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