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Home » Recipes » Dessert » Irish Cream Cake

Irish Cream Cake

By: Rebecca  |  Published: February 12, 2018  |  Updated: July 9, 2020  |   View Our Affiliate Disclosure Policy

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Chocolate Irish Cream Cake is made with a generous dose of Irish cream and topped with a fluffy, pudding-based frosting. This grown-up dessert is moist, rich, and oh-so-boozy!

If you love this boozy cake, you might also enjoy my Guinness Chocolate Cake with Irish Cream Frosting!

Chocolate Irish Cream Cake is made with a generous dose of Irish cream and topped with a fluffy, pudding-based frosting. This grown-up dessert is moist, rich, and oh-so-boozy! 

Chocolate Irish Cream Cake is not the type of chocolate cake that’s served at children’s birthday parties, folks!

Saint Patrick’s day will be here before you know it, and if you can’t resist chocolate and boozy cocktails, you’ll get the best of both worlds with this decadent Irish Cream Cake.

The indulgent dessert consists of rich cake and fluffy frosting that’s infused with Homemade Irish Cream, and a piece of it will definitely get you buzzing!

Needless to say, it’s definitely an adults-only type of cake; don’t let the kiddos get into this one!

How to make irish cream cake for st. patrick's day

Irish Cream Chocolate Cake is BOOZY!

This Irish Cream Cake recipe is a poke cake and calls for ½ cup of booze right in the batter.

Once the sheet cake is baked, holes are poked in it so that a mixture of sweetened condensed milk and (more!) Irish cream can sink in and get absorbed throughout the whole thing.

Then there’s the frosting, made smooth and silky with a blend of heavy cream, powdered sugar, vanilla pudding mix, and — you guessed it —more Irish cream!

Yep, there’s plenty of the good stuff in here!

Chocolate Irish Cream Cake

Have you ever had a tough time deciding whether you should mix up a cocktail or go straight for the chocolate?

With this Cake recipe, you can do both at once, multitasking at its finest if I do say so myself!

Whether you’re planning a Saint Patrick’s Day bash or a simple dinner with your better half, nothing says, “Let’s celebrate!” like a spiked chocolate cake.

Boozy Chocolate Cake made with Irish Cream for St. Patrick's Day

This cake recipe is perfect for just about any special occasion. I even brought a similar recipe to our family’s last 4th of July barbecue last year, and it was a huge hit.

If you want to feel “the luck of the Irish,” try baking a moist, rich Irish Cream Cake that’s drenched in boozy goodness.

Whether you share it at a party or savor a piece after a long day at work, you won’t regret indulging in this chocolatey treat!

Irish Cream Cake Recipe

Things You’ll Need For This Recipe:

  • 9×13-inch cake pan
  • measuring cups
  • sprinkles
  • small spatula

More St Paddy’s Day Recipes:

  • No Bake Irish Cream Pie
  • St. Patrick’s Day Punch
  • Irish Cream No Bake Cookies
  • Easy Irish Fried Cabbage
  • Irish Potato Candy
  • Chocolate Guinness Cake
  • Irish Cream Pudding Shots

Irish Cream Chocolate Cake

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Chocolate Irish Cream Cake is made with a generous dose of Irish cream and topped with a fluffy, pudding-based frosting. This grown-up dessert is moist, rich, and oh-so-boozy! 

Chocolate Irish Cream Poke Cake

Rebecca Hubbell
Chocolate Irish Cream Cake is made with a generous dose of Irish cream and topped with a fluffy, pudding-based frosting. This grown-up dessert is moist, rich, and oh-so-boozy! 
4.89 from 17 votes
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 16 people
Calories 602

Ingredients
  

Cake

  • 1 box Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3.4 oz. package Jell-O Instant Vanilla Pudding Mix
  • 4 large eggs
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 1/2 cup homemade Irish Cream
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups mini chocolate chips

Liquid

  • 1/2 cup Homemade Irish Cream
  • 14 ounces sweetened condensed milk

Frosting

  • 1 1/2 cups heavy cream
  • 1/2 cup Homemade Irish Cream
  • 1/2 cup powdered sugar
  • 1/3 cup Jell-O Instant Vanilla Pudding Mix

Optional

  • Sprinkles

Instructions
 

Cake

  • Preheat oven to 350 degrees F.
  • Spray a 9 x 13-inch baking pan with cooking spray and set aside.
  • In a large bowl or stand mixer, combined all of the cake ingredients until fully mixed and pour into the prepared pan. Bake for 30 to 40 minutes or until toothpick comes clean from center of the cake. Remove from oven and allow to cool completely.

Liquid

  • In a medium bowl, combine the Irish Cream and sweetened condensed milk until combined.
  • Used the hand of a wooden spoon or chopsticks, poke holes all over the cake.
  • Pour liquid mixture over the cake.

