Caramel Baileys Pound Cake

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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
Caramel Baileys Pound Cake recipe

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

Best Caramel Baileys Pound Cake
Best ever Caramel Baileys Pound Cake recipe

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.

Homemade Caramel Baileys Pound Cake
Caramel Baileys Pound Cake displayed

Watch How To Make It

Read Transcript

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overhead image of Caramel Baileys Pound Cake

Caramel Baileys Pound Cake

  • 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


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!



  • 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


  • 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


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.


  • 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



Caramel Baileys Pound Cake - soft, moist and full of Baileys and caramel flavor! I'm in love!

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  1. Angie

    I’ve now made this cake twice and both times we’ve all thoroughly enjoyed it. Everything about it is good from the recipe instructions right through to actually eating it. Thank you so much for sharing it.

    1. Lindsay

      I have never tried an extract, but you could certainly give it a try. If you don’t want to use alcohol, you’ll want to replace the Bailey’s with milk. I think there’s some debate as to whether or not alcohol really cooks off in the baking process, so I wouldn’t be able to say for sure.

  2. Selina

    Amazing recipe. My friends love it. I saw your other recipe that has vodka & baileys in it. Can I do the same ? Replace with 80g vodka 160g baileys ? Instead of 240g baileys ?

  3. Susan Brandenburg

    How important is the corn syrup? 2 tsp seems rather insignificant. I do use corn syrup and hate to buy a bottle for 2 tsp if I don’t have to.

  4. Harshal

    Can I make this using Baileys salted caramel? I would want to skip the caramel topping. I’d use the Baileys salted caramel instead of the Irish cream. Would it work?

    1. Lindsay

      I’ve never tasted that version of baileys and I’m not sure if the caramel flavor would come through at all. You can always try it, I just can’t say how it’ll turn out.

  5. Emily

    This is a well loved cake in the family. If it’s up to everyone I will be baking this every other day! 😱 At the moment only once a week someone asks for it! 🙂 I do leave out the icing though. Thank you for a great recipe.

  6. Voris

    Hello, I made the pound cake today and it came out dense. Looks wet. I followed the steps. Any suggestions on what I could have done wrong?

  7. Diana

    Hello.i want to try this out but is the sugar amount not over powering? If I reduce the sugar will it still come out alright?

    1. Lindsay

      Pound cakes are known for large amounts of ingredients, including sugar. I don’t find it overwhelming. You could try reducing it but do keep in mind that sugar isn’t just about sweetness, it also influences the texture of the cake and it may be less tender and moist if you reduce it.

  8. bindu mohan

    Looking forward to making this recipe. if I removed or reduced the 1 cup white sugar, will it affect the cake consistency or cooking times? thanks

    1. Lindsay

      I wouldn’t remove it completely and if you reduce it, I wouldn’t do too much. Sugar adds both sweetness and moisture so if you remove too much, it can affect the texture of the cake.

  9. Angela

    Hi Lindsay,

    I just want to say thank you sooooooo much for this recipe.  I made it for my family for Christmas Dessert and to say it was a hit is an understatement.  I didn’t have a piece until this morning because I was so stuffed from Christmas Dinner but I have to say I see why there was so much fuss over it.  I will happily make it again and again.

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  10. Maudlean Spires

    Has anyone got a picture of the Bailey’s Irish Cream that they can share, I am not familiar with it.

    1. Lindsay

      The icing consistency and color may be different, but some people have had success with heavy cream and maple syrup. However, I have not tried it myself.

  11. Jo

    I used Amarula instead of Baileys and OMGoodness!! The best pound cake I have ever made, thank you so much for your ingenuity!!

    1. Lindsay

      Yep, that’s partly why it’s called a “pound” cake. It’s got lots of butter in it! It shouldn’t be like a gooey butter cake – it sounds like some ingredient or step was off somewhere.

  12. Aboles

    I’ve made this three times. The first was perfect but the second two were very moist, with wet gluey spots.  But definitely done all the way through.  What could be my problem? I don’t feel I’ve done anything different from the first time.  It still tastes great!! But probably shouldn’t be doing that hah

    1. Lindsay

      Not all pound cakes are made with a leavening agent. In this case, the rise comes from the creaming of the butter and sugar and the eggs. Be sure to cream the butter and sugar fully.

    1. Brandy B. Hodges

      I have made this at least a dozen times. It is always a crowd favorite. Of course, I haven’t made a recipe of yours that I didn’t like. Thank you for sharing your creations with us! ♥️

  13. Nicole

    I just made thia in Australia and had a bit of trouble all round. But i want to query the conversions of quanties. In the sauce you have 1/2 (60ml) cup of heavy cream. But isn’t half a cup more like 120ml? As my sauce was not as light or thick as your either so which anount of cream is correct?

  14. Magda

    Dear Lindsay,

    I love your recipes, i have just a question about icing. When a made it, it didn’t look like on your photo, it was like transparent and it didn’t thicken up. The same experience like Kelly wrote. Is it possible that it was caused by not using a corn sirup? Is the corn sirup important in this recipe? Thank you for your reply
    Lot of regards from Czech republic ????

    1. Lindsay

      It shouldn’t be the corn syrup. It’s the amount of powdered sugar used to thicken it. If it seems too thin, you can add more powdered sugar. I’m sorry it wasn’t quite as thick.

  15. Alice

    Lindsay, do you have a recommendation for Bundt pan? The one I am currently using is drying out my cakes.

    So looking forward to trying this recipe!!

  16. Brittany

    This looks delicious!! I was just wondering if there is anything I could substitute the Bailey’s with?!? Thanks so much!  

  17. annabelle

    Fantastic recipe. We actually used our Baileys Salted Caramel in place of the regular baileys, so perfect! thank you 🙂

  18. Kelly

    Is the amount of powdered sugar correct? When I made it, it did not thicken up even when cooled. It was more like a glaze and I had to keep spooning back on the cake. It did not look anything like the photo.

      1. Sue Wagenaar

        I made your cake and it was delicious. However, i had the same problem with the icing. I followed the directions exactly. It did not thicken up and was more like a glaze. Any ideas as to adusting rather than just keep adding xxx sugar? thank you.

      2. Lindsay

        It really shouldn’t be terribly thin. You could try cooking the mixture a little longer or reducing the cream. But honestly, the best way to thicken an icing or frosting is with powdered sugar.

  19. Emma Schloneger

    I made this, so yummy! The taste of the bailey’s comes through so nicely. I had a little trouble with my icing, but that is like because I substituted half and half for the heavy cream because that was what I had on hand. 

  20. Tina

    Delicious cake! So moist and recipe was easy to follow. Total hit with everyone:-) the icing came out a brown colour and did not show on the cake like in your picture. I used maple syrup instead of corn syrup – do you think that was the reason?

    1. Lindsay

      So glad you enjoyed it! It’s possible – the maple syrup would have a dark color than the clear corn syrup.

  21. Michelle

    How did you freeze? Could you freeze the entire cake and does it taste like it was frozen once it is defrosted? I have a bake sale coming up and I’m trying to bake some items ahead of time!

  22. Lin Stumpf

    Would love to see more Bundt Cake recipes. I, not only, love their shape, but they usually don’t require lots of frosting….a plus for us diabetics!

  23. Sandra Garth

    I never met a pound cake I didn’t like and I look forward to trying this one. Jocelyn has some great recipes and you chose a great one. Sending best wishes to your friend.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29