Baileys Chocolate Poke Cake

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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? 😉

Baileys Chocolate Poke Cake topped with chocolate chips and a bottle of Baileys in the background

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?!

A square slice of Baileys Chocolate Poke Cake topped with chocolate chips with a bite taken out on a silver plate with a fork and a bottle of Baileys in the background

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. 🙂

A square slice of Baileys Chocolate Poke Cake topped with chocolate chips on a silver plate with a fork and a bottle of Baileys in the background

[adthrive-in-post-video-player video-id=”jKr0ylsT” upload-date=”2018-02-19T19:21:50.000Z” name=”Baileys Chocolate Poke Cake” description=”This Baileys Chocolate Poke Cake is super moist and full of Baileys in the cake and topping!” player-type=”default” override-embed=”default”]

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
  • 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. Cake is best if eaten within 4-5 days.


  • 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

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




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  1. Justine

    I made this cake for a housewarming, it was a massive hit! I’d like to make it again for Christmas Day, however I’d prefer to cook ahead… How long will the cake last once cooked and then kept refrigerated?
    Thank you

  2. JoAnne Riker

    Hello Lindsay,
    I have made this cake for three years now. It has become a holiday staple. Thanksgiving and Christmas my family always looks forward to their Baily’s cake.

  3. Candace

    Hi Lindsay,
    I made this for my own birthday and we are delighted. We do not drink, so this is our Boozy Happy Birthday cake. It was fun to make, and did not take long to prepare. The cake is incredibly moist and yummy, while the pour over is so good my husband wants to eat it by the boozy spoon full. Cheers!

  4. Tammy

    Hello, I’d love to make this gorgeous cake for a special occasion, and have in mind my lovely 10-cup Bundt cake pan. I would serve the whipped cream separately with each serving. Just a couple questions. Does this cake handle that kind of form well? I’d poke holes with a toothpick, as I do for a baba au rhum, to not lose the Bundt shap, only I’m not sure how well the syrup would seep in, perhaps the syrup needs to be thinner?) Thank you so much for any advice!

    1. Lindsay

      I believe I baked the chocolate cake portion in a bundt pan once and it baked just fine. The texture is a little different though. As for the syrup, you may want to make something thinner (cook sugar and water) with just the Baileys added and use that.

  5. Stacie P.

    I made this on Thursday night to bring into work on Friday morning. I was super easy to put together. I did have to bake it closer to an hour though. I noticed in your video that you used a dark pan. Guessing that could be a factor in the baking times. Regardless, it was so worth waiting for! Crazy moist and the Baileys was a great addition (I had considered using Kahlua). Everyone at work loved it and there wasn’t much left for me to bring home for my husband. A few people even commented that it was the best cake I’ve made so far.

    1. Lindsay

      Awesome! I’m so glad you enjoyed it! And you are correct that the baking pan can make a difference. I’m glad you were able to get the timing right!

  6. Mary W

    Made this as a birthday cake for a work colleague and everyone keeps asking me when I’m going to make it again.

  7. Angie Vandeberg

    I made this today for a party. It was a huge hit. Super easy to make, too. But I had to bake it longer than what the recipe called for – it was more like 60 minutes. Definitely will make again.

  8. Jackie

    My family and I absolutely LOVE this cake!!! I make it every St Patty Day for my corned beef and cabbage dinner!!!

    1. Lindsay

      You want to add Guinness along with the Baileys? You could try to swap it, but Guinness is carbonated so it could affect the way the cake bakes.

      1. Joe Ross

        Yeah, I actually thought that might happen so we decided to go with a different recipe for Guinness chocolate cake with Bailey’s Buttercream made withKerrygold Butter. Your recipe sounds amazing but we thought it might be too boozy for the kids, haha.

    1. Lindsay

      It should be good for at least 4 to 5 days. There’s plenty of moisture in it so it certainly shouldn’t dry out. I would just keep it well covered.

  9. Annette

    This is an absolute favourite in my household, have baked this cake 5x in 1 month… and I have so many of them requesting for more. May I use hersheys special dark cocoa powder instead of regular cocoa powder

    1. Lindsay

      So glad it’s a hit! The Hersheys special dark cocoa has changed in recent years. It’s used to work well, but I’m not 100% sure if it does now.

  10. Kt

    Absolutely delicious! I’m not a baker and have no place in the kitchen really but the first time I made this, it was inhaled! The second time I made them into cupcakes and had people asking me for the recipe. I am making my third batch tonight. Thank you for sharing!

    1. Lindsay

      I’m not sure since I haven’t done that. You could also bake it all as one cake and then cut it into two layers.

  11. Kaz Woods

    Thank you so much for this recipe, it is absolutely delicious. It is an easy recipe (even when you mess it up), and is always the first dessert to be requested and eaten by friends.
    Thanks again, Kaz


    Just put the batter in the oven. I messed up and put 1 cup of Bailey’s Irish Cream in the batter so I only used 1/4 c of boiling water. I’ll let you know who it comes out.

      1. Denise

        I am making this for the first time tomorrow, for dinner on Saturday. Thinking it would taste better if it sat for 24 hours? Also, have you used other Irish cream besides Bailey’s? Thank you!

      2. Lindsay

        Sorry for the delay. It probably doesn’t need to sit for a full 24 hours, but overnight wouldn’t hurt. I have not used other Irish Creams.

    1. Lindsay

      There isn’t an option within the recipe card for emailing it, that I know of. I’m not sure what your ultimate goal is, but you can click on the print button and it’ll bring it up in a new window in the recipe card and you could copy that URL and send it to your email.

  13. Kelli W

    Advice whether oven temp is fan forced or standard would have assisted. In the absence of advice I took the cautious approach and baked convection heat. At 150c this took 1hr 10 min. Apart from that an excellent cake!

  14. Patti

    I love making this cake! Always a hit!! Today I am making it into a trifle with strawberries that have been marinating in vodka and sugar all night!

  15. Rebecca

    Looking to make this for my husband’s birthday this week! Question: how strong is the alcohol once finished? Wondering if I should have a second cake for the younger crowd.

  16. Ivy Tanvishut

    This is a new family favorite!!!! Decadent but refreshing. Absolutely amazing. A recipe crafted with heart.

