These cute mocha Irish cream mini bundt cakes are the kind of Baileys dessert that looks like you fussed, when you really didn’t.
Each mini dessert is a tender chocolate cake with a good hit of coffee and a splash of Irish cream baked right into the batter then topped with a fluffy coffee frosting piped into the center.
If you’re hunting for mini bundt cake ideas, this one’s a keeper. They’re easy individual desserts, which means no slicing, no sharing a plate, and no awkward uneven pieces. Everyone gets their own little cake.
That also makes them a great pick for dinner party desserts, and they’re a fun choice for Christmas, New Year’s, or St Patrick’s Day, especially with a sprinkle of gold on top.
If you love mini desserts you may also like mini coffee cheesecakes, these tiramisu cupcakes, or panna cotta cups.
Why You’ll Love This Mini Bundt Cakes Recipe
Big mocha flavor: Coffee, cocoa and Baileys in the cake give you a rich chocolate-coffee taste that’s creamy without being overpowering.
Moist, tender texture: Full-fat sour cream and canola oil keep the crumb soft and moist.
Versatile individual cakes: Each person gets their own mini bundt, piped with coffee frosting and topped with gold sprinkles and coffee beans, so they feel special with very little effort.
Ingredients
To make these Baileys mini bundt cakes you’ll need the following ingredients. I cover a few of the key ingredients here, you can find the specific quantities and steps in the recipe card below.
- Coffee: For the cake and frosting, use strong brewed coffee or instant coffee dissolved in hot water and cooled.
- Sour cream: Use full-fat for moisture, full-fat Greek yogurt is a suitable substitute.
- Canola oil: Helps keep the cakes tender and moist.
- Baileys Irish Cream: Added to the cake batter. For an alcohol-free version, use non-alcoholic Irish cream syrup.
- Sprinkles: I use festive gold sprinkles to decorate for the holidays, but you can use any sprinkles or nonpareils or omit altogether.
- Whole coffee beans: Used as garnish on top of the frosting – completely optional. Chocolate coated coffee beans would also be a fun substitute!
How To Make Irish Cream Mini Bundt Cakes
Here’s a quick overview of how to make mini coffee bundt cakes at home. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need a mini bundt cake pan, a stand or hand mixer, a couple of large bowls, and a piping bag and tip to get started.
Prep: Preheat the oven to 350 F. Spray the mini bundt pan with oil, or grease with butter – ensuring every nook and cranny is well coated to prevent the cakes sticking to the pan.
Bake the cakes: Prepare the mocha cake batter according to the instructions in the recipe card below. Don’t overmix the batter once the flour is added – as this will make the cakes dense and heavy.
Divide the cake mixture between the greased 6 mini bundt pan cavities. Fill to about the 3/4 mark – not to the top, or the cakes won’t sit flat once baked.
Bake for 20-25 minutes, or until a toothpick comes out clean. Cool the baked cakes in the pan for 10-15 minutes, then carefully tip them out and set on a wire rack to cool completely.
Do not leave the cakes in the pan to cool longer then 15 minutes – this helps prevent them sticking or becoming soggy.
Prepare the frosting: Cream the butter, then add the remaining frosting ingredients and beat until fluffy.
Once cakes have cooled, scoop frosting into a piping bag with an open star tip and pipe the frosting into the center of the cakes.
Decorate with sprinkles and whole coffee beans (if using).
Recipe Tips For Success
Start with room temperature ingredients. This helps the batter come together smoothly and keeps the texture even.
Don’t overmix once the flour goes in. Mix the dry ingredients in on low-medium speed just until smooth, then gently fold in the sour cream. Overmixing makes the cakes dense.
Watch the cooling time. Leave the cakes in the pan for 10-15 minutes, then move them to a wire rack. Also let them cool completely before piping in the frosting.
How To Serve Coffee Bundt Cakes
With a scoop of vanilla ice cream or whipped cream. A small scoop on the side adds a refreshing contrast to the rich mocha cake, which is especially good if you’re serving them as dinner party desserts.
Add some fresh berries. Raspberries or strawberries add a bit of tartness and freshness that cuts through the chocolate and coffee flavors.
With a hot drink. A flat white, Irish coffee, or cup of strong black coffee balances the sweet frosting, and makes it a proper treat for afternoon tea or a fancy picnic with friends.
How To Store Bundt Cakes
Store: Once frosted, store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
Freeze: Unfrosted bundt cakes can be individually wrapped and frozen for up to 3 months. Thaw in the fridge overnight, then bring to room temperature and frost before serving.
More Individual Desserts
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Coffee & Irish Cream Mini Bundt Cakes
Equipment
Ingredients
FOR THE BUNDT CAKES
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¾ cup granulated sugar
- ½ cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup Baileys Irish Cream
- ¼ cup strong brewed coffee cooled
- ¼ cup sour cream full fat
FOR THE FROSTING
- 2 cups powdered sugar
- ½ cup salted butter room temperature
- 2 tablespoons strong brewed coffee
- gold sprinkles optional, for garnish
- whole coffee beans optional, for garnish
Instructions
FOR THE CAKES
- Preheat the oven to 350℉ (180℃) and spray a six-cavity mini bundt pan well – ensuring all parts are well coated.
- In a medium bowl add the flour, cocoa, and baking soda. Whisk to combine and set aside.
- In the large bowl of a stand mixer combine the sugar and canola oil. Add the egg and vanilla extract and mix well. Add the Baileys Irish Cream and coffee, mix until combined.
- Switch the mixer to low and add the dry ingredients. Increase speed to medium and beat until just combined – don't overmix. Gently fold in the sour cream.
- Fill each cavity until ¾ full. Bake for 20-25 minutes – test with a toothpick to see if it comes out clean.
- Cool the cakes in the pan for 10-15 minutes, then carefully remove the cakes from pan and transfer to a wire rack to cool completely.
FOR THE FROSTING
- Cream butter until smooth. Add powdered sugar and mix on low until combined. Add coffee and beat on medium speed until fluffy.
- Use a piping bag to pipe the frosting into the center of each mini bundt cake. Garnish with sprinkles and whole coffee bean (if using).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
