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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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 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.
duodishes says
Irish cream and desserts were meant to be bff4e. It's just a fact! Nice idea to put it in a dense, buttery cake with chocolate. The chocolate is the key. 🙂 We just did a chocolate mint cake with Bailey's, and it was a wonder! Bailey's needs a bakery.
Nick says
I adore pound cake and this one looks super buttery. Fat free cream cheese? I love the stuff but almost seems unnecessary what with all the butter, although it certainly can't hurt! Is it actually preferred to regular cream cheese in the recipe or is that just to lighten it up?
Debbie says
Looks fantastic! I have used Irish Cream in Brownies and love it. I am going to make this cake soon......love different pound cake variations.
Flourchild says
I can just all most taste this through the screen. What a great cake!
Katy says
Just how do you do it? Everything you make always looks so good!
Reeni♥ says
How delicious! I wish I had a piece to go with my afternoon tea. YUMMMMYY!!
noble pig says
You are so speaking my language here! How awesome is this!
Katie says
Yum I love Irish Cream anything!
Spryte says
That looks GREAT!!!
Maria says
The cake looks wonderful!!
Susie says
Ohhhh my goodness! Really and truly it made my mouth water.
HoneyB says
Robin Sue! That person who made the Irish Cream was my friend Jessie from The Hungry Mouse! http://www.thehungrymouse.com/home/2009/02/27/homemade-irish-cream/
Robin Sue says
This reminds me that I need to buy more cake flour. It does make such a nicer cake. I saw on Tastespotting that someone had made their own Irish Cream, can you imagine! This cake looks great and I really like the chocolate chips in there too!
teresa says
That looks wonderful! How comforting!
Creative One says
Irish cream and chocolate, what a delicious combination. I could go for a piece of that cake and a glass of milk. Yummy!!!!
natalia says
Mamma mia che bello !! Love
Vickie LeBlanc says
Yes, yes, with a nice cup of coffee first thing at 5:30 a.m.
Christy says
This looks delicious-so moist and yummy! Perfect to enjoy in the morning with my coffee.
The Other Tiger says
Oh, that's inspiring! My husband's birthday is on St. Patrick's Day and he threatened to just ask for pound cake for his birthday cake when I was asking him what he wanted...maybe he should get just that!
Donna-FFW says
Irish Cream , chocolate chips in this gorgeous poundcake!! I so KNOW what Im bringing to the St Paddys Dayparty. It Looks GORGEOUS, and I just know it's DELICIOOUS, just know it!