Baileys Chocolate Poke Cake Recipe

I took my best chocolate cake, soaked it in extra chocolate and Baileys Irish Cream, and topped it with Baileys whipped cream in this Baileys Dessert, so keep reading to learn the simple trick that makes it stand out.

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I made this Baileys Chocolate Poke Cake because sometimes you need dessert that breaks the rules. My chocolate base is darker than usual from unsweetened cocoa powder, and yes, it’s drenched in Baileys Irish Cream so each forkful gets a little tipsy.

It’s exactly the kind of Baileys Dessert that whispers, just one more slice, and it’s all the Boozy Chocolate vibes you didn’t know you needed. I kept tasting it like a guilty accomplice, couldn’t stop, kept thinking about how totally wrong it is to love something this much.

Try not to disappear into it, but you’ll probably fail.

Ingredients

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Cocoa powder: bitter, rich in antioxidants and fiber, adds deep chocolate flavor
Granulated sugar: pure carbs, no fiber or protein, makes cake sweet and tender
Eggs: good protein, some fat, help structure and moisture, not sweet
Whole milk: gives protein and fat adds creaminess and mild sweetness
Vegetable oil: purely fat, boosts moistness and calories, neutral flavor
Semisweet chocolate: combines sugar and cocoa, gives fat and some antioxidants
Baileys Irish Cream: sweet, boozy, adds sugar and calories, small flavor lift
Heavy cream: high fat, makes ganache and whipped topping rich and silky

Ingredient Quantities

For the cake
- 1 3/4 cups (220 g) all purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 2 large eggs, room temp
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water or hot coffee

For the chocolate Baileys soak / ganache
- 1 cup (170 g) semisweet chocolate chips or chopped chocolate
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) Baileys Irish Cream

For the Baileys whipped cream topping
- 2 cups (480 ml) heavy whipping cream, cold
- 1/3 cup (40 g) powdered sugar
- 3 tablespoons (45 ml) Baileys Irish Cream
- 1 teaspoon vanilla extract

Garnish
- 2 ounces (55 g) dark or semisweet chocolate, shaved or grated
- Optional 1 tablespoon cocoa powder for dusting

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan, or line it with parchment, and set aside.

2. Whisk together 1 3/4 cups flour, 3/4 cup cocoa powder, 2 cups sugar, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt in a large bowl so there are no lumps.

3. Add 2 room temp eggs, 1 cup whole milk, 1/2 cup vegetable oil and 2 tsp vanilla to the dry mix and beat until combined. Carefully stir in 1 cup boiling water or hot coffee; batter will be very thin and that’s ok, it makes a super moist cake.

4. Pour batter into the prepared pan and bake 30 to 35 minutes until the top springs back a bit and a toothpick comes out with a few moist crumbs. Don’t overbake or it will dry out.

5. While cake cools about 10 minutes, poke holes all over the top with the handle of a wooden spoon or a skewer, spacing holes about 1 inch apart. The holes let the soak sink in.

6. Make the chocolate Baileys soak/ganache: heat 1/2 cup heavy cream until just simmering, pour over 1 cup semisweet chocolate chips, let sit 1 minute, then stir until smooth. Stir in 1/4 cup Baileys Irish Cream. If it’s too thick, warm it a few seconds more; if it’s too hot wait a minute so it won’t melt the cake too much.

7. Pour the warm ganache slowly over the cake, focusing on the holes first so the chocolate Baileys soaks down. Use a spatula to spread any excess. Let the cake cool to room temp and then refrigerate 20 to 30 minutes so the soak sets.

8. For the Baileys whipped cream topping chill your mixing bowl and beaters, then whip 2 cups cold heavy whipping cream with 1/3 cup powdered sugar until soft peaks form. Add 3 tablespoons Baileys and 1 tsp vanilla and beat to firm peaks. Don’t overbeat or you’ll get butter, but you want it thick enough to spread.

9. Spread the Baileys whipped cream evenly over the chilled cake, shave or grate 2 ounces dark or semisweet chocolate over the top and dust lightly with optional 1 tablespoon cocoa powder. Refrigerate at least another hour so everything sets. Serve chilled and keep leftovers covered in the fridge for up to 2 to 3 days.

