Introduction

The White Russian Poke Cake is a decadent dessert that marries the rich flavors of coffee and coffee liqueur with a moist yellow cake base. With layers of boozy glaze and light whipped topping, it’s a delightful treat perfect for gatherings or special occasions.

A square piece of layered cake on a white plate featuring three distinct layers: the bottom layer is a light, golden-yellow sponge cake with a soft texture, the middle layer is a moist, dark chocolate crumb layer, and the top layer is a thick, fluffy white whipped cream. The whipped cream is decorated with swirls and topped with small chocolate crumbs. Dark, glossy chocolate sauce drips down from the top over the sides of the cake, pooling slightly on the plate. The scene has a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix (plus ingredients required on the box: eggs, oil, water)
1 cup strong brewed coffee, cooled slightly
1/2 cup Kahlua or coffee liqueur
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1 tub (8 oz) whipped topping, thawed
Optional: chocolate shavings, crushed nuts, or coffee beans for garnish

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Prepare the yellow cake batter according to package instructions and pour into the prepared pan.
Step 3: Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
Step 4: While the cake is still warm, poke holes all over the top using a fork or skewer, spacing about 1 inch apart.
Step 5: Pour the strong brewed coffee slowly over the warm cake, allowing it to soak into the holes.
Step 6: In a small saucepan, combine Kahlua, melted butter, and sugar. Bring to a boil while stirring constantly, then simmer for 1 minute.
Step 7: Immediately pour the hot Kahlua mixture evenly over the cake, filling the holes.
Step 8: Let the cake cool completely to room temperature, then refrigerate for at least 1 hour.
Step 9: Spread the whipped topping over the chilled cake just before serving.
Step 10: Garnish with optional chocolate shavings, crushed nuts, or coffee beans if desired. Slice into squares and enjoy.

Tips & Variations

Use freshly brewed strong coffee for a deeper and richer flavor.
Poke the holes about 1 inch apart to ensure even soaking of the glaze.
For a stronger alcohol taste, increase the amount of Kahlua slightly but add cautiously to avoid overpowering the cake.
Make a non-alcoholic version by substituting Kahlua with coffee extract or additional brewed coffee.
Chill the cake overnight to allow the flavors to meld beautifully.
For chocolate lovers, add a layer of chocolate ganache on top or fold cocoa powder into the cake batter.
Try replacing some Kahlua with almond extract and garnish with sliced almonds for a nutty twist.
Swirl vanilla pudding or cheesecake filling before adding the whipped topping for extra creaminess.
Sprinkle chopped toasted walnuts or pecans on top of the whipped cream for a nutty crunch.
Make mini versions in muffin tins or small loaf pans for individual servings.

Storage

Store the cake covered in the refrigerator for up to 4 days to maintain freshness. If you want to keep it longer, freeze uncut portions without the whipped topping for up to 2 months. Thaw in the fridge and add whipped topping before serving. Reheat is not recommended as it may affect texture and topping.

How to Serve

A three-layer dessert square on a white plate shows a bottom layer of light golden cake with a soft, crumbly texture, followed by a middle layer of dark, moist chocolate that looks rich and dense. The top layer is thick, fluffy white whipped cream, decorated with small swirls, and generously drizzled with glossy dark chocolate sauce that drips down the sides. The top is also sprinkled with fine chocolate crumbs, adding texture and contrast against the white cream. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes! Simply replace the Kahlua with an equal amount of strong brewed coffee or add 1–2 teaspoons of coffee extract to maintain the coffee flavor without alcohol.

How long does this cake last?

When stored covered in the refrigerator, the cake stays fresh for up to 4 days. For longer storage, freeze uncut portions without the whipped topping for up to 2 months.