Indulgent White Russian Poke Cake: The Ultimate Boozy Dessert

If you are looking for a dessert that perfectly bridges the gap between happy hour and sweet tooth satisfaction, look no further than this White Russian Poke Cake. Inspired by the classic cocktail made with vodka, coffee liqueur, and cream, this cake transforms those iconic flavors into a decadent, melt-in-your-mouth experience.

The magic of a poke cake lies in its ability to absorb flavor. By poking holes in the warm cake and pouring a rich, boozy mixture over the top, you ensure that every single bite is infused with the deep notes of coffee and the sweetness of condensed milk. Topped with a fluffy cloud of whipped cream and a generous drizzle of chocolate syrup, this dessert is visually stunning yet surprisingly easy to make. It is the perfect centerpiece for holiday parties, adult birthdays, or any evening where you want to treat yourself to something extra special.

Why You Will Love This Recipe

• Cocktail Inspired: Captures the creamy, coffee-spiked essence of a White Russian drink.
• Make-Ahead Friendly: This cake actually tastes better after sitting in the fridge, making it perfect for preparing in advance.
• Super Moist: The soaking liquid ensures the cake never dries out, staying tender for days.
• Crowd Pleaser: It looks professional but uses simple pantry staples like boxed cake mix to save time.

Ingredients

For the full measurements, scroll down to the recipe card.

For the Cake Base:

• White Cake Mix – You will need one standard 15.25 oz box.
• Ingredients for the Mix – Typically water, vegetable oil, and egg whites (check your box instructions).
• Instant Coffee Powder – A teaspoon added to the batter enhances the flavor profile.

For the “Poke” Filling:

• Sweetened Condensed Milk – This adds a rich, creamy texture that mimics the “cream” aspect of the cocktail.
• Kahlúa (Coffee Liqueur) – The star of the show. It provides that deep, roasted coffee kick.
• Vodka – A splash to keep it authentic to the cocktail recipe (optional, but recommended).

For the Topping:

• Heavy Whipping Cream – For a fresh, homemade whipped topping. Alternatively, you can use a tub of Cool Whip.
• Powdered Sugar – To sweeten the homemade whipped cream.
• Vanilla Extract – Balances the flavors.
• Chocolate Syrup – For that glossy, dripping finish seen in the photo.
• Chocolate Shavings – Adds texture and a beautiful presentation.

Instructions

1. Bake the Cake

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. Prepare the white cake mix according to the package directions, but stir in 1 teaspoon of instant coffee powder into the batter before baking. Pour into the pan and bake until a toothpick inserted comes out clean. Remove from the oven.

2. Poke the Holes

While the cake is still warm (this is crucial!), take the handle of a wooden spoon or a chopstick and poke holes all over the cake. Space them about 1 inch apart. You want the holes deep enough to reach the bottom so the filling distributes evenly.

3. Prepare the Soak

In a medium mixing bowl, whisk together the sweetened condensed milk, Kahlúa, and vodka. The mixture should be smooth and runny.

4. Soak the Cake

Slowly pour the milk and liqueur mixture over the warm cake. Aim for the holes to ensure it seeps down into the crumb. If it pools on top, use a spatula to spread it around until it absorbs. Let the cake cool completely on a wire rack, then refrigerate for at least 1 hour (or overnight) to let the flavors meld.

5. Whip the Topping

In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. If using Cool Whip, simply thaw it out.

6. Assemble and Serve

Spread the whipped cream generously over the chilled cake. Just before serving, drizzle heavily with chocolate syrup and sprinkle with shaved chocolate or cocoa powder. Slice into squares and serve cold.

Tips for the Perfect Poke Cake

Pro Tip: Don’t skip the chilling time! The cake needs time to absorb the liquid and firm up. If you cut it too soon, it might be too mushy. For the cleanest slices, wipe your knife with a warm damp cloth between cuts.

• Alcohol-Free Version: Substitute the Kahlúa and Vodka with strong brewed coffee and a teaspoon of coffee extract mixed into the condensed milk.
• Extra Coffee Flavor: If you are a true coffee lover, brush the cake with plain brewed espresso before pouring the condensed milk mixture.
• Storage: Because of the dairy in the soak and topping, this cake must be stored in the refrigerator. It will keep well for up to 3-4 days.

Serving Suggestions

This White Russian Poke Cake is rich, so serve it in modest squares. It pairs beautifully with:

• A hot cup of black coffee or espresso to cut through the sweetness.
• A shot of cold Kahlúa on the side.
• Fresh raspberries to add a tart contrast to the creamy chocolate and coffee flavors.