If you are a fan of coffee-flavored desserts and boozy treats, the White Russian Poke Cake Recipe is an absolute must-try. This delightful cake takes a classic white cake to a whole new level with the infusion of coffee liqueur and vodka, offering a rich, moist texture that feels like a hug in dessert form. Poking holes in the warm cake and drenching it with a luscious sweetened condensed milk and coffee liqueur mixture guarantees every bite bursts with decadent flavor. Whether for a holiday gathering or a cozy weekend indulgence, this cake is sure to impress and satisfy your sweet tooth like no other.
Ingredients You’ll Need
This recipe shines with its simplicity and the powerful flavor each ingredient brings. From the light and tender crumb of the white cake base to the creamy boozy filling and luscious topping, every component is essential in crafting this unforgettable dessert.
- White cake mix (15.25 oz): Provides the perfect tender and fluffy base for soaking up the coffee liqueur mixture.
- Water (1 cup): Hydrates the cake mix to achieve a moist texture.
- Vegetable oil (½ cup): Keeps the cake soft and ensures it stays fresh longer.
- Large eggs (3): Help bind ingredients and contribute to the cake’s structure.
- Coffee liqueur (¼ cup + 2 tbsp + 1 tbsp optional): Infuses the cake with that signature White Russian flavor and richness.
- Vodka (¼ cup): Adds a subtle boozy kick true to the classic cocktail taste.
- Sweetened condensed milk (14 oz can): Creates a luscious, creamy filling that seeps into every hole.
- Heavy cream (½ cup): Adds richness and balances the sweetness of the condensed milk.
- Whipped topping or stabilized whipped cream (2 cups): Offers a light, fluffy finish that complements the dense cake and filling.
- Chocolate shavings or cocoa powder: Garnishes the cake for a touch of elegance and subtle bitterness.
How to Make White Russian Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Begin by preheating your oven to 350°F and greasing and flouring a 9×13-inch baking dish to prevent sticking. In a large bowl, mix the white cake mix with water, oil, and eggs following the package directions to form a smooth batter. Stir in the vodka and coffee liqueur to infuse that unmistakable White Russian flavor into your cake base. Pour the batter into the pan and bake for about 28–32 minutes, checking doneness with a toothpick. The cake should come out clean and spring back gently to the touch.
Step 2: Poke and Fill the Cake
While the cake is still warm, grab the handle of a wooden spoon and poke holes all over the surface at regular intervals. This technique allows the luscious filling mixture to soak deeply into the cake for ultimate moistness. In a small bowl, whisk together the sweetened condensed milk, heavy cream, and 2 tablespoons of coffee liqueur, blending until smooth. Slowly pour this creamy mixture evenly over the warm cake, letting it seep into every hole and saturate the cake thoroughly.
Step 3: Chill the Cake
Let your cake cool to room temperature before transferring it to the refrigerator. Chilling for at least 2 hours is crucial to let the flavors meld and the filling set beautifully. This step ensures each slice boasts a moist, creamy texture balanced with the cake’s light crumb.
Step 4: Whip and Top
Just before serving, pour 1 tablespoon of coffee liqueur (optional but highly recommended for extra flavor depth) into your whipped topping or stabilized whipped cream and gently fold to combine. Spread this fluffy, boozy whipped layer evenly over the chilled cake. Finish by sprinkling chocolate shavings or dusting with cocoa powder for a stunning presentation that tastes as irresistible as it looks.
How to Serve White Russian Poke Cake Recipe
Garnishes
Chocolate shavings add a rich, textured contrast that pairs beautifully with the smooth coffee notes. You can also dust cocoa powder lightly for an elegant, minimalist look. If you’re feeling playful, drizzle a thin stream of coffee liqueur on top for a glistening, indulgent finish.
Side Dishes
This cake is decadent enough to stand on its own but pairs wonderfully with a scoop of vanilla or coffee ice cream to heighten the creaminess. Fresh berries like raspberries or strawberries can add a bright, tart balance that complements the rich and boozy flavor profile.
Creative Ways to Present
For a party, serve individual slices in clear glasses to showcase the soaked layers and creamy topping. You could also cut the cake into bite-sized squares and serve on a platter with espresso shots for an interactive dessert experience. Adding a sprig of mint or edible flowers on each slice can elevate your presentation to impressive, crowd-pleasing levels.
