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Indulge in Decadence: The Ultimate Irish Cream Poke Cake Recipe

Prepare to be enchanted by a dessert that’s as rich in flavor as it is in tradition: the **Irish Cream Poke Cake**. Imagine a homemade chocolate cake, incredibly moist and tender, having been lovingly soaked with luscious Irish cream liqueur. This decadent masterpiece is then crowned with a cloud of homemade whipped cream frosting and adorned with delicate chocolate shavings, creating a truly irresistible treat.

Whether you’re celebrating St. Patrick’s Day or simply craving an exceptionally moist and flavorful dessert, this Irish Cream Poke Cake is guaranteed to impress. Its unique preparation method ensures every bite is infused with creamy goodness, making it a standout addition to any table.

What Makes a Poke Cake So Irresistible?

If you’re new to the world of poke cakes, prepare for a delightful discovery! This was my very first time venturing into a poke cake recipe, and it certainly won’t be my last. The concept is brilliantly simple yet profoundly effective: after baking, you “poke” holes into the cake, then pour a liquid over it, allowing it to seep deep into the cake’s structure. This process is the secret to their unparalleled moistness and incredible flavor infusion.

The beauty of poke cakes lies in their endless versatility. You can pair any flavor of cake with virtually any liquid imaginable. From fruit-flavored JELL-O to rich condensed milk or, in our case, exquisite Irish cream, the possibilities are truly limitless. I can already envision a future filled with seasonal poke cakes, each one a unique celebration of flavor. But for now, our focus is squarely on this spectacular **Irish Cream Poke Cake**, a perfect homage to St. Patrick’s Day.

A St. Patrick’s Day Tradition: Embracing Irish Heritage

As a fair-skinned, red-headed, blue-eyed girl, St. Patrick’s Day holds a special place in my heart! Every year on March 17th, I love to celebrate my Irish heritage with enthusiasm and, of course, delicious food. My blog is a treasure trove of Irish-inspired recipes, ranging from savory delights to sweet treats. If you’re planning your St. Patrick’s Day feast, you might want to explore my Slow Cooker Corned Beef and Cabbage for a hearty main course, or perhaps some Irish Soda Bread Scones to complement your meal. For a unique festive treat, my Baileys Mint Chocolate Chip Dip is always a hit.

However, let’s return to the star of today’s celebration: this incredibly **rich and moist Irish Cream Poke Cake recipe**. It’s more than just a dessert; it’s a celebration in itself, embodying the festive spirit and delicious flavors associated with Irish culture.

What Exactly is a Poke Cake?

At its core, a poke cake is a baked cake that has been deliberately punctured with holes. Once the holes are made, a liquid is poured over the cake, allowing it to soak in and saturate the cake overnight. This prolonged soaking period ensures the cake becomes exceptionally moist and fully infused with the liquid’s flavor. For this particular Irish Cream Poke Cake, we’re using Irish Cream liqueur to achieve its signature taste. While Irish cream is our star here, traditional poke cakes often use sweetened condensed milk, instant pudding, or gelatin (Jell-O) for their moistening and flavoring magic.

Crafting Your Irish Cream Poke Cake: A Simple Process

One of the best features of this recipe is its simplicity. The chocolate cake base is a “one-bowl” wonder, meaning you’ll stir all the cake ingredients together in a single large bowl. Once mixed, the batter is poured into a 13×9-inch pan and baked for approximately 35 minutes. After baking, it’s crucial to let the cake cool completely before moving on to the next step. This allows the cake’s structure to set and prevents it from crumbling when poked.

Once cooled, grab the handle end of a wooden spoon (or a large fork) and gently but firmly poke holes evenly across the entire surface of the cake. These holes are the conduits for flavor! Now comes the star ingredient: Irish cream. Carefully pour the Irish cream liqueur over the entire cake, making sure it seeps into every hole. For the best results and deepest flavor, wrap the cake with plastic wrap and refrigerate it overnight. This crucial step allows the liquid to fully absorb, transforming a delicious chocolate cake into an incredibly moist and flavorful Irish Cream Poke Cake.

