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White Russian Poke Cake Recipe

★★★★★

4.9 from 115 reviews
  • Author: Ella
  • Total Time: 1 hour 45 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

The White Russian Poke Cake is a decadent and moist dessert inspired by the classic White Russian cocktail. Featuring a light yellow cake base infused with strong brewed coffee, a rich Kahlua butter glaze that seeps into the cake’s holes, and topped with a creamy whipped topping, this cake offers a perfect balance of boozy depth and sweetness. Ideal for coffee and cocktail lovers, it’s a show-stopping treat that’s simple to prepare yet impressive to serve at any gathering.

Ingredients

Scale

Cake Base

  • 1 box yellow cake mix (plus ingredients required on the box: eggs, oil, water)

Coffee Glaze

  • 1 cup strong brewed coffee, cooled slightly

Kahlua Mixture

  • 1/2 cup Kahlua (coffee liqueur)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar

Frosting

  • 1 tub (8 oz) whipped topping, thawed

Optional Garnishes

  • Chocolate shavings
  • Crushed nuts (walnuts or pecans)
  • Coffee beans

Instructions

  1. Prepare the Cake: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Mix the yellow cake batter according to the package instructions including eggs, oil, and water, then pour the batter into the prepared pan.
  2. Bake the Cake: Bake for 28 to 32 minutes, or until a toothpick inserted near the center comes out clean. Remove the cake from the oven and allow it to remain warm.
  3. Poke Holes in the Cake: Using a fork or skewer, poke holes about 1 inch apart over the entire surface of the warm cake. This will allow the glaze to soak in deeply.
  4. Add Coffee Glaze: Slowly pour 1 cup of strong brewed coffee evenly over the cake, allowing it to absorb into the holes made.
  5. Prepare Kahlua Mixture: In a small saucepan, combine 1/2 cup Kahlua, 1/2 cup melted unsalted butter, and 1/2 cup granulated sugar. Bring the mixture to a boil, stirring constantly, then reduce heat and simmer for 1 minute.
  6. Glaze the Cake: Immediately pour the hot Kahlua butter mixture evenly over the cake surface, ensuring the holes fill thoroughly and the top is coated.
  7. Cool and Chill: Allow the cake to cool completely to room temperature, then refrigerate for at least 1 hour to let the flavors meld and the glaze set.
  8. Frost the Cake: Before serving, spread the thawed whipped topping evenly over the chilled cake surface.
  9. Garnish and Serve: Add optional chocolate shavings, crushed nuts, or coffee beans on top for texture and presentation. Slice into squares and serve chilled.

Notes

  • Use freshly brewed, strong coffee for the richest flavor.
  • Poke holes about an inch apart to ensure even glaze absorption.
  • To increase the alcohol flavor, add 1–2 tablespoons more Kahlua but be cautious not to affect the cake texture.
  • Non-alcoholic option: substitute Kahlua with coffee extract or additional brewed coffee.
  • Chilling the cake overnight enhances flavor melding and moistness.
  • Store leftovers covered in the refrigerator for up to 4 days; freeze uncut portions without whipped topping for up to 2 months.
  • For a lighter twist, try using white or spice cake mixes instead of yellow.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: White Russian Poke Cake, coffee cake, Kahlua cake, boozy cake, poke cake recipe, whipped topping cake, cocktail-inspired dessert

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Find it online: https://delishwithella.com/white-russian-poke-cake-recipe/