Baileys Chocolate Poke Cake

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 - FULL of Baileys flavor!

serving of cake with bite taken

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? 😉

Baileys Chocolate Poke Cake in pan with serving removedclose up of Baileys Chocolate Poke Cake serving

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. 🙂

Baileys Chocolate Poke Cake recipe

Read transcript

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close up image of Baileys Chocolate Poke Cake

Baileys Chocolate Poke Cake

  • Author: Life, Love and Sugar
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12-15 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!




  • 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


  • 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


  • Mini chocolate chips
  • Chocolate sauce


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.

Keywords: baileys poke cake, chocolate poke cake, easy poke cake recipe, homemade chocolate cake, best chocolate cake



Baileys Chocolate Poke Cake - FULL of Baileys flavor!

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Recipe rating

  1. Tammy

    The deeply rich moist chocolate cake was accentuated with pockets of fudgy goodness & the Baileys whipped cream frosting was just delightful. This recipe is a keeper!

  2. Jodi

    Making this recipe right now for easter and I mistakenly thought the 3/4 chocolate chips was supposed to go into the batter and then realized too late that it goes into the mixture after to pour into the holes is that gonna ruin my cake?

    1. Lindsay

      I’m sure you’ve already seen how it resulted, but I expect that it did not ruin your cake. The chocolate chips should just sync to the bottom. Did it turn out OK?

  3. Cherie

    I’ve made this recipe multiple times and it’s delicious! For the first time, I’m using 2 9-inch square pans instead of a 9×13. I’m starting at 25 minutes at 300° F, but was wondering if there was already a tried and true time. Thanks

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12