  17. Laurie Girardot

    I’ve made this recipe many times now, and it’s always a hit! It’s so easy to make but it tastes like it took all day. Love this cake!

      1. Judy

        Has anyone tried freezing this cake? How was it and at what stage did you freeze it?
        I’m guessing at the cake stage, before adding the top layer?

      2. Lindsay

        It’s probably best to freeze it at the cake stage before adding everything else. But you could certainly try freezing the whole thing.

  18. Charmaine Despres

    Amazing results with your very unique recipe… Almost fool proof fantastic, next time I’m going to try it in muffin cases for a little extra Christmas gift for friends
    You get 10/10 from me

  19. Kath swift

    Hi can you make baileys poke cake , small would love to try it, but there is only two of us that thanks

  20. Colette

    This is the only cake I bake.
    When it’s in my fridge it’s the only thing I eat for breakfast, lunch and dinner!
    LOVE IT!!!!

  21. Kit

    So. Delicious. I don’t like putting alcohol in my recipes since I don’t drink, but I managed to substitute milk and cream along with some vanilla for whenever this recipe called for Bailey’s. So moist and chocolatey and rich. Absolutely delicious!

  22. 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!

  23. 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?

  24. 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

  25. Jessica Thomas

    Omg i made this the other day and YUMMM. The cake was so moist and the whole thing was amazing. Didn’t have one complaint from any family member. It barely lasted one day. I will 100% be making this again.

  26. Fran

    Made the Baileys Chocolate Poke Cake to take to a dance. It was “to die for” and disappeared almost as fast as I put it on the table. Big Hit!

  27. Jessica Massey

    Super tasty recipe, my mums favourite, I have made this for her several times and it also froze well too! I don’t like baileys as a drink but love the cake! I’ve even made it into a celebration cake for mother’s day x

    1. Lindsay

      I haven’t done a poke cake as cupcakes, but it might be ok. Just depends on how much moisture you add to each one and if they’ll hold up well.

  28. Manika

    To follow up about my question re the bundt pan, it turned out FANTASTIC. I wish I could share pictures. The pan also had a beautiful design, and the cake came out perfect. I did make 2X the recipe, and had a second, smaller rectangle pan to take the extra batter.

  29. Laura

    I am planned to make this cake for my birthday next week !
    I am really excited to bake it, but I got a question… 
    Can I swap sugar for coconut sugar? 

  30. Jecilla Shanthi Jacob Jayaraj

    Hi There,

    This is the 2nd time i am making this and its a hit with my family. I love the taste of the chocolate and Baileys richness.
    I added some coffee powder to the hot water and it taste amazing.
    Thank you for sharing this recipe.

  31. Matilda D

    Hi Lindsay,

    For years I have been baking cakes but something or the other always used to go wrong. It took me time to figure out the mistakes I’ve been making and I’m still learning. I baked your Baileys chocolate poke cake this Easter and it was perfect. My whole family loved it. I’ve been trying your receipes ever since and they’ve all turned out to be great. Thank you very much for your recipes and for explaining everything in such detail. The alternatives you provide are very helpful. The measurements written in cups is what I love because it’s so handy and since you use a hand mixer for mixing the ingredients I feel more confident trying out your recipes since I use the same.

    Thank you😊

  32. Misty

    Hi! I am learning to cook and bake and I made this cake a few weeks ago and it was awesome! My parents loved it. I took a slice of it to my boss who shared it with his wife, and later that night I got a text from him asking me to make a whole cake for him and his family. I told my parents about it and they said “Well…since you are making him one, make us another one.” So this is definitely a great cake and a really big hit!

    The only thing I have noticed is that, when baking it at 300 degrees, it takes 55 minutes to bake. Not complaining though. It’s the only adjustment I have had to make on the recipe and its such a small adjustment, it’s not that big of a deal for me.

    Thank you again for sharing this awesome recipe!

  33. Sapna

    Hi, I baked this once and it turned out amazingly well. Now I have forgotten at what point the cake needs to be taken out of the pan. Help!!

  34. Lrah

    Delicious!  Easy to follow recipe (thanks for the warning with the hot water). BUT – next time please omit the nutrition information!  This is over the top yummy chocolate cake and sometimes we just don’t need to know the calorie count. 🙂

  35. Elizabeth Meehan

    Words to describe how delicious this cake is haven’t been invented yet!!! Wow! Wow! Wow! Extra wow if you’re a chocoholic!!!!

  36. Scarlett

    I made this cake for my big 40s (gotta celebrate big, right?). It was a major success between everyone who had a piece. I even sent a big chunk to my friend’s mom, turned out my friend’s brother, who doesn’t care for sweet stuff, was CRAZY about it. 

    Need to make this baby again sometime.

  37. Vanessa

    What did people use to poke holes? I made this 2 years ago and LOVED IT but really struggled with poking holes. I only had a knife! I still don’t have a knife sharpender rod. Just curious about using a straw, wouldn’t the middle of the straw leave cake in the hole? Would it be too weak?

    1. Lindsay

      I’ve seen people use straws before. I think it actually removes the part that gets into the straw. I’ve even seen people use forks and just poke a ton of holes all over.

  38. Cheryl

    I cannot find powdered sugar and sweetened condensed milk, is that anything I can replace them?
    Can I use the Castor Sugar or Icing Sugar to replace the powdered sugar? For the sweetened condensed milk, what can I use to replace it?
    Also, for the milk, can I use Almond milk?
    I hope I can make this cake for my boyfriend’s birthday and it is coming soon next week.
    Thanks a lot!

    1. Lindsay

      Powdered sugar is the same as icing sugar, so if you have that, you’re good. There isn’t really a good replacement that I know of for sweetened condensed milk though. You could use some regular milk, but having not tried it, I can’t really say how much to use or how it’d turn out. And you should be able to use almond milk in the cake.

      1. Cheryl

        Hi Lindsay,

        Just want to say thank you so much for the recipe!

        I have successfully made the cake for my boyfriend’s birthday and he loves it a lot.

