Irish Cream and Salted Caramel Poke Cake
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!
With love,
Your Baker, Hannah
Here’s Everything You’re Gonna Need!
- 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
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.
How to Bake Irish Cream Salted Caramel Poke Cake:
Step 1: 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.
Step 2: Heat sugars and water in a saucepan until bubbly. Stir in butter, heavy cream, Irish cream, and salt. Let it cool before using.
Step 3: Poke holes into the cooled cake and pour caramel sauce over it, letting it soak in. Chill before topping.
Step 4: Beat heavy cream with some reserved caramel until soft peaks form. Spread over the cooled cake and drizzle with extra caramel before serving.
Wanna watch the assembly?
Click here for a short snippet of this Irish Cream Salted Caramel Poke Cake in the making!
Irish Cream Salted Caramel Poke Cake Recipe:
Irish Cream Salted Caramel Poke Cake
Equipment
- 9-Inch Springform Pan
- Mixing Bowls
- Electric Hand Mixer
- Saucepan
- Whisk
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
Ingredients
Vanilla Cake:
- 1 cup Room Temperature Butter
- 1 2/3 cups Granulated Sugar
- 3 Whole Eggs
- 2 tsp Vanilla Extract
- 2 cups All Purpose Flour
- 1 1/3 tsp Baking Powder
- 1/2 tsp salt
- 2/3 cups Milk
Irish Cream Salted Caramel Sauce:
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/4 cup Water
- 3 TBSP Butter
- 1/3 cup Cream
- 1/4 cup Bailey’s Irish Cream
- 1/4 tsp Coarse Sea Salt
Salted Caramel Whipped Cream:
- 1 cup Heavy Whipping Cream
- 1/4 cup Salted Caramel Sauce
Instructions
- To Make the Vanilla Cake:
- Preheat your oven to 350 degrees and generously butter a 9-inch springform pan.
- 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 springform pan, 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.
To Make the Irish Cream Salted Caramel Sauce:
- 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.
To Make Whipped Cream and Assemble:
- 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, remove the sides of your springform pan, 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!
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: Tightly wrap your baked yellow cake, without the caramel or whipped cream, and freeze for up to 3 months. When ready to eat, allow your cake to thaw fully before poking with holes and soaking in caramel. Top with whipped cream and enjoy.
