Irish Cream Chocolate Pound Cake Trifle with Irish Cream Caramel Sauce this classic chocolate pound cake gets a boozy update of Irish Cream liqueur. This cake is rich, moist, and buttery.
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Irish Cream Chocolate Pound Cake Trifle with Irish Cream Caramel Sauce
How do you make a pound cake?
- One of the most important tips is to Calibrate your oven.
- Cream butter and sugar together until light and fluffy. The color will a pale yellow. You must use real butter. Margarine will not have the same results.
- Next, mix in the room temperature eggs one at a time until they disappear into the batter.
- The next step is to add the room temperature whipping cream alternately with the flour until mixed together and smooth. Room temperature ingredients are a must for a fluffy cake.
- Pour the batter into a well greased baking pan and bake until cooked through.
How to Serve Irish Cream Chocolate Pound Cake
Pound cake can be served warm or room temperature. If the cake has a frosting or filling that needs to be refrigerated, I microwave it a little to warm it to serve. I know you’ll enjoy this cake on its own, but here are a few ways to jazz it up:
- whipped cream
- chocolate ganache
- fresh fruit
What if my pound cake falls or sticks to the pan?
Great question!!! Make a trifle! You can make individual trifles as pictured below. Or, you may opt to make one large trifle.
Either way, it’ll be delicious and guests will never know!
Irish Cream Chocolate Pound Cake Trifle with Irish Cream Caramel Sauce
Pound cakes are my favorite dessert to bake. You can get all of my pound cake recipes here, Pound Cakes Reviewed.
As well, I wrote this detailed post on Bake the Perfect Pound Cake that I highly recommend you read. Even if you bake often, there is good information.
I recommend this TUBE PAN. I find the cake releases better from a tube pan. Or, this BUNDT PAN. It’s deeper than a regular bundt pan.
You may also enjoy this, this, or this cake!
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- Real Fruit Strawberry Buttermilk Pound Cake (No Jello or Kool-Aid)
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- Peanut Butter Pound Cake
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- Southern Butter Pecan Pound Cake
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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
A rich chocolate pound cake is spiked with Irish Cream then layered into a beautiful trifle. This is an impressive and tasty dessert. Great for entertaining.
- 1 cup butter at room temperature
- 1/2 cup shortening
- 3 cups granulated sugar
- 3 cups all-purpose flour sifted then measured
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 Tablespoon cocoa sifted then measured
- 6 large eggs at room temperature
- 1/2 cup half and half or heavy whipping cream at room temperature
- 1/4 cup Irish cream at room temperature
- 1 teaspoon vanilla
- 2 cup heavy whipping cream
- 1 teaspoon vanilla
- 2 Tablespoon sugar
- 1/4 cup butter
- 2 Tablespoon water
- 1/2 cup white sugar
- 2 T Irish Cream
Beat butter and shortening until smooth; add sugar. Beat until smooth. Add eggs, one at a time, beating well after each addition.
Sift together the flour, salt, baking powder, baking soda, and cocoa.
In a small bowl, combine half and half, Irish cream and vanilla. Add dry ingredients alternately with the half and half mixture, beginning and ending with dry ingredients.
- Bake at 350 degrees 1 hour 15 to 20 minutes. Cool in pan on wire rack for 20 minutes before removing from pan.
Optional. Make Whipped Cream and Irish Cream Sauce and layer in a trifle bowl or individual serving dishes.
- Using the whisk attachment on an electric mixer, pour whipping cream in a cold glass bowl. Begin whipping on a low setting. Increase speed and whip until peaks are about to form. Add vanilla and sugar. Whip until peaks form. Do not over beat!
- In a saucepan, combine butter, water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish Cream.
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gary says
on your Irish Creme Sauce in the ingredients. You have 2T c Irish cream. Is that 2 Tbsp or 2 cups irish cream? confusing but sounds delish. will make that this week.
Paula says
Thanks for catching that, Gary. In the sauce, you just need 2 tablespoons. I’ll get that corrected.
Irish Cream Sauce
Ingredients
1/4 c butter
2 T water
1/2 c white sugar
2 T Irish Cream
Kim says
I scrolled down to see if there were any corrections to the recipe and found this comment/reply. By the way, the recipe still says 2 T cup Irish Cream.