Bailey’s Chocolate Poke Cake

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Bailey’s Chocolate Poke Cake

Bailey’s Chocolate Poke Cake is a rich and indulgent dessert that’s perfect for any occasion. This classic poke cake gets a boozy twist with the addition of Baileys Irish Cream, creating a moist and flavorful treat.

The secret to this cake’s incredible texture lies in the poking process. Once the chocolate cake is baked and cooled, small holes are created throughout the cake. A luscious mixture of sweetened condensed milk, Baileys Irish Cream, and chocolate pudding is then poured over the cake, seeping into the holes and creating a decadent, creamy filling.

This recipe is incredibly easy to follow, making it perfect for both novice and experienced bakers. For an extra touch of luxury, top with whipped cream and chocolate shavings.

Whether you’re hosting a dinner party or simply craving a delicious dessert, this Bailey’s Chocolate Poke Cake is sure to impress.

Questions I often get asked about this recipe:

Can I use a different type of cake mix?
While chocolate is traditional, you could experiment with other flavors like red velvet or yellow cake.

Can I substitute the Baileys?
While Baileys adds a unique flavor, other liqueurs or even coffee can be used.

Can I make this cake ahead of time?
Yes, the cake can be prepared a day in advance and refrigerated.

How long will this cake keep?
Properly stored, the cake should last for 3-4 days.

What you need to make Bailey’s Chocolate Poke Cake:

For the cake:

1 box chocolate cake mix

Ingredients listed on cake mix box

1/2 cup Baileys Irish Cream

For the filling:

1 can (14 oz) sweetened condensed milk

1/2 cup Baileys Irish Cream

1 (3.9 oz) box instant chocolate pudding mix

1 cup cold milk

Chocolate shavings, for garnish

How to make it:

Prepare the cake: Preheat oven to the temperature specified on the cake mix box. Grease and flour a 9×13 inch baking pan. Prepare the cake batter according to the package directions, but stir in 1/2 cup of Baileys Irish Cream. Pour batter into the prepared pan.

Bake: Bake according to package directions. Let the cake cool completely in the pan.

Poke holes: Use a fork or skewer to poke holes evenly over the entire top of the cooled cake.

Make the filling: In a large bowl, whisk together the sweetened condensed milk, remaining 1/2 cup Baileys Irish Cream, and instant chocolate pudding mix. Gradually whisk in the cold milk until smooth.

Assemble: Pour the pudding mixture evenly over the poked cake. Refrigerate for at least 2 hours, or until set.

Serve: Top with Bailey’s Irsh Cream and chocolate frosting with chocolate shavings, if desired.

Tips:

For a richer flavor, use dark chocolate cake mix.

If you prefer a less intense Baileys flavor, reduce the amount used in both the cake and the filling.

For a decadent twist, add a layer of chocolate ganache on top of the pudding filling before refrigerating.

Latest Reviews:

This Bailey’s Poke Cake is pure indulgence! The chocolate cake is moist and the Baileys-infused pudding is creamy and rich. Perfect for a special occasion or a decadent treat. Simon A.

So easy to make but tastes like it came from a fancy bakery! The Bailey’s flavor is subtle but noticeable. This recipe is a definite keeper. My family loved it! Leon S.

I’ve made this cake twice already! It’s become a crowd-pleaser. The combination of chocolate and Baileys is unbeatable. Highly recommend! Miranda T.

Printable Recipe:

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