Best 9 Irish Cream Poundcake Recipes

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Indulge in the delightful flavors of Irish Cream Pound Cake, a classic dessert that combines the richness of Irish cream liqueur with the moist, tender texture of a pound cake. This decadent treat is perfect for any occasion, whether it's a special celebration or a cozy afternoon tea. With its boozy glaze and sprinkle of chopped nuts, this cake is sure to impress. But that's not all, this article also includes a collection of other irresistible pound cake recipes, each with its unique twist. From the classic Vanilla Pound Cake to the tangy Lemon Pound Cake and the indulgent Chocolate Pound Cake, there's something for everyone in this delightful assortment. So, gather your ingredients, preheat your oven, and let's embark on a baking journey that will leave your taste buds wanting more.

Here are our top 9 tried and tested recipes!

BAILEYS IRISH CREAM CAKE



Baileys Irish Cream Cake image

For a wonderfully rich dense sweet treat, you must try my Baileys Irish Cream Cake. It has a mild Irish Cream flavor topped with an unforgettable glaze.

Provided by Kathleen

Categories     Dessert

Time 30m

Number Of Ingredients 12

3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Irish Cream Liqueur
1/2 cup whole milk
1 1/2 cups unsalted butter (at room temperature)
2 cups brown sugar (firmly packed)
1 cup sugar
5 eggs (large)
2 cups powdered sugar
3 tablespoons Irish Cream Liqueur
3 tablespoons water (plus more as needed)

Steps:

  • Preheat oven to 325°F Prepare 12 cup Bundt pan by spraying with nonstick cooking spray.
  • Combine flour (3 cups), baking powder (1 teaspoon), and salt (1/2 teaspoon) in a small bowl and set aside. In a small liquid measuring cup mix Irish Cream (1/2 cup) and milk (1/2 cup) and set aside.
  • In a large bowl, using a hand-held electric mixer beat butter (1 1/2 cups) and sugars (2 cups brown sugar + 1 cup) at medium speed until fluffy about 3 minutes. Add the eggs (5), one at a time, and beat well to incorporate after each addition.
  • To the butter mixture, gradually add half the flour mixture then half the milk mixture. Repeat with remaining flour then milk and mix until incorporated.
  • Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven 1 hour and 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean.
  • Allow cake to cool in pan 15 minutes. Remove cake from pan to a plate or serving dish and cool completely.
  • Meanwhile, make the glaze by combining sugar (2 cups), Irish Cream (3 tablespoons), and 3 tablespoons of water, adding more water as needed, 1 tablespoon at a time, until smooth. Drizzle cooled cake with glaze

Nutrition Facts : Calories 676 kcal, Carbohydrate 101 g, Protein 7 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 130 mg, Sodium 142 mg, Fiber 1 g, Sugar 75 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 8 g

IRISH CREAM BUNDT CAKE



Irish Cream Bundt Cake image

Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.

Provided by Sue Haser

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 1h30m

Yield 12

Number Of Ingredients 11

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
¼ cup water
½ cup vegetable oil
¾ cup Irish cream liqueur
½ cup butter
¼ cup water
1 cup white sugar
¼ cup Irish cream liqueur

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
  • In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
  • To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g

IRISH CREAM POUND CAKE



Irish Cream Pound Cake image

If you love Baileys Irish Cream, you'll immediately fall in love with this pound cake recipe. The outside of the cake forms a crust to hold in the moist and dense cake. You taste the Baileys in every bite, but the harsh alcohol flavor is cooked out. As if the cake isn't enough, the caramel glaze makes this pound cake a decadent...

