Chocolate Baileys Poke Cake

When I am telling you that everyone will go nuts for this chocolate Baileys poke cake, you have to believe me. The best part? I can assure you that this show-stopping dessert is very easy to make.

As a Baileys fan, I added some EVERYWHERE: in the cake batter, in the chocolate sauce that makes the cake tender, and in the chocolate whipped cream.

Chocolate Baileys Poke Cake is what dessert dreams are made of! Honestly, hands down, this is one of the best desserts I have ever made. Now, if you love Baileys and if you love chocolate you basically have to make a commitment to try this cake.

You don’t have to worrying about a dry cake, because chocolate sauce is poured into it. And since it is just one layer, it is not complicated at all. Just bake, poke, pour, and chill. Then, I top it with my homemade chocolate Bailey’s whipped cream topping for even more decadent richness.

This cake is proof that simple details can take something over the top. I choose to garnish it with fresh raspberries, shaved chocolate, and chocolate sauce. The raspberries add a pop of color and balance the sweet and rich cake, also, look how photo-worthy they make it!

I recommend that you plan in advance when you decide to make this dessert. It must be chilled for at least eight hours after it is frosted and garnished to set completely. This is the perfect dessert for a special occasion, also, for festive holidays, like Christmas and St. Patrick’s day. I love to have a slice of this cake with a glass of Bailey’s s’mores milkshake for an indulgent combo.

Making high-quality Poke Cakes is my obsession. I love poke cakes that are easy to make, look stunning and taste delicious, like my: Strawberry Poke Cake, German Chocolate Poke Cake and Pumpkin Poke Cake.

Why you will love this recipe

• Because it is so easy: This is a foolproof one-layer cake that is impossible to mess up.
• It can also be a showstopper: Make it fancy with all the bells and whistles or just slap on some toppings and eat it.
• It may give you a buzz: The booze bakes out of the cake but not out of the whipped topping and chocolate sauce.
• Make it in advance: If people are coming over the next day, make it one day early. It has to chill for at least eight hours anyway so making it the day before only makes sense. No need to make it in the morning and hope it sets before the company shows up.

What you’ll need to make chocolate Bailey’s poke cake

Special items

• Cake pan – I use a 9×13-inch cake pan.
• Stand mixer – For mixing the ingredients.
• Bowls
• Cooking utensils

Ingredients

For the cake:

• All-purpose flour – I like using all-purpose flour instead of cake flour because it has more structure, which I feel that this cake needs to provide for the holes and to hold extra liquid.
• Granulated white sugar – The medium crystals dissolve into the batter and form air pockets when creamed for better structure and crumb.
• Unsweetened cocoa powder – I prefer Dutch-processed cocoa powder because it is a milder and richer-tasting cocoa.
• Baking powder – Baking powder provides more of a lift and lightness than baking soda and does not need extra acid to do it.
• Bailey’s Irish cream – Tastes like rich chocolate, vanilla, cream, and a hint of caramel. 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. Also, make sure they are physically and spiritually allowed to drink alcohol before serving them.
• Pure vanilla extract – Adds a boost of extra vanilla flavoring to take this dessert to a whole other level of deliciousness.
• Large eggs – They should be at room temperature because they mix better and help the batter rise. They also provide a better structure and help produce a finer and softer crumb.
• Salt
• Hot water
• Vegetable oil

For the chocolate mixture:

• Bailey’s Irish Cream – Tastes like rich chocolate, vanilla, cream, and a hint of caramel. 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. Also, make sure they are physically and spiritually allowed to drink alcohol before serving them.
• 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, rich, and smooth flavor. 

For the Baileys whipped cream:

• Bailey’s Irish Cream – Tastes like rich chocolate, vanilla, cream, and a hint of caramel. 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. Also, make sure they are physically and spiritually allowed to drink alcohol before serving them.
• 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 do you make chocolate Bailey’s poke cake?

• 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.

• Wet ingredients: In another bowl, I stir the Bailey’s, vegetable oil, vanilla, and eggs until completely mixed.

