Irish Cream Chocolate Pound Cake Trifle with Irish Cream Caramel Sauce

A slice of Irish Cream chocolate pound cake topped with whipped cream, caramel sauce, and a mint sprig graces the plate.

5 from 49 votes

Irish Cream Chocolate Pound Cake Trifle with Irish Cream Caramel Sauce

A rich chocolate pound cake is spiked with Irish Cream then layered into a beautiful trifle. This is an impressive and tasty dessert. Great for entertaining.

Course Dessert

Cuisine American/Southern

Keyword cake, chocolate, pound cake

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings servings

Calories 605kcal

Author Paula

Equipment

Ingredients

For the Irish Cream Chocolate Pound Cake

1 cup butter at room temperature
½ cup Crisco shortening
3 cups granulated sugar
6 large eggs at room temperature
3 cups all-purpose flour sifted then measured
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
5 Tablespoon unsweetened cocoa powder sifted then measured
½ cup half and half or heavy whipping cream at room temperature
¼ cup Irish cream at room temperature
1 teaspoon pure vanilla extract

Ingredients for Homemade Whipped Cream

For the Irish Cream Sauce

¼ cup butter
2 Tablespoon water
½ cup granulated sugar
2 T Irish Cream

Instructions

Directions For the Cake

Coat a 10 tube or bundt pan with Crisco vegetable shortening and sugar or Wilton cake release. Pre-heat oven to 350 degrees.
Beat butter and shortening until smooth; add sugar. Beat until smooth. Add eggs, one at a time, beating well after each addition.
1 cup butter, ½ cup Crisco shortening, 3 cups granulated sugar, 6 large eggs
Sift together the flour, salt, baking powder, baking soda, and cocoa.
3 cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda, 5 Tablespoon unsweetened cocoa powder
In a small bowl, combine half and half, Irish cream and vanilla. Add dry ingredients alternately with the half and half mixture, beginning and ending with dry ingredients.
½ cup half and half, ¼ cup Irish cream, 1 teaspoon pure vanilla extract
Bake at 350 degrees 1 hour 15 to 20 minutes. Cool in pan on wire rack for 20 minutes before removing from pan.

For the Homemade Whipped Cream

Using the whisk attachment on an
electric mixer
, pour whipping cream in a cold glass bowl. Begin whipping on a low setting. Increase speed and whip until peaks are about to form. Add vanilla and sugar. Whip until peaks form. Do not over beat!
2 cup heavy whipping cream, 1 teaspoon pure vanilla extract, 2 Tablespoon granulated sugar

For the Irish Cream Sauce

In a saucepan, combine butter, water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish Cream.
¼ cup butter, 2 Tablespoon water, ½ cup granulated sugar, 2 T Irish Cream

Optional

You can make a trifle with the cake, whipped cream, and cream sauce. Or, serve the sauces over the tube/bundt cake like I did.

Nutrition