Creamy Irish Cream Poke Cake
A quick and easy layered dessert featuring a yellow cake soaked with Irish cream-infused custard and topped with a creamy, fluffy layer. Perfect for celebrations and cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 box yellow cake mix (about 15.25 oz / 432 g)
- 1 cup water (240 ml)
- 1/3 cup vegetable oil (80 ml)
- 3 large eggs (room temperature)
- 1 (12 oz / 355 ml) can evaporated milk
- 1/2 cup Irish cream liqueur (like Baileys)
- 1/4 cup granulated sugar (50 g)
- 1 (8 oz / 226 g) package cream cheese, softened
- 2 cups powdered sugar (240 g), sifted
- 1 cup heavy whipping cream (240 ml), cold
- 1 teaspoon vanilla extract
- Optional garnishes: grated chocolate or cocoa powder, whipped cream dollops, mint leaves
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or non-stick spray.
- In a large bowl, combine yellow cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until smooth.
- Pour batter evenly into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake for 10 minutes but keep warm. Using a skewer or toothpick, poke holes about 2 inches apart all over the cake.
- In a medium bowl, whisk evaporated milk, Irish cream liqueur, and granulated sugar until sugar dissolves. Pour evenly over warm cake, allowing it to soak for about 20 minutes.
- Using an electric mixer, beat softened cream cheese until smooth. Gradually add powdered sugar and mix until combined.
- In a separate bowl, whip cold heavy cream and vanilla extract until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
- Spread creamy mixture evenly over soaked cake and smooth the top with a spatula.
- Cover cake with plastic wrap and refrigerate for at least 3 hours or overnight to set and meld flavors.
- Before serving, garnish with grated chocolate, cocoa powder, whipped cream, or mint leaves as desired.
Notes
[‘Use a glass baking pan for even heating and to monitor cake progress.’, ‘Do not overmix cake batter; mix just until combined.’, ‘Poke holes evenly about 2 inches apart to ensure even soaking.’, ‘Use room temperature cream cheese to avoid lumps.’, ‘Sift powdered sugar to prevent graininess in the creamy topping.’, ‘Let cake sit at room temperature for 15 minutes before serving to mellow flavors if too boozy.’, ‘Store leftovers covered in the refrigerator for up to 4 days or freeze slices for up to 2 months.’, ‘For non-alcoholic version, replace Irish cream with evaporated milk, vanilla extract, and a splash of coffee or caramel syrup.’, ‘For gluten-free, use a certified gluten-free yellow cake mix.’]
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 375
- Sugar: 30
- Sodium: 300
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 43
- Fiber: 1
- Protein: 5
Keywords: Irish cream poke cake, creamy dessert, layered cake, easy poke cake, St. Patrick's Day dessert, quick cake recipe