White Chocolate Blackberry Poke Cake Recipe
If you’re searching for a dessert that’s as stunning as it is scrumptious, look no further than the White Chocolate Blackberry Poke Cake. This heavenly confection layers tender white cake with ribbons of creamy white chocolate pudding and glossy blackberry jam, all finished under clouds of homemade whipped cream, fresh berries, and white chocolate curls. It’s a showstopper for any gathering—easy enough for a weeknight surprise, yet elegant enough to anchor a celebration. The flavor combination is pure bliss: sweet-tart blackberries dancing against the mellow silkiness of white chocolate, every bite moist and bursting with freshness.
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry and fridge staples come together to create something truly extraordinary. Each ingredient plays its part—offering richness, color, flavor, and that irresistible, poke-cake signature texture.
- White cake mix: The classic base is soft, sweet, and absorbs flavors beautifully.
- Eggs, oil, and water: Essential for making the cake perfectly moist and tender per box instructions.
- White chocolate instant pudding mix: Silky smooth pudding infuses the cake with decadent flavor and keeps it extra moist.
- Milk: Gives the pudding its creamy consistency—whole milk adds the richest flavor.
- Seedless blackberry jam: Provides a pure burst of berry sweetness and a gorgeous purple hue; warming it makes drizzling a breeze.
- Heavy cream: Freshly whipped cream brings lightness and a touch of luxury to the topping.
- Powdered sugar: Sweetens the whipped cream just enough without weighing it down.
- Vanilla extract: Rounds out the cream with aromatic warmth.
- Fresh blackberries: A juicy adornment that brightens both flavor and presentation.
- White chocolate curls or shavings: For a final flourish that looks as good as it tastes.
How to Make White Chocolate Blackberry Poke Cake
Step 1: Bake the Cake
Begin by preheating your oven to 350°F (175°C) and preparing your 9×13-inch baking pan just like the box says. Mix up the white cake according to package instructions—eggs, oil, water, and all—then pour it into the pan. Bake until the top springs back and a toothpick comes out clean, about 30 minutes. Let it cool for 10 minutes so it firms up just enough for the next step.
Step 2: Poke and Prep
Grab the handle of a wooden spoon (or something similar with a round end) and poke holes all over the cake. Space them about an inch apart. This isn’t just for fun—it’s the key to that iconic poke cake texture, letting delicious puddings and jams seep through every bite.
Step 3: White Chocolate Pudding Layer
In a medium bowl, whisk the white chocolate pudding mix with cold milk until it thickens, about 2 minutes. Don’t rush; you want it smoothly creamy. Pour the pudding slowly over the cake, then gently use a spatula to coax it into all those holes you created, ensuring chocolaty goodness travels within.
Step 4: Infuse with Blackberry Jam
Warm up the seedless blackberry jam until it’s pourable—15 to 30 seconds in the microwave usually does the trick. Drizzle it across the pudding layer, then lightly spread for an even, jewel-toned sheet of berry bliss.
Step 5: Chill, Whip, and Top
Let the cake chill in the fridge for at least an hour; this allows everything to set into cohesive, luscious layers. Meanwhile, whip the heavy cream, powdered sugar, and vanilla extract together until you get billowy, stiff peaks. Spread the whipped cream generously across your chilled cake.
Step 6: Add Fresh Berries and White Chocolate
Before serving, crown your masterpiece with fresh blackberries and a flurry of white chocolate curls or shavings. Their vibrant color and texture make the White Chocolate Blackberry Poke Cake as inviting to look at as it is to eat.
How to Serve White Chocolate Blackberry Poke Cake
Garnishes
Finish your White Chocolate Blackberry Poke Cake with a final touch of fresh blackberries and white chocolate curls right before presenting. A light dusting of powdered sugar or mint sprigs can add extra flair if you’re feeling creative. The contrast of color and textures makes each slice look and taste irresistible.
