Irish Cream & Coffee Pound Cake

Rose Mary Mogan


My inspiration for this recipe came from a cookbook called "THE POUND CAKE COOKBOOK" by Fran C Wheeler.Of course I made a few changes to make the recipe my own with ingredients I thought would enhance the flavor of the cake.

The glaze really does bring out the full flavors in the cake. It is moist with my addition of the sour cream, and not too sweet, so that the glaze compliments the taste.

I chose to bake the cake in 2 smaller pans, so I could give one to my husband to share at work. It is the perfect compliment with a cup of coffee, or tea if you prefer. The caramel color is amazing.


★★★★★ 1 vote

About 16 depending on the portion size
25 Min
1 Hr 40 Min


  • 3 stick
    butter, room temperature
  • 1 c
    sour cream (i prefer daisy brand)
  • 4 c
    all purpose flour ( i used white lily)
  • 3 c
  • 1 1/2 Tbsp
    instant coffee granules ( i used decaf)
  • 1 Tbsp
    amaretto extract
  • 2 tsp
    vanilla bean paste ( or vanilla extract good quality)
  • 6 large
    eggs, room temperature
  • 1/2 c
    irish cream liqueur
  • 1/4 c

  • 1 1/2 Tbsp
    instant coffee ( i used more to get a more caramel color)
  • 4 Tbsp
    boiling water (or heat water & coffee together in microwave)
  • 3 Tbsp
    irish cream liqueur
  • 1 1/2 c
    sifted powdered sugar ( or bit more if thicker consistency is desired)

How to Make Irish Cream & Coffee Pound Cake


  1. This recipe was baked in 2 (9 cup) capacity Bundt Pans, they are called Stained Glass Pan. I ordered them from WILLIAM & SONOMA, BUT I AM SURE YOU CAN FIND THEM IN OTHER STORES AND PLACES AS WELL. Preheat oven to 300 degrees F. Otherwise use a 12 -15 cup capacity Bundt pan if not using two pans.
  2. This is what the inside of the cake pan looks like, and I used BAKERS JOY, TO SPRAY THE PAN WITH INSTEAD OF BUTTER & FLOUR, AS SUGGESTED IN THE ORIGINAL RECIPE. I WANTED TO REACH ALL OF THE NOOKS AND CRANNIES IN THE PAN. Note Bakers Joy has flour in the baking spray.
  3. Add coffee & water to a small bowl and microwave till very hot or boiling. Set aside to cool. When cooled add the vanilla bean paste or extract, & amaretto, stir to blend. Then add the Irish Cream liqueur, and stir to blend. set aside till needed.
  4. Add butter to mixer and beat for about 3 minutes till creamy. The original recipe was from this book.
  5. Now add sour cream and beat an additional 3 minutes till blended.
  6. Add sugar about a third at a time, beating well after each addition. Beat until mixture is creamy and smooth and there are no visible sugar granules in mixture. About 8 to 10 minutes.
  7. Break all 6 eggs into a medium size bowl, check to make sure there are no egg shells. Now add eggs one at a time to creamed mixture, beating well after each addition.
  8. Now add flour to creamed mixture about a third at a time, and alternate with the liquid mixture, until all of each has been added.
  9. Prepare cake pan with butter and dust with flour, if not using bakers joy. Pour batter into cake pan or pans and bake in preheated 300 degree F. oven, and bake for approximately 1 hour & 40 minutes if using one pan or less time if baking in 2 smaller pans. With 2 pans check after 1 hour 20 minutes, by inserting toothpick into center of cake to see if it comes out clean. If it is clean the cake should be done. If not return to oven and check every 5 minutes or so.
  10. Remove from oven allow to sit in pan 10 minutes then invert onto rack or cake platter to cool completely. Drizzle glaze over cake while still warm if desired. I allowed mine to cool completely so the glaze would stick to the cake.
  11. To prepare the glaze, add coffee granules & water to a small bowl and heat till hot in microwave, then add the liqueur and sifted powdered sugar, and whisk till blended. DRIZZLE OVER CAKE AS DESIRED.

Printable Recipe Card

About Irish Cream & Coffee Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Irish

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