        Thanks a lot!! 🙂

  39. Erica J.

    To preface this, I have severe food allergies (wheat, dairy, and eggs)
    I follow you on Instagram and saw this cake and knew I had to make it!!
    I followed the recipe exactly except I replaced ingredients as needed: used better batter for the flour, used vegg egg replacer for the eggs, used the new vegan Bailey’s almonde, and used sweetened condensed coconut milk as well as made some homemade coconut cream for the topping.
    This is by far the best cake I have ever made. GF baking is super tough and adding in the vegan makes it even tougher! This recipe translated so well. Perfectly moist fluffy cake, soft Bailey’s ganache, and light whipped cream. Just to die for.
    I wanted to thank you for this amazing recipe. It ended up being my birthday cake this week! ❤️

  40. TomH

    Could this poke cake be made as a layer cake rather than a 9×13? Or would it be too moist to stand as a layer cake? I’d love to be able to make it as a three 6″ layer cake.

    1. Lindsay

      I’ve never tried to make a cake like this is a layer cake. It would be a lot of moisture. It’s hard to say for sure if it would hold up without trying it.

  41. April

    Thank you so much for sharing this recipe!! I’ve made it twice with no problems. Everyone that’s tried it has loved it!! When I shared it with my co-workers, word got around so fast that it was gone in about 30 mins. I even cut the pieces small enough so that everyone would get some. It was a great idea. I had at least 15 people ask for the recipe!! This is definitely my new favorite chocolate cake. The Baileys just knocks it out of the park!!

  42. Mary

    This is delicious. Was a huge hit last year. Just made again and not getting done in the time on the recipe. I remember this happening last year also. Center kept being to wet. Finally took it out because I was afraid edges would get too done. When I poked the holes the center collapsed. Sure it will still be yummy but just curious if anyone else was having this problem.

  43. Corinne

    I made this last year for Thanksgiving (Canadian) and it was a huge hit! So, soooooo good! It’s been requested again this year! Thank-you for sharing!

  44. Romo

    This cake was delicious. But I did make adjustments with the sugar since we don’t like overly sweet cakes. For the cake, I just used 1/2 cup sugar (vs 2 cups). The whipped cream I just used 1/2 tbsp (vs 3/4 cup) of sugar. No kidding! It still turned out great. The condensed milk has really more than enough sugar already to sweeten the entire cake.

    And I can confirm that 40-45 minutes at 150C works with the fan ON.

    1. beka sfikas

      Thanks for that great suggestion on decreasing the amount of sugar as we are the same. We’re having company this weekend and had thought this cake recipe sounded very easy to make. Looking forward to trying it and especially with the decreased sugar! Happy 2020!

  45. Wiwi

    I had a sudden craving for Baileys cake and saw this recipe and will try this weekend. To those who have tried it without changes, how would you rate the sweetness? 2c sugar + condensed milk + powdered sugar seem awfully a lot of sugar.

  46. Deborah

    Just made this as a special order for it friend. It came out perfect. I used one 8-inch pan and built up the sides with parchment paper resulting in a taller cake. The baking time was extended to about 50 minutes at 325. Will decorate tomorrow. Thank you so much. 

  47. Linny

    The written instruction is wrong.  The recipe calls for 3/4 cups of boiling water, but the steps says nothing about adding the boiling water.  It was not until I put in the oven that I realized the steps did not say when to add the boiling water.  It is only when I watched the video that I realized it is in the batter.  I hope the cake is not ruined with expensive Bailey’s in it.  Really ANNOYING to share wrong recipes with people.

  48. Joanna

    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.

  49. Nic

    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!!

  50. Sonya Kaur

    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?

  51. Carol S.

    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. ????

    1. Lindsay

      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!

  52. Cynthia Tucker

    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!

  53. Diann Holder

    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.

    1. Lindsay

      The Baileys is a good bit thinner than the chocolate and baileys mixture. While it wouldn’t be my preference, you could try it.

  54. RT

    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.

    1. Lindsay

      Yep, that’ll be fine. The great thing about poke cakes is they are full of moisture and last really well.

  55. Susan

    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?

  56. Margaret

    I’m confused. In the written recipe it calls for milk. But I’m the video it says buttermilk. Which one do we use? 

  57. Kelly

    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

  58. Anne McAlister

    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 ????

      1. Anne McAlister

        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. 

  59. Reina McMillan

    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.

  60. Lucas

    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

    1. Lindsay

      My only concern would be weather the cake would stand up well as a layered cake with all that moisture. Not sure.

  61. Jennifer Paz

    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

  62. June

    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.

    1. Lindsay

      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.

    1. Lindsay

      I haven’t tried it, but my suggestion would be to bake between 20-25 minutes. Then just poke holes in the cupcakes and add the whipped cream on top. Should be fine. Enjoy!

  63. Louise

    I made this cake twice this morning. I messed it up twice. The directions are very confusing. I wasted a lot of expensive ingredients. I’ve been baking for 55!years maybe it’s time to quit!

  64. Anaise Tita

    Hey, this is the first time I see this website and I absolutely love it. I wanna try this recipe, and I was just wondering if I can replace the irish cream with another cream? Or just not put it in the first place cause i live in a country where this kind of cream is not available. Thank you so much for the recepies. I’ll make sure to check out more in this site.

    1. Lindsay

      You could try using an Irish cream flavored coffee creamer or another liqueur, such as Kahlua. If you’re looking to leave it out altogether, you could use this recipe here for the chocolate cake and then follow the rest of the recipe.

  65. Alison Gibson

    Made this twice now and both times it all got eaten straight away! Absolutely amazing cake! I’m about to make a third for a friend birthday, Thank you for sharing the recipe xx

    1. Lindsay

      I don’t usually sift it, but I use my flour and baking soda very regularly. If you think it’d be best to sift it a bit, it certainly won’t hurt.

  66. Christine

    Made this cake as written, and it is excellent! I have a convection oven and noticed the cake was not done in the middle when baked in the alloted time at 300. I added about 10-15 minutes, then increased the oven temp to 350 and kept an eye on it. I would say bake at 350 for 35-40 minutes and check it, adding 3-5 additional minutes as necessary until done. I make a similar scratch cake that uses boiled water in the same size pan, and that is the approximate baking time.

    1. Teri

      Lindsay’s cake is awesome and I have never tasted or made anything quite like it! Christine, your baking temperature and time are what I went by and it turned out perfectly. Thanks for that. Also, I used the handle of a wooden spoon to poke the holes and it worked great. No problem at all. Lindsay, thanks for letting all of us post these comments–it takes a village sometimes. 😀 This is an incredible cake and it looks really pretty.