Frosting

  • Beat all ingredients in a large bowl or stand mixer on medium-high speed until light and fluffy. Frost cake and top with chocolate sprinkles if desired.

Video

Nutrition

Calories: 602kcalCarbohydrates: 61gProtein: 7gFat: 35gSaturated Fat: 21gCholesterol: 89mgSodium: 415mgPotassium: 233mgFiber: 1gSugar: 48gVitamin A: 580IUVitamin C: 1mgCalcium: 167mgIron: 1.7mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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Cake Dessert Recipes St. Patrick's Day

About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Abigail Wenderson says

    February 16, 2021 at 4:16 am

    5 stars
    Wow, this cake looks delicious.. I never get tired of baking so adding this recipe to my favorites.

    Reply
  2. Laurie says

    March 17, 2020 at 11:05 pm

    I made this cake for the second time today and I just feel that the poke liquid is way too much… I literally have a pool of it on my cake, and that happened last time too. Any advice? That being said… the flavor in this cake is amazing!!

    Reply
    • Rebecca Hubbell says

      March 18, 2020 at 8:34 am

      Hi Laurie, is the liquid on top of the cake? It should soak into the cake as long as you poked it enough. Sometimes some liquid settles in the bottom of the pan though. However, if you feel it’s too much liquid, you can simply cut it in half 🙂

      Reply
      • Laurie says

        March 19, 2020 at 10:29 am

        Thank you! I let it cool completely and poke a lot of holes. I just feel like I’m doing something completely wrong as the cake also comes out at 40 minutes still raw in the middle (brand new oven). Both times I’ve had to bake it for an hour. Again… it’s delicious… just need to work out the glitches.

      • Rebecca Hubbell says

        March 19, 2020 at 1:26 pm

        Hi Laurie, I would definitely try baking the cake longer. If it’s underdone, that might be why the cake isn’t absorbing the liquid.

  3. Linda Skolaris says

    March 15, 2020 at 2:55 pm

    5 stars
    I did something by mistake and now I love it even more
    My Homemade Irish creme is just Baileys and the condensed sweetened milk. Came out great.
    I am not a whiskey person. It is my most requested recipe from my Irish Family

    Reply
  4. Kris Laub says

    March 7, 2020 at 2:26 pm

    How do you make the homemade Irish Cream?

    Reply
    • Rebecca Hubbell says

      March 8, 2020 at 2:45 pm

      It is linked in the post and you can find it here: https://www.sugarandsoul.co/homemade-irish-cream-recipe/

      Reply
  5. Hallie says

    February 15, 2020 at 12:03 pm

    Can you use baileys Irish cream liqueur?
    How do you make homemade Irish cream I didnt see it

    Reply
    • Rebecca Hubbell says

      February 18, 2020 at 9:07 am

      Yes, you can. There is also a link to the homemade recipe in the cake recipe card and post.

      Reply
  6. Carole says

    March 26, 2019 at 7:30 pm

    If I bake this cake tomorrow night can I frost it the following night before serving. Also do I pour the mixture
    in the poke holes the night before and refrigerate the cake?

    Reply
    • Rebecca Hubbell says

      March 26, 2019 at 10:58 pm

      Hi Carole, yes I would frost as close to serving as possible but do the pour the day you make the cake.

      Reply
  7. Linda P says

    March 26, 2019 at 9:11 am

    5 stars
    Can this be made into cupcakes?

    Reply
    • Rebecca Hubbell says

      March 26, 2019 at 11:05 pm

      Yes, but I’m not sure that you’d want to use the full amount of pour filling. You these instructions for the chocolate cupcake baked for measurements and cook time. https://www.sugarandsoul.co/chocolate-cupcakes/

      Reply
  8. Ann says

    March 17, 2019 at 4:35 pm

    5 stars
    Made this for my community St. Patrick’s Day Pot Luck….WOW ! EVERYONE loved it – said it should be what I bring to every pot luck. That was yesterday….today while out walking friends are stopping me to say how delicious the cake was. Thank you for a great recipe !

    Reply
    • Rebecca Hubbell says

      March 17, 2019 at 10:38 pm

      Yay, so glad everyone loved it!

      Reply
  9. Katie says

    March 14, 2019 at 10:41 pm

    Does this cake need to be refrigerated after being made?

    Reply
  10. Katie says

    March 14, 2019 at 10:34 pm

    How long do you have to mix the frosting ingredients together? Mine is not becoming light and fluffy it is still liquid. I’m not sure what went wrong. Suggestions or help?
    Thanks!

    Reply
    • Rebecca Hubbell says

      March 15, 2019 at 11:00 am

      Hi Katie, it can take several minutes, especially with a hand mixer. As long as you are using heavy/whipping cream, it will fluff up.

      Reply
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