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Decadent Brown Butter Baileys Irish Cream Chocolate Pound Cake

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A rich and indulgent chocolate pound cake featuring nutty brown butter and the smooth, boozy warmth of Bailey’s Irish Cream. Perfect for celebrations or cozy nights in, this cake offers a moist, tender crumb with a luxurious flavor.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (120 ml) Bailey’s Irish Cream
  • 1 teaspoon vanilla extract
  • ½ cup (120 g) sour cream

Instructions

  1. Brown the butter: Melt 1 cup (227 g) unsalted butter over medium heat in a medium saucepan, stirring frequently until it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Pour into a heatproof bowl and cool for about 10 minutes.
  2. Preheat the oven to 325°F (163°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and dust lightly with cocoa powder.
  3. Sift together the dry ingredients: 2 cups (240 g) all-purpose flour, ½ cup (50 g) unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt in a large bowl.
  4. In another bowl, beat 1 ¾ cups (350 g) granulated sugar and 4 large eggs on medium speed until pale and fluffy, about 3-4 minutes.
  5. Slowly pour the cooled brown butter into the egg mixture while mixing on low. Add ½ cup (120 ml) Bailey’s Irish Cream and 1 teaspoon vanilla extract, mixing just until combined.
  6. Fold in ½ cup (120 g) sour cream gently with a spatula.
  7. Gradually add the dry ingredients to the wet mixture in three additions, folding gently after each to avoid overmixing. The batter should be thick but smooth.
  8. Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 60-70 minutes, starting to check at 60 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw batter. If the top browns too quickly, cover loosely with foil.
  10. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Keep a close eye when browning butter to avoid burning; remove from heat as soon as amber specks appear. Use room temperature eggs for better volume. Avoid overmixing after adding flour to keep the cake tender. Tent with foil if the top browns too fast. An instant-read thermometer helps ensure perfect doneness at 205°F (96°C).

Nutrition

Keywords: brown butter, Baileys Irish Cream, chocolate pound cake, easy dessert, indulgent cake, St. Patrick's Day dessert

Find it online: https://gleefulfork.com/decadent-brown-butter-baileys-irish-cream-chocolate-pound-cake-recipe-for-easy-homemade-indulgence/