    2. June

      Thank you Christine, I had the same problem, my middle was undercooked and I just turned the oven up and hoping it will finish cooking in the middle and not make the outside to overdone.

  67. Giulia

    The cake is delicious! We baked it with about half the sugar required though, and it was still very sweet but really good! Next time we’re trying to put a little less sugar and see how it comes out 🙂

  68. Marla Ford

    Are you sure 300 degrees F is correct? It seemed low to me, but I follow directions religiously. After 45 minutes, the top of the cake was a bit browned, but the inside was still quite liquid. (Movement of the pan resulted in waves beneath the browned top.) We boosted the temp to 350 degrees and it took at least 25-30 additional minutes to fully bake. The oven temperature is accurate. I’ve never baked a cake (or any other dessert, including cookies) at 300 degrees. The recommended temp is usually 350 or 375. BTW, the cake was a-ma-zing!

    1. Lindsay

      I’m so glad you enjoyed it! The temperature is correct and I never have an issue with it. Perhaps there’s some difference between our ovens? I’m glad it turned out alright though!

  69. tagtag

    I thought this was a great cake, especially the frosting. Big hit! Looking forward to making the raspberry Chambourd poke cake next!

  70. Elsbeth

    Hi Lindsay! A big thank you from Italy where your cake is e huge success!!!! Everyone is enjoying the taste and the moistness! Grazie!!!!!

  71. JP

    This was soooo good! I used the salted caramel Bailey’s and made homemade salted caramel sauce to drizzle on top. It was all soooo rich, but so worth it!

    1. Lindsay

      What do you mean “halved down the middle”? Making half of the recipe? If so, then yes. Baking time would depend on the size pan you use. If you use a 9 inch square cake pan, I’d guess 25-35 minutes.

      1. Shelby Ubrich

        Yes exactly that. Half the ingredients to make a half size. I imagined an 8×8 Pan. Thanks so much! I assumed that would work, appreciate your input. Looking forward to making! 

  72. Sara Sandoval

    Been wanting to make this for weeks now.! Today. I finally get everything out and ready.. make myself a coffee with wine Bailey’s… Ok maybe I poured too much Bailey’s in my coffee, cuz I lost the condensed milk ????. When the recipe calls for mixing the dry ingredient, ii automatically assume I’m to mix the rest together (except 1/2 cup of Irish cream.
    Don’t drink the booze while baking alcohol infused cake recipes.
    BTW… I’m not even finished yet.. LOL

  73. Amala

    I made this cake for my partner’s birthday and it was a hit!!!! Everyone absolutely loved it!!

  74. Sam

    Would this be ok to sit in the fridge overnight with the whipping topping & chocolate chips or do the toppings the day of? 

    1. Lindsay

      Yes, the cake will be okay in the fridge overnight. The whipped cream will not wilt as long as you used the full amount of powder sugar in the recipe. The powder sugar stabilizes the whipped cream.

  75. Jessica

    Hello I did something wrong.. Instead of half Irish cream I put 240ml in the batter.. that is why I am wondering.. I did not check properly.. What should I do.. ????

    1. Lindsay

      That would end up being too much liquid for the batter. You could try compensating by leaving out ½ cup of water if you haven’t ready added it, but it might not bake right.

  76. Katie Bell

    I made this cake for a birthday party, it was amazing and very moist. I love how you explain everything and give some of your techniques in your recipes! While I was making this cake I thought the batter looked very thin but you reassured it would be and the cake turned out amazing! 

    1. Lindsay

      I’m not really sure. Is it a glass pan? I do believe there are some differences, but I haven’t baked a cake like that to tell you for sure.

  77. Beverly Halsey

    I made this for my book club they loved it and so did I. I did swap out the alcohol for Irish Cream for your coffee International brand and where it calls for three fourths cup of milk and half cup Irish cream I just use all cream. On topping I start with cool whip and add cocoa, Irish cream and vanilla and then add powdered sugar until the right consistency…the whole thing was just delicious…will make over and over again…very chocolaty and decadent.

  78. Elizabeth

    I’m always a bit reluctant to trying recipes from sites that are new to me. I’ve been disappointed quite a few times with some bad experiences. I was a bit skeptical with the low temperature in this recipe but nontheless I followed the instructions strictly. Chocolate and Baileys together gave me the momentum to risk it. The result: an absolutely scrumptious, moist, chocolatey, heavenly cake!! It was simply perfect! My family loved it! Thank you Lindsay for sharing. I am now confident your recipes are trustworthy and have signed up for your newsletter! I will be trying other recipes. Thank you again, and I wish you and your family all the best!

  79. Sharon Stephenson

    Ladies you need to understand that the use of sugar is not all about sweetness , it is also about the texture and the moistness.  So be careful when replacing the kind of sugar and the amount.  It creates tenderness.  Sugar also is a leaven.   Be careful ‼️????????????

  80. Noelia

    I loved your recipe. Although I thought it could be too sweet/chocolated…I added a layer of strawberry before the cream. It was delicious and my friends loved it.
    Thank you for sharing it.

  81. Maryann Kress

    This is such a yummy cake–just love it, especially with the Baileys!  My question is–can the recipe be halved?  i would like to make it more frequently for just my husband & I.  If so, what size pan would you recommend? 8×8 square? or round?…and how long should it be baked? 

    1. Lindsay

      I would say a 9 inch pan would be best – round or square. I’m not totally sure of the baking time, but probably around 25-30 minutes. So glad to hear you enjoy it!

  82. Suzanne

    I haven’t made it yet, but can taste it as I am reading the recipe!! My question for you is can Creme’ de Menthe or Kaluah coffee liquor be substitute to mix up the flavors?

  83. Noelia

    I found your recipe and loved it! I thought it would be a lot of chocolate so I made my own version for a dinner with friends …before adding the whipped cream topping, I covered it with strawberry pulp.
    It was delicious.
    Thank you for sharing it.

  84. Tina

    I’m going to make this, but I’m going to use Chambord instead of Baileys. Chambord is a chocolate raspberry liqueur. I’m not a fan of Baileys.

  85. Candace

     My sister saw this recipe and asked me to make it for her birthday.  I haven’t tasted it yet ; it’s cooling in the refrigerator as I type this. Can’t wait!  Will it keep in the refrigerator – once it’s all put together – for a few days?

