If you love rich chocolate desserts with creamy layers, this Irish Cream Poke Cake is about to become one of your favorite treats. Moist chocolate cake soaked with sweetened condensed milk and Baileys Irish Cream, then topped with a fluffy Irish-cream espresso whipped topping, makes this dessert incredibly indulgent and flavorful.

Poke cakes are known for their moist texture and bold flavor because the cake is filled with delicious liquids after baking. In this recipe, holes are poked into the warm cake and filled with a creamy mixture of sweetened condensed milk and Irish cream liqueur. As the cake cools, the mixture seeps into every bite, creating an ultra-moist dessert packed with flavor.

This cake is especially popular for St. Patrick’s Day celebrations, holiday parties, and dinner gatherings. The smooth flavor of Irish cream combined with chocolate and espresso creates a dessert that tastes like a bakery-quality treat but is surprisingly simple to make.

The topping is just as irresistible as the cake itself. A whipped cream frosting infused with espresso powder, Irish cream, and vanilla pudding mix creates a rich, creamy layer that spreads beautifully over the cake. The pudding mix stabilizes the whipped cream, helping it stay fluffy and firm for longer.

To finish the cake, dark chocolate shavings are sprinkled over the top. This adds a touch of elegance and extra chocolate flavor that makes the cake look impressive enough for special occasions.

One of the best parts about this dessert is how easy it is to prepare. Because the base uses a boxed cake mix, you can save time while still achieving a delicious homemade result. The real magic comes from the creamy filling and whipped topping, which transform a simple cake into something truly special.

Another reason people love this cake is that it can be made ahead of time. In fact, the flavors improve as the cake chills in the refrigerator, allowing the filling to soak deeper into the cake. This makes it perfect for parties or gatherings when you want to prepare dessert in advance.

Whether you’re making it for St. Patrick’s Day, a holiday dessert table, or simply because you love Baileys desserts, this Irish Cream Poke Cake is guaranteed to impress.

table of contents

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Chill Time: 30 minutes
Total Time: about 1 hour 30 minutes

Servings: 12

Course: Dessert
Cuisine: American / Irish-Inspired

SEO Keywords: Irish cream poke cake, Baileys poke cake, chocolate poke cake recipe, Irish cream dessert

Ingredients

For the Cake

• ½ cup vegetable oil
• 3 tablespoons instant espresso powder
• 1 box German chocolate cake mix (15.25 oz)
• 3 large eggs, room temperature

For the Filling

• 1 can sweetened condensed milk (14 oz)
• 1 cup Irish cream liqueur (such as Baileys), divided

For the Whipped Topping

• 1 box vanilla instant pudding mix (3.4 oz)
• ¼ cup powdered sugar
• 2 cups heavy whipping cream
• 2 tablespoons instant espresso powder

For Garnish

• Dark chocolate shavings

Instructions

1. Preheat the oven

Preheat oven to 350°F (175°C).

Grease a 9×13-inch baking dish with vegetable oil.

2. Prepare the cake batter

In a large bowl whisk together:

• 1 tablespoon espresso powder
• 1 cup water

Add the cake mix, eggs, and vegetable oil.

Whisk vigorously for about 2 minutes until smooth.

Pour batter into the prepared baking dish.

3. Bake the cake

Bake according to the package instructions, usually 30–35 minutes.

The cake should spring back when lightly touched.

4. Prepare the soaking mixture

In a medium bowl whisk together:

• sweetened condensed milk
• ½ cup Irish cream liqueur

5. Poke holes in the cake

Remove the cake from the oven and cool for 5 minutes.

Using the handle of a wooden spoon, poke holes evenly across the cake.

Slowly pour the condensed milk mixture over the entire cake.

Allow the cake to cool completely, about 45 minutes.

6. Prepare the whipped topping

In a mixing bowl whisk together:

• remaining ½ cup Irish cream
• 2 tablespoons espresso powder

In a stand mixer combine:

• pudding mix
• powdered sugar
• Irish cream espresso mixture

With the mixer running on low speed, slowly pour in the heavy cream.

Increase speed to medium-high and beat until stiff peaks form.

7. Assemble the cake

Spread the whipped topping evenly across the cooled cake.

8. Chill

Refrigerate for at least 30 minutes (or overnight).

9. Garnish and serve

Before serving, sprinkle dark chocolate shavings over the top.

Slice and enjoy.

Why This Recipe Works

This recipe combines the rich flavors of chocolate, espresso, and Irish cream to create a dessert that is both balanced and indulgent.

The sweetened condensed milk adds sweetness and moisture, while the Baileys Irish Cream provides a creamy flavor with hints of chocolate and vanilla.

Espresso powder enhances the chocolate flavor, making the cake taste deeper and richer without making it taste like coffee.

Tips for the Best Irish Cream Poke Cake

Use the spoon handle for holes
Large holes help the filling soak deep into the cake.

Let the cake cool before topping
Warm cake will melt the whipped topping.

Chill before serving
This allows flavors to blend together.

Add garnish just before serving
Chocolate shavings stay fresh and pretty.

Storage Tips

Store the cake covered in the refrigerator.

• Refrigerator: up to 4 days

Because of the whipped topping, freezing is not recommended.

FAQs

Disclaimer

This recipe is provided for informational purposes only. Nutritional values are estimates and may vary depending on ingredients and portion sizes.

Conclusion

Irish Cream Poke Cake is a rich and indulgent dessert that combines chocolate cake, creamy Baileys filling, and fluffy espresso whipped topping. The poke cake method ensures every bite is moist and flavorful, while the chocolate garnish adds an elegant finishing touch. Whether served for St. Patrick’s Day, holiday celebrations, or simply as a special dessert, this cake is sure to impress guests and satisfy chocolate lovers alike.