Go Back

White Russian Poke Cake

A decadent, boozy dessert inspired by the classic cocktail. White sponge cake soaked in a Kahlúa and sweet cream mixture, topped with fluffy whipped cream and chocolate drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box white cake mix plus ingredients on box (eggs, oil, water)
  • 1 tsp instant coffee powder optional
Soak Filling
  • 14 oz sweetened condensed milk 1 can
  • 0.5 cup Kahlúa coffee liqueur
  • 2 tbsp vodka optional
Topping
  • 2 cups heavy whipping cream or 8oz tub Cool Whip
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.25 cup chocolate syrup for drizzle
  • 2 tbsp chocolate shavings for garnish

Equipment

  • 9x13 Baking Pan
  • Mixing bowls
  • Hand mixer
  • Wooden spoon (for poking)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
  2. Prepare cake mix according to package directions, stirring in instant coffee powder if desired. Bake as directed (usually 25-30 mins).
  3. Remove cake from oven. While still warm, use the handle of a wooden spoon to poke holes all over the cake, spaced 1 inch apart.
  4. In a bowl, whisk together sweetened condensed milk, Kahlúa, and vodka until combined.
  5. Pour the mixture slowly over the warm cake, aiming for the holes. Let cool to room temperature, then refrigerate for 1 hour.
  6. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form (or use thawed Cool Whip).
  7. Spread whipped topping over the chilled cake.
  8. Drizzle generously with chocolate syrup and top with chocolate shavings before serving.

Notes

For a non-alcoholic version, replace liquor with strong coffee and coffee extract.