Why You’ll Love This Recipe
This cake is easy to assemble, irresistibly moist, infused with the flavors of a beloved cocktail, perfect for entertaining, and ideal for make-ahead preparation since it tastes even better chilled.
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White Russian Poke Cake: A Boozy, Silky, Crowd-Pleasing Dessert with Classic Cocktail Flair
- Total Time: 2 hrs 45 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and boozy dessert twist on the classic cocktail—this White Russian poke cake features a moist Kahlúa-soaked vanilla cake topped with creamy vodka–coffee pudding and fluffy whipped topping.
Ingredients
- 1 box vanilla or white cake mix (plus ingredients required on box)
- 1 cup Kahlúa or coffee liqueur
- 1 cup strong brewed coffee, cooled
- Pudding Layer:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups milk
- 2 tbsp vodka (optional)
- 1/4 cup Kahlúa
- Topping:
- 1 tub (8 oz) whipped topping
- Cocoa powder or chocolate shavings (optional)
Instructions
- Prepare the vanilla cake in a 9×13-inch pan according to package directions. Bake and cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the warm cake.
- Mix the brewed coffee and 1 cup Kahlúa. Pour evenly over the cake so it soaks into the holes.
- In a bowl, whisk pudding mix with milk, vodka (if using), and 1/4 cup Kahlúa until thickened.
- Spread the pudding mixture evenly over the cake, pushing gently into the holes.
- Top with whipped topping, spreading evenly.
- Dust with cocoa powder or add chocolate shavings if desired.
- Chill at least 2 hours before serving.
Notes
- Omit vodka for a milder, family-friendly version.
- Add espresso powder to pudding for stronger coffee flavor.
- Best served well-chilled to allow flavors to blend.
- Use homemade whipped cream instead of whipped topping if preferred.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
White or yellow cake mix
Creates a soft, tender foundation that absorbs the rich coffee-liqueur soak beautifully.
Eggs, oil, and water
Bind and enrich the cake mix while ensuring a moist texture.
Coffee liqueur (such as Kahlúa)
Adds warmth, depth, and the signature White Russian flavor. It soaks into the cake for a bold finish.
Vodka
A small amount enhances the cocktail essence without overpowering the dessert.
Strong brewed coffee or espresso
Boosts the coffee profile and blends smoothly with the liqueur mixture.
Sweetened condensed milk
Creates a silky, sweet, caramel-like soak that seeps into every bite.
Heavy cream or whipped topping
Provides the creamy layer reminiscent of the cocktail’s famous float of cream.
Cream cheese (optional)
Adds richness and structure to the topping, making it thicker and more decadent.
Cocoa powder or chocolate shavings
Finishes the cake with a subtle chocolate note that pairs beautifully with coffee.
Directions
Begin by preparing the cake mix according to package instructions, stirring together the eggs, oil, water, and dry mix until smooth. Pour into a greased baking dish and bake until the top is golden and springs back lightly when touched. While the cake is still warm, use the handle of a wooden spoon to poke evenly spaced holes across the entire surface.
In a mixing bowl, whisk together the coffee liqueur, vodka, brewed coffee, and sweetened condensed milk. Pour this mixture slowly over the warm cake, allowing it to seep into the holes. The cake will absorb the liquid gradually, becoming moist and flavorful. Let the cake cool completely at room temperature, then refrigerate it to help the flavors meld.
For the topping, whip heavy cream until soft peaks form, or blend softened cream cheese with whipped topping for a thicker texture. Spread the creamy layer evenly over the chilled cake. Dust lightly with cocoa powder or sprinkle chocolate shavings on top. Chill for at least an hour before serving for clean slices and the best texture.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 12–15
Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooling/chilling time: 1 hour 30 minutes
Total time: about 2 hours 15 minutes
Storage/reheating
Store the cake covered in the refrigerator for up to four days. The flavor deepens as it chills. This cake is served cold and does not require reheating. It can also be frozen for up to two months—thaw in the refrigerator before serving.
Variations and Customizations
Mocha White Russian Cake
Add cocoa powder to the soaking mixture for a stronger chocolate-coffee fusion.
Vanilla-Vodka Twist
Use vanilla vodka to introduce a sweeter, more aromatic note.
Baileys Version
Swap part of the cream layer with Irish cream for a richer, smoother topping.
Chocolate Ganache Drip
Pour a thin layer of warm chocolate ganache over the cake before adding the topping.
Cream Cheese Cloud Topping
Blend cream cheese with powdered sugar and whipped cream for a thicker, tangier finish.
Caramel Espresso Upgrade
Drizzle caramel sauce into the poke holes before pouring the soak for added sweetness.
Coffee Crunch Topping
Add crushed chocolate-covered espresso beans on top for texture and bold flavor.
Holiday-Ready Spice Blend
Add cinnamon or nutmeg to the cake batter for a warm seasonal twist.
Almond Extract Accent
Stir a small amount into the topping for a delicate, nutty undertone.
Decaf Dessert Version
Use decaffeinated coffee if serving late in the evening.
FAQs
Can I make this cake alcohol-free?
Yes, replace vodka and liqueur with extra brewed coffee and vanilla extract.
Will the cake be very boozy?
The flavor is noticeable but smooth; adjust the amount of liqueur to taste.
Do I need to refrigerate the cake?
Yes, it must be chilled for the soak to set and the topping to stay firm.
Can I use chocolate cake mix?
Yes, for a deeper mocha-style dessert.
Should the cake be warm when poked?
Warm cake absorbs the liquid more effectively.
Can I use homemade whipped cream?
Absolutely, it provides excellent texture and flavor.
Does this freeze well?
Yes, freeze without cocoa powder and dust just before serving.
Can I substitute espresso powder?
Yes, dissolve it in hot water to create a strong coffee base.
How do I prevent the cake from getting soggy?
Use the recommended amount of soak; do not double it.
Can I serve this at a party?
Yes, it slices cleanly and transports well when kept chilled.
Conclusion
A White Russian Poke Cake brings sophistication and comfort together in a single dessert, blending the beloved cocktail’s flavors with the irresistible texture of a well-soaked poke cake. Its smooth cream topping, coffee-rich interior, and subtle boozy notes make it a standout sweet for gatherings or special occasions. Whether you stick to the classic version or explore flavorful variations, this cake delivers indulgence and elegance in every chilled, velvety bite.
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