Equipment Needed

1. 9×13 inch baking pan (grease and flour it or line with parchment)
2. Mixing bowls, one large and one medium for dry and wet ingredients
3. Whisk for smoothing the dry mix
4. Electric hand mixer or stand mixer (or whisk by hand if you gotta)
5. Measuring cups and spoons for flour, sugar, cocoa and liquids
6. Rubber spatula for folding and spreading ganache and whipped cream
7. Wooden spoon handle or skewer to poke the holes in the cake
8. Small saucepan or microwave safe bowl to heat the cream for ganache
9. Box grater or vegetable peeler to shave the chocolate for garnish

FAQ

Can I make this cake ahead of time and how should I store it? Yes, you can make it ahead. Bake, cool, poke and pour the chocolate Baileys ganache, then refrigerate, uncovered, for about 30 minutes to let the ganache set and then cover loosely with foil or plastic. Finish with the Baileys whipped cream and chocolate shavings the day you serve. Stored in the fridge it will keep well for 3 to 4 days. If you need longer, you can freeze the baked, ganached cake (without whipped cream) up to 1 month, thaw overnight in the fridge, then top before serving.

Can I leave out the alcohol or use a non alcoholic substitute? Absolutely. For the ganache swap the 1/4 cup Baileys for an equal amount of extra heavy cream or a mixture of 2 tablespoons cream plus 2 tablespoons milk, or use a non alcoholic Irish cream if you can find it. For the whipped cream replace the 3 tablespoons Baileys with 1 tablespoon extra heavy cream and 1 teaspoon vanilla extract. The flavor will be a bit less boozy but still rich and tasty.

Do I have to use boiling water or can I use hot coffee? Using hot coffee instead of boiling water is a great idea, it deepens the chocolate flavor. Just use the same amount of hot coffee (1 cup), and let it cool a bit before adding to the batter so you dont cook the eggs. If you prefer no coffee flavor, plain boiling water works fine too.

Can I use lower fat milk or a lighter cream for the ganache and whipped topping? For best texture and stability stick with whole milk for the batter and heavy cream for the ganache and whipped cream. Lighter creams will make the ganache thinner and the whipped topping less stable and more likely to weep, especially after a few hours in the fridge. If you must, use a 36 to 40 percent heavy cream for the whipped topping for best results.

How do I avoid making the cake too soggy when poking and soaking? Poke evenly spaced holes with the handle of a wooden spoon or a skewer, about 1 to 1 1/2 inches apart. Pour the warm ganache slowly, starting in the center and letting it sink in before adding more. Dont dump it all at once, and stop when the cake looks evenly moistened. Too much liquid at once will make the bottom go soggy.

Any tips for clean slices and serving? Chill the cake at least 30 minutes after topping so the whipped cream firms up a bit. Use a long sharp knife, wipe it clean between slices, or run it under hot water and dry before each cut for extra clean edges. Let slices sit 10 to 15 minutes at room temp if you want softer, more melt in your mouth texture.

Baileys Chocolate Poke Cake Recipe Substitutions and Variations

Whole milk
- Buttermilk, 1 cup — gives a tangy, tender crumb and reacts nicely with the baking soda
- 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit 5 min — quick homemade buttermilk substitute
- Unsweetened almond or oat milk, 1 cup — use straight across for a dairy free option, texture is a bit lighter
Vegetable oil
- Melted unsalted butter, same amount (1/2 cup) — adds richer flavor, cake may be slightly less moist
- Light olive oil or avocado oil, same amount — mild flavor swap, works well for baking
- Unsweetened applesauce, replace up to half the oil (so 1/4 cup applesauce + 1/4 cup oil) — lowers fat, keeps cake moist but a touch denser
Baileys Irish Cream (in soak or whipped cream)
- Kahlua or other coffee liqueur, same amount (1/4 cup) — deeper coffee note, less creamy
- Non alcoholic option: 3 tbsp heavy cream + 1 tbsp chocolate syrup + 1 tsp instant espresso or strong coffee, whisked — mimics the creamy, chocolatey profile without alcohol
- For a boozier alternative: Irish whiskey + a splash of cream, use slightly less whiskey (2 tbsp) so it doesnt overpower
Heavy cream (for ganache or whipped cream)
- Full fat coconut cream, same amount — dairy free, gives a slightly coconutty note; chill can for thick cream
- Half and half + 1 tablespoon unsalted butter, warmed to combine, same total volume — simulates heavy cream fat for ganache
- For whipped topping only: chilled mascarpone or cream cheese thinned with a little milk, about 1 cup mascarpone + 2-3 tbsp milk, whipped with powdered sugar — richer, holds shape well

Pro Tips

1) Measure flour the right way, seriously. Spoon it into the cup and level it off or better yet weigh it if you can, otherwise the cake can turn out dense. Also whisk the dry stuff well so the cocoa doesnt clump.