• Combine: Then, I add the wet ingredients to the dry ingredients and mix on medium until well combined. After, I add hot water slowly while mixing on low, stopping to scrape the sides and bottom of the bowl as needed.

• Bake the cake and poke the holes: Next, I pour the batter into the pan and bake it for 30 minutes or until a toothpick comes out clean.
• Poke: When it comes out, I use the end of a wooden spoon to poke holes in the cake about one and a half inches apart.

• Melt the chocolate: To melt the chocolate, I mix the chocolate chips and condensed milk in a microwave-safe bowl and heat in the microwave for one minute. After stirring, it may need to go back in for 30 more seconds if there are still some unmelted chips.

• Pour: Afterward, I add the Bailey’s and stir it up before pouring it all over the cake, making sure to get it into all the holes evenly. Then it has to cool for at least two hours. 

• Make the cream: When the cake has chilled long enough for the filling to set, it is time to make the whipped cream. I simply whip the heavy cream, Bailey’s, cocoa powder, and sugar on high speed until stiff peaks form.

• Spread: Then, I spread it onto the cake, garnish it with raspberries, shaved chocolate, and chocolate sauce, and chill for eight hours before serving.

Expert tip

The best way to poke the holes

It may sound silly, but there are right and wrong ways to poke holes in a poke cake. As far as what to use to poke the holes, that is pretty much up to you. Some people use a fork for tiny holes all over the cake, while others use big measuring cup handles for just six or eight large holes in the cake. I prefer to use the end of a wooden spoon.

One thing that is not optional is when to poke the holes. It is essential to do it when the cake is still warm. It does not have to be right when it comes out of the oven, but it should still be warm enough to not crumble. Also, the holes should be about 1½ inches apart, but up to two inches is also okay. It depends on how big they are. They do not have to be in a straight line or grid pattern. Make them random.

Another thing that is not optional, and I want to bring your attention to, is that the holes should not go all the way to the bottom of the pan. Do not poke all the way through the cake. The liquid will just leak out the bottom and spread all over the pan. That is not the goal. The goal is to keep the delicious chocolate cream inside the cake, so every bite is full of Bailey’s creamy goodness.

Recipe variations and add-ins:

• Other flavors: I used red velvet cake instead for this recipe, and it was incredible. Try other flavors like vanilla, devil’s food, or strawberry.
• Different fruit: In addition to raspberries, I have tried and loved strawberries, blackberries, and blueberries.
• Add nuts: Another way to top this scrumptious cake is to use crushed toasted pecans or walnuts.
• Tropical cake: For a more tropical theme, sprinkle some sweetened coconut flakes on top and add some mango or pineapple.   
• Caramel sauce: To make this even more indulgent, drizzle some of my caramel sauce on top.

Serving suggestions:

• Because it contains alcohol, I like to serve it at adult functions like bridal showers, baby showers, bachelor parties, etc. It goes great with my Bailey’s affogato.
• It also tastes wonderful with vanilla ice cream. Any kind of ice cream would be great actually.
• This is the perfect appetizer or accompaniment for a holiday meal with friends no matter what is being served but it would be sensational with this slow cooker pineapple ham.
• Looking for a wine pairing? Riesling, Pinot Noir, Merlot, and Zinfandel are all very good choices.
• To find other desserts to go with this cake, try my easy and tasty Bailey’s Jello shots. They only have five ingredients.

Frequently asked questions

How to store:

• Refrigerate: Refrigerate the cake in an airtight container for up to three days.   
• Freezing without the frosting: If freezing the cake without adding, 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.

More poke cakes to try:

Recipe tips:

• Want to save time and make this recipe even easier? Use a box cake mix instead of making one from scratch. I won’t judge.
• Be sure to poke the holes at least 1½ inches apart from each other.
• Also, do not poke the holes through to the bottom of the pan. Only go ¾ of the way down.
• Be careful to poke only a few holes, or the cake will be too soggy.
• Refrain from over-baking the cake, or it will be gluey and hard.
• Over-mixing and not measuring the flour correctly can cause a crumbly cake.