Salted Caramel Irish Cream Poke Cake Recipe

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Cook Time: 25 minutes

Servings: 12

Ingredients

• 1 (13.25-ounce) package yellow cake mix (such as Betty Crocker)
• 1 cup water
• 3 large eggs
• 1/3 cup canola oil
• 1 (3.5 ounce) package cook-and-serve butterscotch pudding & pie filling mix (such as Jell-O)
• 1 3/4 cups whole milk
• 1/2 teaspoon kosher salt
• 1/2 cup, plus 3 tablespoons (5 1/2 ounces) Irish cream liqueur (such as Baileys), divided
• 3 cups heavy whipping cream
• 1/2 cup salted caramel topping, divided (such as Smuckers)
• Flaky sea salt (optional)

Directions

Step 1: Preheat the oven to 350F (175C). Grease a 9x13-inch baking pan with cooking spray and line it with parchment paper for easy removal, if desired.

Step 2: In a large bowl, beat together the cake mix, water, eggs, and oil using an electric mixer. Start at low speed for about 30 seconds to combine, then increase to medium speed and beat until smooth and no flour streaks remain, about 2 minutes. Clean the beaters.

Step 3: Pour the cake batter into the prepared pan and spread it evenly. Bake in the preheated oven for 21 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 4: While the cake is baking, prepare the pudding mixture. In a saucepan, whisk together the pudding mix and whole milk. Heat over medium heat, whisking constantly, until the mixture begins to thicken, about 4 minutes. Remove from the heat and stir in the kosher salt and 1/2 cup of the Irish cream liqueur. Whisk until smooth.

Step 5: As soon as the cake is done, poke holes all over the surface using the round handle of a wooden spoon. The holes should be spaced about 1 inch apart and go all the way to the bottom of the cake.

Step 6: Immediately pour the warm pudding mixture evenly over the cake, making sure to fill all the holes. Let the cake cool in the pan on a wire rack for about 30 minutes, then cover and refrigerate for at least 2 hours, or up to 12 hours.

Step 7: For the topping, in a large bowl, combine the heavy cream, 6 tablespoons of caramel topping, and the remaining 3 tablespoons of Irish cream liqueur. Using an electric mixer, beat on medium-high speed until stiff peaks form, about 5 minutes. Refrigerate until ready to serve.

Step 8: Once the cake has cooled and set, spread the whipped cream mixture evenly over the top. Drizzle with the remaining 2 tablespoons of salted caramel topping and, if desired, sprinkle with flaky sea salt.

Step 9: Serve and enjoy the indulgent, creamy goodness!

Nutrition Facts (per serving)

• Calories: 545
• Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 118mg
• Sodium: 481mg
• Carbohydrates: 54g
• Dietary Fiber: 1g
• Total Sugars: 35g
• Protein: 6g
• Vitamin C: 0mg
• Calcium: 195mg
• Iron: 1mg
• Potassium: 166mg

History and Origins of the Salted Caramel Irish Cream Poke Cake

The Salted Caramel Irish Cream Poke Cake is a modern dessert innovation that blends traditional Irish flavors with contemporary American baking techniques. Its roots trace back to the classic Irish cream liqueur, first popularized in the 1970s, which combines whiskey, cream, and subtle notes of chocolate and vanilla. Poke cakes, on the other hand, have a longer history in American home baking, gaining popularity in the mid-20th century for their moist texture achieved by poking holes in the cake and filling them with custards, sauces, or gelatin. The combination of salted caramel and Irish cream in this cake is a 21st-century twist, reflecting a trend in desserts that balance sweet and slightly savory flavors while introducing boozy, adult-friendly elements.

Regional Variations and Distinctive Features

This dessert is closely associated with Irish-inspired cuisine in the United States, especially around St. Patricks Day. In Ireland, desserts are typically simpler, often relying on fresh cream, berries, or sponges, without the indulgent caramel and pudding layers seen in the American poke cake adaptation. Regional variations in the U.S. may include substituting chocolate or coffee pudding for butterscotch, or using different brands of Irish cream to vary the flavor intensity. Some bakers even incorporate a hint of sea salt or espresso powder to elevate the complexity of the cakes profile.

Comparison to Similar Desserts

Unlike standard poke cakes that may use simple chocolate or vanilla fillings, this cake distinguishes itself with the rich combination of salted caramel and Irish cream. The interplay between the boozy liqueur, the sweet pudding, and the buttery caramel creates a multi-layered taste experience. Compared to traditional tiramisu or trifle, which also use alcohol-infused layers, the poke cakes defining feature is its structure: the cake itself soaks up the flavors, making every bite uniformly moist rather than having separate layers.

Typical Serving Occasions

Salted Caramel Irish Cream Poke Cake is often served at festive gatherings, such as St. Patricks Day parties, family celebrations, or holiday dinners. Its visually appealing layers and glossy caramel drizzle make it a centerpiece dessert, ideal for occasions where presentation matters. It is typically chilled for a few hours to allow the pudding to set and the flavors to meld, ensuring a creamy, decadent texture that is perfect for slicing into squares and serving with coffee or dessert wine.

Fun Facts and Interesting Tidbits

• The poke technique originated in American kitchens and was designed to create a moist, custard-infused cake without the need for elaborate layering.
• Salted caramel became widely popular in desserts only in the 2000s, making this combination a relatively recent innovation.
• Irish cream liqueur adds not just flavor but also a subtle richness to the cake, enhancing its softness and giving it a slightly boozy aroma.
• Adding flaky sea salt on top contrasts beautifully with the sweetness of the caramel and adds a gourmet touch.
• This cake can be made ahead of time, as chilling intensifies the flavors, making it an ideal dessert for entertaining without last-minute preparation stress.

FAQ about Salted Caramel Irish Cream Poke Cake Recipe

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