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
Scale
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
