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Irish Cream Pound Cake

This exquisite pound cake has a boozy twist that is excellent for any occasion and will be your new go-to for St. Patrick’s Day! Irish cream liqueur—a rich blend of Irish whiskey, cream, and sugar—is added to the batter and the glaze, resulting in a tender cake redolent of delicate Irish flavors in every bite. A slice of this cake served with a steaming cup of coffee (spiked with Irish cream, perhaps!) is a match made in heaven.


Irish Cream Pound Cake

Makes 1 (10-cup) Bundt cake



cups (283 grams) unsalted butter, room temperature cups (275 grams) firmly packed dark brown sugar1/2 cup (100 grams) granulated sugar 5 large eggs (250 grams), room temperature2 teaspoons (8 grams) vanilla extract2⅔ cups (333 grams) all-purpose flour teaspoons (3.75 grams) kosher salt3/4 cup (180 grams) Irish cream liqueur, room temperature1/2 cup (120 grams) whole buttermilk, room temperature


cups (210 grams) confectioners’ sugar2 tablespoons (28 grams) unsalted butter, melted2 tablespoons (30 grams) Irish cream liqueur1/2 teaspoon (2 grams) vanilla extract


Preheat oven to 325°F (170°C).
For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar at medium speed until fluffy, 5 to 7 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition; scrape sides of bowl. Beat in vanilla.
In a medium bowl, whisk together flour and salt. In a small bowl, combine liqueur and buttermilk. With mixer on low speed, add flour mixture to butter mixture in three additions alternately with liqueur mixture, beginning and ending with flour mixture, beating just until combined after each addition.
Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan, smoothing top with an offset spatula. Firmly tap pan on a kitchen towel-lined counter several times to settle batter.
Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 20 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely.
For glaze: In another medium bowl, whisk together confectioners’ sugar, melted butter, liqueur, and vanilla until smooth and well combined; spoon onto cooled cake. Store in an airtight container for up to 3 days.

The post Irish Cream Pound Cake first appeared on Bake from Scratch.

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