Baileys Irish Cream Pound Cake

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

This wonderful pound cake is rich, dense, and wonderfully sweet. Flavored magnificently with Irish Cream.  I think I’m in heaven!  Oh, and did I mention this cake is made totally from scratch.

As with all my favorite pound cakes, this has just the right crumb: tender and buttery-pound cake perfection. I adore pound cakes and make them a lot! I hope you try my classic old fashioned pound cake, peach pound cake (one of my most popular cake recipes!), and brown sugar pound vake! These are not only loved by my family but read the comments and see all the other people that make and love these cakes!

Baileys Irish Cream Pound Cake Ingredients

• All-Purpose Flour: All-purpose flours are not all the same. They vary in protein levels. I use moderate protein flour, like Gold Medal unbleached all-purpose flour or Pillsbury unbleached all-purpose flour.
• Baking Powder: This is a chemical leavening agent that helps the pound cake to rise!
• Salt: This adds flavor and is used to activate the baking powder, making the cake rise.
• Irish Cream Liqueur: My preference is the Carolinas brand. Baileys, is of course, great too!
• Milk: Use whole rather than a lower-fat version. The extra fat will provide the best flavor. Make sure your milk is at room temperature before mixing it in!
• Butter: I only have unsalted butter in my house and that’s what I’ve used every time I make a pound cake. I find the taste is superior and the salt ratio in this cake is spot on.
• Brown Sugar: This adds another profile of flavor, with wonderful nuances of molasses, and extra moisture to the pound cake.
• Sugar: This is plain ol’ granulated sugar. The combo of sugars is wonderful in this cake!
• Eggs:  I make this with large eggs. For best results, it’s important to have the eggs at room temperature!
• Powdered Sugar

Notes + Tips

• Glaze: The glaze is a little gray in color. It’s not a huge deal but I just want you to be forewarned.  I believe the color is caused by the color of the Irish Cream. The flavor of the glaze made it absolutely worth adding!!!  
• Size: I use a 12-cup Bundt pan for this recipe.
• Room Temperature: Start with room temperature ingredients. This will ensure everything mixes properly and you will get the maximum volume from the ingredients.
• Over Beating: This may sound strange after you read the recipe and see that the first thing you do is beat the butter for 6 minutes! After the eggs are added you need to beat the eggs just to incorporate them. Do NOT over beat your eggs! Add your eggs and mix until the yolk disappears.
• Baking: It’s very easy to over-bake a pound cake. I like to bake it until a skewer inserted into the center of the cake comes out with a few moist crumbs.
• Cake Release: I use Baker Joy non-stick spray. This cake always releases from the pan perfectly for me with this spray. I spray the pan heavily after I make the batter, just before I pour it into the pan. That way the spray doesn’t have time to slide down the pan. That said, I’ve just had a reader say that she had problems with the cake release. It’s not clear to me if, indeed, she used a specific baking spray nonstick or a regular nonstick spray. There’s actually a huge difference in how the cake will release. She suggested greasing and flouring the bundt pan. Frankly, I’ll leave it up to you. I haven’t found that that method works as well as the specific baking spray nonstick. I’d love to hear from you about what’s working best for you!!! ♥

Storing + Freezing + make-Ahead

• How Long Can You Keep This In The Fridge? Pound cakes can be stored at room temperate. Refrigerating will extend the shelf life of your cake. Remember though, as with all butter cakes, it’s best served at room temperature. It will last up to 2 days at room temperature and up to a week in the fridge.
• Can You Freeze This Old Fashioned Pound Cake Recipe? Pound cakes freeze beautifully. Wrap it well and it will last up to 6 months.
• Make-Ahead: This cake is perfect for making ahead. It can either be made and refrigerated or frozen.
• Food Safety: If you’d like more info on food safety check out this link.

How To Make Baileys Irish Cream Pound Cake

1. 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.
2. 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
3. To the butter mixture, gradually add half the flour mixture and then half the milk mixture. Repeat with remaining flour, then milk, and mix until incorporated.
4. Pour batter into prepared pan then smooth batter evenly. Bake in preheated oven for 1 hour and 15 to 1 hour and 20 minutes or until a wooden skewer inserted into the center comes with a few moist crumbs.
5. Allow the cake to cool in a pan for 15 minutes. Remove the cake from the pan to a plate or serving dish and cool completely.
6. 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.

***See Full Instructions Below.

More Pound Cake To Love!

• Strawberry Pound Cake
• Chocolate Pound Cake
• Blueberry Pound Cake
• Coconut Pound Cake
• Banana Pound Cake
• Eggnog Pound Cake
• Lemon Cream Cheese Pound Cake
• Bourbon Pecan Pound Cake
• Million Dollar Pound Cake
• Pineapple Pound Cake

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Baileys Irish Cream Cake

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.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 12

Author: Kathleen

Ingredients

CAKE:

• ▢ 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

GLAZE:

• ▢ 2 cups powdered sugar
• ▢ 3 tablespoons Irish Cream Liqueur
• ▢ 3 tablespoons water plus more as needed

US Customary - Metric

Instructions

• Preheat oven to 325°F Prepare 12 cup Bundt pan by spraying with nonstick baking 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 6 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 with a few moist crumbs. 
• 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

Fans Also Made:

• 
  Bourbon Brownies
• 
  Bourbon Toffee
• 
  Crack Cake
• 
  Peach Bourbon Upside Down Cake

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Notes

1. Glaze: The glaze is a little gray in color. It's not a huge deal but I just want you to be forewarned.  I believe the color is caused by the color of the Irish Cream. The flavor of the glaze made it absolutely worth adding!!!  
2. Size: I use a 12-cup Bundt pan for this recipe.
3. Room Temperature: Start with room temperature ingredients. This will ensure everything mixes properly and you will get the maximum volume from the ingredients.
4. Over Beating: This may sound strange after you read the recipe and see that the first thing you do is beat the butter for 6 minutes! After the eggs are added you need to beat the eggs just to incorporate them. Do NOT over beat your eggs! Add your eggs and mix until the yolk disappears.
5. Baking: It’s very easy to over-bake a pound cake. I like to bake it until a skewer inserted into the center of the cake comes out with a few moist crumbs.
6. Cake Release: I use Baker Joy non-stick spray. This cake always releases from the pan perfectly for me with this spray. I spray the pan heavily after I make the batter, just before I pour it into the pan. That way the spray doesn’t have time to slide down the pan. That said, I've just had a reader say that she had problems with the cake release. It's not clear to me if, indeed, she used a specific baking spray nonstick or a regular nonstick spray. There's actually a huge difference in how the cake will release. She suggested greasing and flouring the bundt pan. Frankly, I'll leave it up to you. I haven't found that that method works as well as the specific baking spray nonstick. I'd love to hear from you about what's working best for you!!! ♥

Nutrition

Serving: 1serving | Calories: 676kcal | Carbohydrates: 101g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 142mg | Potassium: 162mg | Fiber: 1g | Sugar: 75g | Vitamin A: 825IU | Calcium: 79mg | Iron: 2mg

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