I took my favorite chocolate cake and drenched it with rich chocolate and Baileys, then piled on Baileys whipped cream for the most irresistible poke cake. One slice is never enough.

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I’m fully obsessed with this Baileys Chocolate Poke Cake because it hits every chocolate craving I have at once. The cake is dark, soft, and ridiculously rich from unsweetened cocoa powder, then it gets that boozy Baileys Irish Cream soak that makes every bite messy in the best way.

And the Baileys whipped cream on top? Dangerous.

I keep going back for “just one more” forkful until the pan looks attacked. It’s the kind of dessert I love because it tastes over-the-top without feeling fussy.

Deep chocolate, creamy liqueur, fluffy topping. No self-control anywhere near this cake.

Not from me.

Ingredients

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Flour gives the cake structure, so it’s soft but not falling apart.
Sugar makes it sweet, tender, and honestly very hard to resist.
Cocoa powder brings that deep chocolate flavor you actually want here.
Baking powder and soda help the cake rise up nice and fluffy.
Salt keeps the sweetness from tasting flat or one-note.
Eggs add richness and help everything hold together like a real cake.
Whole milk makes the crumb moist, soft, and a little richer.
Vegetable oil keeps it super tender, even after chilling.
Vanilla rounds out the chocolate and makes it taste more homemade.
Boiling water makes the cocoa bloom, so the chocolate hits harder.
Chocolate chips and cream turn into a glossy drizzle situation.
Baileys adds creamy, boozy warmth without being too much.
Whipped cream topping keeps each bite light, fluffy, and cool.
Powdered sugar sweetens the topping without making it gritty.
Plus, chocolate shavings make it look bakery-level with almost no effort.

Ingredient Quantities

1 3/4 cups all purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1 cup semi sweet chocolate chips

1/2 cup heavy cream for chocolate drizzle

1/3 cup Baileys Irish Cream for drizzle

2 cups cold heavy whipping cream for topping

1/2 cup powdered sugar

1/4 cup Baileys Irish Cream for whipped cream

1 teaspoon vanilla extract for whipped cream

Optional chocolate shavings or cocoa powder for garnish

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch baking pan. Whisk together 1 3/4 cups all purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt in a large bowl.

2. In a separate bowl whisk 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until combined. Stir wet ingredients into dry until just mixed.

3. Carefully stir in 1 cup boiling water until batter is smooth and thin. Pour batter into prepared pan and bake 30 to 35 minutes or until a toothpick comes out with a few moist crumbs. Cool 10 minutes in pan.

4. While cake is still warm, poke holes all over the top using the handle of a wooden spoon or a skewer, spacing holes about 1 inch apart.

5. Make the chocolate Baileys soak by heating 1/2 cup heavy cream until just simmering, pour over 1 cup semi sweet chocolate chips and 1/3 cup Baileys Irish Cream, let sit 1 minute then whisk until smooth. Pour the warm chocolate Baileys mixture evenly over the cake, letting it sink into the holes. Chill the cake at least 1 hour.

6. For the Baileys whipped cream topping, whip 2 cups cold heavy whipping cream with 1/2 cup powdered sugar, 1/4 cup Baileys Irish Cream, and 1 teaspoon vanilla extract until stiff peaks form.

7. Spread the whipped cream over the chilled, soaked cake in an even layer.

8. If desired, garnish with optional chocolate shavings or a light dusting of cocoa powder.

9. Keep the cake refrigerated until serving and slice with a hot, clean knife for neat pieces.

10. Store leftovers covered in the refrigerator for up to 3 days.

Equipment Needed

1. 9×13 inch baking pan, greased
2. Large mixing bowl and a medium mixing bowl
3. Measuring cups and measuring spoons
4. Whisk
5. Wooden spoon handle or skewer for poking holes
6. Saucepan or microwave safe bowl to heat cream for the chocolate soak
7. Electric hand mixer or stand mixer for whipped cream (or a sturdy whisk)
8. Rubber spatula and a serrated or sharp knife for slicing

FAQ

Q: What pan size and baking time should I use? A: Bake in a greased 9×13 inch pan at 350 F for 30 to 35 minutes, or until a toothpick in the center comes out with a few moist crumbs.

Q: Can I substitute the Baileys for a non alcoholic option? A: Yes. Swap Baileys for equal parts strong brewed coffee or espresso plus a tablespoon of vanilla syrup, or use an alcohol free Irish cream alternative.

Q: How do I make sure the cake soaks up the Baileys chocolate drizzle evenly? A: Immediately after baking, use the handle of a wooden spoon to poke holes across the warm cake, then slowly pour or spoon the warm chocolate-Baileys mixture over it so it seeps into the holes. Let the cake cool completely before whipping cream topping.

