Cappuccino and Chocolate Irish Cream Swirl Bundt Cake

This cappuccino and chocolate Irish cream swirl Bundt cake is so well-moist, rich and incredibly tasty! You got to try it…especially if you are a fan of this kind of cakes and of course coffee. Here is the recipe:


For the Bundt cake:

  • 225 grams flour
  • 50 grams unsweetened cocoa powder
  • 330 grams granulated sugar
  • 1 ½ teaspoon baking powder
  • 1 teaspoons baking soda
  • 100 ml vegetable or canola oil
  • 2 eggs, at room temperature
  • 160 grams sour cream, at room temperature
  • 100 ml buttermilk, at room temperature
  • 2 ½ tablespoons Baileys Irish Cream
  • 110 ml freshly brewed (hot) black coffee

For the cream cheese filling:

  • 250 grams cream cheese, softened to room temperature
  • 1 egg
  • 60 grams granulated sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon Baileys Irish Cream

Topping ideas (optional):

  • Cappuccino frosting
  • Chocolate ganache
  • Whipped topping
  • Coffee powder, to dust

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To make the chocolate pound cake:

  • Preheat the oven to 350°F/177°C; Grease one pound cake pan; set aside.
  • In a large bowl, combine the dry ingredients: flour, cocoa, baking soda, salt, baking powder, and sugar. Set aside.
  • Using an electric mixer, mix the eggs, oil, sour cream, Irish Cream, and buttermilk together until well incorporated.
  • Apply the wet ingredients into the dry ones, pour the freshly brewed coffee, and mix all until you get a nice batter. Set aside as you prepare the filling.

To make the cream cheese filling: 

  • Using an electric mixer, on high speed, whisk the cream cheese until no lumps remain. Now, on medium-high speed, whisk in the rest of the ingredients until combined.
  • Add 1/2 of the chocolate batter evenly into the prepared pan. Then, spread all of the cream over (because of the thickness you can use a spoon to spread it around – do not touch the sides of the baking pan). After that, pour the rest of the chocolate batter on top.
  • Bake for around 55-65 minutes or just until a tester inserted in it comes out clean or with just a few light moist crumbs.
  • When done, remove and let it for two hours inside the baking pan. After that, invert the cooled pound cake onto a serving dish or wire rack. Allow cake to chill entirely, then refrigerate for 90 minutes to set.
  • Before serving, garnish with toppings of your choice (if desired); slice and serve.
  • You can keep any leftovers in the refrigerator for 3 days.