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!

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.

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!

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



  • 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
  • 3/4 cup (86g) 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 the powdered sugar and allow to cool slightly and thicken. 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.

Recipe modified from Grandbaby Cakes.

Leave a Comment


No comments yet. Why don’t you start the discussion?

Leave a Reply