Baileys Chocolate Poke Cake
A deliciously boozy cake, this Baileys Chocolate Poke Cake is filled with a Baileys vanilla pudding and all topped off with a Baileys infused frosting!
A BAILEYS IRISH CREAM CAKE
I love chocolate, cake, pudding and Baileys so obviously I had to combine them in a poke cake. If you haven’t seen the variety of poke cakes I have on my site you’re missing out! This Baileys Chocolate Poke Cake Recipe has quickly become one of my favorites. With subtle flavor of the Irish Cream throughout the cake, it makes the perfect flavor combination. The Irish cream whipped topping is really what sets this Baileys Chocolate Poke Cake over the top. If you’re looking for a fun and easy cake (especially for St. Patrick’s Day), this is it!
TIPS FOR MAKING BAILEYS CHOCOLATE POKE CAKE:
- You can use any kind of chocolate cake mix that you like.
- If you want a stronger Baileys Irish cream flavor, you can substitute the water in the cake mix for Baileys.
- If you want to make your own homemade chocolate cake, that is fine as well. I have a great Homemade One Bowl Chocolate Cake recipe.
- I use vanilla pudding in this recipe, but you can also use French vanilla pudding or even cheesecake pudding.
- If you want less Baileys flavor in the pudding mixture, just decrease the amount of Baileys and increase the amount of milk.
- I topped this cake with chocolate shavings and gold sprinkles but I think some fun St. Patrick’s Day sprinkles would perfect!
- Make sure you let the cake chill for 2-3 hours so the pudding has time to set up within the cake before frosting.
- If you don’t want to make your own homemade whipped topping, you can purchase and (8 oz) tub of Cool Whip. Just keep in mind, if you try to add Baileys to store-bought whipped cream, it will thin it out and be harder to spread.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chocolate cake mix (additional ingredients needed to make the cake: eggs, oil and water)
- instant vanilla pudding
- milk
- Baileys Irish cream
- heavy cream
- powdered sugar
- sprinkles
- chocolate shavings
HOW TO MAKE BAILEYS CHOCOLATE POKE CAKE:
In a bowl add cake mix and ingredients called for on the back of box(eggs, oil and water.)
Beat together until combined.
Pour cake batter into prepared pan and bake cake according to package directions.
When the cake is done baking, poke holes in the cake with the end of a wooden spoon, set aside.
In a bowl, add the pudding mix, milk and Baileys. Whisk together until combined.
Pour pudding over holes in cake.
Using a spatula spread pudding over the cake making sure to press into holes as much as you can. Place in refrigerator and let chill for 2-3 hours to set up.
To make the topping, in a bowl add the heavy cream, Baileys and powdered sugar.
Beat mixture with hand mixture until stiff peaks form.
Spread over cooled cake and top with sprinkles and chocolate shavings if desired.
Cut and serve!
HOW TO STORE:
- Since this Baileys Poke Cake contains milk products it needs to be refrigerated. Cover with plastic wrap or foil and it should last in the refrigerator for up to 3-4 days.
- You can also freeze this cake, cover tightly with foil and place in the freezer and it should keep for up to 1-2 months, let defrost in refrigerator before slicing and serving.
CRAVING MORE RECIPES?
Bailey’s Chocolate Poke Cake
Ingredients
For the cake:
- 15.25 ounce box chocolate cake
- (ingredients needed to make cake: eggs, oil and water)
- 3.4 ounce box instant vanilla pudding
- 1 ½ cups milk
- ½ cup Baileys Irish Cream
For the topping
- 1 ¾ cups heavy cream
- ¼ cup Baileys Irish cream
- ½ cup powdered sugar
- sprinkles and chocolate shavings, if desired.
Instructions
- Prepare and bake cake according to package directions.
- When the cake is done baking poke holes in the cake with the end of a wooden spoon, set aside.
- In a bowl whisk together the pudding mix, milk and Baileys Irish Cream.
- Pour pudding mixture over cake and using spatula spread over cake pressing into holes. Let chill in refrigerator for 2-3 hours to set up.
- To make the topping, in a bowl beat together the heavy cream, Baileys and powdered sugar until stiff peaks form.
- Spread over cooled cake and top with sprinkles and chocolate shavings if desired.
- Cut and serve.
Notes
- You can use any kind of chocolate cake mix that you like.
- If you want a stronger Baileys Irish cream flavor, you can substitute the water in the cake mix for Baileys.
- If you want to make your own homemade chocolate cake, that is fine as well. I have a great HOMEMADE ONE BOWL CHOCOLATE CAKE recipe.
- I use vanilla pudding in this recipe, but you can also use French vanilla pudding or even cheesecake pudding.
- If you want less Baileys flavor in the pudding mixture, just decrease the amount of Baileys and increase the amount of milk.
- I topped this cake with chocolate shavings and gold sprinkles but I think some fun St. Patrick’s Day sprinkles would perfect!
- Make sure you let the cake chill for 2-3 hours so the pudding has time to set up within the cake before frosting.
- If you don’t want to make your own homemade whipped topping, you can purchase and (8 ounce) tub of Cool Whip. Just keep in mind, if you try to add Baileys to store-bought whipped cream, it will thin it out and be harder to spread.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this today!! I substituted 1/4 of Bailey’s for the water in the cake mix so there’d be a little in each layer. It’s so wonderful!
Thank you! This sounds delicious and will be a perfect dessert for St. Patrick’s Day!
Hope you love it if. you try it, Kimberly!
Looks delicious! Can I make this the night before?
I don’t see why not! Just keep it refrigerated.