Introduction

The White Russian Poke Cake is a delightful dessert that combines the rich flavors of coffee and Kahlua in a moist yellow cake base. Infused with a strong coffee glaze and topped with light whipped cream, it’s a perfect boozy treat for any special occasion or gathering.

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 the 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 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: While the cake is still warm, poke holes all over the surface using a fork or skewer about 1 inch apart.
Step 5: Slowly pour the strong brewed coffee evenly over the cake, allowing it to soak into the holes.
Step 6: In a small saucepan, combine the Kahlua, melted butter, and granulated sugar. Bring the mixture to a boil, stirring constantly, then let it simmer for 1 minute.
Step 7: Immediately pour the hot Kahlua mixture over the cake, filling the holes and covering the surface evenly.
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 serve.

Tips & Variations

Use freshly brewed strong coffee for a richer flavor.
For a more intense alcohol flavor, increase the Kahlua slightly, but do this cautiously to avoid overpowering the cake.
To make the cake non-alcoholic, substitute Kahlua with coffee extract or additional brewed coffee.
Chilling the cake overnight allows flavors to meld and improves texture.
Try adding a chocolate ganache layer or fold cocoa powder into the batter for a chocolate twist.
Replace some Kahlua with almond extract and garnish with sliced almonds for an almond variation.
Sprinkle toasted walnuts or pecans on the whipped topping for added crunch.
Make mini versions by baking the cake in muffin tins or small loaf pans for individual servings.

Storage

Store the 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. To reheat, allow frozen cake to thaw in the refrigerator overnight, then add fresh whipped topping before serving.

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 the alcohol.

How long does this cake last?

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