Irish Cream Chocolate Pound Cake Trifle with Irish Cream Caramel Sauce
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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.
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 before baking the Irish Cream Chocolate Pound Cake.
- Cream
butter and sugar together until light and fluffy. The color will a pale yellow. You must use realbutter . 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 at room temperature. If the cake has a frosting or filling that needs 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 with your Irish Cream Chocolate Pound Cake.
Either way, it’ll be delicious and guests will never know!
What if I don’t have Irish cream?
No worries! Make Homemade Irish cream!
More to enjoy
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 for making an Irish Cream Chocolate Pound Cake.
I recommend this TUBE PAN. I find the cake releases better from a
You may also enjoy this, this, or this cake if you are looking for more pound cake recipes!
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Irish Cream Chocolate Pound Cake Trifle with Irish Cream Caramel Sauce
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Equipment
Ingredients
For the Irish Cream Chocolate Pound Cake
- 1 cup butter at room temperature
- ½ cup Crisco shortening
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted then measured
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 5 Tablespoon unsweetened cocoa powder sifted then measured
- ½ cup half and half or heavy whipping cream at room temperature
- ¼ cup Irish cream at room temperature
- 1 teaspoon pure vanilla extract
Ingredients for Homemade Whipped Cream
- 2 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2 Tablespoon granulated sugar
For the Irish Cream Sauce
- ¼ cup butter
- 2 Tablespoon water
- ½ cup granulated sugar
- 2 T Irish Cream
Instructions
Directions For the Cake
- Coat a 10 tube or bundt pan with Crisco vegetable shortening and sugar or Wilton cake release. Pre-heat oven to 350 degrees.
- Beat butter and shortening until smooth; add sugar. Beat until smooth. Add eggs, one at a time, beating well after each addition.1 cup butter, ½ cup Crisco shortening, 3 cups granulated sugar, 6 large eggs
- Sift together the flour, salt, baking powder, baking soda, and cocoa.3 cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda, 5 Tablespoon unsweetened cocoa powder
- 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.½ cup half and half, ¼ cup Irish cream, 1 teaspoon pure vanilla extract
- 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
- 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!2 cup heavy whipping cream, 1 teaspoon pure vanilla extract, 2 Tablespoon granulated sugar
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.¼ cup butter, 2 Tablespoon water, ½ cup granulated sugar, 2 T Irish Cream
Optional
- You can make a trifle with the cake, whipped cream, and cream sauce. Or, serve the sauces over the tube/bundt cake like I did.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This is delicious! Thank you
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
Yes, you can
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.
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
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.