Introduction

The White Russian Poke Cake is a decadent dessert that brings the flavors of the classic cocktail to your table. This moist yellow cake soaked in coffee and Kahlua glaze, topped with light whipped cream, is perfect for coffee and cocktail lovers alike.

A square piece of layered cake on a white plate featuring three distinct layers: the bottom layer is a light, golden-yellow sponge cake with a soft texture, the middle layer is a moist, dark chocolate crumb layer, and the top layer is a thick, fluffy white whipped cream. The whipped cream is decorated with swirls and topped with small chocolate crumbs. Dark, glossy chocolate sauce drips down from the top over the sides of the cake, pooling slightly on the plate. The scene has a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix (plus ingredients required on the box: eggs, oil, water)
1 cup strong brewed coffee, cooled slightly
1/2 cup Kahlua or coffee liqueur
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1 tub (8 oz) whipped topping, thawed
Optional: Chocolate shavings, crushed nuts, or coffee beans for garnish

Instructions

Step 1: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Prepare the yellow cake batter according to package instructions, pour into the prepared pan, and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
Step 3: While the cake is still warm, use a fork or skewer to poke holes all over the surface about 1 inch apart.
Step 4: Slowly pour the strong brewed coffee evenly over the cake to soak into the holes.
Step 5: In a small saucepan, combine Kahlua, melted butter, and sugar. Bring to a boil while stirring constantly, then let simmer for 1 minute.
Step 6: Pour the hot Kahlua mixture over the cake, filling the holes and covering the surface evenly.
Step 7: Allow the cake to cool completely to room temperature, then refrigerate for at least 1 hour.
Step 8: Spread the whipped topping evenly over the chilled cake just before serving.
Step 9: Garnish with optional chocolate shavings, crushed nuts, or coffee beans if desired. Slice into squares and enjoy.

Tips & Variations

Use freshly brewed strong coffee for a richer flavor.
Poke holes about 1 inch apart to ensure even soaking.
For a more pronounced alcohol taste, add an extra 1–2 tablespoons of Kahlua.
To make a non-alcoholic version, substitute Kahlua with coffee extract or additional brewed coffee.
Chill the cake overnight to allow flavors to meld beautifully.
For a chocolate twist, add chocolate ganache on top or mix cocoa powder into the batter.
Try adding almond extract in place of some Kahlua and garnish with sliced almonds for a nutty flavor.
Sprinkle toasted walnuts or pecans on the whipped topping for added crunch.
Create mini cakes in muffin tins for individual servings.

Storage

Store the cake covered in the refrigerator for up to 4 days. For longer storage, freeze uncut portions without the whipped topping for up to 2 months. Thaw in the refrigerator and add the whipped topping before serving. Reheat is not recommended as it may alter texture.

How to Serve

A three-layer dessert square on a white plate shows a bottom layer of light golden cake with a soft, crumbly texture, followed by a middle layer of dark, moist chocolate that looks rich and dense. The top layer is thick, fluffy white whipped cream, decorated with small swirls, and generously drizzled with glossy dark chocolate sauce that drips down the sides. The top is also sprinkled with fine chocolate crumbs, adding texture and contrast against the white cream. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without alcohol?

Yes, simply replace the Kahlua with an equal amount of strong brewed coffee or add 1–2 teaspoons of coffee extract for a similar flavor without alcohol.

How long does this cake last?

When stored covered in the refrigerator, this cake will keep well for up to 4 days. Freezing uncut cake (without whipped topping) extends the shelf life to about 2 months.