This White Chocolate Blackberry Poke Cake is an irresistible dessert that combines a delicate white cake, a juicy homemade blackberry topping, and a luscious white chocolate cream topping. The poke cake method ensures every bite is infused with rich blackberry flavor, while the creamy white chocolate layer adds a decadent, velvety finish. Perfect for celebrations, gatherings, or anytime you want to impress, this cake will have everyone asking for seconds!
Easy White Chocolate Blackberry Poke Cake Recipe
The beauty of a White Chocolate Blackberry Poke Cake lies in its ability to absorb delicious toppings, and this recipe takes full advantage with its juicy blackberry sauce. The creamy white chocolate layer adds richness without overpowering the sweet-tart blackberry flavor. Serve it chilled for a refreshing treat that’s as beautiful as it is delicious.
Why Our White Chocolate Blackberry Poke Cake Is the Best
Our White Chocolate Blackberry Poke Cake is the perfect balance of fruity, creamy, and sweet. By using fresh or frozen blackberries, this cake bursts with natural berry flavor, while the white chocolate cream topping brings a luxurious texture. Plus, it’s easy to make ahead, making it perfect for entertaining.
Ingredients Notes for White Chocolate Blackberry Poke Cake
Each ingredient in this White Chocolate Blackberry Poke Cake recipe plays an essential role in creating its layers of flavor and texture:
For the Blackberry Topping:
- 6 cups blackberries (fresh or frozen) – The star of the topping, providing a burst of sweet-tart flavor.
- 1 cup sugar – Sweetens the blackberry mixture.
- ¼ cup cornstarch – Thickens the blackberry topping to the perfect consistency.
- ⅛ teaspoon salt – Balances the sweetness and enhances the berry flavor.
For the Cake:
- 1 box white cake mix (plus the ingredients needed) – The base of the cake, making it quick and easy to prepare.
For the White Chocolate Cream Topping:
- 1 cup + 2 tablespoons heavy cream, divided – Whipped for a light, fluffy topping.
- ½ cup powdered sugar – Sweetens the whipped cream.
- 1 teaspoon vanilla extract – Adds warmth and enhances the flavor of the cream.
- ¼ teaspoon almond extract – Adds a subtle nutty flavor that pairs beautifully with the berries.
- 8 ounces cream cheese – Adds richness and a creamy texture to the topping.
- 6 ounces white chocolate – Adds sweetness and a hint of indulgence to the topping.
Ingredient Substitution Tip: If you prefer, you can use milk chocolate or dark chocolate instead of white chocolate for a different flavor profile.
Kitchen Tools Needed for White Chocolate Blackberry Poke Cake
To make this dreamy White Chocolate Blackberry Poke Cake dessert, you’ll need:
- Medium saucepan
- Wooden spoon or potato masher (for blackberries)
- Mixing bowls
- Hand mixer or stand mixer
- 9×13-inch baking dish
- Offset spatula or butter knife
- Toothpick or skewer (for poking holes)
How to Make White Chocolate Blackberry Poke Cake
This cake comes together in four easy steps: making the blackberry topping, baking the cake, preparing the cream topping, and assembling the layers.
1. Make the Blackberry Topping
In a medium saucepan, heat the 6 cups blackberries over medium heat until they soften and release their juices, about 3–4 minutes.
In a separate bowl, combine 1 cup sugar, ¼ cup cornstarch, and ⅛ teaspoon salt. Add this mixture to the blackberries and continue cooking, stirring occasionally, until it thickens, about 4–5 minutes.
Remove from heat and transfer the blackberry topping to a shallow bowl. Chill in the refrigerator until completely cool.
2. Make the Cake
Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
Prepare the white cake batter according to the directions on the box. Pour the batter into the prepared baking dish and bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely. Using the handle of a wooden spoon, poke holes into the cake, spacing them about 1 inch apart. (You should end up with around 60 holes.)
3. Make the White Chocolate Cream Topping
In the chilled bowl of a stand mixer fitted with the whisk attachment, beat 1 cup heavy cream until soft peaks form. Add ½ cup powdered sugar, 1 teaspoon vanilla, and ¼ teaspoon almond extract, and continue beating until stiff peaks form. Transfer the whipped cream to a separate bowl and set aside.
Switch the mixer to the paddle attachment and beat 8 ounces cream cheese on high until smooth and creamy.
In a separate bowl, combine 6 ounces white chocolate and 2 tablespoons heavy cream. Microwave in 15-second intervals, stirring between each, until melted and smooth. Add the melted chocolate to the cream cheese mixture and beat until combined.
Fold in one-third of the whipped cream to lighten the mixture, then gently fold in the remaining whipped cream by hand with a rubber spatula.
4. Assemble the Cake
Reserve 4–5 tablespoons of the cooled blackberry topping for garnish. Pour the remaining blackberry topping over the cake, spreading it into an even layer. Use a skewer or toothpick to gently push some of the topping down into the holes.
Dollop the white chocolate cream topping evenly over the blackberry layer and use an offset spatula or butter knife to spread it into an even layer.
Drizzle the reserved blackberry topping on top and swirl it into the cream layer using the back of a spoon or an offset spatula, creating figure-eight patterns.
5. Chill and Serve
Refrigerate the cake for at least 4 hours, preferably overnight, to allow the flavors to meld and the cake to set.
Slice and serve chilled. Enjoy this luscious, creamy dessert!
How To Store White Chocolate Blackberry Poke Cake
Store the cake in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 1 week.
Freezing is not recommended, as the cream topping may lose its texture upon thawing.
