Irish Cream Pound Cake has a firm, close crumb and is studded with mini chocolate chips. This decadent pound cake recipe has the incredible flavors of Baileys Irish Cream liqueur baked right in! It goes great with a cup of coffee, making it the perfect after dinner dessert.
❤️ Why you'll love it
Boozy Bundt Cake: everyone loves boozy bundt cakes, and this irish cream bundt cake recipe is packed with flavor baked right in!
Holiday dessert: this Irish cream pound cake is delicious St. Patrick's day food and makes the perfect Leprechaun trap!
Easy to make: this fluffy cake is made in 4 easy steps with delicious results.
🥘 Ingredients
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Semi-sweet mini chocolate chips
Cake flour
Brown sugar
Large eggs
Bailey's Irish cream liqueur
Non-stick baking spray
🔪 Instructions
- Preheat oven to 325°. Spray bundt pan with baking spray.
- Combine chocolate chips and 1 teaspoon flour in a small bowl, tossing to coat. Set aside.
- Place flour in a medium bowl. Using a whisk, blend together flour, baking powder, and salt. Set aside.
- Place cream cheese and butter in a large bowl. Using a hand mixer on medium speed, blend for 5 minutes, until creamy. Ues a rubber scraper to periodically scrape down the sides of the bowl.
- Add granulated sugar, brown sugar, vanilla extract and continue to mix until well combined.
- Add eggs, 1 at a time; beating well after each addition. Beat on high speed 1 minute.
- With mixer on low, flour mixture and irish cream alternately to wet ingredients, beginning and ending with dry ingredients. Mix well after each addition.
- Using a large rubber spatula or wooden spoon, fold in chocolate chips.
- Pour batter into prepared pan. Using the back of a spoon, smooth the top cake batter evenly.
- Bake for 60 minutes or until a wooden pick inserted in center comes out with just a few crumbs.
- Cool 15 minutes on a wire rack. Remove from pan and cool completely on wire rack. Sift powdered sugar over top of the cooled pound cake if desired.
🥄 Equipment
🥫Storage
Room temperature: store cake in an airtight container up to 5 days.
Freeze: store in a freezer safe airtight container up to 3 months.
📖 Variations
- Drizzle the top of the cake with a chocolate ganache.
- Make a Baileys glaze to cover the top of the cake.
💭 Tips
- For best results in creaming the fats, be sure butter and cream cheese are at room temperature. You can speed the process along by using the microwave on the soften setting.
- Be sure to stir the cake flour, then lightly spoon into dry measuring cups and level with a knife. Do not tap the cup, you do not want to pack the flour.
- Only cool the cake in the bundt pan for 10-15 minutes. Do not cool the cake completely in the bundt pan as it will stick, making the cake difficult to remove.
📚 Related Recipes
Everyone loves this Blueberry Pound Cake with Citrus Glaze
These Baileys Brownies are made with Baileys Irish Cream, fudgy, and decadent!
A chocolate martini made with Baileys Irish Cream is a delicious dessert drink for adults.
If you love boozy cakes, then this Chocolate Kahlua Bundt Cake is a must try!
🍽 Serve with...
Serve Irish cream pound cake sprinkled with powdered sugar or topped with ice cream and drizzle a couple tablespoons of irish cream over top!
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📖 Recipe
Irish Cream Pound Cake
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ¼ cup semisweet chocolate mini chips
- 1 teaspoon cake flour
- 2¾ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup cream cheese , softened
- 10 tablespoons unsalted butter , softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup Irish cream liqueur
- non stick cooking spray
- 2 tablespoons powdered sugar , optional
Instructions
- Preheat oven to 325°. Combine chocolate chips and 1 teaspoon flour in a small bowl, tossing to coat.
- Lightly spoon remaining cake flour into dry measuring cups and level with a knife. Using a whisk, blend together flour, baking powder, and salt. Set aside.
- Place cream cheese and butter in a large bowl. Using a hand mixer on high speed, blend for 5 minutes, until creamy. Add granulated sugar, brown sugar, and vanilla and continue to mix until well combined.
- Add eggs, 1 at a time; beating well after each addition. Beat on high speed 1 minute.
- With mixer on low, add flour mixture and irish cream alternately to wet ingredients, beginning and ending with flour mixture. Mix well after each addition.
- Using a large rubber spatula or wooden spoon, fold in chocolate chips.
- Pour batter into a 12-cup Bundt pan coated with baking spray. Bake for 60 minutes or until a wooden pick inserted in center comes out with just a few crumbs.
- Cool 15 minutes on a wire rack. Remove from pan and cool completely on wire rack. Sift powdered sugar over cake if desired.
Lynn says
Could this be made in a 9x13 cake pan. There is no Bundt pan in my rental
Shelby Law Ruttan says
You should be able to bake this in a 9x13 pan (usually a 9x13 will hold up to 14 cups). I recommend keeping a close eye on the baking time and check it periodically for doneness as the baking time will change with a different pan.
Susan says
That looks amazing! I love Irish Cream.
April says
This looks fantastic! Will be making this very soon!
Pamela says
I loved this recipe. I've made it twice and it always has rave reviews! It looks beautiful.
Pam says
So moist and tasty, yet only 7 points - love it!
Anonymous says
The "REAL Donna" says,
This looks like a lovely low calorie version of a rich pound cake. So great for a little indulgence. I guess I will make this for my husband on St. Patrick's Day! Thanks for the recipe~ 🙂
Linda says
Shelby, This looks so moist! I will have to try this. And with Irish Cream....mmmmmm!!