Irish Cream Poke Cake
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Get ready to elevate your dessert game with a moist, boozy, and irresistibly creamy treat that’s perfect for any celebration—or just because.
Ingredients:
Image credit: The Pioneer Woman
Ingredients:
- 1/2 cup vegetable oil, plus more for the baking dish
- 3 Tbsp. instant espresso powder
- 1 (15.25-ounce) box German chocolate cake mix
- 3 large eggs, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 cup Irish cream liqueur, such as Baileys Irish Cream
- 1 (3.4-ounce) box vanilla instant pudding
- 1/4 cup powdered sugar
- 2 cups heavy whipping cream
- Dark chocolate shavings, for garnish
- Heat your oven to 350°F and lightly oil a 9x13-inch baking dish.
- In a large bowl, mix 1 tablespoon espresso powder with 1 cup water. Add chocolate cake mix, eggs, and ½ cup vegetable oil, then whisk vigorously for 2 minutes until smooth. Pour into the dish and bake as directed on the package.
- While the cake bakes, combine sweetened condensed milk and ½ cup Irish cream in a bowl or measuring cup.
- Once baked, let the cake cool for 5 minutes. Use a wooden spoon handle to poke holes all over it, then slowly pour the milk mixture over the top. Let it cool completely, about 45 minutes.
- In another bowl, whisk the remaining ½ cup Irish cream with 2 tablespoons espresso powder until dissolved.
- In a stand mixer with a whisk attachment, combine pudding mix, powdered sugar, and the espresso-Irish cream mixture. On low speed, gradually add heavy cream, then increase to medium-high and beat until stiff peaks form, 2-3 minutes.
- Spread the whipped topping over the cake and refrigerate for at least 30 minutes (or overnight). Before serving, sprinkle with chocolate shavings.
