Bailey’s Poke Cake
This Bailey’s Poke Cake recipe is about to become your new go-to dessert recipe when you want something easy, impressive, and completely unforgettable.
This rich, crowd-pleasing treat delivers everything you love about a classic poke cake—moist texture, creamy filling, and irresistible flavor—with a fun grown-up twist.
This boozy twist on a beloved classic creates a melt-in-your-mouth bite that’s perfect for holidays, parties, or a cozy night in.
With simple ingredients and step-by-step directions, you’ll see just how effortless it is to whip up a dessert that tastes like it came straight from a bakery case—yet takes only minutes of hands-on time.
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How to Make a Bailey’s Poke Cake with Cake Mix
- Start by mixing the chocolate cake batter with instant coffee granules, then bake it in a 13×9-inch pan according to the package directions.
- After it cools for about 10 minutes, poke holes across the surface with the end of a wooden spoon.
- In a separate bowl, beat together the sweetened condensed milk, vanilla pudding mix, and half of the Baileys, then pour this mixture slowly over the warm cake so it seeps into the holes.
- Once the cake chills completely, beat together the chocolate pudding mix, milk, and the remaining Baileys, then fold in the whipped topping.
- Spread this creamy layer over the cooled cake, grate chocolate on top, and refrigerate for at least an hour before slicing and serving.
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Make sure you’re not adding too much liquid and that your filling is thick enough to sit in the holes rather than pooling on top. Pour the mixture slowly so it absorbs evenly, and allow the cake plenty of chill time—this helps the filling set instead of soaking the cake completely.
Wait about 10 minutes after the cake comes out of the oven before poking holes. If the cake is too hot, the holes may melt together or tear the crumb; if it’s fully cooled, the filling won’t absorb as easily. Slightly warm is the sweet spot for perfect poke cake texture.
Yes! It’s actually better made a day ahead, giving the flavors time to deepen and the filling to fully absorb.
Martha Stewart Gallen 13 x 9 Inch Rectangular Nonstick Carbon Steel Cake and Baking Pan – Cool Grey, Durable Bakeware for Even Cooking and Easy ReleaseHANSGO Wooden Spoons for Cooking, 12 Inch Long Handle Wooden Cooking Mixing Oval Spoons to Baking, Stir Meals, 3PCS
Ateco Ultra Offset Spatula with 4.25
Fix baking fails fast with this handy troubleshooting guide.
Before you get started on baking a Bailey’s Holiday Poke Cake Recipe, be sure to check out these great ideas too—perfect for adding even more delicious inspiration to your dessert menu.
- Try even more fun and flavorful poke cake recipes that are easy to make and guaranteed to impress any crowd.
- Get festive with Christmas poke cake recipes that bring holiday color, cheer, and irresistible sweetness to your table.
- If you love a grown-up twist, explore boozy Christmas desserts that add a rich, spirited flavor to your holiday celebrations.
- For chocolate lovers, browse chocolate cake recipes that deliver deep, decadent flavor in every bite.
Bailey’s Poke Cake
Ingredients
- 15.25 oz chocolate cake mix plus ingredients to make cake (usually vegetable oil, water and eggs)
- 1 tbsp instant coffee granules
- 14 oz sweetened condensed milk
- 3.4 oz instant vanilla pudding mix
- 1 cup Bailey’s Irish Cream Liqueur divided
- 3.9 oz instant chocolate pudding mix
- ½ cup milk
- 8 oz whipped topping thawed
- ½ oz unsweetened chocolate square (optional for shaving on top)
Instructions
- Add cake mix and espresso powder to a mixing bowl and mix well. Following the directions on the box, bake a 13×9" cake according to package directions.
- When cooking is complete, let stand for 10 minutes before poking holes into the cake, about halfway down, with the end of a wood spoon.
- Beat together (with a hand mixer) sweetened condensed milk, vanilla pudding mix and 1/2 cup of the Baileys Irish Cream and gently pour over warm cake, filling the holes as best as you can.
- Refrigerate until cooled completely.
- Beat together the chocolate pudding mix, milk, 1/2 cup Baileys Irish Cream until mixed well.
- Add whipped topping and beat until just combined.
- Spread on top of cooled cake.
- Grate unsweetened chocolate on top of the cake.
- Cover and chill for at least one hour before cutting into squares and serving.