If you’re on the hunt for a show-stopping yet gloriously simple dessert, let me introduce you to the White Chocolate Blackberry Poke Cake. This confection delivers an irresistible combination of luscious white chocolate, tangy blackberry, and tender cake, all swirled together in every bite. It’s a dessert that looks as impressive as it tastes, and you don’t have to be a professional baker to pull it off. Whether you’re baking for a celebration, family dinner, or just because berries brought a little sunshine to your cart, this poke cake is about to become your sweet new tradition.
Ingredients You’ll Need
The beauty of this recipe lies in the familiar pantry staples that, when combined, create a symphony of flavors and textures. Each ingredient plays a role, ensuring the White Chocolate Blackberry Poke Cake is bursting with moistness, fruity zing, creamy goodness, and a touch of elegance.
- White cake mix: The foundation for a light, fluffy cake that soaks up all the delicious fillings—feel free to use your favorite brand.
- Egg whites, water, and oil: Essential for preparing the cake mix according to the package directions; these keep the cake light and moist.
- Blackberry preserves or jam: Adds a vibrant layer of sweet-tart berry flavor that seeps beautifully into the cake’s nooks and crannies.
- White chocolate instant pudding mix: Delivers a melt-in-your-mouth creamy layer that infuses the whole dessert with dreamy white chocolate notes.
- Cold milk: Brings the pudding to life, ensuring it’s perfectly thick and spreadable.
- Heavy whipping cream: For rich, homemade whipped topping that’s light, luscious, and so much better than anything from a tub.
- Powdered sugar: Sweetens the whipped cream while keeping it cloud-like and delicate.
- Vanilla extract: Enhances all the flavors with a warm, aromatic note—don’t skip it!
- Fresh blackberries (optional): A juicy, colorful garnish that gives the cake its irresistible finished look and extra berry bites.
- White chocolate curls or shavings (optional): Adds a touch of fancy flair and extra chocolate decadence on top.
How to Make White Chocolate Blackberry Poke Cake
Step 1: Bake the White Cake
Start by preparing your white cake mix according to the box instructions, using egg whites, water, and oil as specified. Pour the batter into a sprayed or parchment-lined 9×13-inch baking pan and bake until a toothpick comes out clean. This cake is the ideal sponge for all the exciting flavors headed its way, so don’t skimp on that golden, just-baked fragrance filling your kitchen!
Step 2: Poke Holes and Add Blackberry Filling
Once your cake has cooled for about 10 minutes, grab the handle of a wooden spoon and poke generous holes all over the cake’s surface. Take your blackberry preserves and gently warm them up in the microwave until they’re pourable, then pour them slowly and evenly across the cake. Use a spatula to nudge those lovely preserves right into each hole, making sure every slice gets a generous burst of blackberry goodness.
Step 3: Prepare and Spread the White Chocolate Pudding
In a mixing bowl, whisk together the white chocolate instant pudding mix and cold milk for a good 2 minutes, until it thickens and looks luscious. Let it rest another two minutes to finish setting up. Spoon and spread this creamy layer right over the blackberry-soaked cake, smoothing it to the edges so every bite is filled with white chocolate decadence. Pop the cake in the fridge for at least one hour to chill and let all the flavors mingle.
Step 4: Whip and Layer the Cream
While the cake is chilling, whip the heavy cream, powdered sugar, and vanilla together until you see beautiful stiff peaks. This step makes the topping incredibly silky and fresh—you’ll never want store-bought again! Gently spread this whipped cream over the chilled cake, creating soft swirls or a thick, even cloud, however you like it best.
Step 5: Garnish and Serve
For the grand finale, sprinkle the top with fresh blackberries and a generous shower of white chocolate curls or shavings. These finishing touches make the cake worthy of its centerpiece status and bring a fresh, irresistible look that begs for a photo (and a fork!). Keep it chilled until you’re ready to serve up slices of this dreamy White Chocolate Blackberry Poke Cake.
How to Serve White Chocolate Blackberry Poke Cake
Garnishes
Garnishing is your moment to make this cake truly shine! Fresh blackberries add juicy pops of color and a burst of flavor, while delicate white chocolate shavings give every slice a touch of luxury. A light dusting of powdered sugar is another charming option, and if you have a few sprigs of fresh mint on hand, tuck them in for a dash of green glamour.
