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Baileys Poke Cake

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This rich and creamy Baileys Poke Cake is the perfect dessert for chocolate lovers and Irish cream fans alike. Made with chocolate fudge cake, silky pudding layers, and fluffy whipped topping infused with Baileys Irish Cream, this easy dessert is decadent, moist, and perfect for holidays, parties, or special occasions.

Ingredients

Scale

For the Cake:

  • 15.25 ounces chocolate fudge cake mix
  • Ingredients required on the back of the cake mix box
  • 1 tablespoon instant espresso powder

For the Filling:

  • 14 ounces sweetened condensed milk
  • 3.4 ounces instant vanilla pudding mix
  • ½ cup Baileys Original Irish Cream

For the Topping:

  • 3.9 ounces instant chocolate pudding mix
  • ½ cup whole milk
  • ½ cup Baileys Original Irish Cream
  • 8 ounces Cool Whip, thawed
  • Mini chocolate chips or chocolate shavings, optional

Instructions

  1. Preheat the oven according to the cake mix package directions.
  2. In a large mixing bowl, whisk together the chocolate fudge cake mix and instant espresso powder.
  3. Prepare the cake batter following the package instructions and bake in a 9×13-inch baking dish.
  4. Allow the cake to cool completely. Using the handle of a wooden spoon, poke holes evenly across the surface of the cake.
  5. In a medium bowl, use a hand mixer to combine the sweetened condensed milk, vanilla pudding mix, and ½ cup of Baileys Irish Cream. Refrigerate for about 5 minutes, or until slightly thickened.
  6. Spoon the vanilla pudding mixture over the cake, gently spreading it and pushing it into the holes.
  7. In another bowl, beat together the chocolate pudding mix, whole milk, and remaining ½ cup Baileys Irish Cream until thickened.
  8. Fold the Cool Whip into the chocolate pudding mixture using a rubber spatula until smooth and fluffy.
  9. Spread the topping evenly over the cake.
  10. Sprinkle mini chocolate chips or chocolate shavings on top if desired.
  11. Refrigerate the cake for at least 1 hour before slicing and serving.

Notes

Calories: 303 kcal

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