Chocolate Baileys Poke Cake
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.
As a true Baileys fan, I went all in with this one. There’s Baileys in the cake batter, in the rich chocolate sauce, and in the whipped cream on top. Honestly, this is hands down one of the best desserts I’ve ever made. If you love Baileys and you love chocolate, you owe it to yourself to try this cake at least once. This is the perfect dessert for special occasions, or festive holidays like Easter and St. Patrick’s day, I love to have a slice of this cake with a glass of my Bailey’s s’mores milkshake for an indulgent combo.
Table of contents
You don’t have to worry about a dry cake here, because the chocolate sauce is poured right into it. And since it’s just one layer, it’s not complicated at all. Just bake, poke, pour, and chill. Making high-quality poke cakes has become a bit of an obsession for me, they look stunning and always taste amazing. If you’re into this kind of dessert, you’ll also love my carrot cake poke cake and this rich German chocolate poke cake.
Why you will love this recipe
- Because it is so easy: This is a foolproof one-layer cake that’s honestly hard to mess up. It comes out moist and rich every time, thanks to the chocolate sauce poured right in.
- Dress it up or keep it chill: You can make it look fancy with whipped cream, raspberries, and chocolate shavings or just keep it casual with a quick topping like I like.
- A little boozy fun: Most of the alcohol bakes off in the oven, but that creamy whipped topping and chocolate sauce still carry a little Baileys flavor for a fun grown-up treat.
- Even better the next day: Since it needs to chill for at least eight hours, I always make it the day before guests arrive. That way, I can relax and know dessert is already done and delicious.
What you will need
For the cake:
- Dry ingredients: I use all-purpose flour for structure. Granulated white sugar gives sweetness and helps create a tender crumb, while baking powder lifts the batter for a soft texture. A touch of salt, and I always go with Dutch-processed cocoa for a chocolate flavor.
- Wet ingredients: Hot water helps bloom the cocoa, vegetable oil keeps the cake moist without making it too dense. I recommend large eggs, preferably at room temperature.
- Flavor boosters: Baileys Irish Cream is the star here with its smooth notes of chocolate, cream, and vanilla. I also add pure vanilla extract to bring out even more flavor in every bite. Just a quick reminder, since Baileys is an alcoholic beverage, I only serve this cake to adults who are okay with alcohol.
Chocolate mixture:
- Bailey’s Irish Cream: This is an alcoholic beverage, so it should only be used in a dessert that will be served to those over the legal drinking age.
- Sweetened condensed milk: Make sure it is sweetened condensed milk instead of evaporated milk. It has the thick sweetness that evaporated milk lacks, which this mixture needs to make the chocolate sauce.
- Semi-sweet chocolate chips: I prefer Ghirardelli chocolate for this and all of my chocolate-baking recipes because it has the most chocolatey flavor.
Baileys whipped cream:
- Bailey’s: Tastes like rich chocolate, vanilla, cream, and a hint of caramel.
- Cold heavy cream: When it is cold, the cream has more solid fat globules, which hold the air bubbles in place and allow the cream to expand better. This way, it will whip up faster and lighter.
- Powdered sugar: It has to be powdered sugar so it will not weigh down the cream, and the small amount of cornstarch keeps it from clumping.
- Unsweetened cocoa powder: Again, I use Dutch-process cocoa powder because it is richer and milder, giving it a better chocolatey flavor.
Garnish:
- Fresh raspberries: For a fresh taste to perk up the cake. However, if they are not in season, just get what is in season in the area.
- Shaved chocolate: This is optional but adds a beautiful touch. I Iike it with milk or dark shaved chocolate, or sometimes I enjoy it with butterscotch chocolate shavings. In the photos, I present you with both options.
- Chocolate sauce: Store-bought chocolate sauce to drizzle on top of the cake is for decoration and flavor.
How to make
Preheat the oven and grease the pan: First, I preheat the oven to 350 degrees F, place the oven rack in the middle position, and grease a 9×13-inch cake pan.
Mix the dry ingredients: Now, I whisk the baking powder, flour, cocoa, salt, and sugar, in my stand mixer until they are combined.
Mix the wet ingredients: In a separate bowl, I whisk together the Baileys, vegetable oil, vanilla, and eggs until everything is completely blended and smooth.
Bring it all together: Then I add the wet ingredients to the dry and mix everything on medium speed until smooth and combined. After that, I slowly pour in the hot water while mixing on low, stopping to scrape down the sides and bottom of the bowl so nothing gets left behind.