Make Ahead and Storage
Storing Leftovers
Store any leftover White Russian Poke Cake covered tightly in the refrigerator to keep it moist and fresh for up to 4 days. The flavors actually deepen with a day or two in the fridge, so leftovers are often even better!
Freezing
You can freeze the cake before adding the whipped topping by wrapping it tightly in plastic and aluminum foil. Thaw in the refrigerator overnight. However, for the best texture, it’s recommended to add the whipped topping fresh after thawing.
Reheating
This cake is best enjoyed chilled, so reheating is generally not recommended. If you prefer a slightly warmer dessert, let a slice sit at room temperature for 15 minutes before serving to soften but keep its refreshing creaminess intact.
FAQs
Can I make this White Russian Poke Cake Recipe alcohol-free?
Absolutely! Simply replace both the coffee liqueur and vodka with cold brewed coffee and a splash of vanilla extract. This keeps the coffee flavor while making the cake suitable for all ages and preferences.
How long should I poke holes in the cake?
Make sure to poke holes about 1 to 2 inches apart across the entire surface using the handle of a wooden spoon. This spacing ensures the filling can soak evenly for maximum moisture without breaking the cake apart.
Can I use homemade whipped cream instead of store-bought topping?
Yes, homemade whipped cream works beautifully! Just be sure to stabilize it with a little powdered sugar or gelatin if you want it to hold up well after spreading on the cake.
What if I don’t have coffee liqueur on hand?
If you don’t have coffee liqueur like Kahlúa, you can substitute with a coffee-flavored syrup or espresso mixed with a bit of sugar for sweetness. Just remember, the boozy kick is part of what makes this cake special.
How far in advance can I prepare this poke cake?
You can bake and fill the cake up to a day ahead and keep it chilled in the refrigerator. Add the whipped topping and garnish just before serving for the freshest taste and appearance.
Final Thoughts
Creating and sharing this White Russian Poke Cake Recipe is like giving your taste buds a warm, happy hug. It’s an effortless way to impress your friends and family with a dessert that looks sophisticated but is surprisingly simple to whip up. Whether you serve it chilled at a party or enjoy a quiet slice with your coffee, this cake is bound to become a new favorite. Don’t hesitate to try making it soon—you’ll be amazed at how such a humble cake mix turns into a luscious flavor explosion!
Print
White Russian Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White Russian Poke Cake is a decadent, boozy dessert that combines the rich flavors of coffee liqueur and vodka with a moist white cake base. Poked holes in the warm cake are filled with a luscious coffee-infused sweetened condensed milk mixture, then topped with whipped cream and garnished with chocolate shavings or cocoa powder for a festive finish, perfect for holidays or special occasions.
Ingredients
Cake Ingredients
- 1 box white cake mix (15.25 oz)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- ¼ cup coffee liqueur (like Kahlúa)
- ¼ cup vodka
Filling Ingredients
- 1 (14 oz) can sweetened condensed milk
- ½ cup heavy cream
- 2 tablespoons coffee liqueur
Topping Ingredients
- 2 cups whipped topping or stabilized whipped cream
- 1 tablespoon coffee liqueur (optional)
- Chocolate shavings or cocoa powder, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake will release easily after baking.
- Mix Cake Batter: In a large mixing bowl, prepare the white cake mix according to the package instructions by combining the mix with water, vegetable oil, and eggs. Stir thoroughly to combine. Then, fold in the vodka and coffee liqueur evenly into the batter for that signature boozy flavor.
- Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean, signaling the cake is perfectly baked.
- Poke Holes in Cake: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface evenly. These holes allow the filling to soak into the cake layers, adding moisture and flavor.
- Prepare and Add Filling: In a small bowl, whisk together the sweetened condensed milk, heavy cream, and 2 tablespoons of coffee liqueur. Pour this mixture slowly and evenly over the warm cake, ensuring it seeps into the holes for maximum flavor infusion.
- Chill the Cake: Let the cake cool to room temperature, then cover and refrigerate for at least 2 hours or until the cake is fully chilled and the filling has set.
- Add the Topping and Garnish: Just before serving, fold 1 tablespoon of coffee liqueur (optional) into the whipped topping for an added burst of flavor. Spread the whipped topping evenly over the chilled cake. Garnish with chocolate shavings or a dusting of cocoa powder to finish.
Notes
- For a non-alcoholic version, replace the coffee liqueur and vodka with cold brewed coffee and vanilla extract.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
