Brownie Swirl Pound Cake

5 from 13 votes

This Brownie Swirl pound cake is the most delicious combination of brownie, baileys espresso, and chocolate glaze.

Prep Time35

Cook Time1 10

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 408kcal

In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
Add the egg and mix well!
Mix in oil and vanilla extract.
Combine flour, cocoa powder, and salt in a bowl. Reduce speed of mixer.
In intervals, add flour mixture to wet mixture until all ingredients are incorporated.

Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray or grease with my cake release.
In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
Lastly add in sour cream, Baileys and vanilla extract, scrape down sides and mix until just combined and turn off the mixer.

Pour half of the cake batter into the prepared bundt pan then dollop half of brownie batter over it and swirl it into cake batter. Finally repeat with remaining cake batter and brownie batter swirling the last amount. Bake for 1 hour and 10-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in a pan on a wire rack for 10 minutes then invert the cake on a serving plate or platter for at least an hour or until the cake is cool to touch.

Add the butter and chocolate to a microwave safe bowl and microwave for about 1 1/2 minutes in intervals of 30 seconds stirring after each heating.
Once completely melted and smooth, whisk in the confectioners sugar then add in hot water to thin.
Check consistency to make sure it is pourable then pour over cooled cake and serve.

Be sure to check the full post above for more ingredient tips, variations, storage tips, and serving ideas!

Preparing the Pan. Pound cakes and bundt cakes are notorious for sticking to the pan and causing a disaster. You can avoid all of that mess by properly preparing the pan. Grease the pan thoroughly with softened butter. Sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion to distribute the flour evenly. Flip the pan over and tap out any excess flour to prevent a buildup of grease and flour on the finished cake.

Avoid Over Mixing. Always add the dry ingredients TO the wet and use the lowest speed on your mixer to combine them. Adding the flour in several increments makes it easier to combine the ingredients without overmixing. Make sure as soon as all the ingredients are mixed you stop mixing.

Keep the Oven Door Closed. Don’t open the oven door until it’s time to check the cake for doneness. Heat escapes each time the door is open which may lengthen the baking time or result in an unevenly baked cake.

Use Room Temperature Ingredients. Butter, sour cream, and eggs will all mix with the other ingredients more easily when they are at room temperature. I suggest pulling them all out of the fridge and letting them sit for about an hour before you start mixing your cake.

Cool Your Cake Properly. It's important to let the cake cool in the pan for a short time when you first remove it from the oven. This gives it a bit of time to set up so it's less likely to break when you invert it. Then make sure you allow the cake fully before adding the glaze.