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This Baileys Chocolate Poke Cake uses my best chocolate cake recipe as a base and is topped with Baileys whipped cream! The chocolate cake is soaked in even more chocolate and Baileys Irish Cream. You won’t be able to stop eating this one!
Baileys Chocolate Poke Cake
This is a cake that I will definitely need to make again. As with everything else you are seeing pop up on the blog since the twins were born, this recipe was created while I was pregnant. While I did take a little taste (naturally, I have to know just how good it is), because of the alcohol I wasn’t able to indulge as I would’ve liked. And believe me, I really wanted to indulge!
Not only is this cake full of chocolate, it’s full of one of my other favorite things – Baileys! You may have noticed that I’ve shared quite a few Baileys desserts over the years like this Baileys chocolate mousse cake, caramel Baileys pound cake, Baileys chocolate cupcakes, Baileys fudge brownies, cake and mini Baileys chocolate cheesecakes. It’s a love affair, I must say. So to not be able to eat even one full piece was a bummer because it’s SO SO good! Not only is there Baileys baked into the cake, it’s also soaked with more Baileys and then topped with it. Go big or go home, right? 😉
How to Make Chocolate Poke Cake
So to make this cake, you start with a chocolate cake from scratch. I used my very favorite chocolate cake, modified to include Baileys. If you’ve ever had that chocolate cake, you know how amazing and moist it is. If you haven’t made it, don’t be alarmed by the thin batter and lower baking temperature. It’s all normal and makes one amazing cake.
Once the cake is baked, it’s poked with holes (hence a “poke” cake) and covered with a mixture of melted chocolate, Baileys and sweetened condensed milk. Are you drooling yet?!
The mixture should soak into the holes of the cake, but be sure that the cake is still warm and that the Baileys and chocolate mixture is still warm. The mixture will thicken as it cools, making it harder to soak into the holes. I also would recommend Eagle Brand sweetened condensed milk in this cake. I’ve tried a few others and some are thicker than others. Eagle Brand is thinner, which is ideal for soaking into the cake. If you use another brand or have trouble, just add some additional milk (or Baileys) to thin it out a bit. You may still have a thin layer of the mixture on top of the cake, but that’s fine.
The final step is the delicious Baileys chocolate whipped cream. With such a rich cake, the light whipped cream topping is the perfect way to finish it off! The whole combination is pure heaven and a cake I’ll definitely be making again and again – when I can drink alcohol again. 🙂
Watch How To Make It
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Baileys Chocolate Poke Cake
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-15 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Baileys Chocolate Poke Cake uses my best chocolate cake recipe as a base and is topped with Baileys whipped cream! The chocolate cake is soaked in even more chocolate and Baileys Irish Cream. You won’t be able to stop eating this one!
Ingredients
BAILEYS CHOCOLATE CAKE
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup (180ml) milk
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) Baileys Irish Cream, divided
- 1 tsp vanilla
- 3/4 cup (180ml) boiling water
- 1 cup (240ml) sweetened condensed milk
- 3/4 cup (127g) semi sweet chocolate chips
WHIPPED CREAM TOPPING
- 2 cups (480) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 2 tbsp (30ml) Baileys Irish Cream, optional
- 1/2 tsp vanilla extract
ADDITIONAL
- Mini chocolate chips
- Chocolate sauce
Instructions
1. Prepare a 9×13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C).
2. Add all dry ingredients to a large bowl and combine.
3. Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well.
4. Slowly pour the water into the batter, mixing well and being careful of splashing.
5. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
6. Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw.
7. While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside.
8. Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. Heat heat the milk and cream until they begin to boil, then pour over the chocolate chips.
9. Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
10. Set the cake in the fridge to cool and soak.
11. When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
12. Spread the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve. Cake is best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 634
- Sugar: 54.3 g
- Sodium: 233.1 mg
- Fat: 35.5 g
- Carbohydrates: 72 g
- Protein: 8.8 g
- Cholesterol: 76.6 mg
Categories
Enjoy!
Baked your yummilicious Baileys Choc Poke Cake over the weekend and was absolutely yummy yummy ! Specially bought the Baileys Irish Cream for this cake, now to go look for your other Baileys recipes ! Thank you for a great recipe and such a lovely blog.
Wonderful! So glad you enjoyed it! 🙂
I made this cake today to take to a meeting tonight. I wish I would have allowed myself more time. At 300 degrees, 40-45 mins was def not enough time. At 40 mins, there was way too much jiggle in the cake. I turned the oven up to 325 and had to let it go for another 20 -25 mins!! Was the time/temp correct in the recipe?? I also learned the hard way that I shouldn’t use the handle of a wooden spoon to poke the cake with!! Lol. I tasted the chocolate whipped cream after it was done, and I could have sat there and eaten the whole thing with a spoon!! It is light and oh-so-smooth with just a hint of sweetness. Def will make this again. We belong to a square dance club and at the board meeting tonight, it was suggested I make this for our upcoming St. Patrick’s Day party! I may attempt to make it into cupcakes for the party. Any recommendations on that??
