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White Russian Poke Cake Recipe

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★★★★★

4.4 from 113 reviews

This White Russian Poke Cake is a decadent and boozy dessert featuring a moist yellow cake infused with strong coffee and Kahlua. The cake is baked, then poked with holes to soak in a rich coffee glaze and a buttery Kahlua mixture, topped off with a light whipped topping for a perfect balance of flavors and textures. Ideal for coffee lovers and fans of creamy, adult-flavored desserts.

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 and Garnishes

  • 1 tub (8 oz) whipped topping, thawed
  • Optional: Chocolate shavings, crushed nuts, or coffee beans for garnish

Instructions

  1. Preheat and Prepare Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
  2. Mix and Bake Cake: Prepare the yellow cake batter according to the package instructions, including adding eggs, oil, and water. Pour the batter into the greased baking dish and bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
  3. Poke Holes: Immediately after removing the cake from the oven, use a fork or skewer to poke holes about 1 inch apart all over the warm cake to allow the glaze to seep deeply.
  4. Add Coffee Glaze: Slowly pour 1 cup of strong brewed coffee evenly over the warm cake ensuring it saturates the holes and gets absorbed fully.
  5. 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, then reduce to a simmer and cook for 1 minute.
  6. Pour Kahlua Mixture: Immediately pour the hot Kahlua mixture evenly over the cake, making sure it fills all the holes to further soak and flavor the cake deeply.
  7. Cool and Chill: Allow the cake to cool completely to room temperature, then refrigerate it for at least 1 hour to set and meld the flavors.
  8. Frost the Cake: Spread the thawed whipped topping evenly over the chilled cake just before serving to add a light creamy contrast to the boozy soaked layers.
  9. Optional Garnish and Serve: Garnish with chocolate shavings, crushed nuts, or coffee beans if desired. Slice into squares and serve chilled.

Notes

  • Use freshly brewed strong coffee for the best flavor impact.
  • Poke holes evenly about 1 inch apart to ensure the glaze soaks throughout the cake.
  • Adjust the Kahlua amount to intensify the alcohol flavor if preferred.
  • For a non-alcoholic version, substitute Kahlua with additional coffee or coffee extract.
  • Chilling the cake overnight enhances the melding of flavors and improves texture.
  • The cake keeps refrigerated for up to 4 days; freeze uncut portions without whipped topping for up to 2 months.

Keywords: White Russian Poke Cake, Coffee Cake, Kahlua Cake, Boozy Cake, Yellow Cake Dessert, Coffee Liqueur Cake

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