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Irish Cream Poke Cake

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!

Piece of Irish Cream Poke Cake on a plate.

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.

Piece of cake on a plate.

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

Irish Cream Poke Cake on a plate.

More Potluck Desserts

Irish Cream Poke Cake

Irish Cream Poke Cake

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 an Irish Cream lovers dream and a wonderful dessert to celebrate St. Patrick's Day with!
PREP: 20 minutes
COOK: 30 minutes
Refrigerate: 1 hour
TOTAL: 1 hour 50 minutes


  • 1 box chocolate cake mix
  • ingredients on back of cake box
  • 1/4 cup Irish Cream


  • 1 (14-ounce) can sweetened condensed milk
  • 1/3 cup heavy cream
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup Irish Cream


  • 2 cups heavy cream
  • 3/4 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons Irish Cream
  • grated chocolate for garnish, optional


  • 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.


Cover well with plastic wrap and store in the refrigerator up to 3 days.
Nutritional info is provided as an estimate only and will vary based on brands or products used.


Calories: 330kcal | Carbohydrates: 35g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 212mg | Potassium: 209mg | Fiber: 1g | Sugar: 26g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: poke cake, St Patrick’s Day

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18 thoughts on “Irish Cream Poke Cake”

  1. 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.

  2. This cake was a hit with my ladies group I added butter instead of oil and milk instead of water. I chopped Andes chocolate mint as a garnish. Yummy

  3. This cake is awesome! I followed the recipe and it turned out great! The one thing that surprised me was the cake was still awesome after a couple of days, unlike a lot of poke cakes get soggy, this one really didn’t as much.

  4. Not only was it fun and easy to make, it was yummy to eat! Very moist, very satisfying! A recipe that will be repeated!

  5. I made this last week to celebrate St. Patrick’s Day, and it was a hit. It tastes decadent without the huge calorie haul. I even used a store brand cake mix but substituted whole milk for the water to make it taste more homemade. Bailey’s was out of our price range, so St. Brendan is now my go-to Irish cream liqueur. It keeps in the fridge very well with little dry out, even nearly a week later. I’ll be making this cake again.

  6. Mary Peacock

    I just made this today and found out the lunch tomorrow (Thursday) was cancelled and rescheduled for next Monday. Can I freeze this cake until then without a problem?

  7. This cake is so easy to make and is amazing. The icing is so delicious. I have made this three times already and my friends and family love it! I especially love that it uses a cake mix. I chose Betty Crocker’s Triple Chocolate Fudge cake mix and it is perfect! Thank you so much for sharing this recipe!

      1. simone musil

        I would use Baileys. They are the BEST! I have also made this with Irish Coffee Creamer for the kids since creamer is alcohol free!

    1. Christin
      Christin Mahrlig

      Yes, what I used is like Bailey’s Irish Cream. It is just another brand. Any kind of Liquor named Irish Cream will work.

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