Description
The White Russian Poke Cake is a decadent and moist dessert that combines the classic flavors of the White Russian cocktail with a tender yellow cake base. Infused with strong brewed coffee and a rich Kahlua butter glaze, it is topped with light whipped cream for the perfect balance of sweet, boozy, and creamy. Ideal for coffee and cocktail lovers, this cake is a show-stopping treat that is easy to make and perfect for any occasion.
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 or 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
- Preheat and Prepare Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking. Prepare the yellow cake batter according to the package instructions and pour it evenly into the prepared pan.
- Bake the Cake: Bake the cake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven but keep it warm for the next step.
- Poke Holes: While the cake is still warm, use a fork or skewer to poke holes about 1 inch apart across the entire surface of the cake. This helps the glaze soak deeply into the cake.
- Add Coffee Glaze: Pour 1 cup of strong brewed coffee evenly over the warm cake, allowing it to seep into the holes and saturate the cake base.
- 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 while stirring constantly. Once boiling, reduce heat and simmer for 1 minute to thicken slightly.
- Pour Kahlua Glaze: Immediately pour the hot Kahlua mixture evenly over the coffee-soaked cake, making sure it fills the holes and covers the surface.
- Cool and Chill: Let the cake cool completely to room temperature, then refrigerate it for at least 1 hour (or overnight for best flavor melding) to allow all flavors to infuse and the glaze to set.
- Frost the Cake: Before serving, spread the thawed whipped topping evenly over the chilled cake to add a light, creamy contrast to the rich layers beneath.
- Garnish and Serve: Optionally, garnish with chocolate shavings, crushed nuts, or coffee beans for an added textural and visual appeal. Slice into squares and serve chilled.
Notes
- Use freshly brewed strong coffee for the best flavor depth.
- Ensure holes are poked about 1 inch apart for even soaking of glaze.
- To increase alcohol flavor, add an extra 1–2 tablespoons of Kahlua cautiously.
- For non-alcoholic options, replace Kahlua with coffee extract or extra brewed coffee.
- Chilling overnight enhances flavor melding and texture.
- Store covered in the refrigerator for up to 4 days; freeze uncut portions without whipped topping for up to 2 months.
- Experiment with various cake mixes like white or spice cake for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: White Russian Poke Cake, Kahlua Cake, Coffee Cake, Poke Cake Dessert, Boozy Cake, Coffee Liqueur Dessert
