Chocolate Baileys Poke Cake
User Reviews
4.8
54 reviews
Excellent
Chocolate Baileys Poke Cake
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I make this elegant Chocolate Baileys Poke Cake dessert when I want to impress my family. The cake is so chocolatey, soaked with a silky Baileys-infused chocolate sauce, and topped with fluffy whipped cream spiked with just enough Irish cream to keep things interesting. I love serving it chilled with fresh raspberries and a drizzle of chocolate sauce.
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Ingredients
- 1¾ cups all purpose flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup Bailey's Irish Cream
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 cup hot water
Baileys Chocolate Mixture:
- 14 oz sweetened condensed milk
- 1/4 cup Bailey's Irish Cream
- 1 cup semi sweet chocolate chips
Chocolate Baileys Whipped Cream Topping:
- 2 cups heavy whipping cream cold
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Bailey's Irish Cream
Garnish:
- fresh raspberries
- shaved chocolate
- chocolate sauce store bought
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Instructions
- Preheat oven to 350°F. Place the oven rack in the middle of the oven.
- Spray a 9X13 inch cake pan with non-stick baking spray and set aside.
- Add the flour, sugar, cocoa, baking powder, and salt to a large bowl and whisk until combined, or add to the bowl of a stand mixer and whisk on low.
- In another medium bowl, combine Baileys Irish Cream, vegetable oil, vanilla extract, and eggs and whisk until thoroughly combined.
- Add the dry to the wet ingredients and beat on medium speed until well combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Stop and scrape down the sides and bottom of the bowl with a spatula.
- Pour batter into the prepared pan and bake for 30-32 minutes, or until a toothpick comes out with a few moist crumbs. I baked mine for exactly 30 minutes.
- Remove cake from oven. Using the end of a spatula or a large straw, even a pen will work. If you have nothing on hand, poke holes all over the cake.
Baileys Chocolate Mixture:
- In a medium, microwave-safe bowl, combine chocolate chips and sweetened condensed milk. Heat in the microwave until hot for about 1 minute; stir and heat for 30 seconds or more if needed. Whisk until combined, smooth, and shiny. Whisk in the Bailey's Irish Cream until fully combined.
- Pour the chocolate Baileys mixture all over the cake and spread it into the holes. Allow the cake to cool completely before topping it with whipped cream.
Chocolate Baileys Whipped Cream Topping:
- Add the heavy whipping cream, powdered sugar, cocoa, and Baileys Irish Cream to a large mixer bowl. Whip on high speed until stiff peaks form and the whipped cream holds its shape.
- Spread the whipped cream on top of the cooled cake, garnish with shaved chocolate and fresh raspberries, and finish with chocolate sauce.
- Refrigerate the cake for at least 6-8 hours before serving. Enjoy!
Notes
- Poking the holes in a poke cake might seem like a small detail, but it really does make a difference. I like using the end of a wooden spoon because it makes just the right size holes to catch all that creamy chocolate filling. I always poke the cake while it’s still warm so it stays soft and doesn’t crumble. The holes should be spaced about an inch and a half apart and don’t need to be perfectly lined up. What matters most is that you don’t poke all the way to the bottom of the pan. You want the filling to soak into the cake, not run underneath it. That way, every bite stays rich and full of Baileys flavor.
- If I’m short on time, I sometimes use a box cake mix instead of making one from scratch. It still turns out delicious and saves me a few extra steps.
- When I poke the holes, I keep them about an inch and a half apart. That’s the sweet spot to hold the filling without overloading the cake.
- I make sure not to poke all the way through the cake. Stopping about three-quarters of the way down keeps the filling in the cake where it belongs.
- I’m careful not to over-bake the cake. If it stays in too long, it turns dense and gluey instead of light and tender.
- I always measure the flour correctly and avoid over-mixing the batter. That way, my cake stays soft instead of falling apart.
Nutrition Information
Show Details
Calories
650kcal
(33%)
Carbohydrates
83g
(28%)
Protein
8g
(16%)
Fat
34g
(52%)
Saturated Fat
22g
(110%)
Cholesterol
93mg
(31%)
Sodium
269mg
(11%)
Potassium
495mg
(14%)
Fiber
5g
(20%)
Sugar
61g
(122%)
Vitamin A
755IU
(15%)
Vitamin C
1.1mg
(1%)
Calcium
196mg
(20%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 83g | 28% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 93mg | 31% |
| Sodium | 269mg | 11% |
| Potassium | 495mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 61g | 122% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 196mg | 20% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
54 reviews
Excellent
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