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 the products used.
Irish Cream Chocolate Pound Cake Trifle with Irish Cream Caramel Sauce
Ingredients
For the Irish Cream Chocolate Pound Cake
- 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
Ingredients for Homemade Whipped Cream
For the Irish Cream Sauce
- 1/4 cup butter
- 2 Tablespoon water
- 1/2 cup white sugar
- 2 T Irish Cream
Instructions
Directions For the Cake
- 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.
- Bake at 350 degrees 1 hour 15 to 20 minutes. Cool in pan on wire rack for 20 minutes before removing from pan.
For the Homemade Whipped Cream
- 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!
For the Irish Cream Sauce
- 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.
Notes
Nutrition
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Shirley says
Hi Paula, This recipe sounds fantastic. I am wondering if I could use all butter instead of the of the half cup of shortening. I really do not like using shortening for anything because it is man-made and so unhealthy. Thank you, Shirley
Paula says
Yes, you can
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.
Paula says
Yeah, I would too, but I had to do something with it, I didn’t have time to make anything else for that Challenge and it would not photograph in the shape it was in.
FrugalFoodieMama says
This looks absolutely delicious! Clever thinking making the cake into a trifle! 🙂 I will have to remember that the next time I make an ugly cake- which will happen soon, I am sure, lol! 😉
Thank you for entering the Spiked! Irish Cream Recipe Challenge & good luck!!
Kate Coleman says
Worth having a bad cake day if you can make trifle that looks like that – delicious.
Kate x
http://www.kateathome.com/
Cranberry Morning says
That looks simply amazing! And it's probably a good thing it's not sitting here in front of me. lol
Deb@CookingOnTheFrontBurner says
Paula, I think was a your plan all along… ha 🙂 Seriously, what a great idea. Hopping around to see what everyone is making!
Lynn Huntley says
I have made many Trifles….when things didn't turn out the way they should have and the end result was usually better:) Looks delicious~ Lynn @ Turnips 2 Tangerines
blueberrykitchen says
Definitely the perfect idea for a not so perfect looking cake! Your trifles look delicious!
Marilyn Clark says
Great save…looks delish!
Julie says
Oh I love what you did, Paula! I think I like this better than I would have liked a plain ole poundcake! Thanks for participating in the Spiked! Challenge!