Name: White Chocolate Blackberry Poke Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water); 1 cup blackberry jam or preserves; 1 (3.3 oz) box white chocolate instant pudding mix; 2 cups cold milk; 1 ½ cups heavy whipping cream; ¼ cup powdered sugar; ½ teaspoon vanilla extract; ½ cup fresh blackberries; 2 tablespoons white chocolate shavings or curls (optional)

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Bursting with juicy ripples of blackberry and crowned with clouds of sweet whipped cream, White Chocolate Blackberry Poke Cake is where classic comfort meets a dash of summer magic. Imagine spooning tender, white cake drizzled with blackberry jam, silky white chocolate pudding filling every bite, and the satisfying pop of fresh berries on top. This playful recipe comes together with easy-to-find ingredients and the kind of simple steps that make entertaining (or spontaneous weeknight desserts!) wonderfully fuss-free.

White Chocolate Blackberry Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may look straightforward, but each one is a key player in creating a cake that’s moist, velvety, and berry-kissed. From pantry staples to fresh blackberries, you’ll find that every component brings out the best in this dreamy dessert.

White cake mix: The classic base—light, fluffy, and perfect for soaking up all those delicious flavors; don’t forget the eggs, oil, and water as listed on your box!
Blackberry jam or preserves: Gently heated and poured over the cake, this adds pure berry intensity with every bite.
White chocolate instant pudding mix: Develops an ultra-creamy layer that fills the holes and complements the tangy berries.
Cold milk: Essential for whipping up the pudding to its perfect consistency.
Heavy whipping cream: When whipped, it creates a cloud-like, luxurious blanket for the cake.
Powdered sugar: A touch of sweetness that balances the whipped cream—don’t skip it!
Vanilla extract: Just half a teaspoon brings warmth and subtle complexity to your topping.
Fresh blackberries: Their juicy snap and tartness give the finished cake a burst of summer flavor.
White chocolate shavings or curls (optional): For those final elegant touches—shave them right over the top just before serving.

How to Make White Chocolate Blackberry Poke Cake

Step 1: Prepare and Bake the Cake

Preheat your oven to 350°F (175°C) and get your 9×13-inch baking dish ready by greasing it lightly or lining it with parchment paper. Mix up the white cake batter according to the directions on your box—usually this means combining the mix with eggs, oil, and water. Pour it into your pan and bake until a toothpick comes out clean, about 25 minutes. Let the cake cool for 10 to 15 minutes so it’s still warm (but not hot).

Step 2: Poke and Soak

Here’s where the “poke” in White Chocolate Blackberry Poke Cake comes alive! Take the handle of a wooden spoon and poke generous holes all over the surface of your warm cake. Warm your blackberry jam until it’s pourable—just a gentle zap in the microwave will do—and then let it cascade over the cake, making sure it seeps into every nook and cranny. The jam will infuse the cake with vivid color and flavor.

Step 3: Mix the Pudding

In a medium bowl, whisk together your white chocolate pudding mix and cold milk until the mixture is thick and luscious, which takes about 2 minutes. This velvety pudding will make your cake extra creamy. Spread the pudding evenly over the jam-soaked cake, pressing gently so it sinks down into those poked holes, layering on another level of decadent indulgence.

Step 4: Whip and Spread the Cream

Now it’s time for homemade whipped cream! In a clean bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form—you want light and fluffy, but stable enough to hold its shape. Gently spread this whipped cream across the pudding layer, creating a pillowy finish that’s impossible to resist.

Step 5: Decorate and Chill

To finish your White Chocolate Blackberry Poke Cake, arrange fresh blackberries all over the top, then sprinkle with white chocolate shavings or curls if you want a little extra wow. Slide the entire cake into the refrigerator to chill for at least 2 hours so all the layers can meld into a sliceable dream. Then, cut and serve!

