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Creamy Irish Cream Poke Cake Recipe with Easy Baileys Glaze Tutorial

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A moist and indulgent poke cake infused with Bailey’s Irish Cream, topped with a silky boozy glaze. Perfect for gatherings or a special treat.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g)
  • 1 cup water (240 ml / 1 cup)
  • 1/3 cup vegetable oil (80 ml / 0.33 cup)
  • 3 large eggs, room temperature
  • 1 (3.4 oz / 96 g) box instant vanilla pudding mix
  • 2 cups cold milk (480 ml / 2 cups), whole milk preferred
  • 1/2 cup Bailey’s Irish Cream (120 ml / 0.5 cup)
  • 1 cup powdered sugar (120 g / 1 cup), sifted
  • 2–3 tablespoons Bailey’s Irish Cream (30–45 ml / 2–3 tablespoons)
  • Optional: whipped cream or Irish cream-flavored whipped topping
  • Optional: chocolate shavings or cocoa powder for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) baking pan with butter or non-stick spray.
  2. In a large bowl, combine the yellow cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Beat with an electric mixer on medium speed for about 2 minutes until smooth and well combined.
  3. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
  4. Bake for 30-35 minutes. Check at 30 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  5. While the cake bakes, whisk together the instant vanilla pudding mix and 2 cups cold milk until thickened (about 2 minutes). Stir in 1/2 cup Bailey’s Irish Cream and chill in the fridge.
  6. Remove the cake from the oven and let cool for 10 minutes. Poke holes about 1 inch apart all over the warm cake using a skewer or wooden spoon handle.
  7. Pour the chilled Irish cream pudding mixture evenly over the warm cake, letting it seep into the holes. Spread gently if needed. Refrigerate for at least 2 hours to set and soak.
  8. To make the glaze, whisk together 1 cup sifted powdered sugar and 2 tablespoons Bailey’s Irish Cream. Add more Bailey’s, 1 teaspoon at a time, until smooth and pourable.
  9. Drizzle the glaze over the chilled cake before serving. Optionally, top with whipped cream and chocolate shavings.

Notes

Do not overbake the cake to ensure it absorbs the pudding well. Poke holes while the cake is warm for best soaking. Chill the cake for at least 2 hours or overnight for optimal creaminess. Adjust glaze thickness by adding Bailey’s slowly. Use room temperature eggs for better batter consistency.

Nutrition

Keywords: Irish cream poke cake, Baileys cake, poke cake recipe, creamy dessert, easy poke cake, Irish cream dessert, Baileys glaze

Find it online: https://jodierecipes.com/creamy-irish-cream-poke-cake-recipe-with-easy-baileys-glaze-tutorial/