Introduction

The White Russian Poke Cake is a delightful dessert that combines the rich flavors of coffee and Kahlua with a moist yellow cake base. Topped with a light whipped frosting, it’s perfect for impressing guests or treating yourself to a boozy, comforting sweet.

A close-up of a dessert with four visible layers on a white plate. The bottom layer is a light yellow sponge cake with a soft texture. Above that is a fluffy white cream layer. The third layer is a dark brown chocolate crumb layer with a moist look. The top layer is thick white whipped cream piped in swirls, sprinkled with tiny brown chocolate bits. Dark chocolate syrup drips down from the top, creating shiny trails over the sides. The plate is placed on a white marbled surface. 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 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: Immediately after removing the cake from the oven, use a fork or skewer to poke holes all over the top.
Step 5: Pour the brewed coffee slowly over the warm cake, allowing it to soak into the holes.
Step 6: In a small saucepan, combine Kahlua, melted butter, and sugar. Bring it to a boil while stirring constantly, then let it simmer for 1 minute.
Step 7: Pour the hot Kahlua mixture evenly over the cake, filling the holes with flavor.
Step 8: Allow the cake to cool completely to room temperature, then refrigerate for at least 1 hour.
Step 9: Spread the whipped topping over the chilled cake just before serving.
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 flavor.
Poke holes about 1 inch apart to ensure even soaking.
Increase Kahlua slightly for a stronger alcohol taste.
For a non-alcoholic version, replace Kahlua with coffee extract or extra brewed coffee.
Chill overnight to allow flavors to meld beautifully.
Add a layer of chocolate ganache or fold cocoa powder into the batter for a chocolate twist.
Replace some Kahlua with almond extract and top with sliced almonds for an almond flavor.
Swirl vanilla pudding or cheesecake filling under the whipped topping for extra creaminess.
Sprinkle toasted walnuts or pecans on top for added crunch.
Make mini cakes using muffin tins or small loaf pans for individual servings.

Storage

Store the cake in the refrigerator covered tightly for up to 4 days. For longer storage, freeze uncut portions without the whipped topping for up to 2 months. To serve after freezing, thaw in the refrigerator and add whipped topping just before serving.

How to Serve

A square piece of cake with three distinct layers sits on a white plate against a white marbled texture. The bottom layer is a light golden yellow sponge cake with a soft and airy texture. Above that is a rich, dark chocolate brownie-like layer, dense and moist. The top layer is a thick, fluffy white whipped cream with textured peaks, sprinkled with fine chocolate shavings. Dark chocolate sauce drips down from the whipped cream and brownie layer, flowing onto the plate, creating a glossy contrast against the white plate and cake layers. 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! You can substitute 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 properly in the refrigerator and covered, this cake will stay fresh for up to 4 days. If you freeze it without the whipped topping, it can last up to 2 months.

Can I use a different type of cake mix?

While yellow cake mix is recommended for its dense texture and moisture retention, you can experiment with white or spice cake mixes for a different flavor profile.