Caramel Baileys Pound Cake Recipe | Caramel Icing Recipe (2024)

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This Caramel Baileys Pound Cake is so good, it just about melts in your mouth. The soft, moist Baileys pound cake with the caramel icing is a match made in heaven!

Caramel Baileys Pound Cake Recipe | Caramel Icing Recipe (1)

Caramel Baileys Pound Cake Recipe | Caramel Icing Recipe (2)

So this cake was actually born out of another cake. One of my very best friends since forever has been battling cancer since last summer. At the age of 31, she has cancer for the second time. Let’s not even go into how I just can’t even on that one. Instead let’s talk about the fact that this girl is still one of the spunkiest, most fabulous women alive!

Unfortunately, she lives about 4 hours from me so I haven’t been able to see her as often as I’d like. However a few weeks ago her family was out of town, so I went to spend the weekend with her. The only thing she’d been requesting for weeks was a pound cake. For a person who barely has an appetite and really hasn’t eaten many sweets, it was big that she wanted anything – let alone a pound cake. Naturally, I had to come through for her.

Not having any pound cakes on the blog as of yet, I went to the master of pound cakes – my friend Jocelyn over at Grandbaby Cakes. My friend wanted nothing to do with crazy fun versions of pound cake (I was SO tempted to make the Cinnamon Roll Pound Cake in Jocelyn’s cookbook), so I made her the Brown Sugar Pound Cake.

Not only was she thrilled to have a pound cake, she LOVED this one! She got her first stomach ache in a loooonnnggg time. 🙂 #worthit

Caramel Baileys Pound Cake Recipe | Caramel Icing Recipe (3)Caramel Baileys Pound Cake Recipe | Caramel Icing Recipe (4)

So of course once I got home I had to make it again – but with alcohol. Apparently that’s what I do. 🙂 For someone who really doesn’t drink often, it was pointed out to me that I bake with alcohol a lot. What can I say? I happen to like the flavor it gives baked goods. Baileys in particular is a fave!

And the Baileys is amazing in this pound cake! The pound cake itself is so easy to put together. Like many cakes, it starts with the creaming of the butter and sugars. Don’t skimp on this step! There’s no leavener in this pound cake so any lift in the cake is coming from the air added to the batter through the creaming. Important step, my friends.

Next are the eggs and then the dry ingredients. Pretty standard stuff.

Then the Baileys! While I can’t say I sit around drinking Baileys much, I LOVE it in this cake! Yum, yum, yum! I even brushed a little more Baileys on top after it baked. Extra moisture, extra Baileys – what’s not to love? You could leave it off though, if you prefer. And then the caramel icing is an added bonus! Two of my very favorite flavors in one cake. Of course I had to freeze some for my friend.

I also took some to our church group and it was hit there as well! I can’t even describe how good it is. You just have to trust me – you want to make this cake.

Caramel Baileys Pound Cake Recipe | Caramel Icing Recipe (5)Caramel Baileys Pound Cake Recipe | Caramel Icing Recipe (6)
[adthrive-in-post-video-player video-id=”7tSH4u3I” upload-date=”Mon Mar 13 2017 06:27:45 GMT+0000 (UTC)” name=”Caramel Baileys Pound Cake” description=”Get the full recipe at https://www.lifeloveandsugar.com/2017/03/13/caramel-baileys-pound-cake/”]
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Caramel Baileys Pound Cake Recipe | Caramel Icing Recipe (7)

Recipe

Caramel Baileys Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 10 reviews

  • Author: Life, Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 82 minutes
  • Total Time: 1 hour 52 minutes
  • Yield: 12-14 Slices
  • Category: Cake
  • Method: Oven
  • Cuisine: American
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Description

Caramel Baileys Pound Cake is so good it almost melts in your mouth. Soft, moist Baileys pound cake with the caramel icing is a match made in heaven!

Ingredients

BAILEYS POUND CAKE

  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 2 cups (450g) light brown sugar, packed
  • 1 cup (207g) sugar
  • 5 large eggs
  • 3 cups (390g) all purpose flour
  • 1 tsp salt
  • 1 cup (240ml) Baileys Irish Cream
  • 2 tsp vanilla extract

CARAMEL ICING

  • 2 tbsp (28g) salted butter
  • 1/3 cup (75g) light brown sugar, packed
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 tsp vanilla extract
  • 2 tsp corn syrup
  • 1 1/42 cups (144g-230g) powdered sugar

Instructions

1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2. In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes.
3. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
4. With the mixer on low, carefully add the flour and salt and mix until just combined.
5. Add the Baileys and vanilla extract and mix until combined.
6. Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
7. Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature. Brush the top of the cake with Baileys, if desired.
8. To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan.
9. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
10. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
11. Whisk in 1 1/4 cups of the powdered sugar and allow to cool slightly and thicken. If your icing is too thin, add additional powdered sugar until it’s the right consistency to drizzle it.If you find your icing to be a little thick, just add a touch more water to thin it back out.
12. Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 617
  • Sugar: 59.7 g
  • Sodium: 234.9 mg
  • Fat: 28.6 g
  • Carbohydrates: 81.5 g
  • Protein: 6 g
  • Cholesterol: 139.5 mg

Filed Under:

  • Cakes and Cupcakes
  • Holidays
  • Recipes
  • Recipes with video
  • St. Patrick's Day
  • Sweets and Treats

Enjoy!

Caramel Baileys Pound Cake Recipe | Caramel Icing Recipe (2024)

FAQs

How do you cool a pound cake? ›

Cooling: Allow the cake to cool in the pan for a while before transferring it to a wire rack. This helps the cake set and prevents it from breaking apart.

How to thicken caramel without cornstarch? ›

How to Thicken Caramel Sauce
  1. Add heavy cream. Some caramel sauce recipes call for milk, but if you find this still produces a thin sauce, you can add room-temperature heavy cream and return the caramel sauce to the stove for another few minutes. ...
  2. Cook the sauce longer. ...
  3. Make more caramel. ...
  4. Use a slurry.
Jan 21, 2022

How do you keep caramel icing from getting gritty? ›

Add Moisture: If the sugar is melted but you still see a few crystals- sometimes adding some liquid like water or heavy cream to the mixture can help dissolve any sugar crystals that have formed and promote a smoother texture.

Is it better to bake pound cake at 325 or 350? ›

"Think of the butter and the flour as ball bearings between the cake and the pan," says Saffitz. A steady 325-350 degrees is ideal when it comes to baking pound cake.

Can you overmix a pound cake? ›

Mistake: Overmixing The Batter

This will help to ensure that the dry and wet ingredients are evenly distributed throughout the batter. Mix just until blended after each addition. Overmixing the batter creates a tough, rubbery cake.

How long to let pound cake cool before icing? ›

Our recommendation on how long to cool a cake before icing it is to wait 2-3 hours for your cake to cool completely. Then, add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you'll be able to ice until your heart's content.

How do you thicken runny icing? ›

Add small amounts of ingredients like powdered sugar, cornstarch, gelatin, heavy whipping cream, or cream cheese to make your frosting less runny. For flavored frostings, ingredients like cocoa powder and peanut butter can also work. When your frosting is the right consistency, it'll be easy to spread or pipe.

How do you make caramel more liquidy? ›

Add corn syrup, honey, or lemon juice to keep the sauce thin. You'll need about 1 tablespoon (14.8 mL) of corn syrup or honey for every cup (236.6 mL) of caramel sauce your recipe makes. These ingredients may slow the hardening of your caramel when it's complete.

How to make caramel set harder? ›

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

References

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