Description
This White Russian Poke Cake is a luscious dessert combining the rich flavors of coffee, coffee liqueur, and vodka soaked into a moist white cake. Topped with creamy vanilla pudding and whipped topping, and finished with a dusting of cocoa powder and optional chocolate shavings, this boozy coffee poke cake is perfect for parties and gatherings.
Ingredients
Scale
Cake
- 1 box white cake mix plus ingredients listed on box such as eggs, oil, and water
Soaking Mixture
- 1 cup brewed coffee, cooled
- 1/2 cup coffee liqueur
- 1/2 cup sweetened condensed milk
- 1/4 cup vodka (optional)
Pudding Topping
- 1 package instant vanilla pudding mix (3.4 ounces)
- 1 1/2 cups cold milk
Other Toppings
- 8 ounces whipped topping, thawed
- 2 tablespoons cocoa powder, for dusting
- Chocolate shavings (optional, for garnish)
Instructions
- Prepare the Cake: Mix the white cake batter according to the package directions. Pour into a 9×13 inch baking dish and bake as instructed. Let the cake cool in the pan for 10 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes evenly all over the surface of the warm cake to allow the liquid to soak in thoroughly.
- Mix Soaking Liquid: In a bowl, whisk together the cooled brewed coffee, coffee liqueur, sweetened condensed milk, and vodka if using. Slowly pour this mixture evenly over the cake, letting it seep into the holes.
- Chill the Cake: Refrigerate the soaked cake for at least 1 hour so it can absorb the liquid and become moist and flavorful.
- Prepare Pudding: In a separate bowl, whisk the instant vanilla pudding mix with cold milk until the mixture thickens, about 2 minutes.
- Assemble Toppings: Spread the thickened pudding evenly over the chilled cake, followed by an even layer of whipped topping. Smooth it gently with a spatula.
- Garnish and Chill: Dust the top with cocoa powder and add chocolate shavings if desired. Refrigerate for at least 2 more hours before slicing and serving to allow flavors to meld.
Notes
- For a stronger coffee flavor, add 1 teaspoon instant espresso powder to the brewed coffee.
- For a non-alcoholic version, omit the vodka and replace the coffee liqueur with additional brewed coffee and a splash of vanilla extract.
- This cake tastes even better the next day after the flavors have fully melded.
