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Creamy Irish Cream Poke Cake

irish cream poke cake - featured image
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A moist and silky poke cake infused with Irish cream syrup and topped with an airy whipped frosting, perfect for celebrations or a comforting treat.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix (preferably Betty Crocker)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil (80 ml)
  • 1 cup water (240 ml)
  • 1 cup Irish cream liqueur (240 ml), e.g. Baileys
  • 1/2 cup sweetened condensed milk (120 ml)
  • 2 cups heavy whipping cream (480 ml), cold
  • 1/2 cup powdered sugar (60 g)
  • 1 tsp vanilla extract
  • 2 tbsp Irish cream liqueur (30 ml), optional for frosting

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
  3. Pour batter evenly into prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and the top is golden.
  4. Let cake cool in pan for 15 minutes. Using a toothpick or skewer, poke holes about 1 inch apart all over the cake, going almost to the bottom but not through the pan.
  5. In a bowl, whisk together Irish cream liqueur and sweetened condensed milk until smooth. Pour evenly over the cake, allowing it to soak into the holes.
  6. Cover cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow syrup to fully infuse.
  7. In a chilled mixing bowl, combine cold heavy whipping cream, powdered sugar, vanilla extract, and optional Irish cream liqueur. Beat on high speed until stiff peaks form, about 5-7 minutes.
  8. Spread whipped frosting evenly over chilled cake. Use a spatula to create soft waves or swirls. Keep refrigerated until serving.

Notes

Do not overbake the cake to ensure it soaks up the syrup well. Poke holes about 1 inch apart and deep enough to nearly reach the bottom but not through. Chill the cake for at least 4 hours or overnight for best flavor and texture. Use chilled bowls and beaters for whipping cream. If overwhipped, fold in a tablespoon of fresh cream to smooth. Add Irish cream to frosting last to keep it light.

Nutrition

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

Find it online: https://blairrecipes.com/creamy-irish-cream-poke-cake-recipe-easy-silky-whipped-frosting-tutorial/