If you’re looking to satisfy your cake cravings but lack the time to create a layer cake, look no further than this Irish Cream Loaf Cake for your decadent cake fix. Blending velvety-rich Irish cream liqueur and bittersweet chocolate, this loaf cake requires little effort yet delivers a simply sweet and satisfying cake. Made extra rich with Kerrygold Pure Irish Unsalted Butter, every crumb is a lovely homage to delicate Irish flavors. The tender and buttery cake is dotted with chunks of bittersweet chocolate and baked to a gorgeous golden brown and then finished with an Irish Cream Glaze that’ll have you licking the spoon. Needless to say, a slice of this cake served alongside a cup of coffee is a true match made in heaven.
Revered by home bakers, gorgeously golden-hued Kerrygold butter provides unprecedented richness and buttery flavor to all baked goods, from flaky pie dough to decadent buttercream. Made with milk from grass-fed cows that graze on the lush pastures of Ireland, Kerrygold butter is truly unmatched in flavor and depth. You can purchase Kerrygold at most local grocery stores. Find out more about Kerrygold products online.
- ⅔ cup (150 grams) Kerrygold Unsalted Butter, softened
- ¾ cup (165 grams) firmly packed dark brown sugar
- ⅓ cup (67 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 2½ teaspoons (10 grams) vanilla extract
- 1⅔ cups (208 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ¼ cup (60 grams) sour cream, room temperature
- ¼ cup (60 grams) Irish cream liqueur, room temperature
- 1½ tablespoons (22.5 grams) water, room temperature
- 4 ounces (113 grams) 60% cacao bittersweet chocolate, chopped into ¼-inch pieces (about ⅔ cup)
- Irish Cream Glaze (recipe follows)
- Preheat oven to 325°F (170°C). Spray a light-colored metal 8½x 4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, salt, and baking powder. In a small bowl, whisk together sour cream, liqueur, and 1½ tablespoons (22.5 grams) water. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Fold in chocolate. Spoon batter into prepared pan; using a small offset spatula, spread into an even layer.
- Bake for 50 minutes. Rotate pan, and bake until a wooden pick inserted in center comes out clean and an instant-read thermometer registers 200°F (93°C) to 205°F (96°C), 25 to 30 minutes more, loosely covering with foil during final 15 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Spoon and spread Irish Cream Glaze onto cooled cake as desired before serving.
- 1¾ cups (210 grams) confectioners’ sugar
- 2 tablespoons (30 grams) Irish cream liqueur, room temperature
- 2 tablespoons (28 grams) Kerrygold Unsalted Butter, melted
- 1½ tablespoons (22.5 grams) water, room temperature
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon kosher salt
- In a medium bowl, stir together confectioners’ sugar, liqueur, melted butter, 1½ tablespoons (22.5 grams) water, vanilla, and salt until smooth and well combined. Use immediately.
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