Show up to this year’s St. Patrick’s Day festivities or BRUNCH with a Chocolate Chip Irish Cream Pound Cake! This decadent cake, made with a large pour of Bailey’s Irish Cream, is studded with dark chocolate chips. Dense and moist with a fluffy interior and a crunchy exterior, finish this Chocolate Chip Irish Cream Pound Cake with a drizzle of Bailey’s Irish Cream Glaze. This boozy pound cake makes a sweet treat for any given day!
Y’all are going to get the wrong idea about me.
You see, I love mixing drinks and baking with booze and sipping an occasional beer or cocktail… but sometimes, I fear y’all are going to think I’m a lush.
At one point in my life (AKA college), I might’ve been for a hot minute… but I’m not anymore.
I learned about 6 months into my child’s life that being hungover while taking care of an infant was akin to having my fingernails ripped from their beds. And while that statement sounds dramatic, I can promise you it was painful. Really painful.
And yet, with St. Patrick’s Day looming, I couldn’t help myself with a few more booze-tastic recipes. #sorrynotsorry
However, this Chocolate Chip Irish Cream Pound Cake was a total shot in the dark.
My mother visited a few weekends ago, and one evening, we wanted something sweet. Upon a survey of our liquor cabinet, the Irish Cream jumped right out at me. Since I needed to test some St. Patrick’s Day recipes, I decided to throw the Irish Cream into a cake.
WHY NOT, right?
Shockingly, this cake turned out perfectly the first time. (Please note that baking perfection on the first go-round never happens for me. That night, we should’ve celebrated because this probably won’t happen again for a long while.)
So we gobbled it down, then I had to make it again for photographs.
I knooooooooooow. I lead a rough life.
Chocolate Chip Irish Cream Pound Cake Essentials
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- Loaf pan.
- Gold dot dessert plate (Similar from 8 Oak Lane.)
- Green sprinkling sugar.
- Oneida Countess Servingware.
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.
And if you’re attending an adults-only party, drizzle this bad boy with the booze.
I promise it’s worth it.
More DELICIOUS St. Patrick’s Day Desserts
- Mint Chip Guinness Floats
- No Churn Guinness Brownie Ice Cream
- Guinness Brownies with Cream Cheese Frosting Drizzle
- Chocolate Guinness Milkshakes with Jameson Cream
- Salted Caramel Guinness Float
Just interested in this decadent pound cake?
Scroll on down to discover how you can make it, too!
Chocolate Chip Irish Cream Pound Cake
Show up to this year's St. Patrick's Day festivities or BRUNCH with a Chocolate Chip Irish Cream Pound Cake! This decadent cake, made with a large pour of Bailey's Irish Cream, is studded with dark chocolate chips. Dense and moist with a fluffy interior and a crunchy exterior, finish this Chocolate Chip Irish Cream Pound Cake with a drizzle of Bailey's Irish Cream Glaze. This boozy pound cake makes a sweet treat for any given day!
Ingredients
Chocolate Chip Irish Cream Pound Cake
- 3 tablespoons unsalted butter, melted and cooled slightly
- ½ cup granulated sugar
- 2 eggs, at room temperature
- ½ cup Irish Cream (homemade or store-bought)
- 1 ¼ cups unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup dark chocolate chips
Irish Cream Glaze
- ½ cup powdered sugar
- 2 tablespoons Irish Cream, (homemade or store-bought)
- A pinch of salt
- Green sprinkling sugar, for decorating
Instructions
Make the Pound Cake
- Preheat the oven to 350°F. Spray a loaf pan with nonstick baking spray, and set aside.
- 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. Stir in the Irish Cream, as well.
- In a large glass bowl, combine the unbleached all-purpose flour, baking powder, kosher salt and chocolate chips. Whisk until combined, then set aside.
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan, and transfer to the oven.
- Bake for 50-55 minutes, or until an inserted toothpick comes out clean.
- Remove from the oven, and allow ample time to cool.
Make the Glaze
- While the pound cake cools, measure the powdered sugar into a smaller glass 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 green sprinkling sugar (or sprinkles!).
- Cut into slices, and enjoy!
Nutrition Information:
Yield:
12 slicesServing Size:
1 sliceAmount Per Serving: Calories: 219Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 132mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 3g
Meghan @ Cake 'n Knife says
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. 😉
Erin says
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!
Julie | Bunsen Burner Bakery says
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!”
Erin says
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!
Erren says
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!
Erin says
Thank you, Erren! You can’t go wrong with chocolate chips and Irish cream, eh?
Jen says
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!
Erin says
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!
Melanie | Melanie Makes says
Love all the chocolate chips studding this bread!
Erin says
Thanks so much, Melanie!
Catalina @ Peas & Peonies says
I would love to have a slice right now! This Chocolate Chip Irish Cream Pound Cake is so yummy!
Erin says
I’ll just send one on over. Enjoy!
Anna @ Crunchy Creamy Sweet says
I can never resist a dessert with Irish cream. This pound cake sounds amazing! Of course, I’d love a slice!
Erin says
I can’t, either, Anna! Irish Cream is such a great thing to add to dessert. Thank you!
Jessica | Novice Chef says
This sounds absolutely incredible! I cannot wait to try it.
Erin says
Thank you, Jessica! I hope you enjoy this cake!
Erin says
The glaze is what I think knocks this pound cake out of the park. Yum!
Sasha @ Eat Love Eat says
This looks so delicious! Yum!
Laura Strnad says
Can the creamer be used in place of the liquor in this recipe and less sugar used? Or would
that make it taste funny?
Erin says
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!