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Decadent Brown Butter Baileys Pound Cake Recipe with Easy Whiskey Caramel Glaze

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A rich and moist pound cake featuring nutty brown butter and creamy Baileys Irish Cream, topped with a sticky whiskey caramel glaze for a sophisticated, indulgent dessert.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, browned
  • 1 ½ cups (300 grams) granulated sugar
  • 2 ½ cups (312 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • ¼ cup (60 ml) Baileys Irish Cream
  • 1 teaspoon vanilla extract
  • For the Whiskey Caramel Glaze:
  • 4 tablespoons (56 grams) unsalted butter
  • ½ cup (100 grams) brown sugar
  • ¼ cup (60 ml) heavy cream
  • 2 tablespoons (30 ml) whiskey
  • Pinch of salt

Instructions

  1. Brown the butter: Place 1 cup (227 grams) of unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and then turns golden with a nutty aroma. Remove from heat and let cool slightly (about 10 minutes).
  2. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter and line the bottom with parchment paper.
  3. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups (312 grams) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  4. Cream sugar and browned butter: Using a stand mixer or hand mixer, beat 1 ½ cups (300 grams) granulated sugar and the browned butter until well combined and slightly fluffy.
  5. Add eggs and Baileys: Beat in 4 large eggs one at a time, fully incorporating each before adding the next. Mix in ¼ cup (60 ml) Baileys Irish Cream and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture in batches, folding gently or mixing on low speed until just combined.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Tent with foil after 40 minutes if top browns too quickly.
  9. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. Make the whiskey caramel glaze: In the same saucepan, melt 4 tablespoons (56 grams) butter over medium heat. Add ½ cup (100 grams) brown sugar and stir until dissolved and bubbling. Slowly whisk in ¼ cup (60 ml) heavy cream and 2 tablespoons (30 ml) whiskey. Cook 1-2 minutes until slightly thickened. Remove from heat and stir in a pinch of salt.
  11. Drizzle warm caramel glaze evenly over cooled cake. Let set for 10-15 minutes before slicing.

Notes

Brown butter slowly and stir constantly to avoid burning. Use room temperature eggs for better emulsification. Do not overmix after adding flour to keep cake tender. Tent with foil if top browns too fast. Glaze only when cake is completely cool to prevent runny glaze. For dairy-free, substitute vegan butter and coconut cream. For gluten-free, use a gluten-free flour blend.

Nutrition

Keywords: brown butter pound cake, Baileys pound cake, whiskey caramel glaze, easy pound cake, boozy dessert, holiday dessert, moist pound cake

Find it online: https://magnetmeal.com/decadent-brown-butter-baileys-pound-cake-recipe-with-easy-whiskey-caramel-glaze/