White Chocolate Blackberry Poke Cake Recipe: A Dreamy Dessert
This White Chocolate Blackberry Poke Cake features a delicate white cake infused with homemade blackberry topping and topped with a luscious white chocolate cream layer. Perfect for any occasion, this cake is a crowd-pleaser!
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.