Side Dishes
Pair your White Chocolate Blackberry Poke Cake with simple accompaniments: a scoop of vanilla bean ice cream or a dollop of Greek yogurt is lovely next to the cake’s sweetness. A hot cup of coffee, herbal tea, or even a sparkling berry lemonade will round out the berry-chocolate notes without overwhelming the palate. Keep it light to let your dessert take center stage!
Creative Ways to Present
Want to make this dessert the star of your dessert table? Try cutting it into neat squares and layering them in mini trifle glasses for individual parfaits. Or, for a fun outdoor gathering, serve each portion topped with extra blackberries and a white chocolate curl for a picnic-ready look. However you present it, this cake is always a crowd-pleaser—don’t be surprised if your guests ask for seconds (and the recipe)!
Make Ahead and Storage
Storing Leftovers
To keep your White Chocolate Blackberry Poke Cake at its freshest, cover the pan with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to four days—the flavors deepen over time, and the cake stays tender and moist!
Freezing
If you’d like to freeze leftovers, it’s best to do so before adding the whipped cream topping. Wrap slices (or the whole cake) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then whip up fresh cream for topping just before serving.
Reheating
Since this cake is served chilled, there’s no need to reheat. Simply slice, garnish, and enjoy straight from the fridge. If you’ve frozen the cake, give it plenty of time to thaw in the refrigerator for best flavor and texture.
FAQs
Can I use a homemade white cake base instead of a boxed mix?
Absolutely! If you love baking from scratch, your favorite white cake recipe will work wonderfully in place of the box mix. Just make sure to follow the same pan size and baking time guidelines for best results.
What if I don’t have white chocolate pudding mix?
If white chocolate pudding mix isn’t available, vanilla instant pudding is a great substitute. It still brings a lovely creamy layer and complements the blackberry jam beautifully.
Can I use different berry preserves?
Definitely! While blackberry is a superstar here, raspberry, strawberry, or mixed berry jams are delicious alternatives. Swap in your favorite, or use whatever’s seasonal for a fresh twist.
How far in advance can I make this cake?
The White Chocolate Blackberry Poke Cake is ideal for making ahead. Prepare it (including whipped cream topping) up to 24 hours in advance and keep it covered in the fridge until ready to serve. Just add the garnishes before presenting it for the best look and texture.
Is this recipe kid-friendly?
Yes! Kids love the vibrant colors and sweet flavors, plus it’s fun to let them help poke holes or add the toppings. Just be mindful of small choking hazards with chocolate curls if serving to very young children.
Final Thoughts
I hope you’ll treat yourself and your loved ones to the sweet joy of White Chocolate Blackberry Poke Cake. It’s the kind of dessert that sparks smiles, brings people together, and disappears quickly from the plate. Give it a try, and let every luscious, berry-filled bite become a new family favorite!
Print
White Chocolate Blackberry Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of white chocolate and blackberries with this easy-to-make White Chocolate Blackberry Poke Cake. Moist white cake infused with blackberry preserves, topped with creamy white chocolate pudding and whipped cream, this dessert is a perfect treat for any occasion.
Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box: typically egg whites, water, and oil)
For the Filling and Topping:
- 1 cup blackberry preserves or jam
- 1 (3.3 oz) box white chocolate instant pudding mix
- 2 cups cold milk
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh blackberries (optional for topping)
- White chocolate curls or shavings (optional for topping)
Instructions
- Prepare the Cake: Prepare the white cake mix according to the package instructions and bake in a 9×13-inch pan.
- Add the Filling: Let the cake cool for about 10 minutes, then poke holes all over the cake and pour warmed blackberry preserves over it.
- Make the Topping: Whisk together white chocolate pudding mix and milk, spread over the cake, and refrigerate.
- Whip the Cream: Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the cake.
- Final Touches: Top with fresh blackberries and white chocolate curls. Refrigerate until serving.
Notes
- You can substitute seedless blackberry jam for a smoother texture.
- For a richer flavor, use homemade whipped cream or add lemon zest for brightness.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