Do I Have to Use Irish Cream? Exploring Flavor Alternatives

While Irish cream is fantastic in this recipe, it’s certainly not your only option! The beauty of a poke cake is its adaptability. Here are some delicious alternatives you could consider:

Sweetened Condensed Milk: This classic choice will add incredible richness and moisture, resulting in a very sweet and decadent cake.
Irish Cream Coffee Creamer: For a non-alcoholic option that still captures the essence of Irish cream, a creamer is a fantastic substitute.
Instant Chocolate Pudding: Prepare the instant pudding mix according to package directions, but make sure to pour it over the cake immediately after whisking, while it’s still in liquid form and hasn’t had a chance to set. This creates a creamy, pudding-filled cake.
Jell-O (Gelatin): Similar to pudding, prepare your chosen Jell-O flavor (mint green Jell-O would be fun for St. Patrick’s Day!) and pour it over the cake while still liquid.

A Budget-Friendly Tip: When it comes to Irish cream, you don’t necessarily need to splurge on the most expensive brand. While I often enjoy baking with Baileys Irish Cream, for this recipe, a less expensive bottle will work just as wonderfully, infusing your cake with plenty of creamy, boozy flavor without compromising on taste.

Homemade vs. Boxed Cake Mix: Your Choice for the Chocolate Base

Don’t have time to bake a cake from scratch? No problem at all! This Irish Cream Poke Cake recipe is incredibly forgiving and works beautifully with a store-bought chocolate cake mix. Simply prepare the cake mix according to the package directions, bake it in your 13×9-inch pan, and allow it to cool completely. Once cooled, you can proceed directly to the fun part: poking holes and pouring in your chosen liquid, whether it’s Irish cream or another delicious alternative.

Using a mix makes this decadent dessert even more accessible, proving that you don’t need to be a gourmet baker to create something truly spectacular for your family and friends. The key is in the “poke” and the “pour,” which elevate any chocolate cake base to new heights of moistness and flavor.

How to Make Luxurious Chocolate Whipped Cream Frosting

The crowning glory of our Irish Cream Poke Cake is a light, airy, and utterly delicious chocolate whipped cream frosting. The secret to perfect whipped cream lies in starting with cold ingredients and tools. I always recommend placing the bowl of your stand mixer (or a large mixing bowl) and the whisk attachment in the freezer for at least 15-20 minutes before you begin. This ensures maximum volume and stability for your whipped cream.

Once your tools are chilled, pour the cold heavy whipping cream into the bowl and beat it on medium-high speed for about 2 minutes. The cream will start to thicken. Gradually add in the powdered sugar, half at a time, followed by the unsweetened cocoa powder, vanilla extract, and a touch of Irish cream for an extra flavor boost. Increase the speed to high and continue beating for another 1-2 minutes, or until all the ingredients are fully incorporated and stiff peaks form. Be careful not to over-beat, or you’ll end up with butter! The result will be a beautifully smooth, chocolatey, and stable whipped cream that spreads like a dream and perfectly complements the moist cake.

Serving Your Creation: How to Cut a 13×9-inch Cake

A standard 13×9-inch cake pan offers great flexibility in serving sizes, making it perfect for various gatherings. Depending on how generous you want your slices to be, you can easily get anywhere from 12 to 24 servings:

For a larger crowd or more modest portions, cut your cake into 4 rows by 6 columns, yielding 24 servings (approximately 2x2x2 inches per slice).
For a slightly larger slice, cut into 4 rows by 4.5 columns (or closer to 3 rows by 6 columns if you aim for exact symmetry), which could give you around 18 servings. Alternatively, consider 3 rows by 6 columns.
If you prefer substantial slices, aim for 3 rows by 4 columns, resulting in 12 generous servings.

This flexibility ensures your Irish Cream Poke Cake can be enjoyed by any size gathering, from an intimate family dinner to a lively St. Patrick’s Day party.

This Irish Cream Poke Cake is made quickly in one bowl with simple ingredients.

