Name: Irish Cream Poke Cake
Prep time: 20 min
Cook time: 35 min
Total time: 175 min
Yield: 12 slices
Cuisine: American
Ingredients: For the Cake Batter; 240 g (2 cups) All-purpose flour; 300 g (1.5 cups) Granulated sugar; 12 g (1 tbsp) Baking powder; 3 g (1/2 tsp) Salt; 240 g (1 cup) Milk; 120 g (1/2 cup) Vegetable oil; 4 g (1 tsp) Vanilla extract; 150 g (3 large) Eggs room temperature; For the Soak & Topping; 240 g (1 cup) Irish cream liqueur divided; 480 g (2 cups) Whipped topping softened; For the Garnish; 150 g (1/2 cup) Chocolate syrup; 60 g (1/2 cup) Chopped nuts optional

I find myself turning to this Irish Cream Poke Cake whenever a celebration calls for something a little special, but my schedule is tight. It’s a staple for our St. Patrick’s Day gathering, bringing a cozy, festive feel without a full day of baking.

This recipe delivers a wonderfully moist, tender crumb infused with the warm, creamy flavor of Irish cream. It’s an easy yet impressive dessert that comes together with simple pantry ingredients and looks beautiful on the table, making it perfect for sharing with family and friends.

Perfecting the Moist Texture with Poke Holes

The key to a truly decadent poke cake is ensuring the liqueur soaks evenly into the crumb. Use the tines of a fork or a wooden skewer to poke holes across the entire surface of the warm cake, spacing them about half an inch apart. Poking the cake while it’s still warm helps it absorb the liquid more effectively, infusing every bite with rich flavor and creating that signature moist texture. Don’t be shy; generous, evenly spaced holes are your best friend for a perfectly saturated cake.

Choosing the Right Irish Cream

While any brand of Irish cream liqueur will work beautifully, I recommend choosing one with a flavor profile you enjoy on its own. A well-balanced, high-quality liqueur like Baileys offers a smooth, creamy finish that complements the sweet cake and chocolate topping without being overpowering. The quality of the liqueur is a main flavor driver here, so a small investment pays off in the final taste. This simple choice elevates the entire dessert from good to great.

How to Make It Ahead for Events

This cake is an excellent candidate for making ahead, which is a huge help when planning for an event. You can bake the cake, poke it, and pour over the Irish cream soak a day in advance. Cover it tightly with plastic wrap and refrigerate overnight. Just before you plan to serve it, prepare the whipped topping, spread it over the chilled cake, and add the chocolate drizzle and nuts. This method keeps the topping fresh and light while allowing the cake’s flavors to deepen and meld.

Recipe Overview

A slice of Irish cream poke cake on a white plate, showing layers of light cake and whipped topping with a chocolate drizzle.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 slices
Difficulty: Medium

Ingredients

For the Cake Batter

240g All-purpose flour (2 cups), sifted
300g Granulated sugar (1.5 cups)
12g Baking powder (1 tablespoon)
3g Salt (1/2 teaspoon)
240g Milk (1 cup)
120g Vegetable oil (1/2 cup)
4g Vanilla extract (1 teaspoon)
150g Eggs (3 large), room temperature

For the Soak & Topping

240g Irish cream liqueur (1 cup), divided
480g Whipped topping (2 cups), softened

