1) Bake the Cake
- Preheat oven to the temperature on your cake mix box (usually 350°F / 175°C).
- Grease a 9×13-inch pan.
- Prepare cake batter as directed (stir in espresso powder if using).
- Bake according to box time, until a toothpick comes out with a few moist crumbs.
- Let the cake cool 10 minutes (warm is good—hot is too fragile).
2) Poke the Cake
- Use the handle of a wooden spoon (or a thick straw) to poke holes all over the cake—about 1 inch (2–3 cm) apart.
- Poke almost to the bottom, but don’t tear the cake.
3) Mix and Pour the Baileys Soak
- Whisk condensed milk + Baileys (plus chocolate syrup and salt if using) until smooth.
- Slowly pour the mixture over the cake, aiming so it flows into the holes.
- Let the cake sit at room temp 10 minutes, then refrigerate at least 4 hours (overnight is best).
4) Make the Whipped Topping
- In a cold bowl, whip heavy cream to soft peaks.
- Add powdered sugar and vanilla (and cocoa if using).
- Whip to stiff peaks (thick and spreadable, not grainy).
5) Top and Finish
- Spread whipped topping over the chilled cake.
- Drizzle with chocolate syrup/ganache and add chocolate shavings or cocoa dust.
- Chill 30 minutes for neat slicing (optional, but helpful).
Serving and Storage
- Serve: chilled for the best texture and cleanest slices.
- Refrigerate: cover and store up to 4–5 days.
- Freeze: freeze slices (without whipped topping if possible) up to 1 month. Thaw overnight in the fridge.
- Best day: day 2 is often the most flavorful because the soak fully settles in.
Tips
- Poke pattern matters: more holes = more soak in every bite (don’t be shy).
- Pour slowly: give the liquid time to sink into the holes instead of pooling on top.
- Chill overnight: the cake becomes extra moist and the flavor gets deeper.
- Cold cream whips best: chill your bowl and whisk for faster, thicker whipped topping.
- Slice clean: wipe the knife between cuts for sharp edges.
Variations
1) Baileys Chocolate Ganache Top
Replace chocolate drizzle with ganache: heat 1/2 cup cream, pour over 6 oz chopped chocolate, stir smooth, then add 1–2 tbsp Baileys.
2) Mocha Baileys Poke Cake
Add 1 tsp espresso powder to the soak and dust the top with cocoa for a coffeehouse vibe.
3) Salted Caramel Baileys
Swap chocolate syrup in the soak for caramel sauce and finish with flaky sea salt.
4) Mint-Chocolate “After Dinner” Version
Add a few drops of peppermint extract to the whipped topping and garnish with crushed mint chocolates.
5) Non-Alcoholic Version
Replace Baileys with Irish-cream coffee creamer (non-alcoholic) or use half-and-half + vanilla + a splash of chocolate syrup.
Conclusion
Baileys Chocolate Poke Cake is the ultimate easy showstopper: rich chocolate, creamy Irish-cream soak, and a fluffy topping
that makes every slice feel like a fancy dessert bar. Make it once for a crowd and you’ll get the “recipe, please” messages fast.
FAQ
Does the alcohol bake out?
The cake bakes, but the Baileys is added after baking, so some alcohol remains. For alcohol-free, use the non-alcoholic variation.
Can I use homemade chocolate cake instead of a box mix?
Yes—any sturdy chocolate sheet cake works. Just bake it in a 9×13 pan, then poke and soak the same way.
My soak pooled on top—what happened?
The holes may be too small/few, or the cake was too cold. Poke more holes and pour slowly while the cake is still slightly warm.
Can I use Cool Whip instead of whipped cream?
Absolutely. Use about 8 oz (one tub) and spread over the chilled cake.
What’s the best chocolate cake mix for this?
Devil’s food or dark chocolate mixes give the richest flavor, but any chocolate mix works great.
