Chocolate Sour Cream Pound Cake with Baileys Glaze

You’d think that working part-time now, and having more time to blog would mean I’d have scads of posts waiting in the wings, all photographed and ready to go. You might think that. But you’d be wrong. I kid you not, it almost seems like I’ve got less time, which isn’t true at all. I’m home well before 5 o’clock. But my day’s broken up enough (and I’m enough of a slacker procrastinator) that it’s sometimes hard to get things done before work, and hard to finish up before going to collect Jay and the bambino. This Chocolate Sour Cream Pound Cake with Baileys Glaze was one such broken-up project.

Chocolate Sour Cream Pound Cake with Baileys Glaze

I made the cake in the morning before work. I made the glaze and shot the photos after I got home. Which has its drawbacks. Like the glaze….

Don’t be like me. And here’s why. The glaze doesn’t look as pretty as it should. In fact, it started to separate. There’s a reason “they” tell you to make sure your cakes are completely cooled before frosting them. Yes, a cooler cake will ensure that the frosting actually sticks to the cake and doesn’t just slip off, but it will also help the frosting NOT to break. Which is what my glaze decided to do there. It looks rather greasy and unappealing, but it tastes just fine.

Chocolate Sour Cream Pound Cake with Baileys Glaze

You’re probably wondering why the cake would be warm if I baked it before work, pulled it out of the oven and left it to cool for 5 hours while I went off to work. Tip #2: Make sure you READ YOUR RECIPE. And re-read it. We’re all guilty of not paying as close attention as we should, especially when it comes to something we’ve made several times before. I’ve made this pound cake before–Granted, it’s been a few years, but I wasn’t completely unfamiliar with the recipe. Still, I completely overlooked the part where the directions said to bake the cake for one hour and twenty minutes. Here I was thinking that I’d have just enough time to get the batter made and the cake in the oven, be able to pull it out of the oven, let it cool for awhile, and still make it to work on time. Ah, no. I ended up pulling the cake out of the oven 10 minutes early, chucked it on a wire rack, and started praying to the Cake Gods that it would come out of the pan when I got home from work.

Chocolate Sour Cream Pound Cake with Baileys Glaze

They were half-listening. I tried removing the cake, and when it wouldn’t budge from the pan, I popped it back in the oven for ten minutes. I said another prayer and flipped the pan over onto my cake plate. It came out with minimal damage, which was easily covered by the ugly glaze. That is my roundabout way of saying the cake was still slightly warm by the time I covered it with the glaze, and why you should learn from my mistakes.

But the cake’s not all bad. Ugly cake is still better than no cake. The bambino raved about the piece he had, and Jay was doing his usual hovering (ie., “When can we have a piece of that?”) until I was done with my pictures and cut him a slice.

Yield: 12

Chocolate Sour Cream Pound Cake with Baileys Glaze

Chocolate Sour Cream Pound Cake with Baileys Glaze
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes


For the Cake:

  • 1 C (2 sticks) unsalted butter, room temperature
  • 2 C sugar
  • 1 C packed dark brown sugar
  • 6 large eggs, room temperature
  • 2 1/2 C flour
  • 1/2 C Dutch-processed cocoa powder + extra for dusting
  • 1/4 tsp. baking soda
  • 8 oz. sour cream, room temperature

For the Glaze:

  • 3 Tbsp. unsalted butter, room temperature
  • 1 1/2 C powdered sugar
  • 2-3 oz. heavy cream
  • 1 oz. Baileys Irish Cream
  • shamrock sprinkles, optional


Preheat the oven to 325 degrees F. Well grease and dust with cocoa powder a 10-inch Bundt or tube pan. In a medium mixing bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium-high speed for 2-3 minutes or until light and fluffy.

Add the eggs, one at a time, mixing well, and scraping down the sides and bottom of the bowl as needed.

Alternately add the flour mixture and sour cream, beginning and ending with the flour mixture. Mix only until combined.

Spoon the batter into the prepared pan. Bake for 1 hour and 20 minutes, or until a tester inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 30 minutes before trying to remove.

After cake is completely cooled (at least 1 hour), make the glaze. In a medium mixing bowl, whip the butter, and slowly add the powdered sugar. Add 2 oz. of the cream and the Baileys, whisking to combine. If glaze is too thick, add the addition 1 oz. of cream, 0.5 oz. at a time until the desired consistency is reached. Spread over top of cake, allowing the excess to drip down the sides. Top with shamrock sprinkles, if using. Allow the glaze to set for 10 minutes before cutting cake.


Cake Recipe Source: Easy Classic Desserts

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