Provided by Debbie Sue

Categories     Cakes

Time 1h20m

Number Of Ingredients 14

1 1/2 c butter, at room temperature
1 c sugar
2 c light brown sugar, packed
5 large eggs
3 c all-purpose flour
1/4 tsp salt
1 c Baileys Irish Cream
2 tsp vanilla extract
CARAMEL GLAZE
2 Tbsp butter
1/3 c light brown sugar, packed
1/2 c heavy cream
1/2 tsp vanilla extract
3/4 c powdered sugar

Steps:

  • 1. Prepare a 10 to 14 cup bundt pan. Melt 1 tablespoon of butter. Add 1 tablespoon of flour and mix to make a paste.
  • 2. Paint a layer of the mixture with a pastry brush to the inside of the bundt pan. Set aside. (Your cake will release with ease.)
  • 3. In a large mixing bowl, on medium, cream butter and sugars together until fluffy; about 5 minutes.
  • 4. Add eggs, one at a time, mixing well after each.
  • 5. On low speed, add the flour and salt. Mix until combined.
  • 6. Add the Irish cream and the vanilla.
  • 7. Mix again.
  • 8. Preheat oven to 325 degrees. Spread the batter into bundt pan. Bake for 1 hour and 20 minutes. Every oven is different, so check with a toothpick. It's done when the toothpick comes out moist, but mostly clean.
  • 9. Cool the cake in the pan for 10 minutes. Remove from pan and place on a rack to cool completely.
  • 10. FOR THE CARAMEL GLAZE: In a saucepan, combine all the ingredients except the powdered sugar. Heat on low until the sugar is melted.
  • 11. Turn the heat to medium and bring to a boil. Boil for 3 minutes, stirring occasionally.
  • 12. Remove from heat and pour into a heat-proof bowl. Whisk in the powdered sugar. As it cools it will thicken.
  • 13. Drizzle the glaze over the cooled cake. Enjoy!

IRISH CREAM & COFFEE POUND CAKE



Irish Cream & Coffee Pound Cake image

My inspiration for this recipe came from a cookbook called "THE POUND CAKE COOKBOOK" by Fran C Wheeler.Of course I made a few changes to make the recipe my own with ingredients I thought would enhance the flavor of the cake. The glaze really does bring out the full flavors in the cake. It is moist with my addition of the sour...

Provided by Rose Mary Mogan

Categories     Cakes

Time 2h5m

Number Of Ingredients 15

3 stick butter, room temperature
1 c sour cream (i prefer daisy brand)
4 c all purpose flour ( i used white lily)
3 c sugar
1 1/2 Tbsp instant coffee granules ( i used decaf)
1 Tbsp amaretto extract
2 tsp vanilla bean paste ( or vanilla extract good quality)
6 large eggs, room temperature
1/2 c irish cream liqueur
1/4 c water
IRISH CREAM GLAZE
1 1/2 Tbsp instant coffee ( i used more to get a more caramel color)
4 Tbsp boiling water (or heat water & coffee together in microwave)
3 Tbsp irish cream liqueur
1 1/2 c sifted powdered sugar ( or bit more if thicker consistency is desired)

Steps:

  • 1. This recipe was baked in 2 (9 cup) capacity Bundt Pans, they are called Stained Glass Pan. I ordered them from WILLIAM & SONOMA, BUT I AM SURE YOU CAN FIND THEM IN OTHER STORES AND PLACES AS WELL. Preheat oven to 300 degrees F. Otherwise use a 12 -15 cup capacity Bundt pan if not using two pans.
  • 2. This is what the inside of the cake pan looks like, and I used BAKERS JOY, TO SPRAY THE PAN WITH INSTEAD OF BUTTER & FLOUR, AS SUGGESTED IN THE ORIGINAL RECIPE. I WANTED TO REACH ALL OF THE NOOKS AND CRANNIES IN THE PAN. Note Bakers Joy has flour in the baking spray.
  • 3. Add coffee & water to a small bowl and microwave till very hot or boiling. Set aside to cool. When cooled add the vanilla bean paste or extract, & amaretto, stir to blend. Then add the Irish Cream liqueur, and stir to blend. set aside till needed.
  • 4. Add butter to mixer and beat for about 3 minutes till creamy. The original recipe was from this book.
  • 5. Now add sour cream and beat an additional 3 minutes till blended.
  • 6. Add sugar about a third at a time, beating well after each addition. Beat until mixture is creamy and smooth and there are no visible sugar granules in mixture. About 8 to 10 minutes.
  • 7. Break all 6 eggs into a medium size bowl, check to make sure there are no egg shells. Now add eggs one at a time to creamed mixture, beating well after each addition.
  • 8. Now add flour to creamed mixture about a third at a time, and alternate with the liquid mixture, until all of each has been added.
  • 9. Prepare cake pan with butter and dust with flour, if not using bakers joy. Pour batter into cake pan or pans and bake in preheated 300 degree F. oven, and bake for approximately 1 hour & 40 minutes if using one pan or less time if baking in 2 smaller pans. With 2 pans check after 1 hour 20 minutes, by inserting toothpick into center of cake to see if it comes out clean. If it is clean the cake should be done. If not return to oven and check every 5 minutes or so.
  • 10. Remove from oven allow to sit in pan 10 minutes then invert onto rack or cake platter to cool completely. Drizzle glaze over cake while still warm if desired. I allowed mine to cool completely so the glaze would stick to the cake.
  • 11. To prepare the glaze, add coffee granules & water to a small bowl and heat till hot in microwave, then add the liqueur and sifted powdered sugar, and whisk till blended. DRIZZLE OVER CAKE AS DESIRED.
  • 12. SLICE AND SERVE WITH YOUR FAVORITE COFFEE OR TEA.

