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. Makes 1 loaf.
Love St. Patrick’s Day desserts? Be sure to check out Chocolate Guinness Cupcakes with Baileys Frosting, Chocolate Guinness Milkshakes with Irish Whiskey Cream and Irish Cream Biscuits with Boozy Chocolate Gravy!
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 booze-tastic recipes. #sorrynotsorry
However, this Chocolate Chip Irish Cream Pound Cake was a total shot in the dark.
Why I love this recipe:
My mom and I made this together after surveying my liquor cabinet and discovering Irish Cream there.
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 up, then we made it again for pictures.
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 and call it a lovely day.
Other festive St. Patrick’s Day recipes to make: 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
Need more St. Patrick’s Day inspiration? Head on over to my St. Patrick’s Day recipe index for more ideas.
What you need to make a Chocolate Chip Irish Cream Cake
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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. They act a binder, and there is no replacement.
- Irish Cream — we always keep Bailey’s in our liquor cabinet, but you can definitely make homemade Irish Cream liqueur
- 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 and do not recommend that.
- 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!
- Green sprinkling sugar — because it’s fun to decorate with! You could also use sprinkles, if desired.
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.
Stir in the Irish Cream, as well.
Combine the dry ingredients in a large bowl. Measure in the all-purpose flour, baking powder, kosher salt and chocolate chips. Whisk until combined, then set aside.
Combine the ingredients. Pour the wet ingredients into the dry ingredients, stirring until just combined.
Pour the cake 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 let cool in the pan.
Make the Irish Cream Glaze
While the Irish Cream 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 Loaf Cake
When the cake has cooled completely, drizzle the glaze over it.
Garnish with green sprinkling sugar or sprinkles before cutting into slices.
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.
Just 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 Pound 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.
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 liqueur
- 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 liqueur
- A pinch of salt
- Green sprinkling sugar, for decorating
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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 slice
Amount Per Serving: Calories: 219Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 132mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate.
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. 😉
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?
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!