For the Garnish

150g Chocolate syrup (1/2 cup)
60g Chopped nuts (1/2 cup), optional

Step-By-Step Instructions

Prepare the Cake Batter
First, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. In a large mixing bowl, combine the sifted flour, sugar, baking powder, and salt. Stir in the milk, vegetable oil, and vanilla extract. Add the eggs one at a time, mixing until just combined after each addition to create a smooth, well-mixed batter. Pour the batter into your prepared pan and spread it into an even layer.
Bake the Cake
Place the pan in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the edges are lightly golden. Let the cake cool in the pan on a wire rack for about 10 minutes; it should still be warm for the next step.
Poke and Pour
Using the tines of a fork or a wooden skewer, poke holes all over the surface of the warm cake. Pour 3/4 cup (180g) of the Irish cream evenly over the top, making sure it seeps into the holes. This step infuses the cake with flavor and moisture. Allow the cake to cool completely to room temperature in the pan.
Prepare the Topping
In a medium bowl, gently fold the remaining 1/4 cup (60g) of Irish cream into the softened whipped topping until it’s smooth and fully incorporated. Be careful not to overmix, as this can deflate the topping. Spread this mixture evenly over the top of the cooled cake.
Drizzle and Garnish
Drizzle the chocolate syrup over the whipped topping layer. For a nice visual effect, you can move your hand back and forth in a quick motion. If you’re using them, sprinkle the chopped nuts evenly over the top for a bit of crunch.
Chill Before Serving
Refrigerate the cake for at least 2 hours before serving. This chilling time is crucial; it allows the flavors to meld together and helps the topping set, making for cleaner slices and a better overall taste.

If you enjoy this dish, try our Heart-Shaped Chocolate Cake for a perfect pairing or next-weeknight option.

Substitutions & Variations

For a richer topping, swap the whipped topping for 2 cups of fresh heavy cream, whipped to stiff peaks with 1/4 cup of powdered sugar.
To make this nut-free for allergy purposes, simply omit the chopped nuts. The cake is just as delicious without them.
Add 1 tablespoon of espresso powder to the dry ingredients in the cake batter for a subtle, delicious mocha flavor that pairs well with the Irish cream.

Make-Ahead, Storage & Reheat

How to store and reheat Irish Cream Poke Cake

Store leftover cake covered tightly in the refrigerator for up to 4 days. The flavors will continue to develop as it sits. Serve the cake chilled directly from the fridge for the best texture and flavor.

Nutrition

Serving Size: 1 slice
Calories: 350
Protein: 4g
Fat: 18g
Carbohydrates: 42g
Estimates only.

FAQ

When is the ideal moment to poke the holes for the best moisture?

Let the cake cool for just a few minutes so it's warm, not hot. This firms up the crumb enough to prevent it from tearing while still being porous for maximum soak absorption.

What tool works best for poking holes for an evenly soaked cake?

I use a simple dinner fork. Its tines create lots of small, evenly spaced channels, which helps distribute the Irish cream soak better than a few large skewer holes.

How can I make sure my cake is moist instead of becoming soggy?

Pour the soak slowly and evenly, giving the cake time to absorb it. A slightly denser cake structure holds liquid well, so avoid over-mixing the batter to prevent a weak crumb.

How long should the cake chill after I add the liquid soak?

For the best texture, let the cake absorb the soak in the refrigerator for at least four hours. This allows the liquid to fully penetrate the crumb for a deep, even moisture.

Can I make this cake ahead of time for an event or party?

Yes, this cake is great for making a day in advance. The flavors deepen overnight in the fridge. Just wait to add the chopped nuts until right before serving to keep them crunchy.

Does this poke cake freeze well with the soak and topping on it?

I don't recommend freezing the assembled cake, as the whipped topping can become watery when thawed. You can freeze the un-soaked cake base wrapped tightly for up to a month.

My whipped topping looks a little loose. Is there a way to fix it?

If the topping seems thin, chill it in the fridge for about 30 minutes, as the cold helps it firm up. Be sure to gently fold in the Irish cream, since over-mixing can deflate it.

What is a good non-alcoholic substitute for the Irish cream?

You can use a non-alcoholic Irish cream syrup for a similar flavor profile. Alternatively, a mix of sweetened condensed milk with a little coffee or caramel also works well.

What if my cake seems too dry even after adding the initial soak?

If you find a dry spot after chilling, you can spot-treat it. Use a spoon to drizzle a small amount of extra Irish cream directly onto that area and let it sit for an hour.