Hi Lynn! Yes, the time is correct as it was baked in my oven. It’s possible there’s some difference between the way our ovens bake. I’m glad to hear you enjoyed the cake! As for cupcakes, that should be fine. I’d say they’d bake between 20-25 minutes, but perhaps that’ll be a little different for you. Then just poke holes in the cupcakes and add the whipped cream on top. Should be fine. Enjoy!
i agree with the amount of cooking time. i just increased my oven to 350 and will let continue cooking for at least 10 more minutes. Also, why not use a wooden spoon handle? That’s what I intended to use . . . maybe I could “grease” it with some butter? Can’t wait to taste this, it smells so good!
Your oven must be a convection oven, and others just traditional oven without a fan running inside of it.
That sounds like a possibility. I do have a fan running in mine.
I intend to make this cake using a round cake mold, but I fear it’s so soft that it will break and won’t come out complete, can it be done this way? Or why is it better to leave it on the baking mold?
If you remove it before poking it with holes and adding the toppings, it should be fine.
Mine totally did the same thing!
Definite error in oven temperature. Mine is still wobbly at 45 minutes and I just calibrated my oven this month. 300 sounds too low for most baking projects, wish I had gone with my gut and turned the heat up from the get-go. Hopefully it’s not ruined.
The 300 degree oven is correct. I’ve baked this cake no less than 50 times in several different ovens. Perhaps it needs to bake longer in your oven, but it was accurate in mine.
This is my first totally made from scratch cake – and I am having the same temperature problem as others. I may not cook much, but my kitchenaid gas range is in excellent condition. I just turned the temperature up to 350. Hopefully it will still turn out okay. I will adjust the recipe in my paprika app.
I completely agree. 300 is way too low. We are at 1 hour currently and I just turned my oven up to 325 and am letting it go for another 10. It’s completely liquid inside. It’s possible that Lindsay’s oven is hotter than most.
Maybe she is at a different altitude. 300 is way too low at an average altitude.
I have to chime in and agree. The cake was still batter after 45 minutes at 300, should be 350 for a standard oven. Sounds like you have a convection oven, but most recipes default to non-convection. You might consider at least noting this in your recipe. Once I got the cake baked, the rest was delicious! Thank you for the recipe.
I baked the cake at sea level at 300 degrees and it was ready after 40 minutes.
Currently baking mine now at 300 in a convection over and it wasn’t near being done at 45 mins. Just pushed it to 325 to see if that will speed up the process. I agree I would have allowed myself more time if I had known it would take so much longer than the recipe says.
My oven tends to cook fast, so I checked it at 35 min and it was almost done. 40 min at 300 degrees was perfect for me. I’m surprised so many are having to cook it so much longer.
Could a cup of coffee with Coffeemate Irsh Cream be used instead of the Bailey’s?
If you are looking to replace the Baileys in the cake, you could try just using the coffee creamer.
What weight equivalent is 1 cup please?
A cup of what? Not everything weighs the same.
One cup weighs 8 oz
Lovely recipe, I did make a few tweaks to it. I used less sugar and a substitute for the whipping cream. Still came out fantastic. Thank you for sharing this 🙂
I’m glad you enjoyed it!
Im not eat eggs so wts ican do??
This cake looks yumilicious. I wana make this but alas! I dont have oven.. can u tell me how much to set temperature in microwave oven for this recipe…!
I haven’t ever made a cake in a microwave, so I’m not sure.
Try over a campfire
Is their any other way I can save this recipe without printing it or writing it down please and thans
I’m not really sure what method you are looking for. Do you use pinterest? It’s easy to pin it to a board and refer to it later.
Snap shot on your phone.
Copy and save to your hard drive on the computer. Then you’ll have it always.
I copy and paste all my recipes into WORD then I add them to my Google drive in my recipe folder to be available to my kids.
I do the same thing as I have my recipes divided into different categories desserts, vegetables meats dinners etc. I put the picture in the corner of the page, add the recipe , and am able to keep it on my computer to email or print it out and give it to others.
Take screen shots!
Open your PRINT app – choose: SAVE AS PDF option in print window. Save the file to a folder on your desktop.
I open in Chrome on my phone, then bookmark it.
I do this too only on my iPhone safari and it makes it easy when grocery shopping. I have the ingredients list with me at all times.
I open in Chrome on my phone, then bookmark the page.
