If you love chocolate, creamy textures, and a little boozy twist — this one’s for you.
This Baileys Poke Cake is soft, rich, and filled with a dreamy Baileys chocolate pudding.
Then it’s topped with a light whipped topping and a drizzle of more Baileys and chocolate syrup.
Every bite melts in your mouth. It’s super easy, no fancy stuff, just mix, bake, poke, and pour.
Why I Love This Recipe
This cake brings back memories of grown-up dinner nights with close friends. We’d play cards, laugh too hard, and always end the night with something decadent. One night, I brought this poke cake — and it was the first dessert gone. Since then, it’s been a must-make anytime we have guests.
- That soft, moist texture is unbeatable
- It’s easy to make with simple ingredients
- The Baileys gives it a classy, creamy twist
- You can make it ahead and it gets better overnight
- It looks impressive but is secretly low-effort
What You’ll Need
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup Baileys Irish Cream (divided)
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups whole milk
- 1 tub (8 oz) whipped topping, thawed
- Chocolate syrup (for drizzling)
- Chocolate shavings (optional, for topping)
- Nonstick spray
Servings & Time
Serves: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 2 hours (minimum)
Pro Tips
- Let the cake cool at least 10–15 minutes before poking holes so it doesn’t fall apart
- Use the handle of a wooden spoon to poke nice big holes to really let the pudding sink in
- Chill the cake for at least 2 hours so the pudding fully sets
- Want a stronger Baileys flavor? Swap some of the milk in the pudding mix for Baileys
- This cake is even better the next day — let it rest overnight in the fridge
Tools Required
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Electric mixer (optional but helpful)
- Measuring cups and spoons
- Wooden spoon or thick straw (for poking holes)
- Rubber spatula
- Knife or vegetable peeler (for chocolate shavings)
Substitutions and Variations
- Swap Baileys for any Irish cream or non-alcoholic Irish cream coffee creamer
- Use a devil’s food cake mix for an even richer base
- Top with mini chocolate chips instead of shavings
- Use a vanilla pudding mix and white chocolate drizzle for a twist
Make Ahead Tips
- You can bake the cake and add pudding a day ahead
- Keep it covered in the fridge and top with whipped cream just before serving
- Fully assembled cake (with topping) lasts well in the fridge for up to 3 days
Recipe + Instructions
Step 1: Mix the Cake Batter
In a large bowl, mix 1 box of chocolate cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water. Stir until smooth and no lumps remain.
Step 2: Bake the Cake
Pour the batter into a greased 9×13 inch baking dish. Bake at 350°F (175°C) for 28–32 minutes, or until a toothpick comes out clean.
Step 3: Poke Holes
Let the cake cool for 15 minutes. Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
Step 4: Make Baileys Pudding
In a bowl, whisk together 1 box of chocolate pudding mix, 2 cups whole milk, and 1/2 cup Baileys. Whisk for 2 minutes until thickened slightly.
Step 5: Fill the Cake
Pour the pudding slowly over the cake, making sure it gets into all the holes. Use a spatula to spread it evenly across the top.
Step 6: Chill the Cake
Place the pudding-filled cake in the fridge for at least 2 hours to set.
Step 7: Add Whipped Topping
Spread 1 tub of whipped topping evenly over the chilled pudding layer.
Step 8: Garnish and Finish
Drizzle chocolate syrup over the top and sprinkle with chocolate shavings. Slice and serve on a plate.
Leftovers & Storage Tips
- Store leftovers in the fridge covered with plastic wrap or foil
- Stays fresh and moist for up to 4 days
- Best served cold or let sit at room temp for 10 mins
Why This Recipe Works (Quick Science)
The poked holes allow the pudding to soak deep into the cake, locking in moisture and flavor. Using instant pudding gives a creamy texture without being too heavy. The Baileys mixes perfectly with milk because of its cream base, so the pudding stays smooth and never curdles. The whipped topping adds lightness to balance the richness.
Common Mistakes
- Poking the cake before it cools slightly can make it fall apart
- Not whisking the pudding long enough can make it too runny to set
- Overfilling the holes can create soggy spots — pour slowly and evenly
- Using hot pudding will melt the cake structure — let it thicken first
What to Serve With
- A cup of coffee or Irish coffee
- A scoop of vanilla or coffee ice cream
- A glass of cold milk
- Fresh strawberries or raspberries on the side
FAQ
Can I make this alcohol-free?
Yes! Just use Irish cream-flavored coffee creamer instead of Baileys.
Can I freeze this cake?
Not recommended — the texture of the pudding and whipped topping can change.
How do I get clean slices?
Wipe your knife between each cut and use a long, thin blade for best results.
Can I use homemade whipped cream instead?
Absolutely — just whip heavy cream with a little sugar and vanilla until soft peaks form.
