Chocolate Chip Irish Cream Cake
Dense and moist with a fluffy interior and a crunchy exterior, Chocolate Chip Irish Cream Cake is a decadent dessert! This chocolate chip loaf cake, made with a large pour of Irish Cream liqueur and finished with an Irish Cream Glaze, is the perfect sweet treat for St. Patrick’s Day or any other occasion. Makes 1 loaf.
Love Irish cream? Don’t miss Irish Cream Biscuits with Boozy Chocolate Gravy and Baileys Coffee!
2024 Update: This recipe was originally shared in March 2017. The recipe and post have been updated to include new photos and measurements by weight, as well as more tips and tricks. I hope you love this cake!
While I love mixing drinks and baking with booze and sipping an occasional beer or cocktail, I sometimes fear y’all are going to think I’m a lush.
And yet, with St. Patrick’s Day looming, I couldn’t help myself with a few more recipes.
However, this Chocolate Chip Irish Cream Cake was a total shot in the dark. My mom and I made this together after surveying my liquor cabinet and discovering Irish Cream. This cake turned out perfectly the first time, which meant we gobbled it up and then made it again so I could photograph it.
Why I love this recipe:
This Bailey’s Irish Cream Cake is dense and utterly delicious without being too heavy. The cake itself is a lovely, fragrant vanilla sponge that’s made completely from scratch. (No cake mix here! And no chocolate cake base, either.) And then it gets lovely pops of chocolate from the chocolate chips in it. The glaze has a nice punch without being too sweet, too!
The only bad thing about this cake is that it’s not kid-friendly.
While the Irish Cream bakes out of the batter, the cake is topped with an Irish Cream Glaze, which is definitely boozy.
So if you want to give this to kiddos, I advise skipping the glaze or simply mixing it with milk instead of the Irish Cream.
But if you’re attending an adults-only party, drizzle this bad boy with the Irish Cream glaze and call it a lovely day.
Please note that this is not an Irish Cream Bundt Cake involving a bundt pan. It’s a loaf cake with a loaf pan and it will not work if you swap out what it’s baked in. The size and shape of the cake pan matters, y’all. So if you’re looking for a bundt cake recipe, this one won’t work.
Other festive St. Patrick’s Day recipes to try: St. Patrick’s Day Party Food | Mint Chip Guinness Beer Float | Mashed Potato Beef Hand Pies | Guinness Brownies with Cream Cheese Frosting Drizzle | Salted Caramel Guinness Float | Chocolate Guinness Cupcakes with Baileys Frosting
What you need to make this recipe:
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- Loaf pan
- Nonstick cooking spray
- Mixing bowl
- Liquid measuring cup
- Rubber spatula
- Wire rack for cooling
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Unsalted butter — this is the main fat in our cake. You can pull it straight out of the fridge, as we’ll melt it before combining it with the sugar.
- Granulated sugar — also known as white sugar, this is the sweetener for our Baileys Irish Cream Cake.
- Eggs — I use large eggs. It’s important that they are at room temperature so that they can better be incorporated into the batter.
- Vanilla extract — the real deal kind will make this cake sing!
- Irish Cream — we always keep Bailey’s in our liquor cabinet, but you can definitely make homemade Irish Cream liqueur with Irish whiskey
- All-purpose flour — we keep unbleached AP flour on hand, but the regular ‘ol AP flour works, too. I have not tried this with a gluten free flour blend.
- Baking powder — this is our leavener. Make sure yours is fresh.
- Kosher salt — I use a medium-grain kosher salt, but you could use a similarly sized sea salt, too. I do not recommend table salt.
- Dark chocolate chips — but you could use bittersweet or semisweet, too! Regular-sized or mini chocolate chips both work.
- Powdered sugar — also known as confectioner’s sugar, this is what makes our glaze sweet!
- Decorations — originally, I used green sprinkling sugar to decorate this cake, but in recent years, I’ve shaved a dark chocolate bar for a more elegant finish.
How to make this Chocolate Chip Loaf Cake with Irish Cream
Preheat the oven to 350°F. Spray a loaf pan with nonstick baking spray, and set aside.
You may line this loaf pan with parchment paper, too, to assist in lifting the cake out of the pan.
Mix the wet ingredients in a medium-sized bowl. Combine the slightly cooled butter and sugar. Whisk until combined and smooth.
Crack the eggs into a smaller dish, then add them into the butter/sugar mixture along with the vanilla extract. Give ’em a stir.
Stir in the Irish Cream, as well.
Combine the dry ingredients in a large bowl. Measure in the all-purpose flour, baking powder and kosher salt. Whisk until combined, then set aside.
Combine the ingredients. Pour the flour mixture into the wet ingredients, stirring until just combined.
Sprinkle in the chocolate chips, stirring until just combined.
Pour the cake batter into the prepared loaf pan, and transfer to the preheated oven.
Bake for 45-50 minutes, or until an inserted toothpick comes out clean.
Remove from the oven, and let the cake cool completely in the pan on a wire rack.
Make the Irish Cream Glaze
While the loaf cake cools, measure the powdered sugar into a smaller glass bowl. Add the pinch of salt, and pour in the Irish Cream.
Whisk (or whip together using a hand mixer or stand mixer) until smooth, and set aside.
Decorate the Cake
When the cake has cooled completely, drizzle the Bailey’s glaze over it.
Add chocolate shavings, green sprinkling sugar or sprinkles on top of the glaze before cutting into slices with a serrated knife.
Enjoy with a dollop of whipped cream and a few additional chocolate shavings.
