Name: Coffee and Irish Cream Bundt Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Strongly brewed coffee, cooled to room temperature - ¼ cup; Instant espresso powder - 2 tablespoons; All-purpose flour - 2 ¾ cups; Baking powder - 2 teaspoons; Salt - ¾ teaspoon; Unsalted butter, softened - 1 cup; Cream cheese, softened - 1 (8 ounce) package; White sugar - 1 cup; Firmly packed brown sugar - 1 cup; Eggs, at room temperature - 3 large; Vanilla extract - 1 tablespoon; Irish cream liqueur (such as Baileys®) - 1 cup; Mini chocolate chips - ¾ cup

Ingredients for - Coffee and Irish Cream Bundt Cake

1. Strongly brewed coffee, cooled to room temperature ¼ cup

2. Instant espresso powder 2 tablespoons

3. All-purpose flour 2 ¾ cups

4. Baking powder 2 teaspoons

5. Salt ¾ teaspoon

6. Unsalted butter, softened 1 cup

7. Cream cheese, softened 1 (8 ounce) package

8. White sugar 1 cup

9. Firmly packed brown sugar 1 cup

10. Eggs, at room temperature 3 large

11. Vanilla extract 1 tablespoon

12. Irish cream liqueur (such as Baileys®) 1 cup

13. Mini chocolate chips ¾ cup

How to cook deliciously - Coffee and Irish Cream Bundt Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.

2 . Stage

Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.

3 . Stage

Mix together flour, baking powder, and salt in a medium bowl until combined.

4 . Stage

Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.

5 . Stage

Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.

6 . Stage

Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.