The First Bite That Hooked Me
The first time I tasted this cake, the Irish cream seeped into every fudgy layer. It was rich, creamy, and just sweet enough. The mini chocolate chips added a tiny crunch that made me smile. Ever wondered how you could turn Irish Cream Poke Cake with Fudgy Layers into something unforgettable? One bite, and I knew I had to make it myself. Now, it’s my go-to for birthdays and lazy Sundays alike.My Messy First Try
My first attempt was a comedy of errors. I poked the holes too big, and pudding pooled at the bottom. The frosting slid off like a melted snowman. But you know what? It still tasted amazing. That’s the magic of home cooking—it’s forgiving, and so are the people who eat it. Share your own kitchen fails in the comments!Why This Cake Works
– The Irish cream keeps the cake moist while adding a cozy, boozy warmth. – The pudding layer turns each bite into a creamy surprise. Which flavor combo surprises you most? Is it the marshmallow fluff frosting or the chocolate-pudding duo? Vote in the comments!A Slice of History
Poke cakes became popular in the 1970s, thanks to boxed mixes and instant pudding. This version nods to Irish cream’s rise in home baking. *Did you know Irish cream was invented in the 1970s too?* Perfect pairing, right? Try it and taste the nostalgia.
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Cake: | ||
| Devil’s food cake mix | 1 box | |
| Large eggs | 4 | room temperature |
| Vegetable oil | ½ cup | |
| Irish Cream or Sweet Cream Creamer | 1 cup | |
| Vanilla extract | 1 teaspoon | |
| Pudding Filling: | ||
| Instant French vanilla pudding | 3.4 ounces | |
| Skim milk | 1 cup | |
| Irish Cream or Sweet Cream Creamer | 1 cup | |
| Frosting: | ||
| Marshmallow fluff | ½ cup | |
| Powdered sugar | ½ cup | |
| Vanilla extract | ½ teaspoon | |
| Whipped topping | 8 ounces | thawed |
| Toppings: | ||
| Additional whipped topping | As needed | |
| Mini chocolate chips | As needed |
How to Make Irish Cream Poke Cake with Fudgy Layers
Step 1 Preheat oven to 350°F. Grease a 13×9 pan. Mix cake ingredients until smooth. Pour batter into pan. Bake 25 minutes.
Step 2 Let cake cool 15 minutes. Poke holes with a skewer. Space them ½ inch apart.
Step 3 Whisk pudding mix, milk, and Irish cream. Pour over cake. Tap pan to fill holes.
Step 4 Chill cake 1 hour. Mix fluff, sugar, and vanilla. Fold in whipped topping. Frost cake.
Step 5 Sprinkle mini chocolate chips on top. Cover and refrigerate until serving. (Hard-learned tip: Let pudding thicken slightly before pouring. Too runny? It won’t set right.) What’s your go-to cake mix flavor? Share below!
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings
Category: Dessert, Cake
Fun Twists on This Cake
1. Coffee Kick Swap Irish cream for cold brew. Add espresso powder to the batter.
2. Minty Fresh Use mint chocolate chips. Add a drop of peppermint extract to the frosting.
3. Berry Blast Top with fresh strawberries. Drizzle with chocolate sauce. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve with vanilla ice cream. Garnish with whipped cream swirls. Pair with hot cocoa or Irish coffee. Kids love it with milk. Which would you choose tonight?
Storing and Serving Tips
This cake loves the fridge. Cover it tight to keep it fresh for up to 3 days. Freezing? Skip the toppings, wrap slices in foil, and freeze for a month. Thaw in the fridge overnight. *Fun fact*: Poke cakes taste better the next day—the flavors mingle. Batch-cook note: Double the pudding for extra gooey layers. Why this matters: Chilling sets the pudding, making each bite creamy. Ever tried warming a slice for 10 seconds? The chocolate chips get melty. Share your favorite way to serve it—cold or slightly warmed?Common Troubleshooting Tips
Cake too dry? Overbaking is likely. Check it at 20 minutes next time. Pudding not setting? Whisk it full 2 minutes—patience pays off. Frosting too runny? Fold in extra powdered sugar, 1 tablespoon at a time. Why this matters: Small tweaks save the cake. My neighbor once forgot the oil—rock-hard disaster! What’s your biggest baking flop? Swap stories below.Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use a GF cake mix and check pudding labels.
Q: How far ahead can I prep it?
A: Assemble 1 day early. Add toppings just before serving.
Q: Any swaps for Irish cream?
A: Coffee creamer or almond milk + 1 tsp cocoa work.
Q: Can I halve the recipe?
A: Bake in an 8×8 pan, but keep pudding amounts the same.
Q: Best way to serve a crowd?
A: Cut small squares—it’s rich! Pair with coffee.
Final Thoughts
This cake is a hug in dessert form. Perfect for potlucks or cozy nights. Did you try it?Tag @SpoonSway on Pinterest with your creations! Happy cooking! —Sarah Cooper.
Irish Cream Poke Cake with Fudgy Layers
Description
Experience the rich and indulgent flavors of this Irish Cream Poke Cake with Fudgy Layers, featuring a moist devil’s food cake soaked in Irish cream pudding and topped with fluffy frosting.
Ingredients
Instructions
- Preheat the oven to 350°F and coat a 13×9 baking dish with cooking spray.
- In a large mixing bowl or bowl of a stand mixer, combine the cake mix, eggs, Irish cream or creamer, vegetable oil and vanilla extract until smooth.
- Spread the cake batter evenly into the prepared baking dish. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 15 minutes.
- Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
- In a medium mixing bowl, combine the pudding mix with the skim milk and Irish cream/creamer, whisk for 2 minutes or until it starts to provide a little tension, but is not fully set.
- Carefully pour the pudding over the cake making sure it can get into all the holes, tapping down to get it in. Sometimes I also pull the sides away from the pan to allow pudding down the sides.
- Cover and place in refrigerator at least 1 hour to set.
- In a mixing bowl, combine the fluff, powdered sugar and vanilla extract. Fold in the whipped topping.
- Frost over the top of the cake, starting in the center and working your way out.
- Top with mini chocolate chips, if desired.
- Cover and store in refrigerator until ready to serve.
Notes
- For best results, let the cake chill overnight to allow the flavors to meld together.
Irish Cream, Poke Cake, Chocolate, Dessert
