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 - 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. 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.

  2. 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.

  3. 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 🙂

  4. 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. 

  5. 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.

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!

Scripture I’m Loving

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