Irish Cream Pound Cake (Cold Oven)

With both Irish Cream in the batter and in the caramel sauce on top, this Irish Cream Pound Cake is as gorgeous as it is delicious. This cake is baked using the cold oven method produce a dense and moist texture. It is made with buttermilk to produce an extra-moist, perfectly tender cake with a pancake-like flavor. Drizzled with a buttery Irish cream caramel sauce, this cake is the perfect match for your morning cup of coffee.

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I was reading the latest issue of Bake From Scratch magazine and was inspired by all of the glorious pound cakes. This recipe is adapted from the Irish Cream Pound Cake in their Poundcake Perfection feature.

Brief history of pound cakes

Pound cake originated in Europe, so I decided to give this pound cake an Irish twist. Historically the name “pound cake” refers to the original cake formula, which called for a pound of each primary ingredient: flour, butter, sugar, and eggs. This easy recipe quickly became a household staple.

Over time, pound cake recipes evolved to incorporate variations and adaptations based on seasonal ingredients and culinary preferences. The most common additions to pound cake are vanilla, citruses, spices, dairy, and liqueurs to enhance the cake’s overall flavor. While traditional pound cake recipes relied solely on the basic ingredients of flour, butter, sugar, and eggs, the evolution of baking techniques and taste preferences led to the incorporation of dairy products for added richness, tender texture, tangy flavor, and moisture content.

Why bake with Irish Cream liqueur?

Irish cream liqueur is a combination of sweetened cream and Irish Whiskey. It provides the perfect boozy boost to baked goods and frostings. I used the Baileys brand as it is widely available.

Why bake pound cakes with the cold oven method?

Pound cake continues to be a beloved dessert, cherished for its dense crumb and buttery flavor which is why the cold oven method works so well. This technique, which involves baking without preheating, minimizes rising and ensures even heating, ultimately preventing dryness in the finished cake. 

How to make Irish Cream Pound Cake

Irish Cream Pound Cake Ingredients

Helpful Tips for making Irish Cream Pound Cake

• To make this recipe using a loaf pan, divide the ingredients in half.
• Before baking, be sure all cake ingredients are brought to room temperature to prevent the batter from seizing. 
• Non-stick baking spray works well for coating the bundt pan for a nice release.
• The cold oven method works best in electric ovens due to the even heat conduction. Gas ovens can heat up quite quickly and will need less time to bake, so adjust accordingly, results may vary.
• Do not use a preheat function on your oven after putting the cake in. Only use the bake function.
• Do not open the oven door until the top of the cake looks done to prevent heat loss.

Storing & serving: Cake can be stored and served at room temperature. Keep in an airtight container for up to three days for maximum freshness with or without refrigeration. Alternatively, you can freeze the cake ahead of time and thaw overnight in the fridge before serving. If freezing the cake ahead of time, glaze it after thawing.

More delicious pound cakes to try

• The Perfect Chocolate Pound Cake: Chocolatey and rich, this perfect chocolate pound cake is one of the most delicious pound cakes I’ve ever had. 
• Lemon Mascarpone Cake: Lemony and cheesey, this dense pound cake is delicious to snack on any time of day.
• Marble Chocolate Pound Cake: This recipe makes a rich, buttery pound cake swirled with both white and bittersweet chocolate cakes.

Print

Irish Cream Pound Cake (Cold Oven)

With both Irish Cream in the batter and in the caramel sauce on top, this boozy cake is as gorgeous as it is delicious. Drizzled with a buttery Irish cream caramel sauce, this cake is the perfect match for your morning cup of coffee.

Prep Time 20 minutes

Cook Time 1 hour

Caramel Sauce 10 minutes

Total Time 1 hour 30 minutes

YIELD 1 Bundt Cake

Ingredients

Irish Cream Pound Cake

• 3 cups (450 g) All-Purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (240 mL) buttermilk room temperature
• ½ cup (120 mL) Irish Cream liqueur room temperature
• 1 ½ cups (340 g, 3 sticks) butter, room temperature
• 1 ½ cups (300 g) light brown sugar
• 5 large eggs, room temperature
• 2 tsp vanilla extract

Irish Cream Caramel Sauce

• ¼ cup (57 g, ½ stick) butter, salted
• ¼ cup (50 g) granulated sugar
• ¼ cup (50 g) light brown sugar
• 2 Tablespoons heavy cream
• 2 Tablespoons Irish cream liqueur
• 1 teaspoon vanilla extract or vanilla paste
• *Optional: sea salt flakes

Instructions

Make the cake

1. Prepare a bundt pan by greasing and flouring the sides. Set aside.
2. In a medium bowl, sift together flour, baking powder, and salt, set aside. In a large liquid measuring cup, combine the buttermilk and Irish cream liqueur, set aside.
3. In a large mixing bowl fitted with a beater attachment, cream together the butter and sugar until light and fluffy, 4-5 minutes on medium speed. Slowly add eggs, one at a time, scraping the sides of the bowl after each addition. Add vanilla and mix to combine.
4. Next, alternating the dry and wet ingredients, slowly add flour and liqueur mixtures into the butter mixture, beginning and ending with flour, just until combined. Scrape sides of bowl to ensure the batter is well mixed, but do not overmix. Pour the batter into a greased and floured bundt pan. Tap the bundt pan on the countertop a few times to remove excess air pockets. The batter will be quite thick. Smooth the top with an offset spatula.
5. Place the bundt pan into a cold oven and set the bake temperature to 325F/163C. Bake for 60-65 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake rest in the pan for 15 minutes on a wire rack, then invert the pan onto the wire rack to remove the cake. Let the cake cool to room temperature.

Make the caramel sauce

1. In a medium saucepan, combine butter, sugars, and creams over medium heat. Bring to a boil for one minute, then stir in the vanilla. Boil one more minute and then remove from heat.
2. Let the mixture cool for about 5 minutes before pouring over the cake. As it cools the caramel will continue to thicken.
3. Pour evenly over the cooled bundt cake. *Optional: sprinkle the caramel sauce with sea salt flakes for salted caramel.

Recipe Notes

• • To make this recipe using a loaf pan, divide the ingredients in half.

• • Before baking, be sure all cake ingredients are brought to room temperature to prevent the batter from seizing. 

• • Non-stick baking spray works well for coating the bundt pan for a nice release.

• • The cold oven method works best in electric ovens due to the even heat conduction. Gas ovens can heat up quite quickly and will need less time to bake, so adjust accordingly, results may vary.

• • Do not use a preheat function on your oven after putting the cake in. Only use the bake function.

• • Do not open the oven door until the top of the cake looks done to prevent heat loss.
• Storing & serving: Cake can be stored and served at room temperature. Keep in an airtight container for up to three days for maximum freshness with or without refrigeration. Alternatively, you can freeze the cake ahead of time and thaw overnight in the fridge before serving. If freezing the cake ahead of time, glaze it after thawing.