This Irish Cream Poke Cake elevates your chocolate box cake mix with the infusion of an Irish Cream and chocolate flavored condensed milk concoction.
Last year, I spent countless hours experimenting with all the ways I could find for How to Make Boxed Cake Mix Better. In my research, I stumbled across poke cakes and knew immediately that I had to put my stamp on them!
Poke cake gets its name from its very specific method of poking holes in the top of the cake and pouring over a flavor-boosting, moist-maker! In this case, the pour-over is made from a combination of chocolate, condensed milk, and Irish Cream.
As a busy mom with a serious sweet tooth, I live for a recipe hack like this, that takes a simple bake and instantly elevates it with an easy additional step or a few extra ingredients!
Irish Cream Chocolate Poke Cake Ingredients
This recipe will work with any boxed chocolate cake mix. I went with a Betty Crocker Super Moist Triple Chocolate Fudge cake mix because it was on sale, and it turned out great!
Note that depending on the cake mix you choose, the ingredients may differ slightly. Follow the directions on the back of the box.
Aside from that, you’ll need a can of sweetened condensed milk, some chocolate chips (I always use dark), and some Irish Cream (I used Five Farms. Bailey’s is another great choice).
Chocolate Irish Cream Poke Cake Tips and Tricks
How to Make Boozy Poke Cake with Irish Cream
Start by baking the cake exactly as directed on the back of the box of your cake mix. Add the chocolate cake batter to a greased 9×13-inch pan and bake as instructed.
While your cake is baking, work on your Irish Cream Mixture. Add the chocolate chips and condensed milk to a microwave-safe mixing bowl and microwave in 20-second intervals, whisking in between, until the chocolate is completely melted.
Then, slowly add the Irish cream while whisking, and stir until smooth.
Right after removing the cake from the oven, while the cake is still hot, poke holes in the top of the cake, roughly 1-inch apart (it doesn’t have to be perfect, but if the holes are too close together, the cake may get oversaturated and soggy, so give them some space!).
I used a stainless-steel straw to poke the holes, but a skewer or even the back of a wooden spoon works, too. You want something strong and stable that makes sizeable holes. I don’t recommend a toothpick, as your holes will be too small.
Pour the mixture over the cake. It should sink into the holes. If you want to help it along, you can run a spatula across the surface, encouraging it into the holes.
This cake is so moist and flavorful and can be served as is or you can add some frosting as pictured.
How I Store Leftover Chocolate Poke Cake with Irish Cream Filling
Because this super-moist chocolate cake contains a dairy-based filling, it really should be stored in an airtight container in the refrigerator, where it will last a good 5-7 days.
Fresh cake will stay safe at room temperature for about 2 hours.
Though I’m usually a huge proponent of freezing leftovers, this cake does tend to change in texture upon thawing. That being said, if you want to freeze extra poke cake, do so in a freezer-safe bag for up to 3 months and allow it to thaw at room temperature.
Moist Irish Cream Poke Cake with Chocolate Cake Mix
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 1 (15.25-oz) box chocolate cake mix + ingredients indicated on box
- 1 (14-oz) can sweetened condensed milk
- ½ cup Irish Cream (I used Five Farms)
- ½ cup chocolate chips (I used dark)
Instructions
- In a 9×13-inch baking pan, bake the chocolate cake exactly as directed on the cake mix box.1 (15.25-oz) box chocolate cake mix + ingredients indicated on box
- While the cake is baking, start working on your filling. Add the condensed milk and chocolate chips to a large, microwave-safe mixing bowl. Microwave on high in 20-second intervals, whisking in between, until the chocolate is completely melted and integrated into the condensed milk.1 (14-oz) can sweetened condensed milk, ½ cup chocolate chips
- Continuously whisk the chocolate and condensed milk mixture as you slowly add the Irish Cream. Mix until completely smooth.½ cup Irish Cream
- Right when you take the cake out of the oven, while it's still hot, use a reusable straw, wooden skewer, or the back of a wooden spoon to poke holes in the cake. Aim for about 1-inch apart. Too many holes will oversaturate your cake and potentially make it soggy.
- Pour the Irish cream mixture over the cake in an even layer and watch as it sinks into the holes. If you want to, you can run a spatula over top, encouraging the mixture in the holes.
- You can serve it as is or frost it! I highly recommend this Chocolate Fudge Frosting to lean into the chocolatey taste (my favorite- as pictured!) OR this Irish Cream Buttercream if you want to play up the boozy element! (you can even dye it green for St. Patrick's Day!). Enjoy!
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