2) Use hot strong coffee instead of plain boiling water if you want deeper chocolate flavor, but let it cool a minute before you add it so it doesnt shock the batter and kill the rise. Coffee makes a big difference, dont skip it if you like rich chocolate.

3) When you poke holes, aim for about 3/4 the depth not all the way through, and make them fairly close together. Pour the ganache slowly over the holes first so it sinks instead of running off the top, and if the ganache seems too thin chill it a few minutes so it thickens before you pour.

4) For the ganache and whipped cream temps matter. Heat cream to just under a simmer then pour over chocolate and let it sit a minute before stirring, that makes it silkier. Chill your bowl and beaters for the whipped cream and add the Baileys only after soft peaks form so the liquor doesnt make it collapse.

5) Want the topping to hold up longer for serving or transport, lightly stabilize it. Fold in a couple tablespoons of mascarpone or gently dissolve 1 teaspoon unflavored gelatin (bloom then warm) into the cream before whipping. Keep the finished cake covered and cold, it stays best for a couple days.

Baileys Chocolate Poke Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

567

kcal

Equipment: 1. 9×13 inch baking pan (grease and flour it or line with parchment)
2. Mixing bowls, one large and one medium for dry and wet ingredients
3. Whisk for smoothing the dry mix
4. Electric hand mixer or stand mixer (or whisk by hand if you gotta)
5. Measuring cups and spoons for flour, sugar, cocoa and liquids
6. Rubber spatula for folding and spreading ganache and whipped cream
7. Wooden spoon handle or skewer to poke the holes in the cake
8. Small saucepan or microwave safe bowl to heat the cream for ganache
9. Box grater or vegetable peeler to shave the chocolate for garnish

Ingredients

For the cake
1 3/4 cups (220 g) all purpose flour
3/4 cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine salt
2 large eggs, room temp
1 cup (240 ml) whole milk
1/2 cup (120 ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240 ml) boiling water or hot coffee
For the chocolate Baileys soak / ganache
1 cup (170 g) semisweet chocolate chips or chopped chocolate
1/2 cup (120 ml) heavy cream
1/4 cup (60 ml) Baileys Irish Cream
For the Baileys whipped cream topping
2 cups (480 ml) heavy whipping cream, cold
1/3 cup (40 g) powdered sugar
3 tablespoons (45 ml) Baileys Irish Cream
1 teaspoon vanilla extract
Garnish
2 ounces (55 g) dark or semisweet chocolate, shaved or grated
Optional 1 tablespoon cocoa powder for dusting

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan, or line it with parchment, and set aside.
Whisk together 1 3/4 cups flour, 3/4 cup cocoa powder, 2 cups sugar, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda and 1 tsp salt in a large bowl so there are no lumps.
Add 2 room temp eggs, 1 cup whole milk, 1/2 cup vegetable oil and 2 tsp vanilla to the dry mix and beat until combined. Carefully stir in 1 cup boiling water or hot coffee; batter will be very thin and that’s ok, it makes a super moist cake.
Pour batter into the prepared pan and bake 30 to 35 minutes until the top springs back a bit and a toothpick comes out with a few moist crumbs. Don’t overbake or it will dry out.
While cake cools about 10 minutes, poke holes all over the top with the handle of a wooden spoon or a skewer, spacing holes about 1 inch apart. The holes let the soak sink in.
Make the chocolate Baileys soak/ganache: heat 1/2 cup heavy cream until just simmering, pour over 1 cup semisweet chocolate chips, let sit 1 minute, then stir until smooth. Stir in 1/4 cup Baileys Irish Cream. If it’s too thick, warm it a few seconds more; if it’s too hot wait a minute so it won’t melt the cake too much.
Pour the warm ganache slowly over the cake, focusing on the holes first so the chocolate Baileys soaks down. Use a spatula to spread any excess. Let the cake cool to room temp and then refrigerate 20 to 30 minutes so the soak sets.
For the Baileys whipped cream topping chill your mixing bowl and beaters, then whip 2 cups cold heavy whipping cream with 1/3 cup powdered sugar until soft peaks form. Add 3 tablespoons Baileys and 1 tsp vanilla and beat to firm peaks. Don’t overbeat or you’ll get butter, but you want it thick enough to spread.
Spread the Baileys whipped cream evenly over the chilled cake, shave or grate 2 ounces dark or semisweet chocolate over the top and dust lightly with optional 1 tablespoon cocoa powder. Refrigerate at least another hour so everything sets. Serve chilled and keep leftovers covered in the fridge for up to 2 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.