IRISH POUND CAKE



Irish Pound Cake image

This is a recipe that has been handed down through the generations of my family. We credit my Great Grandmother, Catherine O'Grady, with this recipe.

Provided by MARYANNEQ

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 2h15m

Yield 12

Number Of Ingredients 9

1 cup butter
1 (8 ounce) package cream cheese, softened
6 large eggs, at room temperature
2 cups white sugar
2 tablespoons all-purpose flour
2 cups self-rising flour
⅛ teaspoon ground mace
1 teaspoon vanilla extract
1 (1.5 fluid ounce) jigger Irish whiskey

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  • Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 453.9 calories, Carbohydrate 50.5 g, Cholesterol 154.2 mg, Fat 24.6 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 14.6 g, Sodium 463.9 mg, Sugar 33.6 g

BAILEY'S IRISH CREAM POUND CAKE RECIPE - (4.4/5)



Bailey's Irish Cream Pound Cake Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 14

For the Cake:
1 1/2 cups butter, softened
2 cups light brown sugar, firmly packed
1 cup sugar
5 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup whole milk
1/4 cup Irish Cream Liqueur (e.g. Bailey's Original Irish Cream)
For the Glaze:
2 cups powdered sugar, sifted
3 TBS Irish Cream Liqueur (more Bailey's)
If glaze is clumpy, add about 1/4 cup black coffee to smooth it out.

Steps:

  • Preheat your oven to 325 degrees. Spray a 12-cup fluted bundt pan with nonstick baking spray. In a stand mixer, beat butter, brown sugar and white sugar together at medium speed until creamed and fluffy. Add eggs, one at a time, beating well after each addition and scraping sides of the bowl as necessary. In a medium bowl combine your flour, baking powder and salt; set aside. In a liquid measuring cup combine your milk and liqueur (or creamer). Gradually add flour mixture to butter mixture, alternately with milk mixture. Begin and end with flour, beating well after each addition. Spoon batter into bundt pan and back for 1 hour and 15 to 20 minutes, or until a wooden skewer inserted into the center comes out clean. Cool cake in pan for 10 minutes. While cake is cooling make glaze. Combine powdered sugar and Irish Cream liqueur in a mixer fitted with the whisk attachment. Beat until smooth, adding additional liqueur (or coffee) if glaze is too thick or won't smooth out. Flip over onto wire rack and allow to cool completely. If cake releases from pan immediately, great! if not, just check it every few minutes and remove the pan once the cake has released. Once cake has released from pan drizzle with glaze. Set a baking sheet underneath the cake to catch glaze that drips off.

IRISH CREAM POUND CAKE



Irish Cream Pound Cake image

Yet another use for those bottles of Godiva and Bailey's you have sitting around. Beautiful cake is delicious. Never lasts long in my house. Enjoy!

