This Irish Cream Poke Cake is rich, creamy, and downright decadent! From a fudgy cake base to a dreamy Irish cream-infused filling and a cloud-like frosting, it’s a dessert that keeps everyone coming back for more.
What You’ll Need
Most of these ingredients are easy to grab at the grocery store. You’ll just need to make a quick trip to the local spirits shop for your Irish cream! Check out the full printable recipe for more details.
Cake
- Devil’s Food Cake Mix – This mix gives the cake its rich, chocolatey base with minimal effort.
- Large Eggs – Using eggs at room temperature helps them mix more smoothly into the batter, making for a fluffier cake.
- Vegetable Oil – Using a bit of oil keeps the cake ultra-moist.
- Irish Cream or Sweet Cream Creamer – This gives the cake its velvety smoothness and hint of boozy sweetness (if you’re using the real deal). Go with a non-alcoholic creamer for a family-friendly version — it’ll still taste amazing.
- Vanilla Extract – A little splash of vanilla extract rounds out the flavors and brings out the chocolatey goodness. Buy it at the store or easily make homemade vanilla extract right in your kitchen.
Pudding Filling
- Instant French Vanilla Pudding – Once it’s mixed with the other ingredients, this thick, smooth pudding seeps into the cake’s poked holes. It’s what makes this cake super moist and decadent.
- Skim Milk – Milk gives the pudding its creamy consistency. We use skim since the Irish cream or sweet cream creamer will thicken up the mixture.
- Irish Cream or Sweet Cream Creamer – Add another layer of Irish cream flavor by whisking it into the pudding filling.
Frosting
- Marshmallow Fluff – Fluff adds light, pillowy sweetness to the frosting and helps to make it easily spreadable.
- Powdered Sugar – Using confectioner’s sugar sweetens the frosting and gives it a silky smooth texture.
- Vanilla Extract – Vanilla adds a little boost of warm flavor and ties everything together.
- Whipped Topping – Whipped topping gives the frosting its light and airy consistency. Just make sure it’s fully thawed so it blends in smoothly.
Toppings
- Additional Whipped Topping – Because more whipped topping is always a good choice! Add an extra dollop or two on each slice when you serve it.
- Mini Chocolate Chips – Sprinkle these on top for a pretty garnish and a little extra chocolatey flavor.
Time to Make the Magic Happen
This Irish cream poke cake is the perfect balance of rich flavor and creamy texture — and it’s so simple to make!
- Prepare the cake batter. Add the cake mix, eggs, Irish cream (or creamer), vegetable oil, and vanilla extract to a large bowl. Use a hand mixer or stand mixer to combine.
- Bake the cake. Pour the batter into a prepared baking dish. Bake until the center is set and it passes the toothpick test. Take it out of the oven and let it cool slightly.
- Poke the cake. Once the cake has cooled for a bit, use the handle of a wooden spoon or a large fork to poke holes all over the surface, spacing them about half an inch apart.
- Mix the pudding. In a separate bowl, whisk together the pudding mix, skim milk, and Irish cream (or creamer) until it thickens but is still pourable.
- Pour the pudding over the cake. Slowly drizzle the pudding mixture over the cake, making sure it fills the holes. Lightly tap the dish on the counter to help it settle in. You can also gently pull the edges of the cake away from the pan to let the pudding seep down the sides.
- Chill the cake. Use plastic wrap or aluminum foil to cover the cake. Pop it in the fridge for at least an hour to allow the pudding to fully absorb and set.
- Make the frosting. Place the marshmallow fluff, powdered sugar, and vanilla extract in a bowl and mix to combine. Then, use a rubber spatula to gently fold in the whipped topping until the frosting is smooth and fluffy.
- Frost and finish. Spread the frosting over the chilled cake, starting in the center and working outward. Then, sprinkle mini chocolate chips on top, too, if you like.
- Store and serve. Keep the cake covered in the refrigerator until you’re ready to slice and serve.
5S Philosophy 👩🏻🍳
- Salt – If you’re a fan of salty-meets-sweet desserts, try sprinkling a bit of sea salt over the top of the cake.
- Sauces – You can dress this cake up with a drizzle of chocolate sauce, Nutella sauce, or blond sauce.
- Swaps – Switch up the cake mix for a different flavor profile. Red velvet is a colorful option that still has chocolatey flavor, or you can choose your own favorite. You can also use other cream liqueurs or even spiked horchata.
- Senses – This pretty cake is a masterpiece on any dessert spread! Plus, the rich cake is perfectly complemented by the light frosting — every bite is like a little slice of heaven!
Storage and Freezing
Since this cake contains dairy in the pudding and the topping, you’ll want to keep it in the fridge. It’s delicious when it’s chilled but you can let it come to room temperature if you prefer!
How to Store
Cover the cake with aluminum foil or plastic wrap or transfer slices to airtight containers. Store it in the fridge for up to 3 days.
Can I Freeze Irish Cream Poke Cake?
Wrap the entire cake or individual slices tightly in plastic wrap and then in aluminum foil. Freeze it for up to 1 month.
Commonly Asked Questions
An Irish Cream Poke Cake is a moist, decadent dessert that takes your typical cake to the next level! It starts with a basic cake (often vanilla or chocolate) that’s poked full of holes and then soaked with a rich Irish cream-based filling.
You can definitely create an alcohol-free version by using sweet cream creamer, Irish cream-flavored coffee creamer, or a non-alcoholic Irish cream syrup. The key is to maintain that rich, creamy flavor profile that makes the cake so irresistible.
This cake is basically foolproof, even for novice bakers. The beauty is in its simplicity — it’s probably the easiest way to wind up with a cake that’s incredibly moist and chock-full of flavor.
More Easy Cakes
Looking for more simple cakes that are guaranteed to impress your guests? Check out these favorites that we come together in nearly no time.
Irish Cream Poke Cake
Ingredients
Cake:
- 1 devils food cake mix
- 4 large eggs , room temperature
- ½ cup vegetable oil
- 1 cup Irish Cream or Sweet Cream Creamer
- 1 teaspoon vanilla extract
Pudding Filling:
- 3.4 ounces instant French vanilla pudding
- 1 cup skim milk
- 1 cup Irish Cream or Sweet Cream Creamer
Frosting:
- 1/2 cup marshmallow fluff
- ½ cup powdered sugar
- 1/2 teaspoon vanilla extract
- 8 ounces tub whipped topping , thawed
Toppings:
- Additional whipped topping
- Mini chocolate chips
Instructions
Poke Cake:
- Preheat the oven to 350°F and coat a 13×9 baking dish with cooking spray.
- In a large mixing bowl or bowl of a stand mixer, combine the cake mix, eggs, Irish cream or creamer, vegetable oil and vanilla extract until smooth.
- Spread the cake batter evenly into the prepared baking dish. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 15 minutes.
- Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
- In a medium mixing bowl, combine the pudding mix with the skim milk and Irish cream/creamer, whisk for 2 minutes or until it starts to provide a little tension, but is not fully set.
- Carefully pour the pudding over the cake making sure it can get into all the holes, tapping down to get it in. Sometimes I also pull the sides away from the pan to allow pudding down the sides.
- Cover and place in refrigerator at least 1 hour to set.
Frosting:
- In a mixing bowl, combine the fluff, powdered sugar and vanilla extract. Fold in the whipped topping.
- Frost over the top of the cake, starting in the center and working your way out.
- Top with mini chocolate chips, if desired.
- Cover and store in refrigerator until ready to serve.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