White Chocolate Blackberry Poke Cake Variations
This versatile recipe can be customized with these fun twists:
- Mixed Berry Poke Cake: Use a combination of blackberries, raspberries, and blueberries for a medley of flavors.
- Lemon-Blackberry Cake: Add lemon zest to the cake batter and replace the almond extract in the cream topping with lemon extract for a citrusy twist.
- Chocolate Blackberry Cake: Use a chocolate cake mix instead of white cake for a rich, decadent variation.
- Tropical Berry Cake: Replace blackberries with pineapple or mango for a tropical take on the recipe.
- Vanilla-Almond Cake: Add extra almond extract to the cake batter for a nutty flavor that complements the berries.
What To Serve With White Chocolate Blackberry Poke Cake
This cake is perfect on its own, but these pairings elevate the experience:
- Fresh blackberries: Serve extra berries on the side for a fruity garnish.
- Whipped cream: Add an extra dollop of whipped cream for indulgence.
- Hot coffee or tea: A warm drink balances the chilled, creamy dessert.
Top Tips for Perfect White Chocolate Blackberry Poke Cake
- Cool the Blackberry Topping: Ensure the topping is completely chilled before spreading it on the cake to avoid melting the cream topping.
- Poke Generous Holes: Use a wooden spoon handle to create deep holes that allow the blackberry topping to infuse the cake.
- Chill the Mixing Bowl: For the best whipped cream, use a chilled bowl and beaters.
- Fold Gently: When folding whipped cream into the cream cheese mixture, be gentle to maintain the light, airy texture.
- Chill Overnight: Let the cake rest in the refrigerator overnight for the best flavor and texture.
Helpful Notes
- Frozen blackberries work just as well as fresh, but thaw and drain them before using to avoid excess liquid.
- To ensure even holes, create a grid pattern when poking the cake.
- For extra flair, garnish the cake with chocolate shavings or mint leaves.
Tips from Well-Known Chefs
- Ina Garten: “Use high-quality vanilla and almond extracts for the most aromatic, flavorful whipped cream.
- Mary Berry: “Don’t rush the chilling process—it’s essential for the flavors to meld together beautifully.”
- Nigella Lawson: “Always taste your blackberry topping and adjust the sugar to balance the tartness of the fruit.”
Frequently Asked Questions (FAQ)
1. Can I use a different fruit?
Yes! Raspberries, blueberries, or even strawberries work well in this recipe.
2. Can I make this cake ahead of time?
Absolutely! This cake is best made a day ahead and refrigerated overnight to allow the flavors to develop.
3. What if I don’t have a stand mixer?
A hand mixer works perfectly fine for this recipe.
4. Can I skip the almond extract?
Yes, the almond extract is optional. You can replace it with more vanilla extract or leave it out entirely.
5. Can I use store-bought whipped topping?
Yes, store-bought whipped topping can be used for convenience, but homemade offers the best flavor and texture.
Enjoy this luscious White Chocolate Blackberry Poke Cake, and savor every creamy, fruity bite!
White Chocolate Blackberry Poke Cake Recipe: A Dreamy Dessert
Ingredients
Blackberry Topping:
- – 6 cups blackberries fresh or frozen
- – 1 cup sugar
- – ¼ cup cornstarch
- – ⅛ teaspoon salt
Cake:
- – 1 box white cake mix plus required ingredients on the box
White Chocolate Cream Topping:
- – 1 cup + 2 tablespoons heavy cream divided
- – ½ cup powdered sugar
- – 1 teaspoon vanilla extract
- – ¼ teaspoon almond extract
- – 8 ounces cream cheese softened
- – 6 ounces white chocolate
Instructions
- Make the Blackberry Topping: In a medium saucepan over medium heat, cook the blackberries until they soften and release their juices, about 3-4 minutes. In a small bowl, mix the sugar, cornstarch, and salt, then add to the blackberries. Continue cooking for 4-5 minutes until the mixture thickens. Remove from heat and pour into a shallow bowl. Chill in the refrigerator to cool completely.
- Make the Cake: Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. Prepare the cake batter according to the box instructions. Pour the batter into the prepared dish and bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. Using the handle of a wooden spoon, poke holes in the cake about 1 inch apart (approximately 60 holes).
- Make the White Chocolate Cream Topping: Chill the bowl of a stand mixer. Using the whisk attachment, beat 1 cup of heavy cream until soft peaks form. Add the powdered sugar, vanilla, and almond extract, and beat until stiff peaks form. Transfer whipped cream to a separate bowl. Switch to the paddle attachment and beat the cream cheese until smooth and creamy. In a microwave-safe bowl, combine the white chocolate and 2 tablespoons of heavy cream. Heat in 15-second intervals, stirring until smooth. Beat the melted chocolate into the cream cheese mixture until combined. Fold in one-third of the whipped cream to lighten, then fold in the remaining whipped cream by hand.
- Assemble the Cake: Reserve 4-5 tablespoons of blackberry topping. Spread the remaining blackberry topping over the cake, ensuring it fills the holes. Spread the white chocolate cream topping evenly over the blackberry layer. Drizzle the reserved blackberry topping over the cream topping and swirl with the back of a spoon or spatula.
- Chill and Serve: Refrigerate the cake for at least 4 hours (preferably overnight) before serving. The cake will stay fresh in the refrigerator for up to one week. Enjoy!
Notes
- Use fresh or frozen blackberries for convenience.
- Ensure the cake is completely cool before adding the toppings.
- The cake tastes best when chilled overnight to allow the flavors to meld.
