This Baileys poke cake is rich with Irish cream flavor and simple to make using a boxed chocolate cake mix, instant pudding mixes, Baileys Original Irish Cream, sweetened condensed milk, and Cool Whip.
I love poke cakes — from a light, fruity strawberry jello poke cake to a chocolatey OREO poke cake — and this Baileys version is one of my favorites.
This decadent Baileys poke cake infuses Irish cream throughout the chocolate cake and into a light, creamy frosting. The result is a moist, chocolate-forward dessert with milky, creamy Irish Cream notes in every bite.
Baileys Irish Cream poke cake is an adults-only dessert that’s ideal for dinner parties or St. Patrick’s Day gatherings. It’s surprisingly easy to assemble with a handful of pantry staples and a bottle of Baileys.
Ingredients
Notes and substitutions: full printable measurements and instructions appear in the recipe card below.
- Chocolate fudge cake mix– plus water, eggs, and oil as directed on the box. Any brand of chocolate cake mix will work.
- Instant espresso powder– optional, but it enhances and deepens the chocolate flavor.
- Sweetened condensed milk– not evaporated milk; sweetened condensed milk adds richness and sweetness to the filling.
- Instant vanilla pudding mix– use the dry mix.
- Baileys Irish Cream– adds authentic Irish Cream flavor. Substitute Irish cream–flavored coffee creamer for an alcohol-free version.
- Instant chocolate pudding mix– use the dry mix.
- Milk– whole or 2% milk produces the best texture for the pudding.
- Cool Whip– thawed. You can use stabilized whipped cream as an alternative, but Cool Whip holds up better for serving ahead.
- Mini chocolate chips or chocolate shavings– optional garnish.
How to Make Baileys Poke Cake
Step-by-step instructions are summarized here. See the printable recipe card below for full measurements and timing.
Step 1: In a large bowl, whisk the cake mix together with the espresso powder.
Step 2: Prepare and bake the cake according to the package directions in a 9×13-inch pan. Allow it to cool completely.
Step 3: Use the handle of a wooden spoon (or a chopstick or large fork) to poke holes evenly across the cake top.
Step 4: Whisk or use a hand mixer to combine the sweetened condensed milk, dry vanilla pudding mix, and ½ cup Baileys. Chill this mixture in the refrigerator for about 5 minutes to start setting.
Step 5: Spoon the vanilla-Baileys filling over the cake and push it into the holes so the cake soaks up the mixture.
Step 6: Combine the dry chocolate pudding mix, milk, and the remaining ½ cup Baileys with a hand mixer until thickened. Fold in the thawed Cool Whip gently with a rubber spatula and spread this chocolate topping evenly over the cake.
Step 7: Sprinkle with mini chocolate chips or chocolate shavings if desired. Chill the cake in the refrigerator for at least 1 hour before slicing to allow flavors to meld.
Tip: This cake improves overnight. If possible, prepare it a day ahead and refrigerate so the Baileys-infused puddings fully soak into the cake.
For a boozy dessert spread, serve this alongside other adult treats. Enjoy!
Storage
Store any leftovers tightly covered in the refrigerator for up to 4 days.
FAQ
Yes. This recipe uses Baileys Irish Cream in both the filling and the frosting. For a non-alcoholic version, substitute an Irish cream–flavored coffee creamer.
Because the cake contains Baileys, it is not suitable for children unless you use an alcohol-free creamer substitution.
Yes. This poke cake actually tastes better the next day after chilling, when the Baileys-infused pudding has fully soaked into the cake.
More Baileys Recipes
If you’re using Baileys in more dishes, consider other recipes that highlight the flavor, such as Baileys cocktails, dessert shots, or boozy milkshakes.
Baileys Poke Cake
Author: Jaclyn
Ingredients
- 15.25 ounces chocolate fudge cake mix (+ water, eggs, oil per box)
- 1 Tablespoon instant espresso powder (optional)
- 14 ounce sweetened condensed milk
- 3.4 ounce instant vanilla pudding mix (dry)
- 1 cup Baileys Irish cream, divided
- 3.9 ounce instant chocolate pudding mix (dry)
- ½ cup whole milk
- 8 ounce Cool Whip, thawed
- Mini chocolate chips or chocolate shavings, optional
Instructions
- Whisk together the cake mix and espresso powder in a large bowl.
- Prepare and bake the cake in a 9×13 pan according to package directions. Let cool completely.
- Poke holes across the cake top using a wooden spoon handle or similar tool.
- Mix the sweetened condensed milk, vanilla pudding mix, and ½ cup Baileys until combined. Chill 5 minutes to set slightly.
- Spoon the vanilla-Baileys mixture over the cake, pressing it into the holes.
- Mix the chocolate pudding mix, milk, and remaining ½ cup Baileys until thickened. Fold in the Cool Whip and spread over the cake.
- Top with mini chocolate chips or shavings if desired. Chill at least 1 hour before serving.
Notes
Nutrition
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Calories: 303kcal
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