Best 2 Chocolate Chip Irish Cream Pound Cake Recipes

Indulge in the rich and delectable flavors of our carefully curated selection of chocolate chip Irish cream pound cake recipes. Embark on a culinary journey as we present a variety of recipes, each promising a unique taste experience. From classic and traditional recipes to modern twists and variations, we have something to satisfy every palate. Whether you prefer a moist and dense cake with a tender crumb or a lighter and fluffier texture, our recipes have you covered. Get ready to tantalize your taste buds with every bite as you explore the delightful world of chocolate chip Irish cream pound cake.

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CHOCOLATE CHIP IRISH CREAM POUND CAKE

Chocolate Chip Irish Cream Pound Cake image

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!

Provided by Marz7215

Categories Dessert

Time 1h10m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup semi-sweet Hershey's Chipits- small chocolate chip
1 teaspoon cake flour
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat free cream cheese, softened
10 tablespoons butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup irish cream
2 tablespoons powdered sugar

Steps:

Preheat oven to 325 degrees.
Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
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.
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.
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.
Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Nutrition Facts : Calories 281.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 54, Sodium 176.8, Carbohydrate 47.4, Fiber 0.6, Sugar 28.4, Protein 3.3

CHOCOLATE CHIP IRISH CREAM POUND CAKE RECIPE - (4.2/5)

Chocolate Chip Irish Cream Pound Cake Recipe - (4.2/5) image

Provided by mytastytreasures

Number Of Ingredients 20

Ingredients

GLAZE:
1/4 cup semisweet chocolate mini chips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoon butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar
2 tablespoons butter, softened
3/4 cup powdered sugar
1 tablespoon Bailey's Irish Cream
1 teaspoon milk or half-n-half, or more if needed
1/4 cup Guittard Cappuccino Chips, optional

Steps:

Preheat oven to 325°F. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss. Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake, or use glaze below. GALZE: Add all the ingredients in a small bowl except the cappuccino chips and mix until smooth and pourable. Add more milk a half teaspoon at a time if needed. Top the cake with Cappuccino chips before the glaze sets up.

Tips:

Use unsalted butter at room temperature to ensure the cake batter is smooth and well-blended.
Cream the butter and sugar together until light and fluffy. This helps to incorporate air into the batter, resulting in a lighter and more tender cake.
Add the eggs one at a time, beating well after each addition. This prevents the eggs from curdling.
Combine all of the dry ingredients in a separate bowl before adding them to the wet ingredients. This helps to distribute the ingredients evenly throughout the batter.
Do not overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake in a preheated oven. This helps to prevent the cake from sinking in the middle.
Let the cake cool completely before serving. This allows the flavors to meld and the cake to set properly.

Conclusion:

The Chocolate Chip Irish Cream Pound Cake is a rich, moist, and flavorful cake that is perfect for any occasion. The combination of chocolate chips, Irish cream, and pound cake batter creates a truly decadent treat. With its simple ingredients and easy-to-follow instructions, this cake is a great choice for both beginner and experienced bakers. Whether you are serving it for dessert, a special occasion, or simply as a snack, the Chocolate Chip Irish Cream Pound Cake is sure to be a hit.

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