Chocolate Bundt Cake with Baileys Caramel sauce

Welcome to our ‘Something for the Weekend’ feature, where we will post a range of mouth-watering recipes – from cocktails to cupcakes – for you to try your hand at. We’d love you to share the results with us by tweeting us at @BaileysPrize or tagging our Instagram account.

As it’s Easter, this week’s sumptuous recipe is a chocoholic’s dream with a sweet and salty kick. Whip up this Baileys-laced treat for friends and family this bank holiday weekend.


2 tbsp unsalted butter, for greasing
100g dark chocolate
50g cocoa powder
1 tsp vanilla extract
200ml sour cream
300g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
200g unsalted butter, at room temperature
400g caster sugar
3 eggs


200g unsalted butter, chopped
250ml double cream
350g soft light brown sugar
2 tbsps Baileys Original Irish Cream
1 tsp flaked sea salt


1. Heat oven to 170C/150C fan/gas 3. Using the 2 tbsp of butter, grease a 2.4 litre bundt tin so it’s completely coated.

2. Melt the chocolate in a glass bowl set over a simmering pot of water, making sure the bottom doesn’t touch the water. Alternatively you microwave it for 30 secs at a time until melted. Remove from the heat and add in the cocoa, vanilla, sour cream and 75ml hot water, and whisk until smooth.

3. In another bowl whisk together the flour, baking powder, bicarbonate of soda and salt.

4. In a standing electric mixer beat the butter with the sugar until fluffy. Add the eggs, one a time, then beat for 3 mins until thick and full. Stir in the chocolate sour cream mixture, then add the flour mixture. Mix again and then scrape into the bundt tin. Bake for 45-50 mins or until a skewer comes out clean. Remove from oven and leave to cool for 15 mins. Place a wire cooling rack over the top and flip over. Leave to cool completely.

5. To make the Baileys salted caramel sauce, put all the ingredients into a large frying pan and heat until bubbling, about 5 mins.

6. Serve the cake with the caramel sauce poured over the top.

Enjoy! And don’t forget to send us your creations in a Tweet or Instagram.