Irish coffee bundt cake

Based on 6 ratings

Difficulty

Easy 👌
25
min.
Preparation
50
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
180 g butter
200 g brown sugar
120 g sugar
50 g honey
eggs
1 tsp vanilla extract
10 tsp instant coffee
½ tsp salt (divided)
280 g flour
35 g cornstarch
3 tsp baking powder
1 tsp baking soda
200 ml Irish whiskey (divided)
25 g brown butter
200 g confectioner's sugar
50 g sour cream
butter for greasing
flour for dusting
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
479
Protein
5g
Fat
17g
Carb
67g

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.
  • 180 butter
  • 200 brown sugar
  • 120 sugar
  • 50 honey
  • 3 eggs
  • 1 tsp vanilla extract
  • 10 tsp instant coffee
  • ¼ 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.
  • 280 flour
  • 35 cornstarch
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 130 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!
  • 25 brown butter
  • 200 confectioner's sugar
  • 50 sour cream
  • 70 ml Irish whiskey
  • ¼ 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!