    1. Lindsay

      Yes, it should be fine when covered in the fridge for several days. It’s very moist so it shouldn’t dry out. I hope you enjoy it!

  86. Bri

    Baileys actually makes it’s own Irish cream creamer so you don’t really need to make a Irish cream from scratch.

  87. Beth


    Can you suggest a substitute for the liqueur?
    Something that’s not alcohol, as we do not use it in any way.

  88. Anna

    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????

  89. Anna

    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 ! ????

    1. Lindsay

      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!

  90. Heather V.

    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!

      1. Heather V.

        The cake was a huge hit! No one knew I used GF flour and loved the mellow taste of Amarula.

  91. daiana

    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

      1. Daiana

        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

  92. Jennifer Johnson

    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?

  93. Anne Dook

    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.

  94. Jessica Fleischer

    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!

    1. Lindsay

      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.

  95. Monica

    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? 

  96. Paull

    It would be good to have a ‘Print’ button for a printable version to avoid getting the 37 pages of cackling and clucking..

    1. Lindsay

      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.

  97. Lori Kravitz

    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!!!

  98. Roxana

    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 !

  99. Janice Lucky

    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. 

  100. Sandra

    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.

  101. Aliya Gray

    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.

  102. emmanuella

    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

  103. Betty

    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

  104. Tim

    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.

  105. Gina Rombley

    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!

  106. Elena Chavez

    This cake was a HIT!!!
    My husband’s new favorite! I followed the recipe exactly as written (only change was baking time as it needed 15 more minutes to be fully baked) other than that everything was just right! I was amazed with the rich flavour and texture as some other cakes tend to be too sweet… it made Father’s Day dinner extra special!!
    Thank you very much! 🙂

    P.S. Most definitely will try some other recipes!

  107. Lydia Johnson

    Do you think the flavor of this cake would mix well with raspberry? Maybe adding Chambord to it somehow? I’m desperate to figure out a chocolate raspberry poke cake option for my husband’s birthday as they are his favorite flavors, but I’m not sure skilled enough baker to create my own recipes.

    1. Lindsay

      I’m sorry to be so late to responding to your comment! It got lost somehow. If you still need some suggestions, let me know.

  108. Carol Vanage

    I noticed the cake sunk in the middle. Is this because it was not baked long enough and the temperature was too low. I followed the recipe 300 for 45 minuets 

    1. Lindsay

      It wouldn’t be because of the temperature, but if it wasn’t baked long enough it would definitely fall in the center. It could also be from opening the door of the oven too soon and releasing the heat.

  109. Karen Hughes

    Hey made this recipe last night and accidentally placed the chocolate chips in with dry ingredients (cake batter) I considered them dry ingredients? Thoughts on what to do and how it will affect cake? Still used chocolate chips in filling. Hoping not ruined. Also agree with oven temp had to put mine back in oven at increased temp due to still wobbly when took out. Help!

    1. Lindsay

      The chocolate chips will sink to the bottom of the cake when baked, since it’s such a thin cake batter. Shouldn’t be an issue unless it causes it to stick to the pan.

  110. Sasha

    The good: Delicious chocolate flavor and a nice texture. The bad: Way too sweet (as in hurt my teeth sweet) and not as Baileys forward as I’d like. If I try this recipe again I’ll definitely be reducing the sugar by half, increasing the Baileys, and taking the cocoa powder out of the whipped topping.

  111. Lisa

    Hi Lindsey I have just been measuring out the ingredients and thought the sugar quantity seems a lot. Is this correct?

    Kind regards 

  112. Mitzie Williams

    Hi Lindsay, I just read that you always use 2% milk and wondered if regular milk or perhaps silk milk would be ok, also wondered if using stevia instead of sugar would work.

    1. Lindsay

      What would you consider regular? Whole milk should be fine. I’m not totally sure about Silk. It’ll have less fat in it, so if it does bake, it’ll change the texture a bit. I believe using stevia would also change the texture a fair amount, though I admittedly haven’t baked with it much.

  113. Mitzie Williams

    Hi Lindsay, I see that all your recipes are with vegetable oil and I was wondering if it would make a difference if I used corn oil in it’s place. I prefer corn oil for all my cooking and wanted to make sure it would be ok with your recipes. Thanks.

  114. Eve Shealy

    I’m going to try and change this up a bit. I love Bailey’s Strawberry Cream Liqueur and since strawberries just came out of season, I have plenty that I put up. Wish me luck!!

  115. Cathy

    This looks amazing!! Going to give it a try next weekend using the Bailey’s Caramel flavor and then drizzle caramel sauce on top. I do have question about how long to microwave the Baileys and the condensed milk. You don’t give any time frame.


    1. Lindsay

      The time would depend a bit on your microwave. You want to watch it and stop it when it begins to boil. It shouldn’t be more than 2 minutes.

      1. Jo

        Hi, we use normal full cream milk. Will that be okay or do I need to dilute it?
        Thanks so much for providing the metric weight measurements for those of us no in the U.S. It is so difficult to find usable recipes as I find the majority give volumes rather than weights. I don’t know why since weights give much more accurate and reproducible results than volume.

      2. Lindsay

        Do you mean whole milk? Or something like heavy cream? Whole milk should be fine, but I’m not sure about heavy cream.

      3. Jo

        Hi Lindsay, thanks for your reply… yes I mean whole milk as opposed to skimmed milk. Actually I checked and it seems it is 3 or 4% so, as you said… it should be okay.

  116. Linnie

    The Baileys Poke Cake was a hit at our faculty end of the year lunch. Many wonderful compliments. I’m not the most ardent baker, so this was a stretch for me……making a cake from scratch. Actually, the recipe was very easy to follow and pretty simple. I’m glad I read one of the comments that noted the batter appeared to be thin, but is meant to be that way. The one thing I would change that I did is to use something larger to poke the holes. A straw is not really large enough, in my opinion. Not enough of the chocolate was able to seep into the cake. All in all, it was a great recipe and even better experience to eat. I give it a 10 put of 10!

