Chocolate Chip Irish Cream Pound Cake Recipe

Name: Chocolate Chip Irish Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1489

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chocolate Chip Irish Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Irish Cream Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions