Introduction

The White Russian Poke Cake is a decadent dessert that brings together the rich flavors of coffee and Kahlua in a moist yellow cake. This boozy treat is perfectly balanced with a soft whipped topping and a sticky, aromatic glaze, making it an irresistible choice for any occasion.

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 your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Prepare the yellow cake batter according to the package instructions, then pour it into the prepared pan.
Step 3: Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: When the cake is still warm, use a fork or skewer to poke holes evenly across the surface.
Step 5: Slowly pour the brewed coffee over the cake, allowing it to soak into the holes.
Step 6: In a small saucepan, combine the Kahlua, melted butter, and sugar. Bring the mixture to a boil while stirring constantly, then let it simmer for 1 minute.
Step 7: Pour the hot Kahlua mixture evenly over the cake, ensuring it fills the holes thoroughly.
Step 8: Allow the cake to cool completely to room temperature, then refrigerate for at least 1 hour.
Step 9: Just before serving, spread the whipped topping evenly over the chilled cake.
Step 10: Garnish with optional chocolate shavings, crushed nuts, or coffee beans if desired, then slice and serve.

Tips & Variations

Use freshly brewed strong coffee for a richer flavor.
For even soaking, poke holes about 1 inch apart across the entire cake surface.
Increase Kahlua slightly for a stronger alcohol taste, but be cautious not to overpower the cake.
For a non-alcoholic option, substitute Kahlua with coffee extract or extra brewed coffee.
Chill the cake overnight to let the flavors meld beautifully.
Try adding a layer of chocolate ganache or folding cocoa powder into the batter for a chocolate twist.
Replace some Kahlua with almond extract and garnish with sliced almonds for an almond variation.
Sprinkle toasted walnuts or pecans on the whipped topping for a crunchy texture.
Make individual servings using muffin tins or small loaf pans for easy portioning.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep it longer, freeze uncut portions without the whipped topping for up to 2 months. When ready to serve, thaw the cake in the refrigerator and add the whipped topping fresh. Reheat is not recommended as it may affect the texture and flavor.

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

How long does this cake last?

When refrigerated and covered, the cake stays fresh for up to 4 days. For longer storage, freeze uncut portions (without whipped topping) for up to 2 months.