  117. Pam Haus

    I am planning on making this cake, but wanted to check about preparing the pan. You state to grease the sides of the pan. Doesn’t the bottom need greasing and am I correct to believe no flouring of the pan is needed? Thank you. I’ve been baking since I was a little girl and the rule of thumb then was to grease and flour the pan. Also, what are you referring to, when you say drizzle with chocolate sauce?
    Can Hershey’s chocolate syrup be used? I appreciate your response to my inquiries. .

    1. Lindsay

      Yes, you’d want to grease the bottom as well. I don’t flout my pans though, I used a non stick baking spray. As for chocolate sauce, I use Smuckers Sundae Syrup.

      1. Pam Haus

        Thank you so much for your quick response to my inquiries. I’m baking this cake tonight after work. It looks absolutely delicious!

  118. Shelly

    I made this cake (with just a little of the Bailey’s in the topping) and took it to work today. Let me tell you, it was a hit!! I only had 4 pieces left(out of 20) after our first break (9 am). I too had a hard time getting the cake done at 300 degrees so I just upped the temp and kept an eye on it. I will however try it with a box cake mix next time and just put half cup water and half cup Bailey’s in it. Not a hard cake to make but just a bit time consuming and it takes ALOT of measuring cups, I think I used every one I had…For the mixture that covers the cake, I misread your instructions and combined  the choc chips, eagle brand and the Bailey’s. I ended up putting on the stove and cooking it that way, got a little to thick but it soaked into the cake. So I will try and switch steps 7 and 8 so when I make it again, I won’t do that again. Now for the topping, let me tell you that is the best stuff and I think that keeps it from being too rich cause after all it is all chocolate!! My cake ended up being heavy like a brownie, is that the way it’s suppose to be?

    1. Lindsay

      I’m glad you enjoyed it! I wouldn’t describe the cake as being heavy. I actually think it’s very light. Perhaps changing the temp had something to do with it? Or if the oven was opened quite a bit while baking to check it, that could have an effect.

  119. Maelina

    I made this yesterday for my grandfather’s birthday. It was a hit and I’d make it again and again. One question: Do you hava a recipe for a simple ganache without sweetened condensed milk I could use for the middle? I’d like to try it again, but with the 2 cups of sugar and the SC milk, it was a bit much.

    1. Lindsay

      Glad you enjoyed it! I’m not entirely sure without trying it, but you could probably just use heavy whipping cream instead of the SCM and it’d be fine. The mixture may be a touch thinner though, so you could try reducing the cream by maybe 1/4 cup.

      1. Maria

        Can you cut recipe in half to make a smaller version? Anyone do this or make in two pans and freeze one before the whipped cream?

  120. Reinnie

    I tried this cake tonight. I agree that the 300°C for 45 mins was too low. The center is very wet. I took someone’s advice and I’ve increased the temp to 325°C for 10 mins. I’ll see in a bit if that works. Sides are done though but not the centre.

  121. Khushbu Priya Das

    Thank you for this amazing recipe. I made this for a small party at home. I am glad it turned out great and was all gone before I knew! It was absolute favourite of everyone and now they can’t stop asking me about the recipe. I am sharing the link of your recipe with my other friends hoping that they have as much fun baking as I did. Thanks again for the recipe. Cheers!

  122. Janice Vandegrift

    Hi Lindsay, Do you have any idea how to change this recipe for high altitude? We are currently in Jackson Hole, Wyoming and would love to make this for a dinner party. Thanks.

  123. Virginia van Beek

    Dear Lindsay, Where i live they dont sell sweetend condenced milk. İs it possible to be replaced by anything else or to make myself? thx Virginia

    1. Lindsay

      You should be able to use heavy whipping cream instead. The mixture may be a bit thicker, so you could increase the amount a bit.

  124. Kayla M

    Instead of using Irish cream, I used one cup of store bought mocha iced coffee in the cake and half a cup with the heavy whipping cream. It turned out so amazing and was so moist. I absolutely love this recipe!! 

  125. Aky

    I’m not well enough to tackle this, but our son is really starting to enjoy cooking & baking, wants more complicated dishes I can’t make anymore.
    Maybe he’ll want to give this a go.



    it’s,an pray in a 9x 13 pan!!????

  126. Melissa B

    I made this tonight.  I cheated and used a boxed cake mix and mixed 1/2 water and 1/3 Bailey’s in the cake mix. I used the Chocolate cherry version of Baileys and it is amazing.   My 2 favorite flavors combined.   Will defiantly make again.  Gave a giant chunk to the neighbor and she raved about it. 

  127. Michelle

    I’m currently making this now — yum! It smells good, and I just KNOW it’s going to be a keeper. I have had zero troubles reading and following your directions. My cake is at 30 minutes, and already it is setting at 300 deg. Thanks SO much for this recipe!

    1. Lindsay

      Is there another liqueur that you’d like to use? If you’re looking to leave it out altogether, you can use the recipe as written here for the chocolate cake and then follow the rest of the recipe.

  128. Patty

    LIndsay, I love to make poke cakes, and look forward to making this one, especially since the cake is made from scratch. 🙂
    I have been looking for an embossed glass measuring cup for several years, with no success. Would you mind sharing the brand name of the one in the video? Thanks so much!

  129. Jaime Blasingim

    Made this yesterday and it turned out fantastic! I did substitute coconut oil for the vegetable oil which I have been doing with all my cakes, great recipe! The Baileys frosting is excellent! Thank for sharing.

  130. Alexandra Fioravanti

    Hi there! Making this tomorrow and I was wondering if I could do the milk mixture on the stove instead of the microwave? I would imagine so but want to check if there’s a reason you specify the microwave. 

  131. Nancy

    Wondering of there is a way to make the frosting white chocolate instead of milk? Need to dye frosting green for St. Party’s.

    1. Lindsay

      Not that I know of, but you could just swap out the cocoa for additional powdered sugar and you’d be able to dye it.

  132. Kathy

    Just put the finishing touches on this for tonight! Can’t wait to see what everyone thinks! 
    Thanks for sharing! ☺️

  133. Heather G

    YUM! I reduced the sugar to 1.5 cups and it was so good. Thinking the next time, I might even drop it to 1 cup. With the sweetened condensed milk, I don’t think reducing the sugar would even be noticed! I had a similar issue with the cooking time, but just kept checking it. The frosting was so light, almost like a mousse that could be eaten on its own. I didn’t top the cream with the mini chips and choco drizzle because I didn’t have either, and nobody missed them. Definitely a keeper going into the binder!