Provided by Cynna

Categories     Dessert

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 1/4 cups butter, softened
1 3/4 cups sugar
5 eggs
3 cups flour
3/4 cup Baileys Irish Cream
1 tablespoon vanilla
1 1/2 teaspoons chocolate liqueur (Like Godiva)
1 cup whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons vanilla
1/2 teaspoon irish cream
1/2 teaspoon chocolate liqueur
semi-sweet chocolate chips, for garnish

Steps:

  • Preheat oven to 325°F
  • Generously grease and flour 12-cup bundt pan.
  • Beat butter in large bowl until smooth.
  • Add sugar and continue beating until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • At low speed, add flour and Bailey's liqueur alternately, beginning and ending with flour. Mix well after each addition.
  • Stir in vanilla and chocolate liqueur.
  • Pour into prepared pan. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted near the center comes out clean.
  • Cool in pan 10 minutes; invert onto cooling rack.
  • Cool completely. Sprinkle with 1 tablespoon confectioners sugar if desired.
  • In small mixing bowl, beat whipping cream until soft peaks form.
  • Gradually add confectioners sugar.
  • Add vanilla and liqueurs.
  • Continue beating until stiff peaks form.
  • Cut cake into serving pieces; top each serving with a dollop of Irish Cream topping.

Nutrition Facts : Calories 667.1, Fat 37.6, SaturatedFat 22.7, Cholesterol 210.2, Sodium 225.6, Carbohydrate 70.2, Fiber 1, Sugar 40.8, Protein 8.3

CHOCOLATE CHIP IRISH CREAM POUND CAKE



Chocolate Chip Irish Cream Pound Cake image

I got this recipe from April 2007 Cooking Light magazine. It was a category finalist (desserts) and was submitted by Anna Ginsberg of Austin, TX. It produces a very light bundt cake infused with Irish cream, and it isn't as fattening as many cakes out there!

Provided by Marz7215

Categories     Dessert

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

1/4 cup semi-sweet Hershey's Chipits- small chocolate chip
1 teaspoon cake flour
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat free cream cheese, softened
10 tablespoons butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup irish cream
2 tablespoons powdered sugar

Steps:

  • Preheat oven to 325 degrees.
  • Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
  • Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
  • Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
  • Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
  • Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
  • Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Nutrition Facts : Calories 281.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 54, Sodium 176.8, Carbohydrate 47.4, Fiber 0.6, Sugar 28.4, Protein 3.3

MILLION DOLLAR IRISH CREAM POUND CAKE



MILLION DOLLAR IRISH CREAM POUND CAKE image

St Patrick's Day is one holiday that my husband cherishes the most. In celebration of that I wanted to create a magnificent dessert that he was sure to love using the ingredients that he loves, like the espresso coffee, Irish cream Liqueur, and chocolate, and I had to keep the sugar level to a minimum. This recipe makes a huge...

Provided by Rose Mary Mogan

Categories     Cakes

Time 2h15m

Number Of Ingredients 23

1 lb butter, softened-4 sticks
1 1/2 c sour cream-room temperature
4 c all-purpose flour - i used white lily
1 1/2 c cornstarch
2 Tbsp imported espresso coffee granules (dry)
3 c sugar
8 large eggs, room temperature
1 Tbsp baking powder
1 tsp baking soda
1 Tbsp vanilla bean paste or vanilla extract
2 tsp amaretto extract or almond extract
3/4 c irish cream liqueur
MAKING THE CHOCOLATE BATTER
1/3 c very hot water or boiling water
2 tsp imported espresso coffee granules (dry)
2 Tbsp cocoa powder-heaping
1/3 c heavy cream +2 tablespoons
1/3 c milk chocolate chips ( i used ghirardelli's)
IRISH CREAM GLAZE
2 tsp imported espresso coffee granules
1/3 c boiling water
1/4-1/3 c irish cream liqueur
1 1/2 c sifted powdered sugar, or as desired

Steps:

