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White Russian Poke Cake

A delightful dessert combining the flavors of a White Russian cocktail with a soft, creamy cake, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box white cake mix
  • 3 large eggs
  • 1 cup water
  • 1 cup brewed coffee, cooled
Soaking Mixture
  • 1/2 cup coffee liqueur (like Kahlúa)
  • 1/2 cup vodka
Whipped Topping
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
Garnish
  • to taste Chocolate shavings or cocoa powder for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch cake pan.
  2. In a large bowl, combine the white cake mix, eggs, water, and brewed coffee. Mix until smooth.
  3. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.
Soaking the Cake
  1. Once cooled, poke holes all over the cake using a fork.
  2. In a separate bowl, mix together the coffee liqueur and vodka, then pour it evenly over the cake, allowing it to soak into the holes.
Topping
  1. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread this whipped cream mixture over the top of the cake.
  2. Garnish with chocolate shavings or a dusting of cocoa powder.
  3. Refrigerate for at least 2 hours before serving.

Notes

Let the cake chill to allow flavors to meld beautifully. It can also be made ahead of time and stored in the fridge for up to 5 days.