Decadent Irish Cream Chocolate Poke Cake

A Boozy, Chocolatey Delight You’ll Crave Year-Round

If you’re searching for a dessert that strikes the perfect balance between indulgent chocolate and velvety Irish cream, look no further. This Decadent Irish Cream Chocolate Poke Cake is the showstopping sweet that’s guaranteed to impress at every party, holiday gathering, or weekend treat. With layers of moist chocolate cake, luscious Irish cream-infused chocolate filling, and fluffy whipped topping, this dessert isn’t just delicious — it’s downright irresistible.

Why You’ll Love This Recipe

This cake is for anyone who loves rich chocolate flavor with a hint of boozy warmth from Irish cream liqueur. Whether you’re celebrating St. Patrick’s Day, hosting a dinner party, or just treating yourself on a cozy weekend, this poke cake is the ultimate comfort dessert. It’s surprisingly easy to make (yes, even with boxed cake mix!), and the payoff is enormous. Plus, it chills beautifully, making it a great make-ahead dessert.

Perfect For:

  • Chocolate lovers
  • Fans of Baileys and Irish cream
  • Hosts looking for a no-fuss showstopper
  • Busy bakers who want high impact with minimal effort

Ingredients You’ll Need

For the Cake:

  • 1 box chocolate cake mix (or use your favorite homemade chocolate cake recipe)
  • 3 large eggs (if using boxed mix)
  • 1/2 cup vegetable oil (if using boxed mix)
  • 1 cup water (if using boxed mix)

For the Filling:

  • 1/2 cup sweetened condensed milk
  • 1/2 cup Irish cream liqueur (e.g., Baileys)
  • 1 cup semisweet chocolate chips

For the Topping:

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons Irish cream liqueur

Optional Garnishes:

  • Chocolate shavings
  • Cocoa powder
  • Mini chocolate chips
  • Drizzle of Irish cream liqueur

Kitchen Equipment Needed

To bring this indulgent dessert to life, here’s what you’ll need:

  • 9×13-inch baking dish
  • Mixing bowls
  • Electric mixer (hand or stand)
  • Wooden spoon or large straw (for poking holes)
  • Spatula
  • Small saucepan
  • Whisk
  • Knife or peeler (for making chocolate shavings)
  • Measuring cups and spoons
  • Refrigerator space (for chilling the cake)

Step-by-Step Instructions

1. Prepare the Chocolate Cake

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Prepare the chocolate cake batter according to the instructions on the box or use a trusted homemade recipe. Pour the batter into the baking dish and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10–15 minutes.

2. Poke the Cake

Once slightly cooled, use the handle of a wooden spoon or a large straw to poke holes all across the surface of the cake. Make sure to go deep—this is where the magic happens when the filling soaks through every bite.

3. Make the Filling

In a small saucepan over low heat, combine the sweetened condensed milk and Irish cream liqueur. Stir constantly until warm but not boiling.

Add the chocolate chips and stir until fully melted and smooth. This step fills your kitchen with the most intoxicatingly rich aroma.

4. Fill the Cake

Pour the warm filling evenly over the cake, aiming to get it into all the holes you made. Use a spatula to spread the mixture across the surface to ensure every bite is rich and flavorful.

Let the cake cool completely to room temperature. Then cover and refrigerate for at least 2 hours so the filling sets properly.

5. Make the Whipped Topping

In a large mixing bowl, whip the heavy cream with powdered sugar, vanilla extract, and Irish cream liqueur. Beat on medium-high until stiff peaks form. Be careful not to overwhip—it should be fluffy and smooth.

6. Top the Cake

Spread the whipped topping evenly over the chilled cake. This layer is like a cloud of Irish cream bliss.

7. Add Garnishes (Optional, but Recommended)

Sprinkle with chocolate shavings, mini chips, or a dusting of cocoa powder. A drizzle of Irish cream liqueur right before serving makes it extra decadent.

8. Serve & Savor

Cut into squares and serve chilled. This dessert pairs wonderfully with a cup of coffee or a small pour of Irish cream over ice.

Recipe Tips & Variations

Tip 1: If you’re serving this to guests who don’t consume alcohol, substitute the Irish cream with Irish cream-flavored coffee creamer.

Tip 2: Want a deeper chocolate experience? Use dark chocolate chips or add a tablespoon of unsweetened cocoa powder to the whipped cream for a mocha twist.

Variation 1: Make it mocha by adding 1 tablespoon of instant espresso to the cake batter or the filling.

Variation 2: Swap out the chocolate cake mix for red velvet or devil’s food cake for a unique flavor combination.

Shortcut: Use store-bought whipped topping in a pinch—but for best flavor, homemade is highly recommended.

Storage Instructions

Refrigeration: Store any leftovers tightly covered in the refrigerator for up to 3 days. The flavors continue to deepen, and the texture becomes even more luscious with time.

Freezing: You can freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before serving.

Food & Drink Pairings

  • Drink Pairings:
    • Irish coffee
    • Espresso or strong brewed coffee
    • A small pour of Baileys over ice
  • Food Pairings:
    • Light appetizers like cheese boards or finger sandwiches
    • Fresh berries on the side to cut through the richness

Frequently Asked Questions (FAQ)

Q: Can I make this cake without alcohol?
A: Absolutely. Replace the Irish cream liqueur with Irish cream-flavored non-alcoholic creamer or milk with a splash of vanilla and almond extract.

Q: Can I make this cake ahead of time?
A: Yes! In fact, it’s better when made a day ahead so the flavors can meld and the filling has time to set.

Q: Can I use homemade cake instead of boxed mix?
A: Definitely. Just make sure your cake is moist and sturdy enough to hold up to the filling.

Q: What’s the best way to poke holes in the cake?
A: The handle of a wooden spoon works perfectly. You want holes about the width of a pencil for maximum filling absorption.

Q: Can I skip the whipped cream topping?
A: You can, but it adds a light, fluffy contrast to the dense, rich filling. If you’re short on time, a store-bought whipped topping will work too.

Final Thoughts

This Decadent Irish Cream Chocolate Poke Cake is everything you could want in a dessert—creamy, chocolaty, boozy, and breathtakingly beautiful. It’s easy enough for beginner bakers and indulgent enough to rival any fancy restaurant dessert.

Make it once, and it’s sure to become a regular in your dessert rotation.

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