This Bailey’s Poke Cake is deliciously rich and mouthwateringly amazing. This is the perfect dessert for anytime that you need a special treat!
If you love Baileys Irish Cream and you love chocolate cake, I must introduce you to your new favorite dessert. This fantastic treat marries the two together and is the most perfect treat.
What is a Poke Cake
A poke cake is made by poking holes in a freshly baked cake and pouring a liquid such as jello, sweetened condensed milk, or in this case, Baileys Irish Cream, over the cake into the holes. The result is a super moist and rich dessert.
How to Make Baileys Poke Cake
Below is a brief overview of how this chocolate poke cake with baileys Irish cream comes together. For the full recipe including all measurements, please scroll to the recipe card at the bottom of the post.
- Mix dry ingredients. Whisk together the sugar, flour, baking powder, baking soda, cocoa powder, and salt in a large bowl.
- Add the wet ingredients. To your large bowl of dry ingredients, add the eggs, milk, vegetable oil, mint extract, and coffee. Mix until just combined.
- Bake the cake. Pour the batter into a 9×13 pan and bake until a toothpick comes out with just a few crumbs.
- Add Baileys. Let your cake cool for 10 minutes. Poke holes in the top and pour the Baileys into the holes.
- Frost your cake. Refrigerate your cake overnight then frost it with homemade stabilized whipped cream or Cool Whip and chopped Andes mints or Andes baking chips.
Stabilized Whipped Cream
The Best Baking Pan
Tips and Tricks
- Use mint extract. Peppermint extract will give the cake a different taste (think of the difference between a candy cane and an Andes mint) so I would not recommend using it.
- Make sure your baking soda and baking powder are fresh. Drop a little baking soda in some vinegar and mix some baking powder with water to test their freshness. They both should bubble right away. If they don’t it’s time to replace them. Baking powder and baking soda should be replaced every six months.
- Measure your flour correctly. See more on this important step below.
- Wait to poke your holes. After your cake comes out of the oven, wait a little bit to poke the holes. If you poke too soon, you are going to end up with more cake on the handle of your wooden spoon than in the pan.
- Pour the Baileys while the cake is warm. This will allow it to soak into the cake.
- Replace the coffee. This cake is made with freshly brewed coffee, but it doesn’t taste like coffee. If you are still nervous, just replace the coffee with hot water.
Andes Baking Chips
Measuring Flour
Getting the right amount of flour can make or break your baking recipe. By using the wrong type of measuring cup or scooping it directly from the container it’s stored in, you can get too much flour which will result in a cake that is really dry. Follow these steps to measure your flour correctly.
- Whisk the flour in the bag or container it’s stored in.
- Use a spoon to scoop the flour from the container it’s stored in into a dry measuring cup. Don’t scoop it directly with the measuring cup.
- Use the flat side of a spatula to level off the measuring cup.
FAQ
This could be because there are too many holes in your cake. I recommend poking 20-30 holes. Don’t add any more Baileys than what the recipe calls for, using too much liquid won’t absorb into the cake and will make it soggy.
You could make this recipe with a chocolate boxed mix. Bake the cake according to the box’s directions and then follow the recipe starting with step 5.
Making in Advance
This is a great dessert recipe to make in advance because it needs to sit overnight. Bake your cake then add the Baileys and keep it in the refrigerator for up to two days in advance. I recommend frosting it right before serving.
Storing
Since this cake is made with dairy, it should be refrigerated. Cover the pan with plastic wrap or tinfoil and store your Baileys poke cake in the refrigerator for up to four days. To freeze your chocolate poke cake with Baileys, cover tightly with foil and freeze for up to three months. Allow to thaw before enjoying.
Other Chocolate Dessert Recipes
If you make this chocolate poke cake recipe with Baileys or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you.
Baileys Poke Cake
Ingredients
- 2 cups granulated sugar (396 grams)
- 1 3/4 cups all-purpose flour (210 grams)
- 3/4 cup unsweetened cocoa powder (63 grams)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk skim or a higher fat content milk will work here (236.59 ml)
- 1/2 cup vegetable oil (118.29 ml)
- 1 teaspoon mint extract not peppermint extract
- 1 cup strongly brewed coffee (236.59 ml)
- 1 cup Baileys Irish Cream (236.59 ml)
- 8 ounces stabilized whipped cream or Cool Whip (226.8 grams)
- 1 cup Andes baking Chips (213 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.2 cups granulated sugar, 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt
- Now mix in the eggs, milk, vegetable oil, mint extract, and coffee. Stir until the batter is just combined.2 eggs, 1 cup milk, 1/2 cup vegetable oil, 1 teaspoon mint extract, 1 cup strongly brewed coffee
- Pour into the baking dish and bake for 35 minutes or until a toothpick inserted two inches from the edge of the pan comes out with just a few crumbs.
- Let the cake cool for about 10 minutes then poke with about 20 to 30 holes. Pour the Baileys into the holes making sure to get some in each hole.1 cup Baileys Irish Cream
- Let the cake sit overnight. Before serving top with the stabilized whipped cream and then the andes baking chips.8 ounces stabilized whipped cream
Josephine says
What are Andes chips .
These: http://amzn.to/2g07Y8I
Maureen says
Could you use a box chocolate cake.
Totally Maureen!
Jessie says
So what would happen if you didn’t let it sit overnight?….
Lol, Jessie! I’m sure it will be fine.
Tanya says
Can this cake sit longer than just overnight in the fridge? Looking at maybe 48 hours before adding the frosting.
Yes Tanya! Thought I wouldn’t go much longer than 48 hours
Sara Simpson says
If I didn’t want the mint flavor, could I skip the extract and Andes chips?
Yup, I would just skip the mint extract and the Andes Chips. You could just put mini chocolate chips on top.
Tammie says
Just coming here to say that I am making this for our St Patricks Day festivities for the second year in a row and I expect this recipe to become a tradition for years to come. People have said this is the best cake they’ve ever had. It’s not me — it’s the foolproof recipe! Thank you for sharing this.
This comment literally made my week. I can’t thank you enough for coming back to leave it!
Dorothy says
The batter seems very runny.. is that the way its supposed to be?
Yup!
Kim says
I loved the texture of this cake. I was not sure about the mint extract, and I feel like it competed with the wonderful Baileys/ chocolate combination. I will definitely make this cake again, but without the mint. I also made my own whipped cream for the top, and used toffee bits instead of Andes. The coffe does wonders in enhancing the flavor of the chocolate.
I’m so glad you liked it Kim!
Che says
What is the shelf life of this cake?
You can store this in the refrigerator for three days.
Brenda says
What do you use to poke the holes? How big should the holes be? Thanks.
I used the handle of a wooden spoon. They should be about the diameter of a pinky finger. But don’t stress too much, however you do them it will be delicious.