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White Russian Poke Cake Recipe

★★★★★

5 from 117 reviews
  • Author: Sarah
  • Total Time: 1 hour 45 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

The White Russian Poke Cake is a luscious, coffee-infused dessert inspired by the classic White Russian cocktail. Featuring a moist yellow cake soaked with strong brewed coffee and a rich Kahlua-butter glaze, it’s topped with a light whipped cream topping, creating a perfect balance of boozy sweetness and creamy texture. This indulgent, make-ahead cake is ideal for gatherings or special occasions.

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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. Make and Bake Cake: Prepare the yellow cake batter according to package instructions using the specified ingredients, then pour it into the prepared pan. Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
  3. Poke Holes: While the cake is still warm, use a fork or skewer to poke holes about 1 inch apart all over the surface to allow the glaze to soak in evenly.
  4. Pour Coffee: Brew strong coffee and let it cool slightly, then pour it evenly over the warm cake, ensuring all holes are filled.
  5. Prepare Kahlua Mixture: In a small saucepan, combine Kahlua, melted butter, and granulated sugar. Bring the mixture to a boil over medium heat, stirring constantly, and then simmer for 1 minute to create a sticky glaze.
  6. Apply Kahlua Glaze: Immediately pour the hot Kahlua mixture over the cake, allowing it to seep deep into the holes and coat the surface evenly.
  7. Cool and Chill: Let the cake cool completely to room temperature, then refrigerate it for at least 1 hour to let the flavors meld and the glaze set.
  8. Frost the Cake: Spread the thawed whipped topping evenly over the chilled cake just before serving to add a light, creamy contrast.
  9. Garnish and Serve: Optionally, garnish with chocolate shavings, crushed nuts, or coffee beans for texture and decoration. Cut into squares and serve chilled.

Notes

  • Use freshly brewed strong coffee for a more robust coffee flavor.
  • Poke holes about 1 inch apart to ensure even soaking and flavor distribution.
  • For a stronger alcohol flavor, increase Kahlua quantity slightly but avoid overpowering the texture.
  • Non-alcoholic variation: substitute Kahlua with extra strong coffee or coffee extract.
  • Chilling overnight enhances the flavor melding and moistness.
  • Store refrigerated, covered, for up to 4 days or freeze uncut portions without whipped topping for up to 2 months.
  • Variations include adding chocolate ganache, almond extract, or nuts for extra layers of flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: White Russian Poke Cake, coffee cake, Kahlua dessert, boozy cake, poke cake recipe, coffee glaze cake, whipped topping dessert

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Find it online: https://everydaytastes.com/white-russian-poke-cake-recipe/