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Irish Cream Chocolate Poke Cake

Irish Cream Chocolate Poke Cake – a tender chocolate poke cake spiked with Irish Cream and topped with whipped cream!

It seems like Irish Cream is often relegated to either Christmas or St. Patrick’s Day. But I think it should be enjoyed all year round! I mean a Baileys White Russian is just as good in May as it is December.

Irish Cream Chocolate Poke Cake - a tender chocolate poke cake spiked with Irish Cream and topped with whipped cream!

 

Irish Cream Poke Cake

Poke cakes were popular about 40 years ago, and they are becoming popular again!  I have made a couple here before, and everyone loved them. Oreo Poke Cake is one of the more popular dessert recipes.  It is a cake that has holes poked into the top. Then it is filled with pudding or some kind of sweetened mixture and then topped with whipped cream!

This recipe comes straight from the new book The Poke Cake Cookbook. Jaime Sherman from the blog Love Bakes Good Cakes recently came out with this book, and it would make the perfect gift for the baker in your life.

What You’ll Need

  • Chocolate Cake Mix
  • Water
  • Eggs
  • Oil
  • Mint Extract
  • Sweetened Condensed Milk
  • Irish Cream Liqueur
  • Cool Whip/Whipped Cream
  • Andes Baking Chips
Irish Cream Poke Cake - chocolate poke cake spiked with Irish Cream

How To Make Irish Cream Poke Cake

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. The first thing you want to do is make the chocolate cake according to the box directions. Simply follow the directions and bake in a 13×9 inch pan. Once it is baked, remove it from the oven and let it start to cool.
  2. After the cake has cooled for about 20 minutes, take the handle of a wooden spoon or something about that size, and poke holes over the top of the cake.
  3. Mix together sweetened condensed milk and Irish cream liqueur.  Pour over the cake, filling the holes as much as possible. Cover and place in the fridge for 4 hours.
  4. Spread the thawed whipped topping over the cake. Sprinkle with baking chips. You can also use homemade whipped cream in place of the cool whip if desired.
Irish Cream Chocolate Poke Cake - a boozy dessert with Irish Cream liquor

What Is Irish Cream

Irish cream is a creamy liqueur that is based on Irish whiskey, cream and other flavourings. In the US is is oven served with coffee, in some mixed drinks, and even sometimes on its own. Baileys is the most common brand that people know. But there are others out there that are just as delicious.

Is This Poke Cake Good For Kids

No, because you are simply pouring over the alcohol, you would not want to serve this to kids, none of the alcohol have a chance to cook off. I have seen a Baileys non-alcoholic creamer before at the store, so that could be used instead if you are serving to kids. That may only be a seasonal item though.

close up chocolate irish cream poke cake for pinterest

More Fun Dessert Recipes

Yield: 16

Irish Cream Chocolate Poke Cake

Irish Cream Chocolate Poke Cake - a tender chocolate poke cake spiked with Irish Cream and topped with whipped cream!

Irish Cream Chocolate Poke Cake - a tender chocolate poke cake spiked with Irish Cream and topped with whipped cream!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 box chocolate cake mix (including eggs and oil called for on the box)
  • 1 teaspoon mint extract
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup Irish Cream Liqueur
  • 1 tub (8 oz) frozen whipped topping, thawed
  • 1 cup Andes creme de menthe baking chips

Instructions

  1. Prepare the cake mix as directed on the box, adding 1 tsp of mint extract to the batter. Bake in a 13x9 inch baking pan. Remove from oven and let cool for 20 minutes.
  2. Using the end of a wooden spoon, or a wooden dowel poke holes in the top of the cake every 1 inch. 
  3. Mix together sweetened condensed milk and Irish cream liqueur.  Pour over the cake, filling the holes as much as possible. Cover and place in the fridge for 4 hours.
  4. Spread the thawed whipped topping over the cake. Sprinkle with baking chips. 
  5. Refrigerate for 4 hours before serving. 

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Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 138Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 4mgSodium 40mgCarbohydrates 16gFiber 0gSugar 14gProtein 1g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Latest posts by Erin S (see all)

Janette

Friday 1st of February 2019

This cake is delicious!! Thank you!!!

Carolyn

Thursday 30th of August 2018

There is so much to love about this gorgeous cake!

Cathy Pollak

Wednesday 29th of August 2018

Whoa, this needs to happen in my kitchen soon.

Jamielyn

Wednesday 29th of August 2018

Yum! Looks so easy and delicious!

Lori @ RecipeGirl

Tuesday 28th of August 2018

Awesome flavor for a poke cake!

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