This Baileys Chocolate Poke Cake is a dream come true for any chocolate and Irish cream lover, offering a moist, luscious cake infused with the warm, creamy notes of Baileys. It’s a surprisingly simple yet incredibly satisfying dessert that’s perfect for holidays, special occasions, or simply when you need a truly indulgent treat.
Key Ingredients for Baileys Chocolate Poke Cake
- 1 box (15.25 ounces) chocolate cake mix (plus ingredients called for on the box, typically eggs, oil, and water)
- 1/3 cup Baileys Irish Cream liqueur
- 1/4 cup hot water
- 1 teaspoon instant chocolate pudding mix
- 1 container (8 ounces) whipped topping, thawed
- 1/4 cup Baileys Irish Cream liqueur (for frosting)
- 1 tablespoon powdered sugar (for frosting)
- Shaved chocolate or chocolate curls, for garnish (optional)
How to Make Baileys Chocolate Poke Cake
Get ready to create a dessert that’s as easy to make as it is delightful to devour! This Baileys Chocolate Poke Cake boasts an incredibly moist crumb thanks to clever piercing and a generous soaking. The resulting texture is pure bliss, enhanced by a light, boozy whipped topping that elevates every single bite. With a preparation time of about 20 minutes of active work and 30-35 minutes baking, you’ll be enjoying this showstopper in no time.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to the temperature specified on your chocolate cake mix box. Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easier removal.
- Bake the Cake: Prepare the chocolate cake mix according to the package directions, mixing the batter until it’s smooth and well combined. Pour the batter evenly into the prepared baking pan. Bake for the time recommended on the box, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This brief cooling period allows the cake to set slightly, making it easier to handle.
- Create the Pokes: While the cake is still warm, use the handle of a wooden spoon, a chopstick, or a skewer to poke holes all over the surface of the cake. Make the holes fairly close together, but avoid poking all the way through to the bottom of the pan.
- Prepare the Baileys Soak: In a small bowl, whisk together 1/3 cup of Baileys Irish Cream liqueur, the hot water, and the instant chocolate pudding mix until fully dissolved and smooth. This creates a rich, boozy syrup that will seep into the cake.
- Soak the Cake: Slowly and evenly pour the Baileys soak over the warm, poked cake. Allow the liquid to seep into the holes and distribute across the surface. Don’t worry if it looks a little wet; the cake will absorb it as it cools.
- Chill and Set: Once the Baileys soak has been poured, let the cake cool completely in the pan. This is crucial for the flavors to meld and the cake to firm up. You can cover it loosely with plastic wrap once it’s cooled to room temperature.
- Make the Baileys Whipped Topping: In a medium bowl, combine the thawed whipped topping with 1/4 cup of Baileys Irish Cream liqueur and the powdered sugar. Gently whisk or fold until just combined and fluffy. Be careful not to overmix, or the whipped topping can deflate.
- Frost the Cake: Once the cake is completely cool, spread the Baileys whipped topping evenly over the top.
- Garnish and Serve: For an extra touch of elegance, sprinkle shaved chocolate or chocolate curls over the whipped topping. Slice and serve this delicious Baileys Chocolate Poke Cake to enjoy its irresistible flavor!
Why You’ll Love This Baileys Chocolate Poke Cake
You’ll fall in love with this Baileys Chocolate Poke Cake from the very first bite! Its core appeal lies in its unbelievably moist and tender crumb, a direct result of the decadent Baileys soak that infuses every inch of the cake. Making this at home is also a fantastic way to save money compared to buying a specialty cake from a bakery, proving that true indulgence doesn’t have to break the bank. The rich chocolate cake paired with the subtle, warm notes of Baileys in the soak and the light, airy whipped topping creates a symphony of flavors that’s truly irresistible.
This delightful dessert is a sophisticated twist on a classic poke cake, offering a grown-up flavor profile that will impress everyone. If you adore the idea of a rich chocolate sheet cake but crave an extra layer of boozy, creamy goodness, this Baileys Chocolate Poke Cake is your perfect match. So, why wait? Whip up this easy, elegant Baileys Chocolate Poke Cake this weekend and treat yourself to a slice of pure heaven!
Storing and Reheating Tips
To store your delicious Baileys Chocolate Poke Cake, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh and delightful in the refrigerator for up to 3-4 days. The flavors actually tend to meld and deepen over time, making it even tastier on the second and third days!
Reheating isn’t typically necessary for this cake as it’s best served chilled or at room temperature. However, if you prefer a slightly warmer dessert, you can warm individual slices gently in the microwave for about 10-15 seconds. For future enjoyment, you can also freeze this Baileys Chocolate Poke Cake. Tightly wrap the unfrosted cake before freezing, and then frost it once thawed in the refrigerator.
Final Thoughts
This Baileys Chocolate Poke Cake is the perfect blend of simplicity and indulgence, delivering a rich, moist, and beautifully flavored dessert. Give it a try; you might just find your new go-to celebratory treat that’s both incredibly satisfying and wonderfully easy to prepare.
Baileys Chocolate Poke Cake
Ingredients
Equipment
Method
- Preheat your oven to the temperature specified on your chocolate cake mix box. Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easier removal.
- Prepare the chocolate cake mix according to the package directions, mixing the batter until it’s smooth and well combined. Pour the batter evenly into the prepared baking pan. Bake for the time recommended on the box, or until a toothpick inserted into the center comes out clean.1 box chocolate cake mix (plus ingredients called for on the box, typically eggs, oil, and water)
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This brief cooling period allows the cake to set slightly, making it easier to handle.
- While the cake is still warm, use the handle of a wooden spoon, a chopstick, or a skewer to poke holes all over the surface of the cake. Make the holes fairly close together, but avoid poking all the way through to the bottom of the pan.
- In a small bowl, whisk together 1/3 cup of Baileys Irish Cream liqueur, the hot water, and the instant chocolate pudding mix until fully dissolved and smooth. This creates a rich, boozy syrup that will seep into the cake.1/3 cup Baileys Irish Cream liqueur, 1/4 cup hot water, 1 teaspoon instant chocolate pudding mix
- Slowly and evenly pour the Baileys soak over the warm, poked cake. Allow the liquid to seep into the holes and distribute across the surface. Don’t worry if it looks a little wet; the cake will absorb it as it cools.
- Once the Baileys soak has been poured, let the cake cool completely in the pan. This is crucial for the flavors to meld and the cake to firm up. You can cover it loosely with plastic wrap once it’s cooled to room temperature.
- In a medium bowl, combine the thawed whipped topping with 1/4 cup of Baileys Irish Cream liqueur and the powdered sugar. Gently whisk or fold until just combined and fluffy. Be careful not to overmix, or the whipped topping can deflate.1 container whipped topping, thawed, 1/4 cup Baileys Irish Cream liqueur (for frosting), 1 tablespoon powdered sugar (for frosting)
- Once the cake is completely cool, spread the Baileys whipped topping evenly over the top.
- For an extra touch of elegance, sprinkle shaved chocolate or chocolate curls over the whipped topping. Slice and serve this delicious Baileys Chocolate Poke Cake to enjoy its irresistible flavor!Shaved chocolate or chocolate curls, for garnish