until fluffy and slowly add the sugars. Add honey and eggs. Add vanilla extract, espresso powder, and salt.

  • Step 2/3

    Mix flour, cornstarch, baking powder, and baking soda in a separate bowl and add alternately with two thirds of the whiskey to the wet ingredients. Mix everything to a smooth batter, place in a greased and floured bundt pan and bake at 175°C/350°F for approx. 45 min. Allow the cake to cool for approx. 30 min.
    • 46⅔ g flour
    • 5⅞ g cornstarch
    • ½ tsp baking powder
    • tsp baking soda
    • 21⅔ ml Irish whiskey
    • butter for greasing
    • flour for dusting
    • bundt pan
    • bowl

    Mix flour, cornstarch, baking powder, and baking soda in a separate bowl and add alternately with two thirds of the whiskey to the wet ingredients. Mix everything to a smooth batter, place in a greased and floured bundt pan and bake at 175°C/350°F for approx. 45 min. Allow the cake to cool for approx. 30 min.

  • Step 3/3

    For the icing, whisk together the brown butter and confectioner’s sugar. Add the sour cream, remaining whiskey, and salt and whisk until completely smooth. Flip out the cooled bundt cake. Pour icing over the cake, and enjoy!
    • 4⅛ g brown butter
    • 33⅓ g confectioner's sugar
    • 8⅓ g sour cream
    • 11⅔ ml Irish whiskey
    • tsp salt
    • bowl
    • whisk

    For the icing, whisk together the brown butter and confectioner’s sugar. Add the sour cream, remaining whiskey, and salt and whisk until completely smooth. Flip out the cooled bundt cake. Pour icing over the cake, and enjoy!

  • Enjoy your meal!

    Irish coffee bundt cake

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