White Russian Poke Cake

Introduction

The White Russian Poke Cake is a decadent dessert that combines the creamy, rich flavors of a classic White Russian cocktail with the moist, sponge-like texture of a poke cake. This indulgent treat is perfect for any gathering or party and promises to be the star of the dessert table. With its coffee-infused base, velvety Kahlua glaze, and whipped topping, this cake brings together the best elements of a cocktail and a baked dessert into one unforgettable experience.

The History

Poke cakes have been a staple in American baking since the mid-20th century. Originating as a way to transform simple boxed cakes into something more luxurious, poke cakes became popular due to their ease of preparation and incredible moistness. The White Russian variation is a modern twist, inspired by the beloved cocktail made with vodka, coffee liqueur (like Kahlua), and cream. Over time, bakers began incorporating these signature ingredients into cake form, resulting in the luscious White Russian Poke Cake we know today.

Ingredients Breakdown

Cake Base: Yellow cake mix provides a light, sweet foundation that absorbs the flavorful glaze beautifully.
Coffee Glaze: Strong brewed coffee adds depth and richness while enhancing the coffee liqueur flavor.
Kahlua Mixture: A blend of Kahlua, melted butter, and sugar creates a sticky, aromatic layer that seeps into the cake.
Frosting: Whipped topping (store-bought or homemade) offers a light contrast to the dense, boozy layers below.

Step-by-Step Recipe

Bake the yellow cake according to package instructions in a 9×13-inch pan.
While the cake is still warm, use a fork or skewer to poke holes all over the surface.
Brew strong coffee and pour it evenly over the cake, allowing it to soak in.
In a saucepan, combine Kahlua, melted butter, and sugar; bring to a boil and simmer for 1 minute.
Pour the hot Kahlua mixture over the cake, making sure it fills the holes.
Let the cake cool completely before spreading with whipped topping.
Chill in the refrigerator for at least an hour before serving.

Tips

Use freshly brewed strong coffee for a deeper flavor profile.
To ensure even soaking, poke holes about 1 inch apart across the entire surface of the cake.
If you prefer a stronger alcohol flavor, increase the amount of Kahlua slightly.
For a non-alcoholic version, substitute Kahlua with coffee extract or additional coffee.
Chilling the cake overnight allows the flavors to meld together beautifully.

Variations and Customizations

Chocolate Lovers: Add a layer of chocolate ganache on top or fold cocoa powder into the cake batter.
Almond Twist: Replace some of the Kahlua with almond extract and garnish with sliced almonds.
Layered Flavor: Swirl in a bit of vanilla pudding or cheesecake filling before adding the whipped topping.
Nutty Crunch: Sprinkle chopped toasted walnuts or pecans on top of the whipped cream for added texture.
Mini Versions: Make individual servings using muffin tins or small loaf pans.

Health Considerations and Nutritional Value

This White Russian Poke Cake is a rich dessert best enjoyed in moderation. It contains alcohol, sugars, and saturated fats from the butter and whipped topping. However, you can make healthier adjustments such as using a sugar-free cake mix, reduced-fat whipped topping, and low-sugar coffee liqueur alternatives. Keep portion sizes in check and consider pairing it with fresh berries to balance the sweetness.

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

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the yellow cake batter according to package instructions and pour into the prepared pan.
Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
As soon as the cake comes out of the oven, poke holes all over the top using a fork or skewer.
Pour the coffee slowly over the warm cake, letting it absorb into the holes.
In a small saucepan, combine Kahlua, melted butter, and sugar. Bring to a boil, stirring constantly, and let simmer for 1 minute.
Immediately pour the hot Kahlua mixture over the cake, covering the surface evenly.
Allow the cake to cool completely to room temperature, then refrigerate for at least 1 hour.
Spread the whipped topping over the chilled cake just before serving.
Garnish with optional toppings if desired and slice into squares.

FAQ

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 for flavor.

How long does this cake last?

Stored in the refrigerator, covered, it will keep for up to 4 days. For longer storage, freeze uncut portions for up to 2 months (without the whipped topping).

Can I use a different type of cake mix?

You can experiment with white or spice cake mix for a lighter or spiced flavor, but yellow cake is recommended for its density and moisture retention.

Is it possible to make this ahead of time?

Absolutely! Prepare the cake up to a day in advance and add the whipped topping right before serving to keep it fluffy and fresh.

Can I add more alcohol for a stronger flavor?

Yes, but be cautious—too much alcohol may affect the texture and overpower the other flavors. Start with an extra 1–2 tablespoons of Kahlua and adjust to taste.

Summary

The White Russian Poke Cake is a rich, boozy dessert combining the flavors of a classic cocktail with a moist, coffee-infused cake. Perfectly balanced with a Kahlua glaze and creamy topping, it’s a show-stopping treat for any occasion.

Pin1

1 Shares