Bake and poke: I pour the batter into the prepared pan and bake it for about 30 minutes, just until a toothpick comes out with a few moist crumbs. Right after it comes out of the oven, I grab the end of a wooden spoon and poke holes all over the cake, spacing them about an inch and a half apart.
Melt the chocolate: I mix the chocolate chips and sweetened condensed milk in a microwave-safe bowl, then heat it in the microwave for one minute. After a good stir, if there are still a few unmelted chips, I pop it back in for another 30 seconds until smooth.
Pour and cool: Once the chocolate mixture is smooth, I stir in the Baileys and pour it slowly over the warm cake, making sure it seeps into all the holes. Then I let the cake cool completely, which usually takes about two hours.
Whip the cream: Once the cake has cooled and the filling has set, I make the whipped cream by beating the cold heavy cream, Baileys, cocoa powder, and powdered sugar on high speed. I keep whipping until stiff peaks form and the mixture is light, fluffy, and holds its shape.
Top and chill: I spread the whipped cream evenly over the cooled cake, then add a few fresh raspberries, some shaved chocolate, and a drizzle of chocolate sauce on top. After that, I let it chill in the fridge for at least eight hours before slicing and serving.
Expert tip
The best way to poke the holes
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.
More tips to consider:
- 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.
Recipe variations and add-ins:
- Change the cake: I used red velvet cake instead for this recipe, and it was incredible. Try other flavors like vanilla, devil’s food, or strawberry.
- Mix up fruit: In addition to raspberries, I have tried and loved strawberries, blackberries, and blueberries.
- Crunchy nut topping: Another way to top this scrumptious cake is to use crushed toasted pecans or walnuts.
- Tropical dessert vibes: For a more tropical theme, sprinkle some sweetened coconut flakes on top and add some mango or pineapple.
- Extra caramel drizzle: To make this even more indulgent, drizzle some of my caramel sauce on top.
Serving suggestions
Because this cake has that smooth touch of Baileys, I usually bring it out for adult gatherings like bridal showers or dinner parties. It pairs really well with my Bailey’s affogato for a double dose of creamy coffee and Irish cream flavor, or a scoop of vanilla ice cream for something classic and simple.
If I’m planning a festive holiday meal with friends, I love serving it after something like my slow cooker pineapple ham. And when I want to offer a fun treat on the side, my Bailey’s Jello shots are always a favorite and only take five ingredients to make.
How to store leftovers
- Refrigerate: I refrigerate the cake in an airtight container for up to three days.
- Freezing without the frosting: If freezing the cake without add-ins, first wait for the cake layer to cool completely. Then, fully wrap in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags.
- Freezing with the frosting: If freezing a frosted cake, first place cake in the fridge, so the frosting isn’t too soft. Fully wrap the cake in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before slicing.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
More than likely, there are too many holes in the cake. There should not be more than 40 holes in this 9×13-inch cake. Also, do not go any further down than ¾ of the way. Do not put the holes too close to each other either. There will be too much liquid pooling too close together. Finally, be sure to only use the amount of liquid called for in the recipe.
The most common reason this happens is overbaking. If the cake stays in the oven too long, the moisture bakes out. With a poke cake, though, the chocolate sauce usually brings the moisture back in, so I’m always surprised when that doesn’t fix it. It could be that the holes were poked too deep, and the sauce just leaked straight through to the bottom of the pan instead of soaking into the cake.
Why is my chocolate Bailey’s poke cake gluey?
There are a couple of reasons why this can happen. Sometimes the cake turns out too dense if the sugar is creamed too quickly or at too high a speed. To avoid that, I always cream the ingredients on medium or low speed. Another common issue is overmixing once the flour is added, which can lead to too much gluten and a heavy texture. I like to switch to a spatula at that point and gently fold in the flour by hand.
First of all, be sure to use the right amount of flour. Measure it with the spoon and level method. Use a spoon to lightly drop flour into the measuring cup before leveling it with the back of a knife. Also, do not overmix the ingredients. This can lead to a crumbly cake. Then, it is very important to poke the holes into the cake when it is still warm. If it is cold, poking holes in it will make it crumble.
More poke cakes to try:
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Chocolate Baileys Poke Cake
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
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!
Video
Notes
The best way to poke the holes
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.More tips to consider:
- 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.