Irish Cream Salted Caramel Poke Cake
St. Patrick’s Day might not be a major holiday, but that doesn’t mean I’m going to pass up the chance to bake something fun and on theme. I love a good excuse to lean into a minor holiday, and this Irish Cream Salted Caramel Cake is my way of celebrating. It’s rich, indulgent, and just the right amount of festive—without requiring you to dye anything green (unless you want to, of course).
This cake is soft and buttery, with a simple vanilla base that soaks up a homemade Irish cream caramel sauce like a dream. Every bite is filled with warm caramel flavor, just enough salt to balance the sweetness, and that hint of Irish cream that makes it perfect for the occasion. And the whipped topping? Light, airy, and packed with even more caramel because we are not holding back today.
The best part? It’s actually pretty easy if you’re okay with a couple different steps. The cake batter itself comes together in minutes, the caramel sauce is surprisingly simple, and because it’s a poke cake, you don’t have to worry about perfectly even layers or flawless frosting. Just bake, pour, and let the magic happen. It’s forgiving, delicious, and basically foolproof—ideal if you’re trying to impress at a St. Patrick’s Day get-together.
So if you, too, love an excuse to make something festive without a ton of effort, this cake is for you. It’s rich without being over-the-top, festive without being kitschy, and best enjoyed with a fork in one hand and a cup of coffee (or, you know, something stronger) in the other. Give it a try—I promise you won’t regret it. Happy baking!
Convinced it’s time for some homemade poke cake? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed to Bake Irish Cream Salted Caramel Cake:
Butter
Granulated Sugar
Brown Sugar
Eggs
Vanilla Extract
All-Purpose Flour
Baking Powder
Salt
Milk
Heavy Whipping Cream
Bailey's Irish Cream
Course Sea Salt
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Milk: Use buttermilk or a non-dairy alternative like oat or almond milk.
Bailey’s Irish Cream: Swap for another Irish cream liqueur, or use a mix of heavy cream and a dash of coffee extract for a non-alcoholic version.
What Tools Do You Need to Bake Irish Cream Salted Caramel Cake?
Step-by-Step Instructions for Baking Irish Cream Salted Caramel Cake:
Start by creaming together butter and sugar, then add eggs and vanilla.
Mix in the dry ingredients alternately with milk, being careful not to overmix. Pour into a greased 9-inch springform [am and bake until a toothpick comes out clean. Let cool slightly.
Heat sugars and water in a saucepan until bubbly. Stir in butter, heavy cream, Irish cream, and salt. Let it cool before using.
Poke holes into the cooled cake and pour caramel sauce over it, letting it soak in. Chill before topping.
Beat heavy cream with some reserved caramel until soft peaks form. Spread over the cooled cake and drizzle with extra caramel before serving.
FAQs about Making Homemade Brown Sugar Caramel:
How do I prevent my caramel from burning? Keep the heat medium and stir gently—caramel can go from perfect to burnt in seconds.
Why is my caramel too thick? Add a splash of warm cream and stir to loosen it up.
Can I make the caramel ahead of time? Yes! Store in an airtight container in the fridge for up to a week. Reheat gently before using.
How to Make Your Yellow Cake Extra Moist:
Use room-temperature eggs and butter for even mixing.
Don’t overmix the batter—stir until just combined.
Bake until just set; overbaking leads to dryness.
Let the cake soak in the caramel for extra moisture.
How to Freeze or Store Irish Cream Salted Caramel Cake:
To Store: Cover and refrigerate for up to 4 days.
To Freeze: Wrap slices in plastic wrap and freeze for up to 3 months (without the whipped cream on top). Thaw overnight in the fridge before topping with fresh whipped cream and serving.
Recipe for Irish Cream Salted Caramel Cake:
Irish Cream Salted Caramel Poke Cake
Ingredients
Instructions
- Preheat your oven to 350 degrees and generously butter a 9x13 baking dish.
- Into a large bowl, add your butter and sugar, and cream them together using an electric hand mixer until they are light and fluffy.
- Add in your 3 eggs and vanilla, and mix them on low until they are fully incorporated into the butter and sugar mixture.
- Next, into a medium-sized mixing bowl, add your flour, baking powder, and salt, and whisk until they are mixed well.
- While mixing with a wooden spoon, add the flour mixture and milk to the egg, butter and sugar mixture in alternating batches until they have both been fully incorporated. Be careful not to overmix your batter, as this will create a dense cake.
- Pour your finished cake batter into your prepared baking dish, and bake for 25-30 minutes, or until they are just done and a toothpick inserted into the middle comes out clean.
- Remove your cake from the oven and allow it to cool while you continue on with the next steps.
- While your cake is cooling, begin making your caramel sauce by adding your granulated sugar and brown sugar into a medium-sized saucepan and carefully mix them together.
- Add in your water, but DO NOT stir. Place the saucepan on the stove and begin heating the sugars and water over medium-high heat until the sugar mixture begins to melt and turn into a syrup. Allow the mixture to continue to heat until it is bubbling and fragrant. Allow it to bubble for 2 minutes.
- After 2 minutes have passed, remove it from the heat and add in your butter. Stir well to fully combine the butter into the sugar (this will cause the sugar mixture to bubble violently, so be very careful not to burn yourself).
- Once the butter is incorporated, add in the heavy cream and Irish Cream, and stir until fully combined.
- Lastly, stir in your salt.
- Allow the caramel sauce to cool completely as you continue on in the recipe.
- While your caramel sauce is cooling, grab your mostly cooled cake (it can still be a little warm), and using the handle of a wooden spoon, begin poking holes evenly all over your cake at about 1-inch intervals.
- Once the holes are poked, grab your cooled caramel sauce and pour about 1 Cup of it over the top of the cake (reserving the rest and placing it in the fridge to stay cool), allowing it to seep into every hole and evenly cover the surface.
- Place the cake into the fridge to cool completely.
- While the cake chills, make your salted caramel whipped cream by taking 1/4 cup of your caramel sauce and adding it to 1 cup of heavy whipping cream.
- Using an electric hand mixer, mix the caramel and cream on high until stiff peaks form, and it is nice and fluffy.
- Once the cake has cooled completely, remove it from the fridge, and spread the salted caramel whipped cream over the top of the cake. If you have any remaining caramel sauce, drizzle it over the top of the whipped cream.
- Slice, serve, and enjoy!