Q: How can I prevent the whipped cream topping from weeping? A: Use very cold cream and a chilled bowl, whip to medium stiffness, and add the powdered sugar and Baileys just before stopping. Stabilize with 1 tablespoon of instant pudding mix or 1 teaspoon gelatin per 2 cups cream if you need longer hold.

Q: Can I make this ahead and how should I store it? A: Yes. Assemble and refrigerate up to 24 to 48 hours. Store covered in the fridge. For longer storage, freeze the baked unsopped cake layer for up to 2 months, thaw, then poke and add the drizzle before chilling and topping.

Q: Any tips for the chocolate drizzle and chips? A: Warm the 1/2 cup heavy cream and pour over the chocolate chips, let sit 1 minute, then stir until smooth before adding the 1/3 cup Baileys. Warm, not boiling, cream gives a glossy drizzle that soaks in nicely.

Baileys Chocolate Poke Cake Recipe Substitutions and Variations

All purpose flour: Use 1 1/2 cups cake flour plus 1/4 cup all purpose flour for a lighter crumb, or swap cup for cup with a gluten free 1-to-1 blend if you need gluten free results.
Whole milk: Substitute an equal amount of 2% milk for a slightly lighter cake, or use unsweetened almond milk for a dairy-free option (texture will be a touch less rich).
Vegetable oil: Replace with an equal amount of melted coconut oil for a subtle coconut note, or use light olive oil for a fruitier richness that still keeps the cake moist.
Baileys Irish Cream (for drizzle and whipped cream): Use coffee liqueur like Kahlua for a deeper coffee-chocolate flavor, or for a nonalcoholic option mix 1/3 cup strong brewed coffee with 2 tablespoons sweetened condensed milk.

Pro Tips

1. Use room temperature eggs and milk so the batter emulsifies quickly and stays airy; cold ingredients can make the batter dense and slow the baking time.

2. When you stir in the boiling water, do it gently and don’t overmix. The batter should be thin, and a few quick folds will keep the crumb tender without developing too much gluten.

3. Make the chocolate Baileys soak while the cake is still warm and pour it slowly so it soaks evenly. If the cake cools too much first, the liquid will pool on top instead of sinking in.

4. Chill the soaked cake thoroughly before adding the whipped topping; this helps the cream stay firm and prevents it from weeping into the cake.

5. For clean slices, run your knife under hot water, wipe it dry, then slice in one smooth motion, wiping the blade between cuts for neat presentation.

Baileys Chocolate Poke Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I took my favorite chocolate cake and drenched it with rich chocolate and Baileys, then piled on Baileys whipped cream for the most irresistible poke cake. One slice is never enough.

Servings

servings

Calories

620

kcal

Equipment: 1. 9×13 inch baking pan, greased
2. Large mixing bowl and a medium mixing bowl
3. Measuring cups and measuring spoons
4. Whisk
5. Wooden spoon handle or skewer for poking holes
6. Saucepan or microwave safe bowl to heat cream for the chocolate soak
7. Electric hand mixer or stand mixer for whipped cream (or a sturdy whisk)
8. Rubber spatula and a serrated or sharp knife for slicing

Ingredients

1 3/4 cups all purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup semi sweet chocolate chips
1/2 cup heavy cream for chocolate drizzle
1/3 cup Baileys Irish Cream for drizzle
2 cups cold heavy whipping cream for topping
1/2 cup powdered sugar
1/4 cup Baileys Irish Cream for whipped cream
1 teaspoon vanilla extract for whipped cream
Optional chocolate shavings or cocoa powder for garnish

Directions

Preheat oven to 350 F and grease a 9×13 inch baking pan. Whisk together 1 3/4 cups all purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt in a large bowl.
In a separate bowl whisk 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until combined. Stir wet ingredients into dry until just mixed.
Carefully stir in 1 cup boiling water until batter is smooth and thin. Pour batter into prepared pan and bake 30 to 35 minutes or until a toothpick comes out with a few moist crumbs. Cool 10 minutes in pan.
While cake is still warm, poke holes all over the top using the handle of a wooden spoon or a skewer, spacing holes about 1 inch apart.
Make the chocolate Baileys soak by heating 1/2 cup heavy cream until just simmering, pour over 1 cup semi sweet chocolate chips and 1/3 cup Baileys Irish Cream, let sit 1 minute then whisk until smooth. Pour the warm chocolate Baileys mixture evenly over the cake, letting it sink into the holes. Chill the cake at least 1 hour.
For the Baileys whipped cream topping, whip 2 cups cold heavy whipping cream with 1/2 cup powdered sugar, 1/4 cup Baileys Irish Cream, and 1 teaspoon vanilla extract until stiff peaks form.
Spread the whipped cream over the chilled, soaked cake in an even layer.
If desired, garnish with optional chocolate shavings or a light dusting of cocoa powder.
Keep the cake refrigerated until serving and slice with a hot, clean knife for neat pieces.
Store leftovers covered in the refrigerator for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.