Irish Cream Poke Cake is a delicously moist poke cake soaked with Irish Cream and topped with an Irish Cream-flavored chocolate whipped cream. It’s a wonderful dessert to celebrate St. Patrick’s Day with!
This cake has lots of chocolate flavor and Irish Cream in the cake batter, the poke cake filling, and the whipped cream frosting. It is an Irish Cream lover’s dream!
Irish Cream
Irish Cream is a creamy liqueur made from Iriash whiskey, cream, and some other flavorings. You can use Bailey’s Irish Cream or another brand like Kerrygold or Carolans. With Irish cream in the cake batter, filling, and frosting, this easy St Patrick’s Day dessert has lots of Irish Cream Flavor.
How To Make Irish Cream Poke Cake
This poke cake is easy to make with a box of chocolate cake mix. Make the cake batter according the box instructions, trading out 1/4 cup of water for Irish Cream. Bake in a 9×13-inch pan. Let cool 10 minutes and then poke holes all in the top.
Whisk together a can of sweetened condensed milk, heavy cream, cocoa powder, and Irish cream. Pour slowly over the cake so that it seeps into the holes. Refrigerate for 1 hour and then top with Irish cream-flavored whipped cream.
I also like to grate some semi-sweet chocolate on top. You can never have too much chocolate!
Variations and Substitutions
- Use yellow or white cake mix in place of chocolate cake mix.
- Sprinkle the top with green sprinkles instead of grated chocolate to give it more of a St Patrick’s Day look.
More St Patrick’s Day Recipes
Pin this now to find it later
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Irish Cream Poke Cake
Equipment
Ingredients
- 1 box chocolate cake mix
- ingredients on back of cake box
- 1/4 cup Irish Cream
Filling
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup heavy cream
- 1/3 cup unsweetened cocoa powder
- 1/4 cup Irish Cream
Frosting
- 2 cups heavy cream
- 3/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons Irish Cream
- grated chocolate for garnish, optional
Instructions
- Make cake in a 9×13-inch pan according to package directions, EXCEPT trade out 1/4 cup of water for Irish Cream. (For example, if box says to add 1 1/4 cups water, add 1 cup water and 1/4 cup Irish Cream.)
- Let cake cool for 10 minutes and then poke holes all over the top with the end of a wooden spoon.
- In a medium bowl, whisk together sweetened condensed milk, heavy cream, cocoa powder, and Irish Cream. Slowly pour over cake. Refrigerate for 1 hour.
- To make frosting, place all ingredients in a mixing bowl. Beat with electric mixer until mixture gets thick. Spread over cake. Keep refrigerated.
- Sprinkle with grated chocolate if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Followed the recipe and it was perfect! Will make again☘️
So the frosting isn’t really frosting. It’s whipped cream. So you have to treat it that way. I always make sure my bowl and my beaters are chilled before I attempt whipped cream. Otherwise it will not work. I haven’t tried this yet. But after reading it very carefully I thought I would just make that comment for those that were having issues with the frosting being liquidy. Just remember it’s not frosting. It’s whipped cream that has Irish cream flavoring. Sounds delicious!
This is FABULOUS 😋 Yummy !
Topping did not get thick at all, stayed liquid. Very disappointed!
Awh..Thats a shame. Are you sure your “heavy whipping cream” was ice cold straight out of frig and it was beat long enough to become thickened.
Has anyone ever made this as cupcakes?
This cake tastes good but it didn’t go well for me, all the liquid ended up like soup at the bottom of the cake. The frosting did not hold up and basically melted…. Just not my day apparently.