What is the best Irish cream to use for this poke cake?

Bailey’s Irish Cream is the most popular and widely available option, known for its smooth and creamy texture with hints of cocoa and vanilla. However, other brands like Kerrygold, Carolans, or homemade Irish cream also work beautifully and may even offer subtle flavor differences.

Can I make Irish Cream Poke Cake in advance?

Absolutely! This cake is perfect for making ahead. In fact, it tastes even better after sitting overnight in the fridge as the Irish cream mixture continues to soak into the cake. Prepare it a day ahead and frost just before serving for best results.

Is it possible to make this cake non-alcoholic?

Yes, you can easily create a non-alcoholic version by replacing the Irish cream with Irish cream-flavored coffee creamer or a mix of cream and vanilla extract. You’ll still get a rich, creamy taste without the alcohol content, making it family-friendly.

How should I store leftovers and how long will it last?

Store any leftover Irish Cream Poke Cake covered in the refrigerator. It will stay fresh for up to 4–5 days. The whipped topping holds up well when chilled, but for best texture, avoid leaving it out at room temperature for long periods.

Irish Cream Poke Cake – Best Boozy Cake Recipe

Name: Irish Cream Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 1 box devil’s food cake mix; 3 large eggs; 1/2 cup vegetable oil; 1 1/4 cups water; 1 (14-ounce) can sweetened condensed milk; 1/2 cup Irish cream liqueur (e.g., Baileys); 2 cups heavy whipping cream; 1/2 cup powdered sugar; 1/4 cup unsweetened cocoa powder; 2 tablespoons Irish cream liqueur (for whipped topping); 1 teaspoon vanilla extract

Description

Irish Cream Poke Cake is a decadent dessert made with moist devil’s food cake soaked in a creamy Irish cream and sweetened condensed milk mixture, then topped with a fluffy chocolate Irish cream whipped topping. Perfect for celebrations or holiday gatherings, this cake is rich, easy to make, and always a crowd-pleaser.

Ingredients

Scale

1 box devil’s food cake mix
3 large eggs
1/2 cup vegetable oil
1 1/4 cups water
1 (14-ounce) can sweetened condensed milk
1/2 cup Irish cream liqueur (e.g., Baileys)
2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons Irish cream liqueur (for whipped topping)
1 teaspoon vanilla extract

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Instructions

Preheat oven according to cake mix instructions and prepare a 9×13-inch baking dish by greasing it lightly.
Prepare and bake the devil’s food cake according to package directions using the eggs, oil, and water listed.
Once baked, remove the cake from the oven and allow it to cool for 10 minutes.
Using the handle of a wooden spoon, poke holes all over the warm cake.
In a bowl, whisk together sweetened condensed milk and 1/2 cup Irish cream.
Slowly pour the mixture over the cake, ensuring it soaks into the holes.
Refrigerate the cake for at least 2 hours or overnight.
In a large mixing bowl, beat the heavy whipping cream until it starts to thicken.
Add powdered sugar, cocoa powder, 2 tablespoons Irish cream, and vanilla extract, then beat until stiff peaks form.
Spread the chocolate Irish cream whipped topping evenly over the chilled cake.
Optional: garnish with chocolate shavings or a drizzle of Irish cream.
Serve chilled and enjoy.

Notes

For a non-alcoholic version, substitute Irish cream with Irish cream-flavored coffee creamer.
Let the cake sit overnight for best flavor infusion.
Use a cold bowl and beaters for best whipped cream texture.
Cover leftovers tightly and store in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 35g
Sodium: 310mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg