Chocolate Chip Irish Cream Pound Cake

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

I got this recipe from April 2007 Cooking Light magazine. It was a category finalist (desserts) and was submitted by Anna Ginsberg of Austin, TX. It produces a very light bundt cake infused with Irish cream, and it isn't as fattening as many cakes out there!

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
  3. Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
  4. Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
  5. Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
  6. Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
  7. Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
Most Helpful

The aroma of Baileys Irish Cream, aaah. The cake also tastes of the Irish Cream. Very nice. It is a dense yet light cake, easy to make and with a wonderful result. Just a little note to myself for the next time I make this. 10 tablespoons butter equals about 110grams. I am very pleased to have found this. Thanks for posting.

Chef Dudo July 10, 2008

We quartered the recipe and made it in a small loaf pan since it was three of us. Boy was that a mistake! We couldn't wait for it to cool completely, and it was gone in under 5 minutes! Powdered sugar definitely completes to this dessert. Thanks Marz, for a keeper recipe!

2Bleu July 08, 2008