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A slice of Bailey’s Poke Cake with creamy frosting and chocolate shavings sits on stacked white plates. In the background, a baking dish with more cake and a bottle of Baileys Irish Cream complete the scene.

Bailey’s Poke Cake

Whip up a decadent Bailey’s poke cake with boxed mix, pudding, and whipped topping. An effortless, crowd-pleasing dessert that chills to perfection.

Course Cake, desserts
Cuisine American
Keyword Bailey Holiday Poke Cake Recipe, Bailey’s Poke Cake, Bailey’s Poke Cake with Cake Mix
Prep Time 20 minutes
Cook Time 35 minutes
Servings 18

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

  1. Add cake mix and espresso powder to a mixing bowl and mix well. Following the directions on the box, bake a 13x9" cake according to package directions.

  2. 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.

  3. 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.

  4. Refrigerate until cooled completely. 

  5. Beat together the chocolate pudding mix, milk, 1/2 cup Baileys Irish Cream until mixed well.

  6. Add whipped topping and beat until just combined.

  7. Spread on top of cooled cake. 

  8. Grate unsweetened chocolate on top of the cake.

  9. Cover and chill for at least one hour before cutting into squares and serving.

Recipe Notes

Keep the cake covered and refrigerated. It will stay fresh for up to 3–4 days.