If you’re looking for a luscious dessert that perfectly combines the richness of traditional pound cake with the irresistible charm of Irish cream, this Baileys Pound Cake Recipe is your new best friend in the kitchen. Every bite is a wonderful harmony of buttery crumb and creamy Baileys flavor, making this cake an absolute showstopper for gatherings, cozy nights, or whenever you want to treat yourself to something truly special. Trust me, once you try this recipe, it will become a go-to favorite that you’ll want to bake again and again.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating the perfect Baileys pound cake. Each ingredient plays a key role: the butter gives the cake its tender texture, the eggs bring richness and structure, and the Baileys Irish Creme infuses every crumb with that signature velvety flavor.
- 1 cup unsalted butter (softened): Provides creamy richness and moisture for a tender crumb.
- 1 cup sugar: Sweetens the cake and helps create a golden crust.
- 1 teaspoon kosher salt: Balances sweetness and enhances overall flavor.
- 3 large eggs: Bind ingredients together and add richness.
- 1 cup Baileys Irish Creme Liqueur: The star ingredient infusing moistness and a luscious Irish cream essence.
- 2 ¼ cups all-purpose flour: Gives the cake its body and structure.
- 2 ½ teaspoons baking powder: Ensures the cake rises perfectly, lightening the texture.
- 1 ¼ cups powdered sugar: Essential for a smooth, delicious glaze.
- 1 tablespoon light corn syrup: Adds shine and a silky finish to the glaze.
- 2 tablespoons Baileys Irish Cream: Intensifies the glaze’s flavor, tying it all together.
- 2 teaspoons milk: Helps achieve the ideal glaze consistency.
How to Make Baileys Pound Cake Recipe
Step 1: Prepare Your Batter
Begin by preheating your oven to 350°F (175°C) and greasing a bundt or loaf pan to prevent sticking. In a large bowl, cream together the softened butter and sugar until light and fluffy — this process is key for a moist, tender cake. Beat in the eggs one at a time, mixing well after each addition to create a smooth mixture. Then, add the Baileys Irish Creme Liqueur and mix it in until fully combined, letting that signature flavor sneak into every bit of batter.
Step 2: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the flour, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring gently but thoroughly to avoid overmixing. This keeps your pound cake irresistibly tender, preventing it from turning tough or dense. Once combined, pour the batter into your prepared pan and smooth the top evenly.
Step 3: Bake to Perfection
Place your cake in the preheated oven and bake for about 50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Allow your cake to cool in the pan for around 15 minutes before gently turning it out onto a wire rack to cool completely. This cooling step is crucial—it lets the flavors settle and the cake firm up beautifully.
Step 4: Prepare the Baileys Glaze
While the cake cools, whisk together the powdered sugar, light corn syrup, 2 tablespoons of Baileys, and milk until smooth and glossy. This glaze will create a shiny, luscious finish that complements the richness of your cake perfectly. Pour the glaze evenly over the cooled pound cake, letting it drip naturally down the sides for a gorgeous presentation.
How to Serve Baileys Pound Cake Recipe
Garnishes
To take your Baileys Pound Cake Recipe from amazing to absolutely stunning, consider topping it with some chopped toasted pecans or walnuts for a delightful crunch. Fresh whipped cream or a sprinkle of cocoa powder can add an extra layer of indulgence. A few dark chocolate shavings or even a dusting of cinnamon can turn each slice into a work of art.
Side Dishes
This cake loves company! Serve it alongside a scoop of vanilla ice cream or a dollop of fresh whipped cream to complement its creamy texture. For a fresh twist, pair it with a bowl of mixed berries—the tartness contrasts beautifully with the sweet, boozy richness of the cake.
Creative Ways to Present
Slice your pound cake thick for a rustic, hearty dessert or thinly for daintier servings. You can even turn slices into elegant mini trifles in mason jars, layering the cake with whipped cream and berries for individual servings at parties. Wrapping a slice with a colorful ribbon makes a charming gift for friends and family, sharing the joy of this luscious Baileys treat.
Make Ahead and Storage
Storing Leftovers
Your Baileys Pound Cake Recipe holds up wonderfully when stored properly. Keep leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to three days. This will preserve its moist texture and keep the Baileys flavor vibrant.
Freezing
Planning ahead? This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn, and store it in the freezer for up to three months. When you’re ready to enjoy, thaw it overnight in the refrigerator, then bring it to room temperature before serving.
Reheating
If you prefer your pound cake slightly warm, simply microwave individual slices for 10 to 15 seconds or warm the cake in a low oven (around 300°F or 150°C) for 10 minutes. Reheating enhances the decadent Baileys aroma and makes the cake feel freshly baked all over again.
FAQs
Can I use a different type of alcohol instead of Baileys in this pound cake?
Absolutely! While Baileys Irish Creme brings a unique creamy flavor, you can experiment with other liqueurs like Kahlua, Amaretto, or even flavored vodkas to create your own delicious twist on this pound cake.
Is it necessary to use unsalted butter for this recipe?
Unsalted butter is preferred because it allows you to control the salt content precisely. If you only have salted butter, reduce or omit the extra kosher salt to keep the flavor balanced.
Can I make this cake dairy-free?
With some substitutions, you can make a dairy-free version. Use dairy-free butter alternatives and a plant-based milk to replace milk, but note that Baileys itself contains dairy, so you’d need to find a dairy-free Irish cream liqueur or omit it.
How do I know when the pound cake is fully baked?
Insert a toothpick or thin skewer into the center of the cake; if it comes out clean or with a few moist crumbs but no wet batter, your cake is perfectly baked and ready to come out of the oven.
Can I make mini pound cakes using this Baileys Pound Cake Recipe?
Definitely! Use mini loaf pans or muffin tins to create individual servings. Adjust the baking time accordingly, usually reducing it by about 15 to 20 minutes, and keep a close eye to prevent overbaking.
Final Thoughts
This Baileys Pound Cake Recipe is truly a comforting, delicious way to bring a little magic into your kitchen and onto your table. Its cozy flavors and moist, tender crumb make it perfect for any occasion, whether a festive holiday gathering or a quiet evening dessert. Give it a try—you’re going to love every moment it takes to bake and every bite that follows!
Print
Baileys Pound Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
Description
This Baileys Pound Cake is a luscious, moist dessert infused with the rich, creamy flavor of Baileys Irish Cream. Perfect for special occasions or a decadent treat, this pound cake offers a tender crumb and a delightful glaze that enhances its irresistible taste.
Ingredients
Main Cake Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup Baileys Irish Cream Liqueur
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
Glaze Ingredients
- 1 ¼ cups powdered sugar
- 1 tablespoon light corn syrup
- 2 tablespoons Baileys Irish Cream
- 2 teaspoons milk
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy. This process creates air pockets for a tender cake.
- Add Eggs and Baileys: Beat in the eggs one at a time, ensuring each is fully incorporated. Then, mix in 1 cup of Baileys Irish Cream liqueur to infuse the cake with its signature flavor.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and kosher salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely, ensuring the glaze adheres properly.
- Prepare the Baileys Glaze: In a small bowl, whisk together powdered sugar, light corn syrup, 2 tablespoons of Baileys, and milk until smooth and slightly runny.
- Glaze the Cake: Drizzle the Baileys glaze evenly over the cooled pound cake. Let the glaze set for a few minutes before slicing.
Notes
- Ensure butter is softened to room temperature for easy creaming.
- Do not overmix the batter to keep the cake tender.
- You can substitute Baileys with another Irish cream liqueur if preferred.
- Store the pound cake in an airtight container to maintain freshness.
- The glaze can be adjusted for thickness by varying the milk quantity.
