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 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!
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!
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.
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!
Things You’ll Need For This Recipe:
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 Poke Cake
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.
Laurie says
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!!
Rebecca Hubbell says
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 🙂
Laurie says
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
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.
Linda Skolaris says
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
Kris Laub says
How do you make the homemade Irish Cream?
Rebecca Hubbell says
It is linked in the post and you can find it here: https://www.sugarandsoul.co/homemade-irish-cream-recipe/
Hallie says
Can you use baileys Irish cream liqueur?
How do you make homemade Irish cream I didnt see it
Rebecca Hubbell says
Yes, you can. There is also a link to the homemade recipe in the cake recipe card and post.
Carole says
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?
Rebecca Hubbell says
Hi Carole, yes I would frost as close to serving as possible but do the pour the day you make the cake.
Linda P says
Can this be made into cupcakes?
Rebecca Hubbell says
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/
Ann says
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 !
Rebecca Hubbell says
Yay, so glad everyone loved it!
Katie says
Does this cake need to be refrigerated after being made?
Katie says
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!
Rebecca Hubbell says
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.