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
Baileys Chocolate Poke Cake
- 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
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
Enjoy!
Categories:
Cakes and Cupcakes, Holidays, Recipes, Recipes with video, St. Patrick's Day, Sweets and Treats,
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.
Yes, it would be fine to do it over the stove.
Panicking a little – just realized I forgot to add the water. Any idea if it will be edible? It looks OK.
Hmmm, not sure. I hope it turned out alright for you!
Wondering of there is a way to make the frosting white chocolate instead of milk? Need to dye frosting green for St. Party’s.
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.
Just put the finishing touches on this for tonight! Can’t wait to see what everyone thinks!
Thanks for sharing! ☺️
I’m hope it’s enjoyed by all!
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!
Awesome! Glad your changes worked and that you enjoyed it!
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!
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!
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!!!!
So glad you enjoyed it!
Hello, looking to make this cake tomorrow for a friends birthday and was wondering if it would be okay to use Brown Sugar instead?
I haven’t ever tried brown sugar but would think it’d be ok.
Tried this on sunday for dessert …was super delicious.
Glad you enjoyed it!
Hi , I love your recipes . Is there way to change them into cupcakes?
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!
Hello! Making these today but dividing into 2 smaller pans. Should I adjust baking time or temp?
Yes, you’d want to adjust the baking time (not the temp), but I’m not entirely sure of the time.
Hi ???? can I use any cream / I don’t like Irish cream
Regards
You could try another liqueur such as Kahlua. Is that what you mean?
Hello,
I would like to make this into a layer cake. is it possible? would I need to do anything differently?
If you want a layer cake, I might check out this cake instead. It’s very similar. To try and layer this one might be a little difficult because of all the moisture added to it with the sweetened condensed milk. https://www.lifeloveandsugar.com/baileys-chocolate-cake/
I think Hazelnut creamer would be delicious in this cake instead of the Irish cream.
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
Thanks
Another liqueur should be fine, if that’s what you mean.
Lindsay, do you think you could use Kahlua? If so, would it be the same amount?
Yes, I’d use the same amounts.
I think she is saying she cant use alcohol because she is in the Emirates
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!
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.
So glad you enjoyed it!
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.
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. 🙂
Is the 300 degree oven accurate? It seems low for a cake.
Yes, it’s accurate.
I left a comment last night and had a couple of questions in the comment. And it has disappeared. Why?
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.