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5 from 6 votes

Baileys Poke Cake

This Bailey's Poke Cake is deliciously rich and mouthwateringly amazing. This is the perfect dessert for anytime that you need a special treat!
Course: Dessert
Cuisine: American
Keyword: cake recipe
Servings: 24 servings
Author: Lisa Longley

Ingredients

  • 2 cups granulated sugar (396 grams)
  • 1 3/4 cups all-purpose flour (210 grams)
  • 3/4 cup unsweetened cocoa powder (63 grams)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk skim or a higher fat content milk will work here (236.59 ml)
  • 1/2 cup vegetable oil (118.29 ml)
  • 1 teaspoon mint extract not peppermint extract
  • 1 cup strongly brewed coffee (236.59 ml)
  • 1 cup Baileys Irish Cream (236.59 ml)
  • 8 ounces stabilized whipped cream or Cool Whip (226.8 grams)
  • 1 cup Andes baking Chips (213 grams)

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray.
  • In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
    2 cups granulated sugar, 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt
  • Now mix in the eggs, milk, vegetable oil, mint extract, and coffee. Stir until the batter is just combined.
    2 eggs, 1 cup milk, 1/2 cup vegetable oil, 1 teaspoon mint extract, 1 cup strongly brewed coffee
  • Pour into the baking dish and bake for 35 minutes or until a toothpick inserted two inches from the edge of the pan comes out with just a few crumbs.
  • Let the cake cool for about 10 minutes then poke with about 20 to 30 holes. Pour the Baileys into the holes making sure to get some in each hole.
    1 cup Baileys Irish Cream
  • Let the cake sit overnight. Before serving top with the stabilized whipped cream and then the andes baking chips.
    8 ounces stabilized whipped cream