If you’re a fan of luscious desserts that combine fruitiness with creamy indulgence, then this White Chocolate Blackberry Poke Cake Recipe is about to become your new obsession. It’s a delightful crowd-pleaser featuring a moist white cake infused with melty white chocolate chips, all soaked in a sweetened condensed milk and blackberry jam mixture that penetrates every slice. Topped with a rich blackberry-infused white chocolate ganache and crowned with fresh blackberries and whipped cream, this cake is a harmonious blend of textures and flavors that dance on your palate. Whether it’s a family gathering or just a weekend treat, this poke cake brings smiles with every bite.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is surprisingly simple, but each one plays a vital role in building the cake’s decadent flavor, texture, and stunning appearance. From the smoothness of white chocolate chips to the natural tartness of fresh blackberries, these elements work together like a dream.
- White cake mix: The base of our dessert provides a tender crumb and a neutral canvas to highlight blackberry and white chocolate flavors.
- Eggs, oil, and water: Standard mix-ins essential for the cake’s moistness and structure, as directed on the cake box.
- White chocolate chips (1 cup + 1 cup): Added to the batter for pockets of creamy sweetness and twice more for the ganache for richness.
- Sweetened condensed milk (1 can, 14 oz): Creates a luscious filling that seeps deliciously into the cake holes.
- Blackberry jam (1 cup): Adds a vibrant, fruity punch that perfectly balances the silky sweetness of the white chocolate.
- Fresh blackberries (1 cup + extra for garnish): Provide a burst of freshness in both the sauce and as a beautiful topping.
- Granulated sugar (1/4 cup): Sweetens the blackberry sauce to just the right level.
- Water (2 tablespoons): Helps cook down the blackberry sauce to thicken and intensify flavors.
- Heavy cream (1/2 cup): Combines with white chocolate to create a silky, glossy ganache for a polished finish.
- Whipped cream: Light, airy topping that adds a soft contrast to the dense cake and rich ganache.
How to Make White Chocolate Blackberry Poke Cake Recipe
Step 1: Preheat Oven
Start by setting your oven to 350°F (175°C), making sure it’s fully heated when you’re ready to bake your cake. This ensures even cooking and a nicely browned exterior without drying out the cake’s tender interior.
Step 2: Prepare Cake Batter
Follow the instructions printed on your white cake mix box carefully—this is your base, so accuracy matters! Once your batter is ready, fold in 1 cup of white chocolate chips. These chocolate morsels melt slightly during baking, creating wonderful pockets of sweetness throughout the cake.
Step 3: Bake Cake
Pour the batter into a greased 9×13-inch baking pan, spreading it evenly. Bake according to the package directions, typically about 30-35 minutes. Once baked, let it cool completely—this is crucial for the cake to absorb the filling without becoming mushy.
Step 4: Make Filling
While the cake cools, whisk together the sweetened condensed milk and blackberry jam in a bowl. This mixture will slowly meld with the cake, infusing it with concentrated fruity sweetness and creamy texture.
Step 5: Poke Holes
Using the handle of a wooden spoon (or any similar tool), poke holes all over the cooled cake. This technique transforms an ordinary cake into a moist and flavor-packed masterpiece by allowing the filling to seep deep inside.
Step 6: Add Filling
Pour the blackberry and condensed milk filling evenly over the poked holes. Gently press the mixture in with the back of a spoon if needed—this step makes every bite decadent and juicy.
Step 7: Prepare Ganache
In a saucepan, combine fresh blackberries, granulated sugar, and water, cooking over medium heat until the mixture thickens. Strain out the seeds for a smooth sauce, then pour the hot sauce over 1 cup of white chocolate chips and the heavy cream in a bowl. Stir continuously until the ganache is glossy and velvety.
Step 8: Add Ganache
Pour the warm ganache evenly over the filled cake, letting it settle into a nice shiny layer. This step not only adds richness but enhances the blackberry flavor with creamy white chocolate that’s simply irresistible.
Step 9: Decorate
Finally, spread a generous layer of whipped cream over the ganache. Top with fresh blackberries for a pop of color and fresh tartness that beautifully contrasts the sweet, creamy layers beneath.
How to Serve White Chocolate Blackberry Poke Cake Recipe
Garnishes
Fresh blackberries and a dollop of whipped cream are classic garnishes that elevate the cake’s visual appeal and refresh the palate with bursts of juiciness. Optional mint leaves can add a delightful herbaceous note and color contrast.