While I’ve topped this cake with a fantastic chocolate whipped cream frosting, the possibilities don’t end there! For an even richer experience, consider a Baileys Buttercream frosting, similar to what I’ve used on my Chocolate Guinness Mini Cakes. Or, for a truly decadent twist, the frosting from my Irish Car Bombs Brownies would also be incredibly delicious. Feel free to experiment and find your perfect pairing!

Irish Cream Poke Cake

Prep 10 mins

Cook 35 mins

Inactive 30 mins

Total 1 hour, 15 mins

Author Megan | Strawberry Blondie Kitchen

Yield 18 servings

Homemade chocolate cake is soaked with Irish cream and topped with whipped cream frosting and a sprinkle of chocolate shavings for a decadent and creamy Irish Cream Poke Cake.

Ingredients

Chocolate Cake

2 cups granulated sugar
1 3/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs, room temperature
1 cup milk, room temperature
1/2 cup vegetable oil
1 cup strong brewed coffee, cooled
1 teaspoon mint extract (optional, for a hint of minty freshness)
1 cup Irish Cream
Chocolate shavings, mini chocolate chips or crushed cookies, for garnish, optional

Chocolate Whipped Cream Frosting

1 1/2 cups heavy whipping cream, cold
1/2 cup powdered sugar
2 Tablespoons unsweetened cocoa powder
2 tablespoons Irish Cream
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350° degrees F (175°C) and grease a 13 x 9″ pan with cooking spray.
Into a large bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
Add the eggs, milk, vegetable oil, mint extract (if using), and cooled strong brewed coffee to the dry ingredients. Stir thoroughly until the batter is smooth and all ingredients are fully incorporated.
Pour the cake batter evenly into the prepared baking pan. Bake for 35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before proceeding.
Once cooled, use the handle end of a wooden spoon (or the tines of a large fork) to poke holes evenly across the entire surface of the cake. Pour the Irish Cream liqueur slowly and evenly over the holes, allowing it to soak into the cake. Wrap the cake tightly with plastic wrap and refrigerate overnight to allow the flavors to meld and the cake to become perfectly moist.
Before serving, spread the prepared Chocolate Whipped Cream Frosting evenly over the top of the chilled cake. Garnish with chocolate shavings, mini chocolate chips, or crushed cookies, if desired.

For the Chocolate Whipped Cream Frosting:

Ensure your heavy whipping cream, mixing bowl, and whisk attachment are all well chilled. In the bowl of your stand mixer (or a large bowl with a hand mixer), add the cold heavy whipping cream. Beat on medium-high speed for 2 minutes, until it starts to thicken.
Lower the speed and gradually add in the powdered sugar and cocoa powder. Beat on medium speed for 1 minute until partially incorporated.
Add the Irish cream and vanilla extract. Increase speed to high and beat until stiff peaks form, about 1-2 additional minutes. Be careful not to over-beat.

Courses Dessert

Cuisine American

Explore More St. Patrick’s Day Delights

If you’re still in the mood for festive culinary adventures, check out these other delightful St. Patrick’s Day recipes from my fellow food bloggers:

Bangers and Mash by Everyday Eileen
Easy Boxty by Our Good Life
Brownie Batter Fudge for St. Patrick’s Day by Hezzi-D’s Books and Cooks
Cod Cakes by A Kitchen Hoor’s Adventures
Green Velvet Cookies by Kelly Lynn’s Sweets and Treats
Irish Buck Cocktail by Family Around the Table
Irish Cheddar Ale Mac and Cheese by Cheese Curd In Paradise
Irish Cream Poke Cake by Strawberry Blondie Kitchen
Irish Soda Bread Scones by Kate’s Recipe Box
Nutty Irish Car Bomb Cake by Culinary Adventures with Camilla
Potted Crab by Karen’s Kitchen Stories
Shamrock Shake by A Day in the Life on the Farm
Slow Cooker Irish Stew with Guinness by Palatable Pastime

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Decadent Irish Cream Poke Cake