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
Scale
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.