  • 1. Preheat oven to 300 degrees F. Cream butter with sour cream until nice and creamy. At least 5 minutes until mixture is very creamy & blended together. Recipe can make 2 cakes USING A 12 & 6 CUP CAPACITY BUNDT PAN.
  • 2. Then gradually add in the sugar, in 1/3 increments, beating well after each addition.
  • 3. Break eggs into a medium size bowl, check for egg shells & remove if needed. Add eggs to butter mixture one at a time, beating well after each has been added.
  • 4. Sift flour, cornstarch, baking powder and baking soda into a separate medium size bowl. Then set aside till needed.
  • 5. Heat the 1/3 cup water with espresso coffee, and stir till blended together.ALLOW TO COOL. Then add in the vanilla Bean Paste and amaretto, and Irish Cream Liqueur, stir to blend together. Mixture may become slightly thickened.
  • 6. Now alternate the flour with the liquid mixture, in 3 intervals, ending with the dry flour ingredients, stirring well after each addition. Batter will become a soft tan color.
  • 7. NOW REMOVE AT LEAST 4 CUPS OF CAKE BATTER TO A SEPARATE MEDIUM SIZE BOWL. Combine the chips with the heavy cream and heat in microwave for one minute, then remove and stir until chips melts. Repeat if needed for another 1/2 minute. I only needed 1 minute.
  • 8. Add the chocolate mixture to the medium bowl with the 4 cups of cake batter, & add the heaping tablespoons of cocoa powder, & stir until completely blended together and batter looks like this. Prep cake Pan by using Baker's Joy cooking Spray or butter and add a dusting of flour.
  • 9. Pour about 1/3 of original cake batter into prepared cake pan. Then top with about 1/2 of the chocolate batter,leaving enough room to add additional light colored batter on top. Then smooth top with spatula, and BE SURE TO LEAVE AT LEAST 2 INCHES FROM TOP OF PAN TO ALLOW CAKE TO RISE. Repeat with remaining cake batter using a smaller pan. I used both a 12 cup capacity Bundt Pan and a 6 cup capacity bundt pan.
  • 10. Place cake in preheated 300 degree F. oven and bake for approximately 1 hour and 30 minutes, or until toothpick inserted in center of cake comes out clean.
  • 11. NOTE :THE BEFORE & AFTER BAKING OF THE CAKE, AND HOW HIGH IT ROSE ABOVE THE TOP OF THE PAN. That is why you should leave at least 2 inches of space to allow cake to rise. Remove & allow cake to cool in pan about 10 minutes then invert onto a platter or wire rack.
  • 12. Now dust with powdered sugar, or make glaze by combining glaze ingredients into a small bowl, and drizzling over cake. Can also add a drizzle of chocolate if desired. I garnished top with a few pecan halves.
  • 13. Slice and enjoy. This cake has lots of flavor and your guests will love it.
  • 14. This is the 12-15 cup NORDIC WARE ANNIVERSARY PAN that I used, for the larger cake. I also used a smaller 6 cup pan shaped identical to the larger one. You can use an 18 cup capacity Nordic Ware pan to make one HUGE CAKE, OR MAKE 2 SMALLER ONES AND SHARE WITH A FRIEND OR NEIGHBOR, OR FREEZE ONE FOR LATER.

Tips:

  • Use room temperature ingredients for a smooth batter and even baking.
  • Cream the butter and sugar until light and fluffy to incorporate air and create a tender crumb.
  • Add the eggs one at a time, beating well after each addition to prevent curdling.
  • Gently fold in the dry ingredients to avoid overmixing, which can result in a tough cake.
  • Bake the cake in a preheated oven to ensure even cooking.
  • Allow the cake to cool completely before frosting to prevent it from becoming soggy.
  • For a boozy twist, add 1/4 cup of Irish whiskey to the batter.
  • Decorate the cake with whipped cream, chocolate shavings, or fresh berries for a festive touch.

Conclusion:

Irish Cream Pound Cake is a delicious and versatile dessert that can be enjoyed for any occasion. With its moist, tender crumb and rich Irish cream flavor, it's sure to be a hit with everyone who tries it. Whether you're serving it for a special occasion or just as a sweet treat, this cake is sure to impress. So next time you're looking for a dessert that's both easy to make and delicious, give Irish Cream Pound Cake a try!

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