Baileys Chocolate Poke Cake

Okay, I gotta tell you… this cake? It changed my life. One bite, and I was like—where has this been all my life?

It’s this rich, soft chocolate cake, but here’s the fun part—I poked holes all over it (kinda messy, kinda awesome). Then I poured in sweet, creamy Baileys, and it soaked right in. Every bite? Oh, it’s like a chocolate dream with a little Baileys hug.

And the topping? Fluffy whipped cream and a drizzle—no, a waterfall—of chocolate sauce. I’m drooling just thinking about it. You need this cake… like, today.

So, what are we waiting for? Let’s get baking, friend. Your taste buds will thank you—big time!

Why You’ll Love This Recipe

• Easy to Make: Simple steps with everyday ingredients—great for beginners.
• Ultra Moist: The poke-and-pour method gives this cake its soft, fudgy texture.
• Baileys Flavor: A subtle Irish cream twist takes chocolate cake to a new level.
• Crowd-Pleaser: Perfect for parties, potlucks, or family gatherings.
• Make-Ahead Friendly: Gets even better as it rests, making it a stress-free dessert option.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Bake Time: 35 minutes
• Cooling & Assembly: 1 hour
• Total Time: About 1 hour and 55 minutes

Servings:

Makes 12 slices. Need more? Double the recipe and use a larger pan.

Difficulty:

Easy. Great for beginners, but still satisfying for experienced bakers.

Required Kitchen Tools

• Mixing bowls
• Whisk
• Electric mixer (optional)
• 9×13-inch baking pan
• Wooden spoon or skewer (for poking holes)
• Measuring cups and spoons
• Saucepan (for melting chocolate)
• Spatula

Key Ingredients

These simple ingredients come together to create a rich, chocolatey cake with a Baileys twist.

For the Cake:

• All-purpose flour: Forms the base structure of the cake.
• Sugar: Sweetens the cake and keeps it moist.
• Natural unsweetened cocoa powder: Brings deep chocolate flavor.
• Baking soda: Helps the cake rise.
• Salt: Balances the sweetness.
• Eggs: Bind the batter and give the cake structure.
• Milk: Adds moisture and keeps the cake soft.
• Vegetable oil: Keeps the cake extra tender.
• Baileys Irish Cream: Adds a creamy, slightly boozy flavor.
• Vanilla extract: Enhances the chocolate and Baileys.
• Boiling water: Blooms the cocoa powder for a deeper chocolate taste.

For the Filling:

• Sweetened condensed milk: Soaks into the cake, making it fudgy and sweet.
• Semi-sweet chocolate chips: Melted into the condensed milk for a rich chocolate layer.
• Baileys Irish Cream: Blended into the filling for extra flavor.

For the Whipped Cream Topping:

• Heavy whipping cream: Whips into a light, fluffy topping.
• Powdered sugar: Sweetens the whipped cream.
• Natural unsweetened cocoa powder: Adds a hint of chocolate.
• Baileys Irish Cream (optional): A splash for flavor.
• Vanilla extract: Rounds out the sweetness.

Additional (Optional for Decoration):

• Mini chocolate chips: For a bit of crunch on top.
• Chocolate sauce: A drizzle for an extra chocolate finish.

Step-by-Step Instructions

1. Make the Cake Batter

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add Wet Ingredients: Stir in eggs, milk, vegetable oil, Baileys Irish Cream, and vanilla extract. Mix until smooth.
4. Add Boiling Water: Slowly pour in the boiling water, stirring as you go. The batter will be thin—that’s okay.

2. Bake the Cake

1. Pour the batter into the prepared pan.
2. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove from the oven and let cool for about 10 minutes.

3. Poke the Cake

1. Using the end of a wooden spoon (or a skewer), poke holes all over the cake, spacing them about 1 inch apart.
2. Make sure the holes go all the way down to let the filling soak in.

4. Prepare the Chocolate Baileys Filling

1. In a small saucepan, melt the semi-sweet chocolate chips over low heat, stirring often.
2. Once melted, stir in the sweetened condensed milk and Baileys Irish Cream.
3. Heat gently until smooth and well combined—do not boil.
4. Remove from heat and pour the warm filling over the cake, letting it seep into the holes.

5. Cool the Cake

Let the cake cool completely at room temperature. This can take about an hour.

Serving Suggestions, Storage, Variations, and Tips for Success

Serving and Decoration

Once the cake is fully cooled and the filling has soaked in, it’s time to finish it off:

1. Make the Whipped Cream Topping:
   • In a large bowl, whip heavy cream until it starts to thicken.
   • Add powdered sugar, cocoa powder, Baileys (optional), and vanilla extract.
   • Continue whipping until soft peaks form.
2. Spread the Whipped Cream:
   • Spread the whipped cream evenly over the cooled, soaked cake.
3. Decorate:
   • Sprinkle mini chocolate chips over the top.
   • Drizzle chocolate sauce if you like a little extra sweetness.
4. Serve:
   • Slice into squares and serve chilled or at room temperature.

Storing Baileys Chocolate Poke Cake

• Refrigerator: Cover the cake tightly and store it in the fridge for up to 4 days.
• Freezing: Without the whipped topping, the cake can be wrapped and frozen for up to 2 months. Thaw in the fridge and top with whipped cream before serving.

Variations for Baileys Chocolate Poke Cake

• Add Coffee: Swap the boiling water for hot coffee to deepen the chocolate flavor.
• Skip the Alcohol: Substitute Baileys with milk and a splash of vanilla extract.
• Extra Chocolate: Stir chocolate shavings into the whipped cream for more texture.
• Boozier Option: Add an extra tablespoon of Baileys to the whipped cream for a stronger flavor.

Tips and Tricks for Success

• Cool the Cake Fully: Let the cake cool completely before adding whipped cream. If it’s warm, the topping can melt and slide off.
• Deep, Even Holes: Poke the holes deep enough so the filling soaks through. If the holes are too shallow, the filling will pool on top instead of sinking in.
• Warm Filling Works Best: Pour the chocolate and Baileys filling while it’s still warm. It spreads easier and seeps into the cake better.
• Chill the Whipping Cream: Use cold cream and a chilled bowl when making whipped topping. It whips faster and holds its shape better.
• Don’t Overwhip: Stop whipping once soft peaks form. Overwhipping can make the topping grainy or turn it into butter.

Nutrition Information (Approximate Per Serving)

Calories	Carbs	Fat	Protein
450 kcal	55g	23g	6g

Baileys Chocolate Poke Cake FAQs

Can I make this cake without alcohol?

Yes, you can replace Baileys Irish Cream with milk and a splash of vanilla extract.

Can I make this cake ahead of time?

Absolutely. This cake tastes even better the next day as the flavors soak in. Just store it in the fridge.

What if I don’t have an electric mixer?

A whisk works fine for this cake batter and whipped topping. It just takes a little more arm power.

Can I freeze this cake?

Yes, but freeze the cake without the whipped topping. Add the topping after thawing.

Conclusion

Baileys Chocolate Poke Cake is the kind of dessert you’ll want to make again and again. It’s simple but feels special—moist, chocolatey, with a gentle Irish cream twist. Whether you’re celebrating something big or just treating yourself, this cake hits the spot.

Give it a try, and don’t forget to share a slice with someone you love. Happy baking!