Could you cook off the alcohol from the Bailey’s without ruining the flavor or the cream? I don’t drink alcohol but love the flavor of Bailey’s.
Cook it off how? Like during baking? I’m not sure if it really cooks off or not. You could try cooking Baileys down in a pan before using it. Still not sure how it really affects alcohol content and it’d make the flavor stronger, but it could be worth trying.
Irish cream is just heavy cream, condensed milk, cocoa powder, vanilla, and whisky. Just make some without the whisky.
Once any alcohol reaches the boiling point the alcohol evaporates.
I make my own vanilla by boiling rum with vanilla beans in it. I assure you that, even tho the alcohol reaches a full rolling boil at 180 degrees F (I measured it with my digital thermometer), AND I let it boil 3 minutes, there is STILL a great deal of alcohol remaining. The rum is 94 proof, which is 47% alcohol content by volume. When I finished boiling the 750 ml of rum, it had about 4/5ths of it remaining (about 600 ml). To boil out the full 47%, it would have had to have reduced by almost half. 47% of 750 ml = 352 ml alcohol. Subtract the 150 ml by which the volume was reduced (assuming that ONLY alcohol boiled off), and you still have 202 ml (200 ml, for easy math). 200 ml alcohol in 600 ml liquid is 33%, or 66 proof. So, boiling the rum reduced it from 94 proof (47%) to 66 proof (33%).
Sorry for the math, but if the alcohol is an issue, make Irish cream from scratch without alcohol.
I totally understood the Bailey’s ingredient amount, One cup devided, half cup each used at two different steps in the recipe procedures. Extremely easy to understand.
Step 4… Is that the Bailey’s we’re adding? It says water, but there is no water on the ingredients list.
Also to the sugar shy above – many artificial sweeteners have a 1:1 ratio when substituting for sugar.
The baileys is added in step 3. The water in step 4 is listed under the vanilla extract. Hope that helps!
I wish your page showed a printable version!!!
It does – you’re in luck! There’s a teal button labeled “print” in the pink recipe card. Just hit that button and it brings up the printable version of the recipe.
The metal print box does not work!
Did you mean “teal” instead of “metal”? I just clicked on it and it worked fine.
How long after can It Stay in the fridge even not All eaten in first sitting
It should be fine for at least 3-4 days if well covered.
I made this October 29th and we ate the last two pieces tonight 11/10 so that was 2 weeks in the fridge and just as moist and delicious as day 1
Wonderful! Glad you enjoyed it!
Oh…my….WORD.
What an incredibly delicious sounding cake!
Now, if only I didn’t have to rely on making my cakes with a cake mix, this would be a ‘go’. I don’t suppose there’d be a way to modify your tantlizing recipe for those of us less….um…..’baking enabled’? lol
I haven’t tried making a box mix with Baileys, but you certainly could try it. Or you could just bake the chocolate cake and use the rest of the recipe – there’s quite a bit of Baileys and it should still have good flavor.
Made this both ways followed the recipe and next time used a boxed mix just put in a half cup of baileys for half the water called for on the box…it’s much better from scratch but the mix was petty good too! Everyone loved this cake it’s a keeper! Thank you Lindsay for the great recipe!
So glad you enjoyed it! Thanks for sharing your experience with a box mix!
I made it with a box cake mix substituting 1/2 c. Bailey’s for 1/2 c. water. I used cool whip mixed with chocolate instant pudding folded in for the frosting. (Use only 1 c. milk + 2 TVs. Bailey’s in the pudding) I made it ahead of time, froze it and it was wonderful! Super easy and lots of requests for the recipe! Thank you!
Glad to hear you enjoyed it and made it work for you!
You can do a chocolate cake mix with a can of Guinness Bake as usual. Cool. And then Pour baileys onto the cake. Chill and make topping as recipe calls.
Irirsh Car Bomb cake! Love it!
If you use a box mix remember to use the Baileys as half of the liquid in the cake mix or the cake won’t set and will be runny. So if the box calls for 1 cup of water then use 1/2 cup of water and 1/2 cup of the Baileys to equal 1 cup.
Actually, if you really want yummy cake, don’t use water at all. Replace water with milk.
I can’t wait to try this – Lindsay are you aware there is now a Bailey’s Red Velvet?? 😁
No, sounds delicious!
I’ve dont this with a box cake. I use 3/4 cup hot coffee and 1/2 c baileys. I omit the water and it turns out great.
I just made this today using a devil’s food cake mix. It called for one cup of water. I used the 1/2 cup of Bailey’s and a slight bit more than 1/2 cup water. I followed directions for the rest. It was AMAZING.
