If you’re searching for a show-stopper dessert that’s bursting with juicy berries and silky sweetness, look no further than White Chocolate Blackberry Poke Cake. This easy-to-assemble treat combines rich white chocolate, fresh blackberries, and fluffy cake into irresistible layers that disappear in minutes. It’s the kind of recipe you’ll want to bring to every summer gathering or potluck, and it’s always a guaranteed hit with both kids and adults alike.

White Chocolate Blackberry Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about this recipe is how a handful of clever, colorful ingredients come together to create pure magic. Each item in this list is carefully chosen for the way it contributes to the final flavor profile and texture—there’s nothing extra, and nothing missing!

White cake mix: The fluffy, lightly sweet foundation that lets the other flavors shine.
Eggs, oil, water: Follow your cake mix box instructions—these basics create moisture and structure.
White chocolate instant pudding mix: Brings creamy richness and extra moisture to every bite.
Cold milk: Essential for activating the pudding and creating a silky, spreadable layer.
Blackberry preserves or seedless blackberry jam: Infuses the cake with deep berry flavor that seeps into every poke.
Heavy whipping cream: Whips up light and fluffy for an ultra-luxurious topping.
Powdered sugar: Sweetens the whipped cream just right without any grittiness.
Vanilla extract: Adds warmth and aroma to the whipped cream, elevating the whole dessert.
White chocolate chips (melted): For a decadent drizzle and even more white chocolate goodness.
Fresh blackberries: The prettiest (and tastiest) finishing touch for color and tang.
Additional melted white chocolate (optional): Double up the drizzle for even more wow factor.

How to Make White Chocolate Blackberry Poke Cake

Step 1: Bake the White Cake

Start by preheating your oven to 350°F (175°C). Prepare your white cake mix according to the box instructions. Don’t be afraid to use room temperature eggs and mix well for an ultra-fluffy crumb. Pour the batter into a greased 9×13-inch pan, smooth the top, and bake as directed. The aroma that fills your kitchen is just the beginning of the excitement!

Step 2: Poke and Soak with Blackberry Preserves

Once your cake has cooled for about 10 minutes, it’s time to let the fun begin. Use the handle of a wooden spoon to poke holes evenly across the surface. Warm your blackberry preserves or jam in the microwave until just pourable—about 20 seconds—then gently spoon this sweet berry goodness over the cake, allowing it to seep into every hole. This is where the magic of poke cake happens, melding flavor into every crumb.

Step 3: Prepare and Spread the Pudding Layer

In a separate bowl, whisk together the white chocolate instant pudding mix and cold milk until it’s thick and luscious, which takes about two minutes. Spread this rich pudding evenly over the berry-soaked cake. It’s an extra touch that keeps the dessert moist, creamy, and full of white chocolate flavor. Pop the whole thing in the fridge for at least an hour so the layers can settle and mingle.

Step 4: Whip Up the Dreamiest Topping

While your cake chills, it’s time to whip the cream. Use a stand mixer or hand mixer to beat heavy whipping cream, powdered sugar, and vanilla extract till stiff peaks form. The finished whipped cream should be cloud-like and hold its shape. Generously spread over the chilled cake, creating a billowy, snowy blanket that’s impossible to resist.

Step 5: Garnish with White Chocolate and Fresh Blackberries

Finish your White Chocolate Blackberry Poke Cake with a showy drizzle of melted white chocolate chips. Sprinkle a handful of fresh blackberries over the top, and, if you like, go all out with a final extra drizzle of chocolate for that bakery-fancy look. Each slice will burst with color and flavor, just begging for seconds!

How to Serve White Chocolate Blackberry Poke Cake

Garnishes

What makes this cake truly pop is how you choose to finish it. A crown of fresh blackberries adds eye-catching color and a burst of tartness. A casual swirl of melted white chocolate on top looks elegant without effort. You can also scatter a few mint leaves or even a light dusting of powdered sugar for a playfully fancy touch.

Side Dishes

This cake already boasts bold flavors, so keep side dishes simple and light to let it shine. A scoop of vanilla bean ice cream or a bowl of lemon sorbet works beautifully. If you’re serving it after a rich meal, consider pairing with a glass of crisp sparkling wine or fresh berries on the side for a refreshingly balanced dessert plate.