How to Serve White Chocolate Blackberry Poke Cake

Garnishes

For a gorgeous finish, stick with a generous scatter of plump, fresh blackberries and a flourish of white chocolate curls. If you’re feeling adventurous, add a light drizzle of extra blackberry jam or a tiny mint sprig for color—the little touches make your cake stunning.

Side Dishes

Since the White Chocolate Blackberry Poke Cake is quite rich and showy, keep sides simple and refreshing. A bowl of fresh berries, some lemon sorbet, or a scoop of vanilla bean ice cream pairs beautifully. For afternoon entertaining, try serving it alongside herbal tea or sparkling lemonade for a fresh contrast.

Creative Ways to Present

Instead of slicing straight from the pan, you can cut the cake into neat squares and layer them in jars for a portable picnic treat. Or, stack cake rounds with extra whipped cream and berries for a dramatic layered dessert. Individual parfait glasses also turn this cake into a party-perfect trifle!

Make Ahead and Storage

Storing Leftovers

Leftover White Chocolate Blackberry Poke Cake keeps best when tightly covered and refrigerated—it’ll stay fresh and delicious for up to 3 days. Just be sure the cake is well-chilled, and resist the urge to let it sit out at room temperature for too long.

Freezing

You can freeze this cake (minus the fresh berry and whipped cream topping) if you’d like to work ahead. Simply wrap the cooled, layered cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before garnishing freshly right before serving.

Reheating

This cake is meant to be served chilled, so there’s no need to reheat it! If you’re serving leftovers straight from the fridge and want the flavors to shine, let each slice sit out for five minutes before enjoying—it softens just enough to make every bite extra luscious.

FAQs

Can I use homemade cake instead of a box mix?

Absolutely! A homemade white cake will bring even more flavor and personality to your White Chocolate Blackberry Poke Cake. Just be sure it’s about the same size (9×13-inches) and texture, so it soaks up the fillings perfectly.

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

If you can’t get white chocolate pudding, vanilla pudding is a tasty substitute. It’ll add a slightly different flavor but keeps the cake creamy and dreamy. For extra decadence, stir in a handful of melted white chocolate chips to your pudding mixture!

Can I swap in other berries?

You sure can. Raspberries or blueberries work well, both for the jam and the fresh topping. That said, the tangy sweetness of blackberries is what makes this White Chocolate Blackberry Poke Cake truly special.

How far in advance can I make this cake?

You can make the full cake (including whipped cream) the night before serving. It actually gets better as it chills and the flavors settle in. Just add the fresh berries and white chocolate shavings right before serving so everything looks and tastes its best.

Is there a shortcut for the whipped cream?

If you’re short on time, you can use store-bought whipped topping instead of homemade whipped cream. It’ll be a bit sweeter and lighter—just as delicious and super convenient!

Final Thoughts

If you love a dessert that’s as showstopping as it is simple, you owe it to yourself to try this White Chocolate Blackberry Poke Cake. With breezy steps and a flavor harmony that’ll impress family and friends, it’s bound to become a highlight of your baking adventures. Happy cake making!

White Chocolate Blackberry Poke Cake Recipe

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4.5 from 7 reviews

Author: admin
Total Time: 45 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this White Chocolate Blackberry Poke Cake. A moist white cake filled with blackberry jam, topped with creamy white chocolate pudding, whipped cream, fresh berries, and white chocolate shavings.

Ingredients

Scale

Cake:

1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)

Filling:

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

Topping:

1 ½ cups heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
½ cup fresh blackberries
2 tablespoons white chocolate shavings or curls (optional)

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking dish.
Bake Cake: Bake white cake according to package directions. Cool for 10–15 minutes.
Poke Holes: Use a wooden spoon handle to poke holes in the cake.
Add Jam: Heat blackberry jam, pour over cake, letting it soak in.
Prepare Pudding: Whisk pudding mix and milk until thickened. Spread over cake.
Whip Cream: Beat cream, sugar, and vanilla until stiff peaks form. Spread over pudding.
Add Toppings: Top with blackberries and white chocolate shavings.
Chill: Chill cake for at least 2 hours before serving.