Baileys Chocolate Poke Cake

Decadent and indulgent, this Baileys chocolate poke cake is ultra-moist and infused with Irish Cream in every bite.

You’ll start with chocolate cake, which gets amped up with Baileys. That’s covered in a dreamy, creamy, and boozy sauce which seeps into the sponge.

Finally, there’s a thick layer of chocolate whipped cream magic. And yes, there’s Baileys in there too!

Fair warning: this isn’t your average chocolate cake, and it’s definitely not for kids!

Why You’ll Love This Baileys Chocolate Poke Cake

Easy to Make: Thanks to the boxed cake mix, this baby comes together in a snap. Don’t worry, your secret’s safe with me!

Rich & Indulgent: Moist chocolate cake infused with Baileys and topped with creamy, boozy whipped topping makes for one helluva luxurious treat.

Crowd-Pleasing Favorite: Ideal for celebrations, holidays, or any time you want a show-stopping dessert.

Make-Ahead Magic: Make it ahead and let the flavors develop overnight – your patience will be rewarded.

Ingredients

• Baileys Irish Cream: It elevates the flavor of the chocolate, making the cake extra decadent. And since it’s in every element, I highly recommend getting the real deal.

• Chocolate Cake Mix: I like chocolate fudge cake, but Devil’s food works well. Get whatever brand you like best.

• Eggs, Oil, and Water: Essential ingredients for preparing the cake mix. Use whatever is listed on the box (but check the recipe before mixing).

• Sweetened Condensed Milk: Adds sweetness and richness to the filling.

• Chocolate Chips: Deepen the robust chocolate flavor and make the whole cake even more luxurious.

• Heavy Whipping Cream: It creates a light and airy topping that’ll keep the cake from being too rich.

• Powdered Sugar: Sweetens the whipped cream topping without adding graininess.

• Unsweetened Cocoa Powder: Infuses the whipped cream with a deep chocolate flavor.

How to Make Baileys Chocolate Poke Cake

I’ve been experimenting with different poke cake recipes lately, and this Baileys version has me swooning!

Don’t let the show-stopping presentation and irresistible taste fool you, though. This cake is incredibly simple to make!

1. PREHEAT the oven to 350°F. Grease a 9×13-inch baking dish and line with parchment paper if desired.

2. PREPARE and bake the cake mix per package instructions, replacing 1/2 cup of water with Baileys. Cool for 10 minutes.

3. POKE holes all over the cake with the handle of a wooden spoon, spacing them 1 inch apart.

4. MELT the chocolate chips until smooth and mix in the condensed milk and Baileys until well combined.

5. POUR the chocolate mixture over the cake, letting it seep into the holes. Cool completely.

6. WHIP the cream, powdered sugar, Baileys, and cocoa powder in a cold bowl until stiff peaks form. Spread over the cake.

7. GARNISH as desired and serve chilled. Enjoy!

Tips For the Best Baileys Chocolate Poke Cake

Indulgence takes on a whole new meaning with this Baileys chocolate poke cake!

You get triple the booze for triple the flavor – it’s in the cake, filling, and frosting. It’s like having your favorite cocktail in cake form.

And with these tips, it will turn out perfect.

• Pour slowly. Drizzle the chocolate filling slowly and let it seep in before adding more. If you go too fast, it’ll just pool on top.

• Chill the cake. Before adding the topping, cover and chill the cake for at least 4 hours, but overnight is best. This will give it the best taste and texture.

• Whip the cream last. As tasty as real whipped cream is, it doesn’t stay fluffy for long (1-2 hours max). So, only whip and add it to the cake when you’re ready to eat.

• Cool Whip swap. Whisk 1 box of chocolate pudding with 1/2 cup each cold milk and Baileys until thick. Fold in 1 (8-ounce) tub of Cool Whip. This will be fine on the cake for up to 1 day.

• Use coffee creamer. For a non-alcoholic version, substitute the Baileys with Irish cream-flavored coffee creamer.

• Lighten it up. Skip the cocoa in the filling so it’s more creamy than chocolatey. Add a simple layer of plain whipped cream or Cool Whip.

How to Store

Whether you’re storing leftovers or party prepping, here’s how to keep your cake fresh:

To Store: Cover the cake or place leftover slices in airtight containers. Refrigerate for 1-2 days. For the best taste, consume within 1 day.

To Freeze: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and add fresh whipped cream.

Note: If using Cool Whip or storing without the whipped cream topping, it will be fine in the fridge for 3-4 days. 

More Poke Cakes You Have to Try

Pumpkin Spice Poke Cake
Cinnamon Roll Poke Cake
Eggnog Poke Cake
Peanut Butter Chocolate Poke Cake