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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!
May I ask what chocolate sauce you used?!!
I use the Smuckers Sundae Syrup.
Hello again girls I really rocked the party with the cake ! Thank you so much for sharing the recipe ! I read all the comments and decided to go with a glass pan on 325 degrees for 45 min and it was perfect ! Thank you again????
I’m glad you enjoyed it!
Okay Thank you anyway ! How about a glass pen ?
Hey Lindsay
How long in advise can i make this? is 24 hours ok or will it get to soggy?
Yes, 24 hours is fine. I often make it a day ahead.
Hello ladies ! This will be my very first cakrw from scratch and I am making it for my boyfriend ‘s birthday ! I have a question Can I use one of those aluminum cake pans ( the one you throw away after ) and is there anything special about baking in this kind of pan ? Ps I really don’t want to screw it ! Thank you ! ????
I honestly haven’t ever baked a cake in one of those pans, so I’m not sure what adjustments should be made. I’m sorry!
Sounds & looks yummy. Nice for company or potluck.
Can Kahlua be used instead of Baileys?
Sure!
Hello thanks for thé receipe i want to Know if it is Frozen
No, it isn’t frozen
Do you have to use have to use the Baileys Irish cream? We don’t like it
I made this with Kahlua instead of Bailey’s and it was wonderful!!
Thank you so much for this recipe! I just made it and am waiting for the first round of cooling. I made it with Amarula (South African cream liquor) because I didn’t have Bailey’s. I also sub’d Bob’s Red Mill GF flour instead of wheat because my doc wants me to be GF. Fingers-crossed it tastes good!
Awesome! Sounds delicious!
The cake was a huge hit! No one knew I used GF flour and loved the mellow taste of Amarula.
Hi iam going to make this cake but im not sure in one of the ingredients… when you said “baking soda” did you mean baking powder? cause im from argentina and the traduction for that words is like a “salt powder” and im not sure if its really correct. thanks
Baking soda is correct. Baking powder won’t work in this cake.
Thank u so much ! I did it but i have some little problems insteed everyone like it so thank u so much for the recipe
Baking soda = bicarbonato de sodio in spanish, I believe
This looks so yummy! I know I’ll make it soon, but I’m wondering, can this cake be made with Kahlua instead of Baileys for a change?
Certainly! I’m sure Kahlua would be delicious!
I tried this cake and it was so easy to make and tastes great!!! Wonderful recipe. Love love love it!!!
So glad to hear it!
I love Bailey’s and so I made this cake yesterday and brought it to the barbeque dinner! Unbelievably good! I love it and all my friends all love it. Thanks Lindsay, for sharing your recipe.
Awesome! So glad you enjoyed it!
Oops, i just made the recipe but used the whole cup of Baileys (missed the ‘Divided’ part!). So i will see how it goes – Only used 1/4 cup water instead of 3/4… hopefully it will work, just be a richer, stronger Baileys flavored cake!
Luckily we like Baileys and it’s for a birthday, so the extra extravagance is acceptable!
I hope it turned out alright!