Introduction

The White Russian Poke Cake is a delightful dessert that combines the rich, boozy flavors of the classic cocktail with a moist, coffee-infused cake. Topped with fluffy whipped cream, this cake is perfect for impressing guests or treating yourself to something indulgent.

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 eggs, oil, and water as required on the box)
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 your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Prepare the yellow cake batter according to the package instructions and pour it into the prepared pan.
Step 3: Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
Step 4: As soon as the cake is out of the oven, use a fork or skewer to poke holes evenly all over the surface of the warm cake.
Step 5: Slowly pour the brewed coffee over the cake, letting the liquid soak into the holes.
Step 6: In a small saucepan, combine the Kahlua, melted butter, and sugar. Bring the mixture to a boil, stirring constantly, then simmer for 1 minute.
Step 7: Immediately pour the hot Kahlua mixture evenly over the cake, filling the holes.
Step 8: Allow the cake to cool completely to room temperature, then refrigerate for at least 1 hour.
Step 9: Just before serving, spread the whipped topping evenly over the chilled cake.
Step 10: Garnish with chocolate shavings, crushed nuts, or coffee beans if desired. Slice into squares and enjoy.

Tips & Variations

Use freshly brewed strong coffee for a richer, more pronounced flavor.
To ensure even soaking, poke holes about 1 inch apart across the entire cake surface.
For a stronger alcohol taste, increase the Kahlua by 1–2 tablespoons cautiously.
For a non-alcoholic version, substitute Kahlua with coffee extract or additional brewed coffee.
Chilling the cake overnight allows the flavors to meld and intensify beautifully.
Try adding a layer of chocolate ganache on top or folding cocoa powder into the batter for a chocolate twist.
Replace some Kahlua with almond extract and garnish with sliced almonds for a nutty variation.
Swirl in vanilla pudding or cheesecake filling before the whipped topping for added creaminess.
Sprinkle chopped toasted walnuts or pecans on top of the frosting for extra crunch.
Make individual servings using muffin tins or small loaf pans for easier portion control.

Storage

Store the White Russian Poke Cake covered in the refrigerator for up to 4 days. For longer storage, freeze uncut portions without the whipped topping for up to 2 months. Thaw in the refrigerator before serving and add the whipped topping fresh. Reheat is not recommended, as the whipped topping may lose its texture.

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 for the coffee flavor without the alcohol.

How long does this cake last?

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