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.

A slice of irish cream pound cake on a white plate.

❤️ 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

Powdered sugar

Sugar cream cheese and butter mixture combined until creamy. — Step 1: cream butter and sugar

Pound cake batter in a mixing bowl. — Step 1: cream butter and sugar

🔪 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.

Irish Cream Pound Cake batter in bundt pan with smoothed top. — Tip: use the back of a spoon to smooth out the cake batter in the bundt pan.

🥄 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.

Overhead image of baked pound cake in bundt pan on cooling rack. — Cool pound cake for at least 10 minutes, then invert pan to release and cool completely on wire rack.

📖 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.

Seasonal image of cake with shamrock napkin. — Serve dusted with powdered sugar

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🍽 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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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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📖 Recipe