This recipe for Chocolate Irish Cream Cake Bites is easy to make – and can be made a day or two ahead. The recipe begins with a boxed cake mix, and ends with everyone wanting more. We fell in love with these boozy bites and after one taste, and I’m sure you will too!

Chocolate Irish Cream Cake Bites

These Chocolate Irish Cream Cake Bites are creamy and decadent (but not as decadent as you might think). The layers of chocolate pair deliciously with the Irish Cream, and the white chocolate drizzle adds just a bit of sweet crunch.

They’re perfect for parties and gifting because they can be made days ahead. Just refrigerate until you’re ready to enjoy them!

As you might guess, these Chocolate Irish Cream Cake Bites are wonderful when enjoyed with a low ball of Irish Cream on-the-rocks. They’re equally as delicious with a hot cup of coffee in the morning, too! And no one will fault you for adding a little Irish Cream to that coffee, so go ahead and indulge if you like.

What You’ll Need for This Recipe

9 x 13” oven safe pan (I like using a glass pan for this recipe)
Large Mixing Bowl
Small mixing Bowl
Flexible Rubber Spatula
Tablespoon-sized Cookie Scoop or Measuring Spoon
Tray or Cookie Sheet lined with Parchment Paper or Aluminum Foil
Baking Spray
Duncan Hines Perfectly Moist Devil’s Food Cake Mix
Water
Eggs
The Whistler Whiskey Irish Cream
Vanilla Extract
Espresso Powder – optional
Mini Chocolate Chips
NO OIL – despite cake mix instructions (Yes, really!)
Cream Cheese
Almond Bark or White Chocolate for drizzles

Recipe Notes

I have only used the Duncan Hines cake mix noted, and have not tested other brands.

Please note that while vegetable oil is in the list of cake mix ingredients, I omitted it – and tested this recipe both with, and without, the oil. Omitting the oil results in a lighter, spongier cake. Adding the oil makes the cake bites unpleasantly oily after the cake is compressed and rolled into round bites.

This is an excellent make-ahead recipe. Bake the cake, allow to cool completely, then cover until you’re ready to crumble it up and roll it into cake bites.

It’s easiest to crumble and mix the cake crumbles with the cream cheese, and roll the “dough” into cake bites when everything is at room temperature.

This recipe makes approximately 30 – 36, 1” sized cake bites. I use a Tablespoon-sized measuring spoon, and firmly pressed the dough into it. Then I remove the dough with a small spoon and roll it into balls. The actual number of cake bites will vary depending on how you roll.

Once you incorporate the cream cheese into the cake crumbles and roll the cake bites, they can be frozen for up to a week in a covered container. To prepare for serving, drizzle with almond bark or white chocolate. Cover and refrigerate until ready to serve.

While these Chocolate Irish Cream Cake Bites are delicious when chilled, the flavors are best at room temperature.

ENJOY!

5 from 1 vote

Chocolate Irish Cream Cake Bites

This Chocolate Irish Cream Cake Bites recipe is a super easy recipe that starts with a boxed cake mix, and ends with everyone asking for more! Make them ahead for parties and for gifting. Keep them in the refrigerator or freezer for a lightly sweet, boozy bite whenever you’re in the mood!

Author Michele Phillips, BaconFatte.com

Ingredients

1 package Duncan Hines Perfectly Moist Devil’s Food Cake Mix
3 large eggs
2/3 cup water
1/3 cup The Whistler Whiskey Irish Cream - plus ¼ cup, below (about 2/3 cup total)
2 tsp. vanilla extract
2 tsp. espresso powder (optional, but very good)
1/4 cup mini chocolate chips (or regular chips chopped)
1 8 oz. package cream cheese, softened
1/4 cup The Whistler Whiskey Irish Cream
1/3 cup white chocolate or almond bark, melted

Instructions

Mix cake ingredients as noted above – making sure to omit oil from package directions. Reduce water to 2/3 cup, and add 1/3 cup Irish Cream to cake mix. Pour batter into a 9 x 13” pan prepared with baking spray. Bake up to 25 - 30 minutes per package directions. Test doneness at 20 minutes to avoid over-baking, and remove cake from oven when a toothpick inserted in the middle comes out clean.
Allow cake to cool completely. Trim the cake edges slightly (eat the trimmings!), and the crumble the rest of the cake with your hands into a large mixing bowl. A food processor also works well.
In a small mixing bowl, combine the softened cream cheese and ¼ cup Irish Cream. Then, add the mixture to the crumbled cake.
Using a flexible rubber spatula, mix, press, and “smear” the crumbled cake and cream together until it becomes dough-like and there are no crumbs left in the bowl.
Using a Tablespoon-sized measuring spoon, scoop the dough and press it against the bowl to lightly pack the dough into the measuring spoon. Remove the dough using a small spoon, and roll into balls by hand. Rinse hands under cool water and dry well if dough sticks to your hands.
Line the cake bites up on a tray or cookie sheet lined with parchment paper or aluminum foil (optional, for easier clean-up).
Melt almond bark or white chocolate according to package directions, being careful not to over-heat. Using a fork, drizzle the melted bark/chocolate over the cake bites in whatever pattern you like. (I went for a “silly string” look here!)
Place cake bites in a single layer (i.e, in a covered cake pan), cover, and refrigerate until ready to serve. Cake bites are delicious right out of the refrigerator, but the flavor and texture is best at room temperature.

Recipe Notes

*Recipe makes approximately 30 - 36, 1" cake balls.

MAKING THIS CHOCOLATE IRISH CREAM CAKE BITE RECIPE?

I’d love to know! Please leave a note here on the blog in the comments below, and share your creations on Facebook, Pinterest, Instagram, and/or Twitter!

Make sure to use the hashtag #baconfatte and tag @baconfatte in your social media posts so I can see it!