Chocolate Baileys Poke Cake
User Reviews
4.8
Chocolate Baileys Poke Cake
Description
This cake combines traditional moist chocolate cake ingredients with Baileys Irish cream both in the batter and filling. After baking, holes are poked across the warm cake to absorb a creamy Baileys-infused chocolate mixture, helping to keep the cake moist and flavorful throughout.
The topping is a luscious whipped cream blended with powdered sugar, cocoa, and more Baileys to add lightness and echo the chocolate and cream flavors inside. Fresh raspberries, shaved chocolate, and store-bought chocolate sauce decorate the final presentation.
Care is taken not to poke holes through the cake’s bottom, allowing filling to permeate without leaking. Poking holes while the cake is warm prevents crumbling. Baking time is monitored closely to keep the texture tender, avoiding a dense or gluey result. This method yields a layered, moist dessert with rich, creamy Baileys notes balanced by fresh fruit accents.
Ingredients
- 1¾ cups all-purpose flour
- 2 cups sugar
- 1 cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup Baileys Irish cream
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 egg room temperature, large
- 1 cup water hot
Baileys Chocolate Mixture:
- 14 oz sweetened condensed milk
- 1/4 cup Baileys 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 cocoa powder unsweetened
- 1/4 cup Baileys Irish cream
Garnish:
- raspberries fresh
- chocolate shaved
- chocolate sauce store bought
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
- Poke holes using a rounded utensil about 1 ½ inches apart while cake is warm to absorb filling without crumbling.
- Do not poke through to the bottom of the pan to keep filling inside the cake layers.
- Monitor baking time carefully to avoid a dense or gluey texture.
- Measuring flour accurately and avoiding over-mixing keeps the cake tender.
- Box cake mix can be used as a time-saving alternative without major flavor loss.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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