Today we are saluting St. Patrick’s Day and the 27th celebration of day The Artist and I first met. I have a wonderful and easy root beer chocolate bundt cake for you … spiked with Bailey’s Irish Cream. This is one treat that you will want to make all year long!
Because St. Pat’s is coming up, I combined Bailey’s with root beer in this cake. It was a great combination with just enough kick to elevate this cake to party status.
When I was growing up, celebrating our Irish heritage every March was taken very seriously. As the youngest in the family, my brothers had the advantage of age and experience. It took me a few years to figure out that if I didn’t wear a nightgown with some green on it the night before, when I got up on St. Patrick’s Day, I was going to get pinched, a lot!
The tradition in our house was if someone wasn’t wearing green, they could be pinched. But if you pinched them and they had some hidden green on, they got to pinch you back twice! Needless to say, we often had bruises when the day was over, LOL. My nemesis was the green stripes on the elastic band of my brother’s underwear – it got me in more trouble ha ha ha.
My mom was even sneakier – she got up early and put on green eyeshadow! Until we wised up, we all got pinched twice by her. 🙂
Don’t forget to wear your green on Thursday. Everyone is an honorary leprechaun on March 17th! And make sure you wrap up this cake tightly and store it in the refrigerator. The leprechauns have been known to sneak off with it in the night, the little hooligans!
This year The Artist and I will be celebrating an amazing 27 years together, toasting the day we met. It was a fun and memorable evening. I hope you have an equally fun St. Paddy’s Day!
Did you enjoy this story and recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Root Beer Chocolate Bundt Cake:
- Gluten-free flour blend, baking soda, salt, root beer, butter
- Bailey’s Irish Cream or more root beer, mayonnaise, cocoa
- Sugar, brown sugar, eggs, melted butter, powdered sugar
When pouring root beer, it will foam up. Wait for it to dissipate before measuring. Measure the actual liquid level, not the top of the foam. One way to reduce the foam is to open the bottle of root beer earlier in the day and leave it out to flatten. You’ll get less foam and all the flavor.
How to make Root Beer Chocolate Bundt Cake:
- Heavily butter a bundt pan and set aside; whisk together the flour, baking soda, and salt until blended, then set aside
- Combine the root beer, Bailey’s (if using), butter, and cocoa powder in a saucepan; cook over medium-low heat until butter is melted and stir until evenly blended
- Pour into the bowl of your stand mixer or a large mixing bowl if using a hand mixer, cool about 5 minutes; add both sugars and beat until smooth and creamy and you can easily hold the bowl in the palm of your hand
- Add the eggs one at a time, mixing after each addition, until completely incorporated before adding the next egg; add half the flour mixture and mix on low until fully incorporated, then add remaining flour blend and mix in, then turn up the speed and beat until fluffy, about 30 seconds
- Pour batter into the buttered bundt pan and bake for 40 minutes in a 325°F oven or until a toothpick comes out clean; cool 15 minutes on a wire rack then invert the cake out of the pan and onto the rack to fully cool
- Gently move the cake to a serving plate or platter and spoon the glaze of the top of the cake, making sure the entire top is coated and use the back of a spoon to gently nudge the glaze over the outer edge of the cake; let the glaze set up before slicing and serving
Sometimes a recipe can benefit from a little extra moisture but adding liquid will throw off the ratio of dry to wet ingredients. That’s when adding 1 tbsp of mayonnaise (NOT salad dressing or Miracle Whip!) really helps. It gives you a little more egg and some oil without affecting the flavor of the batter, especially in chocolate cakes. If your gluten-free cakes are coming out dryer than you want, try this trick and see if it helps.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Bundt pan
- Mixing bowls
- Medium saucepan
- Stand mixer or hand mixer
- Wire cooling rack
- Parchment paper
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
If you are using a gluten-free flour blend with rice flour that is not super-finely ground (like my favorite products from Authentic Foods), setting the batter aside for 15 minutes to rest before putting the pan in the oven will help. It gives the flours time to more fully absorb the liquids, reducing the sense of grittiness common in many gluten-free baked goods.
Root Beer Chocolate Bundt Cake
- 2 cups (240g) all-purpose flour or my gluten-free flour blend (see Note)
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- 1-1/2 cups root beer - do not use diet root beer (for gluten-free look for A&W, Barq’s, or Mug Root Beer)
- 1/2 cup Bailey’s Irish Cream* or more root beer (2 cups liquid total)
- If using gluten-free flour, add 1 tbsp mayonnaise (NOT salad dressing or Miracle Whip!) see Pro Tip above
- 1/2 cup (1 stick; 4 oz) butter, cut into 1-inch pieces
- 1 cup unsweetened cocoa powder
- 1-1/4 cups granulated cane sugar
- 1/2 cup dark brown or golden cane sugar
- 2 large eggs
Root Beer Glaze
- 3 tbsp butter, melted
- 3 to 4 tbsp root beer, or as needed
- 1/2 teaspoon kosher or fine sea salt
- 3 cups powdered sugar, or as needed
- Set both oven racks in the lower third so there is enough room for the bundt pan. Preheat oven to 325°F. Butter a bundt pan, including the center tube; set aside.
- Mix the Cake Batter: In a small bowl, combine the flour, baking soda, and salt. Whisk until blended. Set aside.
- In medium-sized saucepan (about 3-quart), combine the root beer, Bailey’s (if using), butter and cocoa powder. Stir until all butter has melted and mixture has combined. Pour into the bowl of your standing mixer or a large mixing bowl if using a hand mixer.
- When the mixture has cooled for about 5 minutes, add both sugars and beat until smooth and creamy. The bowl should feel slightly warm on the bottom. If it is too hot, keep beating until cool enough to easily hold the bowl in your palm. Add the eggs, one at a time, waiting until the egg is completely incorporated before adding the next one.
- Add half the flour mixture and slowly beat until it is incorporated, add remaining flour and mix it in. Turn off the mixer and scrape the bowl and beater(s). Turn the mixer back on to low and then bring it up to medium for 30 seconds to whip the batter slightly.
- Bake the Cake: Pour into the prepared bundt pan, slide the pan into the oven and bake for 40 minutes or until a toothpick inserted halfway between the edge of the pan and the center tube comes out clean. Remove from the oven, set on a wire rack, and cool for about 15 minutes. Then using hot pads, flip the pan upside down and the cake should fall onto the wire rack. Finish cooling thoroughly.
- Make the Glaze: In a small bowl combine the melted butter, root beer, salt, and powdered sugar. Whisk until smooth. If needed, add a little more root beer to thin or more powdered sugar to thicken. You want it thin enough to pour but thick enough that it may need a little nudging to get it to flow over the edges.
- Glaze the Cake: Set a sheet of parchment or waxed paper under the wire cooling rack with the cake to catch the excess glaze. Spoon the glaze over the top of the cake. Make sure the entire top is coated and use the back of the spoon to help the glaze go over the outer edges if needed. If you still have glaze left, come back and pour over the top again, this time closer to the center of the cake so the glaze flows down the inside of the opening too. Let the glaze set up before slicing and serving.
- * Bailey’s contains Irish Whiskey and caramel coloring that may cause issues for some people with strong sensitivity. It is safest if you leave it out for those with celiac or anyone who is highly reactive, adding more root beer in its place.
- Recipe found at www.theheritagecook.com
- NOTE: You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Amount Per Serving: Calories: 819Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 988mgCarbohydrates: 183gFiber: 3gSugar: 148gProtein: 7g
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