Key Ingredients for Irish Cream Poke Cake:
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup vegetable oil
- 1 cup water
- 1/4 cup Irish cream liqueur (such as Baileys)
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or curls, for garnish (optional)
- Whipped cream, for topping (optional)
How to Make Irish Cream Poke Cake:
Prepare to be amazed by how incredibly easy this Irish Cream Poke Cake is to assemble, yet how utterly sophisticated it tastes. In under an hour of active time, you’ll create a moist, tender cake infused with the warmth of Irish cream, then drenched in a velvety vanilla pudding, and crowned with a dreamily light whipped cream topping. It’s the perfect balance of fluffy cake and rich, boozy goodness, making it an absolute showstopper for any occasion.
Step-by-Step Instructions:
1. Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, combine the white cake mix, three large eggs, one cup of vegetable oil, and one cup of water. Mix according to package directions until well combined and smooth. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 15 minutes.
2. Prepare the Irish Cream Infusion: While the cake is still warm but not hot, gently poke holes all over the top of the cake using the handle of a wooden spoon or a fork. In a small bowl, whisk together 1/4 cup of Irish cream liqueur and 1/4 cup of the prepared cake batter (removed before baking). Slowly and evenly pour this mixture over the poked cake, allowing it to seep into the holes.
3. Make the Pudding Filling: In a medium bowl, whisk together the instant vanilla pudding mix and two cups of cold milk until thickened, about 2 minutes. Stir in the remaining 1/4 cup of Irish cream liqueur. Spread this luscious pudding mixture evenly over the top of the infused cake, ensuring it fills some of the poked holes. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the pudding to set and the flavors to meld.
4. Prepare the Whipped Cream Topping: Just before serving, in a chilled bowl, whip the cold heavy whipping cream with the powdered sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form. Be careful not to overmix.
5. Decorate and Serve: Once the cake has chilled sufficiently and the pudding is set, spread the homemade whipped cream topping evenly over the pudding layer. Garnish with chocolate shavings or curls, if desired. Slice and serve this delightful Irish Cream Poke Cake chilled.
Why You’ll Love This Irish Cream Poke Cake:
The crowning glory of this Irish Cream Poke Cake is undoubtedly its incredibly moist and tender crumb, perfectly infused with the subtly sweet and warming notes of Irish cream. Unlike a simple sheet cake, the poke method allows the rich vanilla pudding to seep deep into the cake layers, creating a luxuriously creamy texture in every single bite. Plus, crafting this decadent dessert at home is far more budget-friendly than purchasing a similar treat from a bakery, offering a taste of indulgence without the hefty price tag.
This dessert is an absolute dream for anyone who loves a bit of sweetness with a sophisticated twist. The combination of fluffy cake, creamy pudding, and light whipped topping is simply divine, especially when a hint of Irish cream adds that special je ne sais quoi. If you adore the idea of a boozy treat but want something more approachable than a dense chocolate cake, this Irish Cream Poke Cake is calling your name. Don’t wait – gather your ingredients and experience the magic for yourself!
Storing and Reheating Tips:
To keep your Irish Cream Poke Cake at its delicious best, always store any leftovers in an airtight container in the refrigerator. The cake will stay fresh and enjoyable for up to 3-4 days. Due to the pudding and whipped cream, this cake is not suitable for freezing. To reheat, it is best served chilled directly from the refrigerator. You can also take it out about 15-20 minutes before serving if you prefer it slightly less cold, but reheating is generally not recommended.
Final Thoughts:
This Irish Cream Poke Cake is the epitome of effortless elegance, promising a wonderfully moist, creamy, and satisfying dessert experience. Its approachable steps make it a perfect weekend baking project that’s sure to become a family favorite. Give this delightful recipe a try and bask in the delicious compliments!
Irish Cream Poke Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, combine the white cake mix, three large eggs, one cup of vegetable oil, and one cup of water. Mix according to package directions until well combined and smooth. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 15 minutes.white cake mix, 1 cup vegetable oil, 1 cup water
- While the cake is still warm but not hot, gently poke holes all over the top of the cake using the handle of a wooden spoon or a fork. In a small bowl, whisk together 1/4 cup of Irish cream liqueur and 1/4 cup of the prepared cake batter (removed before baking). Slowly and evenly pour this mixture over the poked cake, allowing it to seep into the holes.1/4 cup Irish cream liqueur (such as Baileys)
- In a medium bowl, whisk together the instant vanilla pudding mix and two cups of cold milk until thickened, about 2 minutes. Stir in the remaining 1/4 cup of Irish cream liqueur. Spread this luscious pudding mixture evenly over the top of the infused cake, ensuring it fills some of the poked holes. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the pudding to set and the flavors to meld.1/4 cup Irish cream liqueur (such as Baileys), 1 (3.4 oz) package instant vanilla pudding mix, 2 cups cold milk
- Just before serving, in a chilled bowl, whip the cold heavy whipping cream with the powdered sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form. Be careful not to overmix.1 cup heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Once the cake has chilled sufficiently and the pudding is set, spread the homemade whipped cream topping evenly over the pudding layer. Garnish with chocolate shavings or curls, if desired. Slice and serve this delightful Irish Cream Poke Cake chilled.Chocolate shavings or curls, for garnish, Whipped cream, for topping