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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!
I made it and it tastes incredibly delicious! Baileys is my favorite drink and this recipe is just dope! I used 1 -1,3 cup sugar instead of 2 cups and it worked out just great! I would even try to reduce it a bit more the next time I make it (for my taste). And I used soya milk instead of regular milk due to some minor allergies.
Thanks alot for sharing, I loved it and everybody else did.
Peace!
Really delicious!!!! Last time i made it I forgot to add eggs, but it went sooo yummy, I dare to say it was even better than original recipe. My guests loved it!!
Glad you enjoyed it!
hi, is this cake strong enough /would it be a good idea if i wanted to decorate this cake with fondant and some decor on top?
I’m going to guess that it might not hold up well. It’s a very tender cake with a lot of moisture.
I’m making this now, and was measuring the ingredients by weight. The cocoa powder at 85g looked like more than 3/4 cup. I reweighed 3/4 cup of cocoa powder and got 58g. Maybe a typo? Just wanted to let you know. ????
It’s not a typo, but thanks for letting me know! 🙂 I also measure by weight and that’s the weight I use. I hope you enjoyed the cake!
I made this and my entire family loves it! Some have even gone so far to say it was the best thing I ever made. I really lucked out when I stumbled across lifeloveandsugar!
Aww, wonderful to hear! Thanks Cynthia!
Do you think I can just poke holes and add bailey’s to cake. Just trying to cut some calories from cake. Thanks for any input you can share.
The Baileys is a good bit thinner than the chocolate and baileys mixture. While it wouldn’t be my preference, you could try it.
Hi, is it okay to make the cake 2 days in advance and then make the whipped cream topping? I’m planning to make for my fiances birthday but it falls right in the middle of the week. So i was thinking of making the cake on a Sunday and get the topping ready just before serving which will be on Wednesday.
Yep, that’ll be fine. The great thing about poke cakes is they are full of moisture and last really well.
I made this cake for the second time tonight because it was such a hit with everyone when I made it the last time. Have you tried any other flavors like Bailey’s Cherry or Cinnamon?
I’m so glad you enjoyed the cake! I haven’t tried the Bailey’s cherry flavored. Here is the recipe for my Cinnamon Roll Poke Cake if you are looking for a cinnamon flavor. I also have a Red Wine Chocolate Poke Cake, Kahlua Chocolate Poke Cake, Guinness Chocolate Poke Cake, and other flavors on the blog.
I’m confused. In the written recipe it calls for milk. But I’m the video it says buttermilk. Which one do we use?
Either is fine.
The comments where hard to go through. I was looking for who liked it and many just said they wanted to change the recipe but some where worth reading. I don’t care for Baileys as a drink but this cake is excellent moist and deaconate . My husband just loves Baileys and was in heaven with this cake and he drank the left over Baileys when eating it. After reading the comments about the oven temperature I baked the cake at 325 not 300 and it took 50 minutes. Next time I will try backing at 350. I made the cake exactly as it was. Thanks for a great recipe
Wonderful! I’m so glad you enjoyed the cake! 🙂
I made this cake yesterday and have shared it with family and friends. It is THE most delicious cake ???? I could seat the lot ???? One thing I will do next time is not put the baileys in the fresh cream.
If I was making this recipe into a birthday cake would it take 2×9″ cake tins? And can I make the sauce/caramel without the baileys? ( if it was for children)
Thank you so much for a wonderful recipe ????
Yes, 2 9 inch cake pans would be fine. If you leave out the baileys, you would need to replace it with heavy whipping cream. If you are looking for a choc cake, this one is the layered cake version of this cake.
Thank you for your reply. I did make a 9” cake and it was a great success ???? This is one recipe I will use again and again.
Wonderful! I’m so glad you enjoyed! 🙂
This is the most awesome chocolate cake I have ever made and/or tasted!!!! It is quite simply so amazingly delicious!! Soooo moist and yummy! Thank you for sharing this recipe and I will definetly make it again.
I’m so glad you enjoyed the cake! 🙂
Would it work as a layered cake? Or is it going to be too dense for 3 layers? Same everything just divided into 3 smaller circular tins
My only concern would be weather the cake would stand up well as a layered cake with all that moisture. Not sure.
Help! My whipped cream topping is watery I followed the steps, did I use the wrong whipped cream? I used heavy whipping cream in the carton
Did you use the full amount of powder sugar in the recipe? The powder sugar stabilizes the whipped cream.
I don’t know if I did something wrong, but cooking the cake at 300 for 45 minutes my center was still pretty liquid. I am moving the temp to 350 and hope it cooks. Not sure if I am doing something different or not.
I am making this for Christmas Day! Can I substitute melted butter for the vegetable oil?
I don’t think I’ve tried that, but I do think it would affect the cake. Not sure it’d turn out the same.