Baileys Chocolate Poke Cake Recipe

Rich, boozy, and deeply chocolatey, this Baileys chocolate poke cake layers fudge cake, Irish cream, and whipped cocoa cream for one indulgent bite after another. It starts with chocolate fudge cake (from a box—zero shame), melted chocolate, and a generous pour of Baileys.

You know that dessert you bring to a thing, and everyone’s like, “Wait, what is this?” This is that dessert. It smells like a brownie met a liqueur bottle in a cozy café. The kind of thing you serve chilled, maybe on a lazy Sunday afternoon or right after friends politely pretend they don’t want seconds—then return, spoons in hand.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Baileys Chocolate Poke Cake

This isn’t your average sweet treat. It’s gooey, fluffy, cold and creamy all at once. And it doesn’t ask much of you, either.

Boozy in the best way: You get Baileys in the cake, the filling, and the whipped topping, and somehow it’s never too much.
Ridiculously simple to make: You just squish, stir, melt, drizzle, whip, and chill. Boom. Dessert magic.
Ultra moist and fudgy: Poking holes lets the gooey chocolate-Baileys sauce sink riiight in. Every bite is like cake-meets-truffle.
Perfect make-ahead dessert: Let it chill in the fridge, forget about it, then casually wow your guests the next day.
Customizable toppings galore: Toss on sprinkles, shavings, or even crushed cookies if you’re feeling dramatic.
It’s served cold: Which somehow makes it even more decadent. Like pudding, cake, and mousse had a very chill baby.

Ingredient Notes

You don’t need fancy stuff, just a little Irish cream quality time and chocolatey joy.

Chocolate fudge cake mix: I use a 15.25 oz box. Whatever brand whispers “nostalgia” in your grocery aisle is fine. Replace part of the water with Baileys.
Baileys Irish Cream: It’s the star, obviously. Make sure it’s fresh and you actually like the flavor—don’t grab the dusty bottle from the back of aunt Maureen’s cabinet unless you’re okay with a gamble.
Semi-sweet chocolate chips: These melt into the rich chocolate sauce that fills the holes. You can swap in dark chocolate if you want it less sweet.
Sweetened condensed milk: Makes the chocolate drizzle thick, sweet, and saucy. Don’t confuse this with evaporated milk—they are not buddies.
Heavy whipping cream: Needs to be cold for optimal whipping. Warm cream won’t whip—it just flops.
Powdered sugar: Sweetens the whipped topping without grittiness. Go slow when adding; otherwise, cocoa clouds everywhere.
Cocoa powder: A touch of chocolate bitterness to round out the sweet cream topping. Sift it first if it’s clumpy.

How To Make This Baileys Chocolate Poke Cake

If you can operate an oven and poke things with a spoon handle, you’re basically good to go.

Make the chocolate cake: Mix the box cake according to instructions, substituting ½ cup of the water for Baileys. Pour it into a greased 9×13-inch pan and bake it up just like the box tells you. Let it cool for about 10 minutes—a little warm is okay, lava-hot is not.
Poke your cake with gusto: Using the handle of a wooden spoon, poke holes all over the top, spacing about an inch apart. Don’t jab it to the bottom; go about halfway down. You’re creating little tunnels for that creamy chocolate filling. It’s a good kind of sabotage.
Make the filling drizzle: In a microwave-safe bowl, melt your chocolate chips in 20-second bursts. Stir between each trip to avoid sad, scorched chocolate bits. Once smooth, mix in the Baileys and condensed milk until thick, glossy, and deeply tempting.
Pour and soak: Gently pour the chocolate mixture over the cake, nudging it into all the holes. Use a spatula to spread it evenly. This is the part where it starts looking wildly impressive but zero effort was involved.
Cool down completely: Let it rest at room temp, then give it a cozy nap in the fridge if needed. You don’t want warm cake under cold whipped topping. That’s chaos.
Whip the whipped topping: In a cold mixing bowl, combine the cream, powdered sugar, Baileys, and cocoa powder. Start slow (no splattering needed), then crank it up to medium and whip it until it holds nice stiff peaks. Basically, it should look like cloud mousse.
Top it off and chill: Spread the whipped cream goodness onto the cooled cake. Add sprinkles, shavings, or anything fun. Then pop it in the fridge for 1–2 hours so it gets that just-right chilled texture.