  134. Claire

    I live in the UK, is all purpose flour ‘plain’ or ‘self raising’ which is what we have over here? Guessing heavy cream is like our double cream? Might do this for mother’s Day this Sunday!

    1. Lindsay

      All purpose flour would likely be plain flour, not self rising, which has leaveners in it already. Not sure about the cream, but if double cream is what is used to make whipped cream, then that would be it. 🙂 Enjoy it!

  135. Chandana

    Tried it yesterday it was really yummy!!! Such a simple yet wonderful cake. I did add some expresso powder to the whipped cream frosting and left the Baileys out, will try with both next time 🙂 Thank you!!!!

      1. Carol

        Hello, looking to make this cake tomorrow for a friends birthday and was wondering if it would be okay to use Brown Sugar instead? 

    1. Lindsay

      I haven’t tried it, but my suggestion would be to bake between 20-25 minutes. Then just poke holes in the cupcakes and add the whipped cream on top. Should be fine. Enjoy!

      1. Ren


        I would like to make this into a layer cake. is it possible? would I need to do anything differently?

  136. Lami

    Hi , The cake loooks yummmy . I’m from UAE , my Q is can I put any cream because I don’t use Irish cream !? 

    Cream + cond+ chocolate 


      1. Emily

        I made this cake yesterday and it turned out great! After reading someone’s comment, I reduced the sugar to 1 2/3 cups. I also realized after I mixed my dry ingredients that my cocoa powder was the alkalized one, so I was worried there wouldn’t be enough acid to react with the baking soda. I added a tablespoon of vinegar to my wet ingredients and a teaspoon of baking powder to my dry ingredients. Miraculously, the cake baked up perfectly and was done right at 42 minutes at 300. The cake wasn’t overly boozy, rather the Bailey’s made the cake taste richer with a more complex flavour. The chocolate whipped cream was so tasty and light, and now I’m wondering what other cakes should be paired with chocolate whipped cream! 

  137. Ann Sheffield

    I made this cake with some modifications. I baked it @ 325 and not 300 degrees, for 35 minutes. I also added Espresso Powder (2 teaspoons) to the cake batter and then a teaspoon to the frosting, to punch up the flavor. Also, the directions were not very clear. Once I added the hot water, I beat the batter on high for one minute to add air to the batter; it turned out delicious.

    I baked it in a 14″ round pan and after it had soaked overnight in the refrigerator, I turned it out on a platter. The presentation when the frosting was added to the top, with the mini chips and chocolate drizzle, was so pretty and appetizing.

  138. pj

    Lindsay, the cake looks great, as do all of your recipes, bur I’m really interested in news about your babies. Have they been born, yet? I know people don’t always post things like that; sometimes the privacy is more important. I was just curious. I hope you’re doing well.

    1. Lindsay

      They have been born! 🙂 Just over a month ago. I wrote a little bit about it here and will share more in a dedicated post soon. We are all doing well so far! If you are on instagram, check out my instagram. I share photos quite a bit. 🙂

    1. Lindsay

      Hi Lynn, your comment didn’t disappear. When someone comments for the first time (or with a different email address), it has to be approved before it appears. This helps reduce spam on the site. You’ll find it’s now there and I’ve responded. Thanks.

  139. Nicolette

    Baked your yummilicious Baileys Choc Poke Cake over the weekend and was absolutely yummy yummy ! Specially bought the Baileys Irish Cream for this cake, now to go look for your other Baileys recipes ! Thank you for a great recipe and such a lovely blog.

  140. Lynn

    I made this cake today to take to a meeting tonight. I wish I would have allowed myself more time. At 300 degrees, 40-45 mins was def not enough time. At 40 mins, there was way too much jiggle in the cake. I turned the oven up to 325 and had to let it go for another 20 -25 mins!!  Was the time/temp correct in the recipe??  I also learned the hard way that I shouldn’t use the handle of a wooden spoon to poke the cake with!!  Lol. I tasted the chocolate whipped cream after it was done, and I could have sat there and eaten the whole thing with a spoon!!  It is light and oh-so-smooth with just a hint of sweetness. Def will make this again. We belong to a square dance club and at the board meeting tonight, it was suggested I make this for our upcoming St. Patrick’s Day party! I may attempt to make it into cupcakes for the party. Any recommendations on that??  

    1. Lindsay

      Hi Lynn! Yes, the time is correct as it was baked in my oven. It’s possible there’s some difference between the way our ovens bake. I’m glad to hear you enjoyed the cake! As for cupcakes, that should be fine. I’d say they’d bake between 20-25 minutes, but perhaps that’ll be a little different for you. Then just poke holes in the cupcakes and add the whipped cream on top. Should be fine. Enjoy!

      1. Cathy S.

        i agree with the amount of cooking time. i just increased my oven to 350 and will let continue cooking for at least 10 more minutes. Also, why not use a wooden spoon handle? That’s what I intended to use . . . maybe I could “grease” it with some butter? Can’t wait to taste this, it smells so good!

      2. Sonya

        Your oven must be a convection oven, and others just traditional oven without a fan running inside of it.

      3. Yam

        I intend to make this cake using a round cake mold, but I fear it’s so soft that it will break and won’t come out complete, can it be done this way? Or why is it better to leave it on the baking mold?

      4. Lindsay

        If you remove it before poking it with holes and adding the toppings, it should be fine.

    2. Kelly

      Definite error in oven temperature. Mine is still wobbly at 45 minutes and I just calibrated my oven this month. 300 sounds too low for most baking projects, wish I had gone with my gut and turned the heat up from the get-go. Hopefully it’s not ruined.

      1. Lindsay

        The 300 degree oven is correct. I’ve baked this cake no less than 50 times in several different ovens. Perhaps it needs to bake longer in your oven, but it was accurate in mine.

      2. Michele

        This is my first totally made from scratch cake – and I am having the same temperature problem as others. I may not cook much, but my kitchenaid gas range is in excellent condition. I just turned the temperature up to 350. Hopefully it will still turn out okay. I will adjust the recipe in my paprika app.

    3. Tricia Beaulieu

      I completely agree. 300 is way too low. We are at 1 hour currently and I just turned my oven up to 325 and am letting it go for another 10. It’s completely liquid inside. It’s possible that Lindsay’s oven is hotter than most.

