Irish Cream Mocha Bundt Cake

I always find it funny how holidays are completely different once you have kids compared to before kids.  I mean it is inevitable that things would change and I am happy with the changes but I think it is funny that it turns into a completely different holiday and celebration.
One of those holidays is St. Patrick’s Day.  When you have kids, St. Patrick’s Day is all about luck, leprechauns, and rainbows.  The kids’ daycare always has a “leprechaun” come while the kids are napping on St. Patrick’s Day.  The leprechaun makes a big mess and leaves them a piece of “gold.”  My son loves it and the older kids always try to set up traps to catch the leprechaun.
 Before kids, St. Patrick’s Day is a drinking holiday. While I wasn’t one for going bar hopping on St. Patrick’s Day, I had friends that would go out and spend the whole night drinking Irish drinks.  While I never really went out to the bars on St. Patrick’s Day, I would usually enjoy an Irish drink. When I think of St. Patrick’s Day, one of the first drinks I think of is Irish Cream or Bailey’s.  I always thought that Irish Cream went great with coffee, so I decided to pair the two flavors into a delicious chocolate bundt cake that would be perfect for St. Patrick’s Day.
This Irish Cream Mocha Bundt Cake tasted out of this world and was so easy to make.  I love how decadent this cake was, without a lot of time and effort involved.  This delicious bundt cake combines the flavors of Irish cream, coffee, and chocolate, and is all topped with chocolate ganache.  The cake starts from a box mix, so it is really easy to make.  I love the flavor that the coffee and Irish cream give the cake and the Irish Cream makes it so moist.  My family loved this cake as did my husband’s co-workers.  This would be a great cake for St. Patrick’s Day or for any occasion.


Irish Cream Mocha Bundt Cake


  • 1 box (15.25 ounces) chocolate cake mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 3/4 cup Irish Cream (either Irish Cream liquor or Irish Cream coffee creamer)
  • 2 teaspoons instant coffee granules
  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees.
  2. In a large bowl beat the cake mix, vegetable oil, water, eggs, Irish Cream, and instant coffee for 2 minutes. Pour the batter into a greased bundt pan.
  3. Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool the cake and then place a plate on top of the bundt pan and flip the cake onto the plate.
  4. When done cooling, make the ganache. For the ganache, place the semi sweet chocolate chips into a medium sized bowl. In a small saucepan, pour the cream in and bring it to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat and pour it over the chocolate chips, whisking to mix together until the chocolate is melted.
  5. Spoon the ganache on top of the bundt cake allowing it to drizzle down the sides.

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