Irish Car Bomb Bundt Cake

5 from 1 vote

Irish Car Bomb Bundt Cake combines the classic flavors of the popular cocktail - Guinness, Baileys, and Jameson Irish Whiskey.

Prep Time1

Cook Time1

Cooling Time4

Total Time6

Course: Cakes, Dessert, St. Patrick's Day

Cuisine: American, Irish, St. Patrick's Day

Servings:

Calories: 596kcal

Author: Susan Ensley

Preheat the oven to 325°F. Spray a 12-cup bundt pan with non-stick cooking spray with flour and set aside until ready to use.
In a large bowl, whisk together white sugar, light brown sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, table salt, and espresso powder.
In a large mixing bowl with a spout (I used my 8-cup Pyrex measuring cup), crack the eggs and lightly whisk them together. Add the oil, milk, Guinness, and vanilla extract. Whisk until the mixture is well emulsified. Add the sour cream and whisk until well-emulsified.
Pour the liquid ingredients into the dry ingredients. Use a silicone spatula to mix until just incorporated. Pour the cake batter into the prepared bundt pan. Bake in a 325°F oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
When the cake is finished baking, remove it from the oven and allow it to cool in the pan for 20 minutes. Remove the cake from the pan by inverting it onto a wire cooling rack. Allow the cake to cool to room temperature before frosting.

Break the white chocolate into small pieces and place in a small microwave-proof bowl. Heat in the microwave for one minute at 50% power, stirring after heating. Then, continue to heat for 30-second increments at 50% powder, stirring after each heating, until the chocolate is melted and smooth. Set the bowl aside to cool slightly until ready to add to the frosting.
Place room temperature Kerrygold Irish unsalted butter in a large mixing bowl and beat with an electric hand mixer for two minutes until smooth. Scrape down the sides of the bowl and add sifted powdered sugar about a cup at a time, beating well after each addition.
Scrape down the sides of the bowl and add the milk, vanilla extract, salt, and Baileys Irish Cream. Then, beat until smooth and well combined. Add the cooled melted white chocolate and beat with the mixer. Once combined, beat for two to three minutes until light and fluffy.
Place the cake on a large serving plate or cardboard cake round. Use a knife to spread the frosting over the top and sides of the cake, making sure to frost the center hole. Place the cake uncovered in the refrigerator until ready to glaze.

Place a medium-sized saucepan with high sides over medium-low heat. Add the sugar and water. Cook, stirring occasionally with a silicone spatula, until the sugar has fully dissolved, about 5 minutes.
Add the cold cubed butter, but do not stir it. Bring the mixture to a boil over medium heat. Continue cooking the mixture without stirring until it turns a deep golden brown/copper color, about 10 to 14 minutes. Make sure to keep an eye on it so that it does not burn.
Once the desired color is reached, remove from the heat and immediately, and carefully, whisk in the heavy whipping cream and Jameson Irish Whiskey. The mixture will hiss and bubble aggressively at this point. Add the vanilla extract and salt. Whisk the mixture continuously and vigorously until smooth.
Set aside and allow it to come to room temperature. Once the glaze comes to room temperature, place uncovered in the refrigerator for at least four hours so it will thicken. The thicker the glaze, the less likely it is to run down the sides of the cake and pool around the bottom.
Remove the cake and the glaze from the refrigerator. Spoon the glaze over the cold cake. Store the finished cake covered in the refrigerator.
Yield 16 servings

Take care not to spray too much non-stick cooking spray with flour in the pan; if you do, it could mix with the cake batter.
When making the glaze, once you’ve added the butter to the syrup in the saucepan, resist the urge to stir! Stirring after this point will cause the glaze to seize up and not form properly.
It is essential to refrigerate both the frosted cake and the glaze before adding the glaze to the cake. Chilling the glaze will help to thicken it. The thicker the glaze, the less likely it is to run down the sides of the cake and pool around the bottom. The cake being the same temperature as the glaze will also help prevent the glaze from pooling.
This recipe calls for minimal amounts of alcohol. If Baileys and Jameson are not something you keep on hand, I recommend buying the small “airplane” size bottles. Those bottles contain 50ml, which is just over three tablespoons. As far as the Guinness, I would recommend buying a single can or bottle if you can find it. A good place to check is a convenience store. If you can’t find Guinness any stout will do.