Side Dishes
This cake shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a light citrus salad to balance the luscious sweetness. A cup of freshly brewed coffee or a bright raspberry tea also complements the flavors perfectly.
Creative Ways to Present
Serve the cake in rustic-style squares on a wooden board for casual gathering vibes or accent individual servings with edible flowers for a fancy occasion. You can also layer it in trifle glasses as a show-stopping dessert parfait that lets the layers shine.
Make Ahead and Storage
Storing Leftovers
Store any leftover White Chocolate Blackberry Poke Cake Recipe in an airtight container in the refrigerator. It will keep fresh and moist for up to 4 days, with flavors often melding even more deliciously overnight.
Freezing
If you want to save the cake for later, wrap it tightly in plastic wrap and then foil before popping it in the freezer. When properly wrapped, it can freeze well for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
Reheat a single slice gently in the microwave for about 15-20 seconds to slightly warm the cake and soften the ganache, enhancing the melt-in-your-mouth sensation. Avoid overheating to prevent drying out the cake.
FAQs
Can I use frozen blackberries for this recipe?
Absolutely! Frozen blackberries work well, especially for the sauce. Just thaw and drain any excess liquid to prevent the filling from becoming too watery.
Is it necessary to use a boxed white cake mix?
Not at all! You can bake your favorite homemade white cake if you prefer, just be sure it’s sturdy enough to hold the poke cake filling without collapsing.
Can I substitute white chocolate chips with regular chocolate chips?
While you can, the milder, creamier flavor of white chocolate pairs best with blackberries, so it’s recommended to keep the white chocolate for authenticity.
How long does it take for the filling to soak into the cake?
It’s ideal to let the cake sit refrigerated for at least 1-2 hours after adding the filling to allow full absorption and flavor development.
Can I make this cake gluten-free?
Yes! Simply use a gluten-free white cake mix or your homemade gluten-free cake recipe to make this delightful poke cake gluten-free without sacrificing taste.
Final Thoughts
This White Chocolate Blackberry Poke Cake Recipe is a joyful celebration of sweet and tart flavors wrapped in the comforting softness of cake. It’s approachable enough to make any day special yet impressive enough to serve at gatherings. Give it a try—you’ll find it quickly becomes a favorite that friends and family request again and again!
Print
White Chocolate Blackberry Poke Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This White Chocolate Blackberry Poke Cake is a luscious dessert combining moist white cake with a sweet blackberry filling, rich white chocolate ganache, and topped with whipped cream and fresh blackberries for a perfect balance of creamy and fruity flavors.
Ingredients
Cake
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 cup white chocolate chips
Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup blackberry jam
Blackberry Sauce
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
- 2 tablespoons water
Ganache
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Decoration
- Fresh blackberries
- Whipped cream
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Cake Batter: Follow the package instructions on the white cake mix and stir in 1 cup of white chocolate chips to incorporate into the batter.
- Bake Cake: Pour the prepared batter into a greased 9×13-inch baking pan and bake according to the cake mix package directions until a toothpick inserted comes out clean. Allow the cake to cool completely before proceeding.
- Make Filling: In a bowl, combine the sweetened condensed milk and blackberry jam thoroughly to create the filling mixture.
- Poke Holes: Using the handle of a wooden spoon, poke holes evenly all over the cooled cake to allow the filling to seep in.
- Add Filling: Pour the blackberry filling mixture evenly over the cake, ensuring it seeps into all the holes for maximum flavor infusion.
- Prepare Ganache: In a saucepan, cook the fresh blackberries, granulated sugar, and water over medium heat until the mixture thickens. Strain the sauce to remove seeds. While the sauce is hot, pour it over the white chocolate chips and heavy cream placed in a bowl. Stir continuously until the ganache is smooth and glossy.
- Add Ganache: Pour the freshly made white chocolate-blackberry ganache evenly over the cake, spreading it gently to cover the surface.
- Decorate: Spread whipped cream over the ganache layer and top the cake with fresh blackberries before serving to add freshness and a beautiful finish.
Notes
- Ensure the cake is completely cooled before poking holes to avoid breaking it.
- Straining the blackberry sauce removes seeds for a smooth ganache texture.
- Use fresh blackberries both in the sauce and as decoration for vibrant flavor and color.
- You can refrigerate the cake after decorating to set the ganache and cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
