Bailey's Irish Cream Chocolate Poke Cake

Everywhere you look in this cake, there is Bailey's Irish Cream!



  • 1 3/4 cups/228g all-purpose flour
  • 2 cups/414g granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup/240ml Baileys Irish Cream
  • 1/2 cup/120ml vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs room temperature
  • 1 cup/240ml hot water

Baileys Chocolate Mixture

  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup Baileys Irish Cream
  • 1 cup semisweet chocolate chips

Chocolate Baileys Whipped Cream Topping

  • 2 cups heavy whipping cream cold
  • 1/2 cup confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup Baileys Irish Cream


  • Shaved chocolate
  • Chocolate sauce
  • Fresh raspberries (optional)


  1. Cake: Heat oven to 350 degrees F. Place oven rack in the middle of the oven.
  2. Spray a 9 x 13-inch cake pan with nonstick baking spray and set aside.
  3. 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.
  4. In another medium bowl combine Baileys Irish Cream, vegetable oil, vanilla extract and eggs and whisk until fully combined.
  5. Add the wet ingredients to the dry ingredients and beat on medium speed until well combined.
  6. Slowly add the hot water to the batter and mix on low speed until well combined, stopping and scraping down the sides and bottom of the bowl with a spatula.
  7. Our batter into the prepared pan and bake for 30-32 minutes, or until a wooden pick comes out with just a few moist crumbs.
  8. 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.
  9. 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.
  10. Whisk in the Baileys Irish Cream until fully combined.
  11. 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.
  12. Chocolate Baileys Whipped Cream Topping: Add the heavy whipping cream, confectioners' 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.
  13. Spread the whipped cream on top of the cooled cake, garnish with shaved chocolate, fresh raspberries and finish with chocolate sauce.
  14. Refrigerate cake for at least 6-8 hours before serving.

Yield: 12 to 15 servings | Prep Time: 20 min | Cook Time: 30 min

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