    4. Sarah

      I have to chime in and agree. The cake was still batter after 45 minutes at 300, should be 350 for a standard oven. Sounds like you have a convection oven, but most recipes default to non-convection. You might consider at least noting this in your recipe. Once I got the cake baked, the rest was delicious! Thank you for the recipe.

      1. Stephanie

        Currently baking mine now at 300 in a convection over and it wasn’t near being done at 45 mins. Just pushed it to 325 to see if that will speed up the process. I agree I would have allowed myself more time if I had known it would take so much longer than the recipe says. 

      2. Kristen

        My oven tends to cook fast, so I checked it at 35 min and it was almost done. 40 min at 300 degrees was perfect for me. I’m surprised so many are having to cook it so much longer.

  141. Weronika O

    Lovely recipe, I did make a few tweaks to it. I used less sugar and a substitute for the whipping cream. Still came out fantastic. Thank you for sharing this 🙂

  142. Rajdeep

    This cake looks yumilicious. I wana make this but alas! I dont have oven.. can u tell me how much to set temperature in microwave oven for this recipe…!

    1. Lindsay

      I’m not really sure what method you are looking for. Do you use pinterest? It’s easy to pin it to a board and refer to it later.

    2. Kat

      I copy and paste all my recipes into WORD then I add them to my Google drive in my recipe folder to be available to my kids.

      1. Karen

        I do the same thing as I have my recipes divided into different categories desserts, vegetables meats dinners etc. I put the picture in the corner of the page, add the recipe , and am able to keep it on my computer to email or print it out and give it to others.

      1. Cynthia Knapp

        I do this too only on my iPhone safari and it makes it easy when grocery shopping. I have the ingredients list with me at all times. 

  143. Vicky

    Could you cook off the alcohol from the Bailey’s without ruining the flavor or the cream? I don’t drink alcohol but love the flavor of Bailey’s. 

    1. Lindsay

      Cook it off how? Like during baking? I’m not sure if it really cooks off or not. You could try cooking Baileys down in a pan before using it. Still not sure how it really affects alcohol content and it’d make the flavor stronger, but it could be worth trying.

      1. Ben

        Irish cream is just heavy cream, condensed milk, cocoa powder, vanilla, and whisky. Just make some without the whisky.

      1. David

        I make my own vanilla by boiling rum with vanilla beans in it. I assure you that, even tho the alcohol reaches a full rolling boil at 180 degrees F (I measured it with my digital thermometer), AND I let it boil 3 minutes, there is STILL a great deal of alcohol remaining. The rum is 94 proof, which is 47% alcohol content by volume. When I finished boiling the 750 ml of rum, it had about 4/5ths of it remaining (about 600 ml). To boil out the full 47%, it would have had to have reduced by almost half. 47% of 750 ml = 352 ml alcohol. Subtract the 150 ml by which the volume was reduced (assuming that ONLY alcohol boiled off), and you still have 202 ml (200 ml, for easy math). 200 ml alcohol in 600 ml liquid is 33%, or 66 proof. So, boiling the rum reduced it from 94 proof (47%) to 66 proof (33%).
        Sorry for the math, but if the alcohol is an issue, make Irish cream from scratch without alcohol.

  144. tibbs

    I totally understood the Bailey’s ingredient amount, One cup devided, half cup each used at two different steps in the recipe procedures. Extremely easy to understand.

  145. Elena

    Step 4… Is that the Bailey’s we’re adding? It says water, but there is no water on the ingredients list.

    Also to the sugar shy above – many artificial sweeteners have a 1:1 ratio when substituting for sugar.

    1. Lindsay

      It does – you’re in luck! There’s a teal button labeled “print” in the pink recipe card. Just hit that button and it brings up the printable version of the recipe.

    1. Adena R fisher

      I made this October 29th and we ate the last two pieces tonight 11/10 so that was 2 weeks in the fridge and just as moist and delicious as day 1

  146. Jacob

    What an incredibly delicious sounding cake!

    Now, if only I didn’t have to rely on making my cakes with a cake mix, this would be a ‘go’. I don’t suppose there’d be a way to modify your tantlizing recipe for those of us less….um…..’baking enabled’? lol

    1. Lindsay

      I haven’t tried making a box mix with Baileys, but you certainly could try it. Or you could just bake the chocolate cake and use the rest of the recipe – there’s quite a bit of Baileys and it should still have good flavor.

      1. Lori

        Made this both ways followed the recipe and next time used a boxed mix just put in a half cup of baileys for half the water called for on the box…it’s much better from scratch but the mix was petty good too! Everyone loved this cake it’s a keeper! Thank you Lindsay for the great recipe!

      2. Lynn Lueck

        I made it with a box cake mix substituting 1/2 c. Bailey’s for 1/2 c. water. I used cool whip mixed with chocolate instant pudding folded in for the frosting. (Use only 1 c. milk + 2 TVs. Bailey’s in the pudding) I made it ahead of time, froze it and it was wonderful! Super easy and lots of requests for the recipe! Thank you!

    2. K Black

      You can do a chocolate cake mix with a can of Guinness    Bake as usual.    Cool. And then Pour baileys onto the cake.  Chill and make topping as recipe calls. 

    3. Lynn

      If you use a box mix remember to use the Baileys as half of the liquid in the cake mix or the cake won’t set and will be runny. So if the box calls for 1 cup of water then use 1/2 cup of water and 1/2 cup of the Baileys to equal 1 cup.

      1. Kristi Martin

        Actually, if you really want yummy cake, don’t use water at all. Replace water  with milk. 

    4. Christy Chittick

      I’ve dont this with a box cake. I use 3/4 cup hot coffee and 1/2 c baileys. I omit the water and it turns out great.

    5. Jane Benson

      I just made this today using a devil’s food cake mix. It called for one cup of water. I used the 1/2 cup of Bailey’s and a slight bit more than 1/2 cup water. I followed directions for the rest. It was AMAZING.

    6. Lori Allen

      You can use a dark chocolate or chocolate fudge cake mix. Use Bailey’s instead of water, use your oil and eggs as directed. Then poke cake after it is baked and finish as directed. Might not be as dense and moust, but I have made other poke cakes from scratch, so I am sure this would still be wonderful anyways!