Creative Ways to Present

Try cutting the White Chocolate Blackberry Poke Cake into elegant parfait cubes and layering it in glass jars for a picnic. Or, slice it into small squares for a bite-size dessert platter at your next party. You can even turn leftovers into a trifle with extra whipped cream and berries for a totally new look and taste experience!

Make Ahead and Storage

Storing Leftovers

Leftover White Chocolate Blackberry Poke Cake stores wonderfully in the fridge. Cover the pan tightly with plastic wrap or a fitted lid, and enjoy your slices for up to four days. The flavors deepen as they sit, making every day-after bite even more special!

Freezing

If you’d like to freeze any leftovers, cut the cake into individual pieces and wrap each tightly in plastic and aluminum foil. Freeze for up to two months. Let the pieces thaw in the fridge overnight; the cake and pudding layers maintain their dreamy texture, while the whipped cream stays light and airy.

Reheating

This cake is meant to be served cold for that extra-refreshing, creamy bite. If you prefer a softer experience, let your slice rest at room temperature for 10–15 minutes before enjoying. Avoid microwaving, as it can melt the whipped cream topping and make things a bit too runny.

FAQs

Can I use frozen blackberries instead of fresh?

Absolutely! If fresh blackberries aren’t in season, go for frozen. Just thaw and pat dry before garnishing to prevent excess moisture on your cake.

What if I can’t find white chocolate instant pudding mix?

Vanilla instant pudding mix is a great stand-in. It’s not quite as chocolatey, but you’ll still get a luscious, creamy layer that complements the blackberries and cake perfectly.

Is there an easy way to poke holes in the cake?

The handle of a wooden spoon is ideal for larger holes, but you can also use a thick straw or even a skewer for smaller, more frequent pores. Just space them evenly so the preserves soak in beautifully.

Can I make White Chocolate Blackberry Poke Cake a day ahead?

Yes! In fact, making it a day ahead lets the flavors meld together even more. Just wait to add the final drizzle of melted chocolate and fresh berries until just before serving for the freshest appearance.

What’s the best way to drizzle the melted white chocolate?

Melt your white chocolate chips until smooth (but not hot), then transfer the melted chocolate to a small zip-top bag, snip the corner, and “pipe” lines across the top for a professional look. Or just use a spoon and let your creativity fly!

Final Thoughts

I can’t wait for you to try your hand at this White Chocolate Blackberry Poke Cake. It’s a dessert that combines breathtaking looks with surprisingly simple steps and a flavor combination that’s as bright as summer sunshine. Gather your ingredients, invite your favorite people, and watch this cake become your new go-to for celebrations big and small!

White Chocolate Blackberry Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 8 reviews

Author: admin
Total Time: 50 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of white chocolate and blackberries with this luscious poke cake recipe. Moist white cake infused with blackberry preserves, topped with creamy white chocolate pudding and whipped cream, and garnished with fresh blackberries.

Ingredients

Scale

Cake:

1 box white cake mix (plus ingredients listed on box—usually eggs, oil, and water)

Filling:

1 (3.3-ounce) box white chocolate instant pudding mix
2 cups cold milk
1 cup blackberry preserves or seedless blackberry jam

Whipped Cream Topping:

1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Additional Garnish:

1/2 cup white chocolate chips (melted)
1 cup fresh blackberries (for garnish)
Additional melted white chocolate for drizzling (optional)

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C).
Prepare Cake: Prepare white cake mix as per package directions and bake in a 9×13-inch pan. After baking, let the cake cool for 10 minutes.
Poke Holes: Use the handle of a wooden spoon to poke holes evenly across the cake’s surface.
Prepare Filling: Microwave the blackberry preserves until pourable. Pour the warm preserves over the cake, letting it seep into the holes.
Make Pudding: Whisk together pudding mix and cold milk until thickened. Spread the pudding over the cake.
Chill: Refrigerate the cake for 1 hour.
Whip Cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Add Topping: Spread whipped cream over the chilled cake.
Final Touches: Drizzle melted white chocolate over the top, garnish with fresh blackberries, and refrigerate until serving.