Side Dishes
Since this cake is rich and creamy, pair it with something light—perhaps a pitcher of iced herbal tea or a fruit salad tossed with a touch of citrus. If you’re making it for a larger spread, offer some salty snacks or cheese boards to balance out the sweetness.
Creative Ways to Present
Turn your White Chocolate Blackberry Poke Cake into elegant parfaits by layering cubes of cake, berries, and whipped cream in glasses for a stunning dessert bar. Individual mini cakes baked in jars make for impressive picnic or party treats. Or get playful with extra jam and swirl it atop the whipped cream for a marbled effect!
Make Ahead and Storage
Storing Leftovers
Keep any uneaten White Chocolate Blackberry Poke Cake tightly covered in the refrigerator. The whipped cream topping and moist interior mean it stays delicious for up to three days. If possible, wait until just before serving to add the fresh blackberries and white chocolate curls for the prettiest finish.
Freezing
You can freeze the cake portion (with pudding and jam layers) for up to one month, tightly wrapped. When ready to serve, thaw overnight in the fridge, then make and add the whipped cream and toppings fresh for the best flavor and texture.
Reheating
This cake is meant to be enjoyed cold, so there’s no need to reheat. In fact, chilling is what helps all the creamy, fruity layers meld together for that signature White Chocolate Blackberry Poke Cake experience!
FAQs
Can I use a homemade cake instead of box mix?
Absolutely! If you love baking from scratch, your favorite white cake recipe will work perfectly. The true magic of the recipe lies in the layers of pudding, jam, and whipped cream, so use whatever base you love most.
What if I can’t find white chocolate pudding mix?
No worries—vanilla pudding makes a great substitute. You’ll lose a bit of the white chocolate note but still keep that creamy, dreamy element the cake needs.
Can I make the White Chocolate Blackberry Poke Cake dairy free?
Yes! Try using a dairy-free cake mix, plant-based milk and instant pudding, and coconut whipped cream. Check labels to be sure all components are truly dairy free if allergies are a concern.
Could I use a different fruit jam?
Of course! Try raspberry, strawberry, or even a mixed berry jam if you want to experiment. Just be sure it’s seedless—or strain it yourself—to keep the layers nice and smooth.
How far in advance can I make this cake?
The cake actually improves if you let it chill for several hours or, better yet, overnight. Just wait until right before serving to add whipped cream and garnishes for the freshest appearance.
Final Thoughts
If you’re ready to wow your friends, family, or just your own sweet tooth, this White Chocolate Blackberry Poke Cake is sure to become a repeat request. It’s beautiful, absolutely delicious, and easier to make than it looks—so don’t hesitate to give it a try and share those stunning slices with your loved ones!
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White Chocolate Blackberry Poke Cake Recipe
- Total Time: 3 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of white chocolate and blackberries with this luscious White Chocolate Blackberry Poke Cake. A moist white cake is infused with creamy white chocolate pudding, tart blackberry jam, and topped with fluffy whipped cream for a heavenly dessert.
Ingredients
Cake:
- 1 box white cake mix (plus eggs, oil, and water as directed)
Pudding Layer:
- 1 (3.3-ounce) box white chocolate instant pudding mix
- 2 cups milk
Blackberry Layer:
- 1/2 cup seedless blackberry jam
Whipped Cream Topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Garnish:
- 1/2 cup fresh blackberries
- White chocolate curls or shavings
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan according to the cake mix directions.
- Bake Cake: Bake the cake as directed on the box, then cool for 10 minutes.
- Make Holes and Add Pudding: Poke holes in the cake and pour prepared white chocolate pudding over it.
- Add Blackberry Jam: Drizzle warm blackberry jam over the pudding layer.
- Chill Cake: Chill the cake for 1 hour.
- Prepare Whipped Cream: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble Cake: Spread whipped cream over the chilled cake and garnish with blackberries and white chocolate curls.
Notes
- For a stronger berry flavor, swirl extra jam into the whipped cream or layer in additional fresh blackberries.
- This cake is best chilled for a few hours or overnight for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