How to store:
Store this cake wrapped in plastic wrap in the fridge for up to 5 days. You can also slice the cake and store those slices in an airtight container in the refrigerator, too.
Frequently Asked Questions
A loaf cake is exactly what it sounds like: a cake recipe made in a loaf pan!
This recipe was made to celebrate the Irish cream, but if that’s not your jam, you can add heavy whipping cream instead. add 1/2 teaspoon of unsweetened cocoa, 1/4 teaspoon of instant coffee and a splash of vanilla extract to give the cream that Irish Cream flavor.
Interested in this decadent chocolate chip loaf cake with Irish cream?
Scroll on down to discover how you can make it, too!
Chocolate Chip Irish Cream Loaf Cake
Ingredients
Chocolate Chip Irish Cream Pound Cake
- 3 tablespoons unsalted butter melted and cooled slightly
- ½ cup granulated sugar 100g
- 2 eggs at room temperature (~100g)
- 1 teaspoon pure vanilla extract
- ½ cup Irish Cream liqueur
- 1 ½ cups all-purpose flour 180g
- 1 ½ teaspoons baking powder 7g
- ½ teaspoon kosher salt 2g
- ½ cup dark chocolate chips 105g
Irish Cream Glaze
- ½ cup powdered sugar 75g
- 1 tablespoon Irish Cream liqueur 17g
- A pinch of salt
- Chocolate shavings or green sprinkling sugar for decorating
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Instructions
Make the Pound Cake
- Preheat the oven to 350°F. Spray a loaf pan with nonstick baking spray, and set aside. You may also line it with parchment paper to help lift the cake out of the pan.
- Combine the slightly cooled butter and sugar in a medium bowl. Whisk until combined and smooth.
- Crack the eggs into a smaller dish, then add them into the butter/sugar mixture. Measure in the vanilla extract and give them a stir.
- Pour in the Irish Cream and stir to combine.
- Combine the all-purpose flour, baking powder and kosher salt in a separate bowl. Whisk to combine.
- Pour the dry ingredients into the wet ingredients, stirring until the batter begins to come together.
- Add the chocolate chips to the batter, and stir until just combined.
- Pour the batter into the prepared loaf pan, and transfer to the preheated oven.
- Bake for 45-50 minutes, or until an inserted toothpick comes out clean.
- Remove from the oven, and allow ample time to cool before glazing.
Make the Glaze
- While the pound cake cools, measure the powdered sugar into a smaller bowl.
- Season with a pinch of salt, then pour in the Irish Cream.
- Whisk (or whip together using a hand mixer) until smooth, and set aside.
Decorate the Cake
- When the cake has cooled completely, drizzle the glaze over it.
- Sprinkle with chocolate shavings, green sprinkling sugar or sprinkles.
- Cut into slices, and enjoy!
Video
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
First, I need a slice of this with my morning coffee. Like, NOW. Second, I LOVE the hint of green to make it festive!! Third, we need to move into a commune together with Susannah and Madison so we can always eat and drink all the delicious things! That is all. 😉
I wish there was a way for me to send you a slice via the internet because I can attest that this cake is SUPER good with coffee. 😉
Thank you!
And we totally need to somehow make that happen? Think of all the goooooooood food we could share!
Great minds, lady – I have an Irish cream bundt cake up today! Although I love how you’re “don’t give it to kids! it’s boozy!” and I’m all “It’s only 4 tablespoons of Irish cream, which is only like a quarter actual whiskey, and it’s divided among 16 pieces! It’s totally fine it give it to kids!”
OMG, that’s amazing, Julie! And our reasoning of whether or not to give slices to the kids is funny, too, because I can see either working. 😉 Well done!
Chocolate chips and Irish cream? I’m in! I love the hint of green you’ve added too to make it extra special for St. Patrick’s day!
Thank you, Erren! You can’t go wrong with chocolate chips and Irish cream, eh?
You’ll never be a lush in my book! Mixing booze with sweets is my love language, haha! It’s a great St. Patrick’s day treat!
Ha, THANK YOU, Jen! 😉 I’m so glad that mixing booze with sweets is your love language. It’s just SO delicious and makes it unique!
Love all the chocolate chips studding this bread!
Thanks so much, Melanie!
I would love to have a slice right now! This Chocolate Chip Irish Cream Pound Cake is so yummy!
I’ll just send one on over. Enjoy!
I can never resist a dessert with Irish cream. This pound cake sounds amazing! Of course, I’d love a slice!
I can’t, either, Anna! Irish Cream is such a great thing to add to dessert. Thank you!
This sounds absolutely incredible! I cannot wait to try it.
Thank you, Jessica! I hope you enjoy this cake!
The glaze is what I think knocks this pound cake out of the park. Yum!
This looks so delicious! Yum!
Can the creamer be used in place of the liquor in this recipe and less sugar used? Or would
that make it taste funny?
Can the creamer be used in place of the liquor in this recipe and less sugar used? Or would
that make it taste funny?
Can the creamer be used in place of the liquor in this recipe and less sugar used? Or would
that make it taste funny?
Hey Laura! Thanks for the question. I think you could use a half-and-half or heavy whipping cream in place of the Irish Cream here. You can add 1/2 teaspoon of unsweetened cocoa, 1/4 teaspoon of instant coffee and a splash of vanilla extract to give the cream that Irish Cream flavor.
I fear that using less sugar would make this taste funny. However, if you want to skip the glaze, the pound cake is wonderful on its own without that!