Irish Cream Poke Cake is a luscious, indulgent dessert that combines moist vanilla cake soaked with Irish cream liqueur, filled with creamy pudding, and topped with fluffy whipped cream. This impressive cake features the beloved flavors of Irish cream in every layer, from the liqueur-soaked holes that give the cake its name to the rich filling and garnishes. The “poke” technique allows the cake to absorb maximum flavor while staying incredibly moist, and the combination of textures—from tender cake to creamy filling to light whipped topping—creates a dessert that’s irresistible. Perfect for St. Patrick’s Day, adult birthday parties, dinner parties, or anytime you want a show-stopping dessert that tastes as good as it looks.
Serving Quantity: 12 servings
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 4 hours (including chilling time)
Ingredients:
For the Cake:
- 1 box (15.25 ounces) white or vanilla cake mix
- Eggs, oil, and water as called for on box
- Three-quarters cup Irish cream liqueur (such as Baileys)
- Half cup whole milk
For the Filling:
- 2 boxes (3.4 ounces each) instant vanilla pudding mix
- 2 cups cold whole milk
- Half cup Irish cream liqueur
For the Topping:
- 2 cups heavy whipping cream
- Quarter cup powdered sugar
- 2 tablespoons Irish cream liqueur
- 1 teaspoon vanilla extract
For Garnish:
- Chocolate shavings or mini chocolate chips
- Caramel sauce drizzle
- Crushed chocolate sandwich cookies (optional)
Nutrition Information (Per Serving):
- Calories: 485
- Protein: 6g
- Carbohydrates: 52g
- Fat: 26g
- Sugar: 38g
- Sodium: 485mg
- Fiber: 1g
- Cholesterol: 95mg
1. Bake the Cake
Preheat your oven according to the cake mix package directions, typically 350 degrees Fahrenheit. Grease a 9 by 13 inch baking pan with butter or cooking spray. Prepare the cake batter according to package directions, using the eggs, oil, and water specified. Pour the batter into the prepared pan and spread evenly. Bake according to package directions, usually 28 to 33 minutes, until a toothpick inserted in the center comes out clean. The cake should be golden and spring back when lightly touched. Remove from the oven and let cool for 15 minutes on a wire rack.
2. Poke Holes in the Cake
While the cake is still warm (not hot), use the round end of a wooden spoon handle to poke holes all over the cake, spacing them about one inch apart. The holes should go about three-quarters of the way through the cake but not all the way to the bottom. You want dozens of holes covering the entire surface. These holes will allow the Irish cream mixture to soak into the cake, infusing it with flavor and keeping it incredibly moist. Be generous with the holes—the more you make, the more flavor the cake will absorb.
3. Soak with Irish Cream Mixture
In a measuring cup or small bowl, whisk together three-quarters cup of Irish cream liqueur and half cup of whole milk. Slowly pour this mixture over the entire surface of the warm cake, making sure to pour some directly into each hole. Use all of the liquid. The cake will absorb it as it cools. Let the cake cool completely at room temperature, about 45 minutes to 1 hour. As it cools, the liquid will continue to soak in and the cake will become incredibly moist and flavorful.
4. Make the Pudding Filling
In a large bowl, whisk together the instant vanilla pudding mix, 2 cups of cold milk, and half cup of Irish cream liqueur. Whisk vigorously for 2 minutes until the pudding is smooth and starting to thicken. Let it sit for 5 minutes to set up completely. The pudding should be thick and spreadable, not runny. If it seems too thin, refrigerate for a few more minutes. The Irish cream adds wonderful flavor while slightly thinning the pudding, creating a perfect consistency for spreading over the cake.
5. Spread the Pudding Layer
Once the cake is completely cool, spread the Irish cream pudding evenly over the entire surface. Use an offset spatula or the back of a spoon to create a smooth, even layer that covers the cake completely. The pudding layer should be about half an inch thick. Some pudding will settle into the holes, which is perfect. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or up to overnight. This chilling time allows the pudding to set completely and the flavors to meld together.
6. Make the Whipped Cream Topping
When ready to serve, make the whipped cream topping. In a large bowl, combine the heavy whipping cream, powdered sugar, 2 tablespoons of Irish cream liqueur, and vanilla extract. Beat with an electric mixer on medium-high speed for 3 to 5 minutes until stiff peaks form. The whipped cream should be thick, fluffy, and hold its shape. Don’t overbeat or it will become grainy and eventually turn to butter. The Irish cream adds flavor without making the whipped cream too soft.
7. Assemble and Garnish
Spread or pipe the whipped cream over the chilled pudding layer, covering it completely. Create swirls and peaks with the whipped cream for visual interest. Drizzle with caramel sauce in a decorative pattern. Sprinkle chocolate shavings or mini chocolate chips over the top. If desired, add crushed chocolate sandwich cookies around the edges for extra crunch and visual appeal. Refrigerate until ready to serve, at least 30 minutes more to allow the whipped cream to firm up. Cut into squares and serve cold.
Tips for Perfect Irish Cream Poke Cake
Use a box cake mix for convenience, or make homemade vanilla cake from scratch if you prefer. Either works beautifully in this recipe.
Poke holes while the cake is still warm but not hot. Warm cake absorbs liquid better without falling apart. Too hot and it crumbles, too cold and it doesn’t absorb well.
Don’t be shy with the holes. The more holes you make, the more flavor the cake absorbs. Cover the entire surface with holes spaced about an inch apart.
Pour the Irish cream mixture slowly, giving it time to soak in. If you pour too fast, it may pool on top instead of being absorbed.
The pudding can be spread on the cooled cake and refrigerated overnight. This makes the dessert perfect for advance preparation for parties.
Real Irish cream liqueur like Baileys is essential for authentic flavor. Substitutes or imitations don’t taste the same and affect the final result.
Beat the whipped cream to stiff peaks. Soft peaks will deflate and make the topping look sad and flat. Stiff peaks hold their shape beautifully.
Make this ahead up to 24 hours before serving. The flavors actually improve with time as everything melds together in the refrigerator.
For a non-alcoholic version, use Irish cream-flavored coffee syrup instead of liqueur. The flavor won’t be identical but still delicious.
Different pudding flavors create variations. Try chocolate pudding for chocolate Irish cream cake, or cheesecake pudding for extra richness.
Store leftovers covered in the refrigerator for up to 4 days. The cake stays incredibly moist and actually improves on the second day.
Cut with a sharp knife wiped clean between cuts for the neatest slices. The layers can be messy if you use a dull knife.
Serve this at room temperature for softer texture, or cold for firmer, more defined layers. Both ways are delicious.
Add espresso powder to the cake batter for mocha Irish cream cake. One tablespoon enhances the chocolate and creates coffee notes.
Top with chocolate curls made by dragging a vegetable peeler across a chocolate bar for an elegant, professional-looking garnish.
This cake is quite rich, so cut smaller pieces than you would for regular cake. A little goes a long way with all the creamy layers.
Make individual servings in clear cups or jars by layering crumbled cake, pudding, and whipped cream. These look stunning and are perfect for parties.
Drizzle chocolate sauce along with caramel for extra decadence. The combination of chocolate, caramel, and Irish cream is heavenly.
Use chocolate cake mix instead of vanilla for a richer, more decadent version. The Irish cream still shines through beautifully.
This dessert doesn’t freeze well due to the pudding and whipped cream layers. Make only what you’ll eat within a few days and enjoy fresh.