You can use a dark chocolate or chocolate fudge cake mix. Use Bailey’s instead of water, use your oil and eggs as directed. Then poke cake after it is baked and finish as directed. Might not be as dense and moust, but I have made other poke cakes from scratch, so I am sure this would still be wonderful anyways!
What could you use instead of Bailey’s? We don’t use/drink alcohol…
You could try using an Irish Cream flavored coffee creamer.
Excellent idea!
So glad you asked. Was wondering the same.
Don’t use alcohol then. Make Irish cream without the whisky.
Very easily done too. 1 cup cream, 14 oz sweetened condensed milk, 3 tsp chocolate syrup, 1 tsp vanilla, 1 tsp instant coffee (no Irish Whiskey).
Considering the effort that went into making this cake from scratch, I would be reluctant to introduce a processed coffee creamer into the mix. Much better to make your own Irish cream .
I would definitely say Bailey’s is processed.
I used the Baileys Irish cream coffee creamer, it’s non alcoholic and it has the same taste. Obviously makes it kid friendly and more of a family dessert.
I’ve made this recipe as written except that I used KerryGold Irish cream (because that’s what I had)once before and again just now with Bailey’s. It is delicious and a hit with everyone. It is becoming a holiday tradition apparently. Last year I made it for Christmas and family members were asking me about it before Thanksgiving so I have made it for Thanksgiving dinner. I always taste throughout and I have to say that even though I normally prefer the taste of KerryGold Irish cream this recipe is better with the Bailey’s. Definitely a keeper.
I’m so glad to hear it’s a hit!
Alcohol dissipates when cooked/baked.
Um…the alcohol i this recipe is NOT baked….
I would like to try this cake BUT I’m not wanting to put in 2 cups of sugar!!!!
What do u suggest as an alternative.
Thanks
I honestly don’t have a suggestion. You could try reducing it, if you like. I’ve not done it though, so I can’t say what the result would be.
If you use fructose you can use half the amount. 1 cup fructose = 2 cups sugar.
Just eat a smaller piece 🙂
It’s a treat, not an everyday thing.
I used about 2/3 the amount of sugar, in both the cake and the topping, and it was a hit! I usually do it with most cakes, and it seldom fails.
(fructose is not a good idea – it’s worse than normal sugar.)
Fructose is metabolized in the liver – not good. Stick to regular cane sugar.
To decrease the cals, fats, carbs, here are some suggestions:
1. Use Splenda blend for baking (instead of sugar),.
2. Use 2% milk, not whole milk.
3. Use unsweetened or Fat-Free condensed milk.
Hope this helps!
OMG seriously??? If this doesn’t have the ingredients you are happy with then please move on to the next recipe!! I came to this recipe because I love Bailey’s and most recipes (desserts) it is included in. Don’t do alcohol? Move on. Too much sugar? Move on. I cannot wait to make this!! This is the only time I have EVER replied to a recipe. THANK YOU for something that sounds perfect!
what is the boiling water for? where does it go?
It goes in the cake in step four. The water adds moisture to the cake and the heat helps the cocoa bloom for a more intense chocolate flavor.
You might try half Splenda and half sugar. Or all Splenda, it measures the same. I’ve made cheese cakes with it and they turn out great.
Not a good idea to use Splenda in baking, take it from my past experiences ! What can I use in place of the Bailey’s ?
There are lots of suggestions for replacements throughout the comments, including making your own Irish cream and coffee creamer.
Definitely accidentally skipped the water. Hope i didnt ruin it. Cake in oven now! Shoot
For baking purposes, use the Splenda blend. (!/2 Splenda and 1/2 sugar), as the sugar is needed to make the item rise.
For non-baked items, just use the Splenda.
Hope this helps.
Haz una prueba con Panela molida y si es orgánica mejor
You can use applesauce in place of sugar. The ratio can be googled. I’ve done it before and it is okay, but I’d rather use cane sugar and enjoy it as is…just eat a smaller piece. I rated it five stars because it looks scrumptious and I can’t wait to make it for my nephews birthday!
I’m a little confused in the cake recipe it calls for a half a cup of Baileys twice?
I can see where it’d be confusing. I’ve written it a little differently to make it more clear. The recipes uses a full cup – 1/2 in the cake and 1/2 in the mixture poured over the cake after being baked.
Hi my friend wanted to use baileys chocolate cherry can I use that the same as Irish cream?
It should be fine as long as you like the cherry flavor.
I’m not sure. What is Baileys Irish Cream
I made this baileys poke cake.omg! It’s delicious. A big hit with my husband and friends. ❣
I’m so glad it was a hit!
Can I do this in a bundt pan? Would I need to double the recipe?
I haven’t ever tried it in a Bundt pan so I’m not sure. You should not need to double it.