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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!
hi
could i make this cake using two 9 inch round tins ?
I would think it’d be ok, you just might want to be careful of how much of the liquid you soak the cake with – it could make the cake a little unstable.
Hi, I am in doubt about que amount of sugar. 414g of sugar, plus the 240g condensed milk…. plus the baileys sweetness is that correct?
It sure is!
It would be good to have a ‘Print’ button for a printable version to avoid getting the 37 pages of cackling and clucking..
You’re in luck – there’s already a print button! It’s located right inside the pink recipe card. Cackling and clucking free, my friend.
Can you give high altitude instructions by chance
I’m sorry, I’m not familiar with high altitude adjustments.
Thank you for sharing this recipe! It was so wonderful I’ve made it 3 times! I must say the alcohol in the cake evaporates, as in the ganache if you cook it a little longer. If you dont like the alcohol flavor too much, just add 2 tsp instead of tbsp to the whipped cream. Its a keeper!!!
I’m so glad you’ve enjoyed it!
Hello. Can I do this cake GF ? Almond flour or coconut flour instead of plain flour?
The cake looks AMAZING! I would like to give it a try !
I’m really not sure. I might try a GF four that’s a one to one swap to be safe.
Hi my friends really love the cake I made from you using baileys chocolate poke cake instead of Irish cream he bought baileys chocolate cherry liquor can I use this in baileys poke cake instead of Irish cream liquor? Please respond thank you.
As long as you like the flavor of the cherry, it should be fine.
I really don’t understand why people are complaining about the sugar & alcohol. If you don’t drink alcohol & want less sugar, then don’t make this cake !! It is a treat & not something you would have on a daily basis. I made this for a party we had & what a sensational hit. Thank you for sharing. I might try it with Kahlua next time.
This was the first cake I baked from scratch and it turned out great! I followed the recipe, although I used Jamaican Rum Cream instead of Bailey’s. I will definitely make this cake again.
I’m so glad you enjoyed it!
Hi LINDSAY,it’s possible to have a recipe in french??? i don’t really speak english.i need to recipe of BAILEYS CHOCOLATE POKE CAKE
It would be so nice when u do a recipe that has alcohol in it to put what u can use instead , it’s being courteous and it’s not kid friendly also
Its Been Proven That Alcohol Doesnt Cook Out By Top Iron Chefs
Plz fix ur recipe to add what u can use instead and how
Thank you
instead of the way you make it can a cake mix be used…I’m a bit lazy and always looking for short cuts
Sure!
Looks absolutely devine, I’m definitely going to try this out sometime, but in the meantime if anyone else makes this delicious treat my address is…. Lol.
Thanks for sharing Lindsay.
May I know what is an Irish cream ?
It’s a liqueur.
Somehow this cake appeared on my husbands Facebook feed and he sent it straight to me and (strongly) requested this be my next baking project. Surprised him for Fathers Day. He LOVED it. His reaction: WOW!!! Just WOW!!!
I mean theres really no question why… It’s really delicious! Like, really, really really delicious. It’s tied with his favorite Guinness Stout Cake!
Wonderful! So glad he loved it!
Sounds delicious! Do you recommend anyn variations if I wanted to make this as cupcakes instead?