Irish Cream Poke Cake

When I was a child, my mom would have monthly get-togethers with the other women in our neighborhood to play cards. One time when my mom was hosting, I snuck into the kitchen to peruse the treats everyone brought to share. I snagged a slice of what I thought was a decadent-looking chocolate cake. I took a bite and gagged. … It was not chocolate cake. It was rum cake, and a very strong rum cake at that. I’ve been leery of boozy desserts ever since—that is, until I tried this Irish cream poke cake recipe. (Don’t worry, this time I was of the legal drinking age!)

Like most poke cake recipes, this one begins with a box of cake mix. Mix and bake the cake in a 13×9-inch pan as directed on the box and then dapple the surface with holes. I know, it seems sacrilegious to do such a thing to a freshly baked cake, but you have to trust the process. From there, a silky custard made with vanilla pudding mix, cream and a generous amount of Irish cream is poured over the cake, filling the many holes with its luscious, boozy flavor. Once set, the cake is crowned with an ethereal cloud of chocolate whipped cream (infused with more Irish cream, of course) and decorated with a combination of chocolate sauce, mini chocolate chips and shaved chocolate. Drooling yet? Me too.

Serve this Irish cream poke cake at your next gathering with friends, or decorate it with shamrock sprinkles and tote it to your St. Patrick’s Day celebrations this year. Anyone who snags a slice will feel lucky!

Ingredients for Irish Cream Poke Cake

• Chocolate cake mix: Whether it’s classic chocolate cake, devil’s food or chocolate fudge, choose whichever chocolate cake mix is your favorite.
• Cake mix additions: There’s nothing fancy to add here—simply add eggs, vegetable oil and water to the cake mix and then bake as directed on the box.
• Vanilla instant pudding: While an Irish cream custard from scratch would be divine, poke cakes are all about convenience. That’s why this recipe uses two boxes of instant pudding to make the boozy filling.
• Milk and cream: A combination of whole milk and heavy cream gives the filling the perfect thick yet spreadable consistency.
• Irish cream: The best way to describe the flavor of Irish cream is as a blend of chocolate, coffee, cream and Irish whisky with a touch of nuttiness.
• Cocoa powder: A bit of cocoa powder in the whipped cream topping enhances the chocolate flavor of the Irish cream.
• Confectioners’ sugar: The best part about this Irish cream poke cake recipe is that it’s decadent without being overly sweet. The perfect amount of confectioners’ sugar lightly sweetens the topping, while still letting the Irish cream sing.
• Decoration: A generous drizzle of chocolate sauce and a smattering of mini chocolate chips and/or chocolate shavings create the perfect finish to this boozy dessert.

Directions

Step 1: Mix and bake the cake

Preheat the oven to 350°F. In a large mixing bowl, combine the cake mix, eggs, oil and water. Beat for two or three minutes until smooth.

Pour into a greased 13×9-inch baking pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool for five minutes.

Step 2: Poke holes

Next, using the end of a wooden spoon or a wooden dowel, begin poking holes in the cake. Space the holes about 1 inch apart, wiggling the spoon handle a bit to make them large enough so the filling can soak in easily. Do not poke to the bottom of the cake.

Step 3: Prepare the filling

In a clean, large bowl, add the instant vanilla pudding. Pour in the heavy cream, milk and Irish cream liqueur. Then, whisk the pudding mixture vigorously until smooth and lump-free, two to three minutes.

Editor’s Tip: Instant pudding sets quickly, so work with a bit of speed. If the filling sets up too much before being poured onto the cake, it will not seep down into the holes effectively.

Step 4: Pour, spread and chill to set

Pour the Irish cream pudding filling over the cake. For the best results, start in the center of the cake and pour it right into the holes as much as possible. Spread any filling on top of the cake into an even layer using the back of a spoon or an offset spatula. Cover the cake with storage wrap and refrigerate until set, about two hours.

Step 5: Make the whipped topping

Shortly before removing the cake from the refrigerator, combine the heavy cream with the cocoa powder, confectioners’ sugar and Irish cream in the bowl of a stand mixer fitted with a whisk attachment. Beat until the cream forms stiff peaks. Remove the cake from the fridge and spread the chocolate whipped cream evenly over the top.

Editor’s Tip: If you don’t have a stand mixer, you can use an electric hand mixer to whip the cream.

Step 6: Decorate and serve

Decorate by drizzling the Irish cream poke cake recipe with chocolate sauce, then generously sprinkling the surface with mini chocolate chips and/or chocolate shavings. Keep refrigerated until ready to serve.

Irish Cream Poke Cake Variations

• Try other boozy variations: This Irish cream poke cake can be made with other cream-based liqueurs you enjoy. Try Kahlua, chocolate liqueur, RumChata or flavored varieties of Baileys Irish cream. The espresso creme or salted caramel varieties would be especially delicious.
• Use another cake flavor: If you prefer vanilla cake, feel free to use your favorite yellow cake mix in place of the chocolate cake mix in this recipe. You could also experiment with red velvet. And if you have a trusted vanilla or chocolate cake recipe that you enjoy making from scratch, you may also use it for this Irish cream poke cake.
• Experiment with pudding flavors: Vanilla pudding really lets the Irish cream shine; however, you could substitute instant chocolate pudding for added decadence. If you like experimenting with flavors, consider trying cheesecake, white chocolate or even pistachio pudding mix.
• Make it for St. Patrick’s Day: This is a terrific St. Patrick’s Day dessert. For a little Irish flair, decorate the cake with green sprinkles, white chocolate, gold coins or shamrock candies.

How to Store Irish Cream Poke Cake

Irish cream poke cake should be kept covered and refrigerated because of the dairy in the recipe.

How long does Irish cream poke cake last?

Irish cream poke cake will stay fresh for four or five days.

Can you freeze Irish cream poke cake?

Yes! Freezing cakes, like this Irish cream poke cake, is a terrific make-ahead dessert option. Wrap the baking pan in two layers of storage wrap, then cover with aluminum foil. Freeze for two or three months. To defrost, thaw overnight in the refrigerator.

Irish Cream Poke Cake Tips

What’s the best way to poke holes in a poke cake?

Our favorite way to add holes in a poke cake is using the end of a wooden spoon. It makes the perfect-sized holes, allowing plenty of filling to soak into the cake. If your wooden spoons aren’t the right size or shape, inspect other utensils in your kitchen drawers. Ideally, anything with a round handle should do the trick. Otherwise, a large wooden skewer or dowel can also work.

Why is my Irish cream poke cake soggy?

Soggy Irish cream poke cake is usually caused by adding too many holes to a cake or by using a filling that contains too much liquid, which prevents it from setting properly. For the best results, space the holes no closer than 1 inch apart. We also recommend sticking with heavy cream for this recipe, as it keeps the filling nice and thick. Substituting milk will make the filling thinner and may cause the cake to become soggy.

How do you get a clean slice of poke cake?

When slicing, use a sharp knife and wipe it clean in between slices. For sheet cakes especially, it is sometimes necessary to create a small, sacrificial first slice to give yourself some extra room to easily lift and remove cake slices from the pan.