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
Ingredients
Cake:
- 1¼ cups (283 grams) unsalted butter, room temperature
- 1¼ cups (275 grams) firmly packed dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 5 large eggs (250 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2⅔ cups (333 grams) all-purpose flour
- 1¼ teaspoons (3.75 grams) kosher salt
- 3/4 cup (180 grams) Irish cream liqueur, room temperature
- 1/2 cup (120 grams) whole buttermilk, room temperature
Glaze:
- 1¾ cups (210 grams) confectioners’ sugar
- 2 tablespoons (28 grams) unsalted butter, melted
- 2 tablespoons (30 grams) Irish cream liqueur
- 1/2 teaspoon (2 grams) vanilla extract
Instructions
- 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.
Tried this recipe?Let us know how it was!
Left out the eggs from ingredients list. !!!
Hi Anne!
The eggs are listed as the fourth bullet point. This recipe calls for 5 large eggs at room temperature. Happy baking!
Hi there, no baking soda or baking powder?
Hi Pavel,
No, this recipe does not call for either baking soda or baking powder. Happy baking!
Have you all tested this recipe using gluten free flour? If not, any suggestions?
Hi Danielle,
We have not tested this recipe with gluten-free flour. You could experiment with swapping out the all purpose flour one-for-one with gluten-free flour. Hope this helps and happy baking!
What pan was used for the photos? It looks great!
Hi Jen,
This cake was baked in a Nordic Ware Pirouette Bundt Pan, linked below. Happy baking!
https://bakefromscratch.com/product/nordic-ware-pirouette-bundt-pan/
How long would these need to bake in the mini bundt cake pans?
Hi Deb,
We have not tested this recipe in mini Bundt pans, so we cannot recommend a baking time. You are welcome to experiment with mini Bundts, just watch for the listed qualifiers in the recipe. Happy baking!
anyone tried these in a loaf pan and know how long to bake them? Was thinking about making 2 loaves instead of 1 large bundt so as to share the love. 🙂