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Creamy Irish Cream Poke Cake with Whipped Topping

Creamy Irish Cream Poke Cake - featured image
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A quick and easy poke cake infused with Irish cream liqueur and topped with freshly whipped cream, perfect for celebrations or casual indulgence.

Ingredients

Scale
  • 15.25 oz yellow cake mix (preferably Betty Crocker)
  • 3 large eggs, room temperature
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 1/2 cup Irish cream liqueur (120 ml), e.g. Baileys (or non-alcoholic substitute)
  • 14 oz sweetened condensed milk (396 g)
  • 1 cup heavy whipping cream (240 ml)
  • 1/4 cup powdered sugar (30 g)
  • 1 tsp vanilla extract (5 ml)
  • Optional garnish: shaved chocolate or cocoa powder

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine yellow cake mix, 3 large eggs, 1 cup water, and 1/3 cup vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until smooth.
  3. Pour batter evenly into the prepared pan and smooth the top with a spatula.
  4. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool in the pan for about 10 minutes until warm but not hot.
  6. Using a toothpick or skewer, poke holes all over the cake about 1 inch apart.
  7. In a bowl, whisk together 1/2 cup Irish cream liqueur and 14 oz sweetened condensed milk until smooth.
  8. Pour the mixture slowly over the cake, letting it soak into the holes. Use a spatula to spread evenly if needed.
  9. Chill the cake in the refrigerator for at least 1 hour to let flavors meld and cake firm up.
  10. In a chilled bowl, beat 1 cup heavy whipping cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract with an electric mixer on high speed until soft peaks form.
  11. Spread the whipped topping evenly over the chilled poke cake using a spatula.
  12. Garnish with optional shaved chocolate or a light dusting of cocoa powder.
  13. Serve immediately or keep refrigerated until ready to enjoy. Best within 2 days, can last up to 4 days chilled.

Notes

Make sure the cake is warm but not hot when poking holes to ensure proper absorption. Chill the bowl and beaters before whipping cream for best results. Do not overbeat the cream to avoid turning it into butter. The cake tastes best within 2 days but can be stored up to 4 days refrigerated. For dairy-free or gluten-free adaptations, substitute ingredients accordingly.

Nutrition

Keywords: Irish cream poke cake, creamy poke cake, easy dessert, boozy cake, whipped topping cake, St. Patrick's Day dessert

Find it online: https://lucastable.com/creamy-irish-cream-poke-cake-recipe-easy-homemade-dessert-with-whipped-topping/