Chocolate Chip Irish Cream Pound Cake
Indulge in the rich and buttery decadence of this Chocolate Chip Irish Cream Pound Cake, a showstopping dessert that's perfect for any celebration or cozy gathering. This moist and tender cake is infused with the luxurious flavor of Irish cream liqueur and studded with mini chocolate chips, creating a luscious treat with every bite. Featuring a golden-brown crust and a velvety crumb, the recipe incorporates simple techniques, like flour-coating the chocolate chips to keep them perfectly suspended throughout the cake. Baked in a classic bundt pan for stunning presentation, this pound cake boasts a balance of creamy sweetness and melt-in-your-mouth texture. Serve it plain, dusted with powdered sugar, or topped with a drizzle of Irish cream glaze for an irresistible finishing touch. With just 20 minutes of prep time, this dessert is a crowd-pleaser that ensures your guests will be asking for seconds!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 1 cup Unsalted butter (softened)
- 5 pieces Eggs (large)
- 0.5 cup Irish cream liqueur
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Mini chocolate chips
- 1 tablespoon All-purpose flour (for chocolate chips coating)
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a standard 10-inch bundt pan thoroughly, making sure all nooks and crannies are coated.
In a medium bowl, whisk together the 2.5 cups of all-purpose flour, baking powder, and salt. Set aside.
In a separate large bowl, use an electric mixer to cream the softened butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and Irish cream liqueur until fully combined.
Gradually add the dry ingredients to the wet ingredients in three batches, mixing on low speed after each addition until just incorporated. Do not overmix.
In a small bowl, toss the chocolate chips with 1 tablespoon of flour to coat. This helps to prevent the chocolate chips from sinking while baking.
Gently fold the flour-coated chocolate chips into the batter using a spatula, making sure they are evenly distributed.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack and let it cool completely before serving.
Optionally, dust the cake with powdered sugar or drizzle with a glaze made of powdered sugar and Irish cream for extra sweetness. Enjoy!
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 37.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
