This Brownie Swirl Pound Cake with Baileys Espresso Ganache is one of those show-stopper desserts I pull out when I want to impress and indulge. It’s got the best of both worlds—rich, fudgy brownie swirls baked right into a classic buttery pound cake, all topped with a velvety ganache infused with dark chocolate, Baileys Irish Cream, and a kick of espresso. Basically, it’s like a grown-up dessert dream come true.
I love how the textures play together in this cake: the dense, moist pound cake cradles pockets of brownie, and the ganache on top is glossy, smooth, and just the right amount of boozy. It’s rich, but not cloying. Fancy, but not fussy. And it always disappears way too fast.
Let me walk you through how I make it, plus a few tips for swirling, baking, and making that ganache just right.
Why This Cake Works
There’s a lot going on in this dessert, and that’s exactly what makes it so satisfying. Here’s why it always delivers:
- The pound cake is buttery and tender, holding up well to the chocolate swirl.
- The brownie layer adds fudgy richness, baked right into every slice.
- The ganache is next-level—smooth, creamy, and laced with Baileys and espresso.
- It’s beautiful but unfussy, baked in a bundt or loaf pan and finished with a simple pour-over frosting.
- It’s perfect for celebrations, holidays, or anytime you want to impress without decorating a multi-layer cake.
Ingredients You’ll Need
For the Brownie Swirl:
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ⅓ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ¼ tsp salt
- ½ tsp vanilla extract
For the Pound Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
- ½ cup sour cream
For the Baileys Espresso Ganache:
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- ¼ cup Baileys Irish Cream
- 1 tsp instant espresso powder
Optional garnish: Chocolate shavings, espresso powder, or even a pinch of flaky sea salt.
How I Make It (Step-by-Step)
1. Make the Brownie Swirl
I start by preheating the oven to 325°F (163°C) and greasing and flouring my bundt pan. You can also use two loaf pans if you prefer.
In a mixing bowl, I whisk together melted butter, granulated sugar, brown sugar, egg, cocoa powder, flour, salt, and vanilla. The batter should be thick, glossy, and ready to swirl.
2. Make the Pound Cake Batter
In another bowl, I whisk together the flour, baking powder, and salt. In a large mixing bowl, I beat the softened butter and sugar until light and fluffy—this takes about 3–4 minutes.
I add the eggs one at a time, beating well after each, then stir in the vanilla. After that, I mix in the buttermilk and sour cream until smooth, then slowly incorporate the dry ingredients. The batter is thick and silky.
3. Assemble and Swirl the Cake
I pour half of the pound cake batter into the prepared pan, then spoon half the brownie batter over it in dollops. Using a butter knife, I swirl the two gently—don’t overdo it. Then I repeat the process with the remaining cake batter and brownie batter, finishing with another light swirl.
I bake the cake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
4. Make the Ganache
In a small saucepan, I bring the cream just to a simmer—no boiling. I pour it over the chopped chocolate in a heatproof bowl and let it sit for two minutes to melt.
Then I stir gently until smooth, adding the Baileys and instant espresso powder at the end. The result is a glossy, pourable ganache that smells amazing.
I let it cool for 5–10 minutes until slightly thickened—just enough to cling to the cake without running off.
5. Frost and Finish
Once the cake is completely cool, I drizzle the ganache generously over the top, letting it cascade down the sides naturally. If I’m feeling extra, I sprinkle chocolate shavings, a pinch of espresso powder, or even some cocoa nibs for texture.
Let the ganache set for about 15 minutes before slicing (if you can wait that long).
My Tips for Best Results
- Swirl lightly: Too much swirling will muddy the batter. You want visible brownie ribbons.
- Room temp ingredients: Especially the butter, eggs, and sour cream—this helps everything blend smoothly.
- Use good chocolate: It makes a big difference in the ganache flavor and texture.
- Let the cake cool completely before adding ganache—it helps the frosting stay put.
- Use instant espresso, not ground coffee—it dissolves and blends easily.
What I Serve It With
This cake is rich and decadent on its own, but if I’m serving it for guests or a holiday spread, I’ll pair it with:
- A scoop of vanilla bean or coffee ice cream
- A mug of strong espresso or Baileys-spiked coffee
- A few berries or fresh whipped cream for balance
- A dusting of powdered sugar or drizzle of caramel for added drama
FAQs From My Kitchen
Q: Can I make it ahead?
Yes! It actually gets better the next day. Store covered at room temperature for up to 2 days or refrigerate for up to 5.
Q: Can I skip the Baileys?
Sure—just replace with heavy cream or try another liqueur like Kahlúa, Frangelico, or amaretto.
Q: What kind of pan works best?
A 10–12 cup bundt pan is perfect. You can also use two loaf pans—just reduce bake time slightly and check early.
Q: Can I freeze it?
Absolutely. Wrap the cooled, unfrosted cake tightly and freeze for up to 2 months. Thaw and frost when ready to serve.
Final Thoughts
This Brownie Swirl Pound Cake with Baileys Espresso Ganache is one of those “just one more slice” kind of desserts. It’s bold, chocolatey, and full of flavor, with enough elegance to serve for a celebration and enough comfort to enjoy with coffee on a quiet afternoon.
Whether you make it for a dinner party or just because it’s the weekend, it’s a cake that turns heads and satisfies every chocolate craving.
Brownie-Swirled Pound Cake with Baileys Ganache
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup Baileys Irish Cream
- 1/2 cup heavy cream
- 4 ounces dark chocolate, chopped
- 1/4 cup brewed espresso
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with Baileys Irish Cream, starting and ending with the flour mixture.
- In a separate bowl, mix the cocoa powder with a bit of the batter to create a fudge-like mixture.
- Spoon half of the pound cake batter into the prepared bundt pan, then dollop the cocoa mixture on top, followed by the remaining pound cake batter. Swirl with a knife for a marbled effect.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack.
- For the ganache, heat the heavy cream in a small saucepan until just simmering. Pour over the chopped dark chocolate and let sit for 5 minutes. Stir until smooth, then mix in brewed espresso.
- Drizzle the ganache over the cooled pound cake before serving.
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