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This delicious Chocolate Baileys Poke Cake has Baileys in the batter and in the chocolate sauce, topped with Baileys Chocolate Whipped Cream!

Chocolate Baileys Poke Cake

Chocolate Baileys Poke Cake has Baileys in the batter and in the chocolate sauce, topped with Baileys Chocolate Whipped Cream!
Course Dessert
Cuisine American, Irish
Keyword Chocolate Baileys Poke Cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 650kcal
Author Catalina Castravet


  • cups all purpose flour
  • 2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup Baileys 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 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 unsweetened cocoa powder
  • 1/4 cup Baileys Irish Cream


  • Fresh raspberries
  • Shaved Chocolate
  • Chocolate sauce store bought


  • Preheat oven to 350°F. Place 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 fully combined.
  • Add the wet ingredients to the dry 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. Make sure to 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 just 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 don't have anything 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 30 seconds or more if needed. Whisk until combined, smooth and shiny. Whisk in the Baileys Irish Cream until fully combined.
  • Pour the chocolate Baileys mixture all over the cake and spread it into the holes. Allow the cake to completely cool 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, fresh raspberries and finish with chocolate sauce.
  • Refrigerate cake for at least 6-8 hours before serving.
  • Enjoy!



Calories: 650kcal | Carbohydrates: 83g | Protein: 8g | Fat: 34g | Saturated Fat: 22g | Cholesterol: 93mg | Sodium: 269mg | Potassium: 495mg | Fiber: 5g | Sugar: 61g | Vitamin A: 755IU | Vitamin C: 1.1mg | Calcium: 196mg | Iron: 3.7mg