Storage Options

So you’ve made it. Maybe snuck a forkful straight from the pan. Happens to the best of us. Now, what do you do with the leftovers?

This cake keeps beautifully in the fridge. Just cover the pan with foil or plastic wrap, and it’ll stay fresh for about 4 to 5 days. The whipped topping stays light and fluffy, and the filling soaks in even more over time, which—honestly—only makes it better by day two.

Can you freeze it? Yep! Slice it first, then wrap individual portions tightly in plastic wrap and pop them into a freezer bag. When you’re ready, thaw a slice in the fridge overnight. The texture holds up surprisingly well, though the whipped topping might deflate slightly. Still tasty. Still worth it.

Reheating? Don’t. Well, technically you could warm it up slightly, but this isn’t that kind of cake. Eat it chilled. That’s its whole personality.

Variations and Substitutions

Want to riff on this a little? You’ve got options.

Different liqueur: Swap Baileys for Kahlua (hi there, coffee lovers) or Amaretto if you’re going for nuttier vibes.
Spice it up: Add cinnamon or a pinch of cayenne to the whipped topping for a little heat-meets-sweet surprise.
White chocolate fans: Use white chocolate chips in the filling instead of semi-sweet. The sweetness balance will tip, but it’s a fun switch-up.
Make it dairy-free-ish: Use a dairy-free cake mix and coconut whipped cream. Baileys has an almond milk version you can try, too.
Swap the topping: Instead of cocoa whipped cream, use vanilla bean whipped cream or even a thick cream cheese frosting (if you’re going full dessert drama).
Use homemade lime salt: for topping if you’re feeling experimental—a funky little salty-chocolate flavor combo can really surprise people.

What to Serve with Baileys Chocolate Poke Cake

This cake kinda steals the show, but it never hurts to have a few extras floating nearby.

A hot coffee or espresso shot pairs gorgeously. The bitterness balances out the cake’s richness, and suddenly you’ve created the ultimate comfort combo. If it’s an evening vibe, Irish coffee wouldn’t hurt either.
A scoop of vanilla or peanut butter ice cream melts slowly next to that chilled chocolate cake—trust me, it’s dramatic in the best way. Speaking of PB, this would be heaven with peanut butter banana ice cream sandwiches if you love a flavor mashup.
If you’re feeling brunchy, pair the cake with a few savory bites like eggs or smoked salmon toast to keep things grounded. It sounds strange, but the contrast works in your favor.
Add a platter of fruit—fresh strawberries especially. Juicy, refreshing, and kinda classy. Like, “I didn’t bring just cake, I brought balance.”
If you want to go full wintry-snack-dream, bake up a batch of gingerbread crinkle cookies. It makes for the ultimate dessert nibble tray with warm-spice contrast.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make this cake in advance?

Absolutely, and honestly, I kind of recommend it. Once all the layers soak and chill, the magic really happens. Make it the night before, toss it in the fridge, and it’s party-ready the next day. Just wait to add your fancy toppings until just before serving so they don’t get soggy or sad.

Can I use a homemade cake instead of boxed?

Sure can! A homemade chocolate cake works great. Just make sure it’s fairly sturdy—nothing too crumbly. And bake it in a 9×13-inch pan so the ratios line up. You can still swap in Baileys for part of the liquid like in the boxed version.

Do I have to use Baileys? What about a non-alcoholic version?

Baileys is the classic for this cake, but you don’t have to use alcohol. There are alcohol-free Irish cream-flavored syrups or creamers that work nicely. Just note they’re usually sweeter, so dial back the sugar a bit in the whipped topping if needed.

Why is my whipped cream not stiffening up?

Warm cream is usually the culprit. Always start with chilled heavy cream and use a cold bowl too. If your kitchen is warm, stash the beaters in the freezer for 10 minutes first. Also, beat it just long enough—don’t walk away mid-whip unless you want sweet butter (which, hey, has its own uses).

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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