If you’re looking for a showstopper dessert that’s as easy as it is impressive, the White Chocolate Blackberry Poke Cake will absolutely steal the spotlight. Imagine a lusciously soft white cake, drenched in sweet-tart blackberry jam, layered with silky white chocolate pudding, and crowned with whipped cream, fresh berries, and a flurry of white chocolate shavings. Every bite is a celebration of summer flavors and creamy, dreamy textures. This recipe is a guaranteed crowd-pleaser, perfect for barbecues, birthdays, or just because you deserve something special.

White Chocolate Blackberry Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

Cake Ingredients
- 1 box white cake mix (plus ingredients listed on the box)
Filling and Topping
- 1 (3.3-ounce) box white chocolate instant pudding mix
- 2 cups cold milk
- 1/2 cup blackberry jam or preserves
- 1 1/2 cups whipped topping or whipped cream
- 1/2 cup fresh blackberries
- White chocolate shavings (optional)

How to Make White Chocolate Blackberry Poke Cake

Step 1: Bake the Cake

Start by preheating your oven according to the cake mix instructions. Mix and bake the white cake in a greased 9×13-inch pan, following the directions on the box. Once baked, let the cake cool for about 10 minutes—just enough so it’s warm but not piping hot, which is perfect for the next step.

Step 2: Poke and Fill

While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top. Don’t be shy—the more holes, the better the blackberry jam can seep in! Warm the blackberry jam in the microwave for about 15–20 seconds to loosen it, then slowly drizzle it over the cake, making sure it fills every crevice. Allow the cake to cool completely so the flavors can meld.

Step 3: Prepare the White Chocolate Layer

In a medium bowl, whisk together the white chocolate instant pudding mix and cold milk until thick and creamy, which should take about 2 minutes. Once the cake is cool, spread the pudding evenly over the top, smoothing it into all those jam-filled holes. Pop the cake in the fridge for at least an hour to set the layers.

Step 4: Add the Final Flourishes

Right before serving, spread a generous layer of whipped topping or whipped cream over the pudding. For extra flair and flavor, scatter fresh blackberries and, if you’d like, a handful of white chocolate shavings over the top. Slice, serve, and watch the smiles appear!

How to Serve White Chocolate Blackberry Poke Cake

Garnishes

A little creativity goes a long way here! Top each slice of White Chocolate Blackberry Poke Cake with extra fresh blackberries, a cascade of white chocolate shavings, or even a drizzle of additional warm blackberry jam. A sprig of mint adds a pop of color that makes this cake look as fresh as it tastes.

Side Dishes

Pairing this cake with a scoop of vanilla bean ice cream or a side of lightly sweetened whipped cream transforms dessert into an event. If you’re serving it at a summer gathering, a platter of fresh berries or a chilled berry compote makes a delightful, refreshing contrast.

Creative Ways to Present

For a party, consider cutting the White Chocolate Blackberry Poke Cake into small squares and serving them in cupcake liners for easy grab-and-go treats. You can also layer slices in parfait glasses with extra whipped cream and berries for an eye-catching trifle effect.

Make Ahead and Storage

Storing Leftovers

Cover any leftover White Chocolate Blackberry Poke Cake tightly with plastic wrap or store in an airtight container in the refrigerator. The flavors actually deepen overnight, making those second-day slices extra irresistible!

Freezing

To freeze, wrap the cake (without the whipped topping and fresh berries) tightly in plastic wrap and then foil. Freeze for up to two months. Thaw it in the fridge overnight, then add the whipped topping and garnishes just before serving.

Reheating

This cake is best served chilled, so there’s no need to reheat. If you’ve frozen it, simply let it defrost in the refrigerator and then enjoy it cold for maximum flavor and texture.

FAQs

Can I use homemade cake instead of a boxed mix?

Absolutely! If you have a favorite homemade white cake recipe, feel free to use it as the base for your White Chocolate Blackberry Poke Cake. Just make sure it fits a 9×13-inch pan and is sturdy enough to hold up to the pudding and jam layers.

Can I substitute another fruit or jam?

Definitely! While blackberry is a star here, raspberry, blueberry, or even strawberry jam will also work beautifully. Try to match fresh berries for garnish to your chosen jam for a harmonious flavor.

Is it possible to make this cake gluten free?

Yes, just swap in your favorite gluten-free white cake mix and double-check that your pudding mix and jam are gluten free as well. The rest of the ingredients are naturally gluten free.

What’s the best way to make white chocolate shavings?

Use a vegetable peeler on a bar of white chocolate straight from the fridge. This creates lovely curls that look gorgeous on top of the cake. If you want finer shavings, simply grate with a microplane.

Can I make White Chocolate Blackberry Poke Cake ahead of time?

Yes! In fact, this cake is even better after a few hours in the fridge. You can prepare the entire cake a day in advance—just add the whipped topping and fresh berries right before serving for best results.

Final Thoughts

If you’re after a dessert that’s simple, stunning, and totally delicious, you can’t go wrong with White Chocolate Blackberry Poke Cake. It’s the kind of treat that turns any occasion into a celebration, and it’s sure to become a new favorite at your table. Give it a try and watch it disappear slice by slice!

White Chocolate Blackberry Poke Cake Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 2 hours (includes chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A delightful White Chocolate Blackberry Poke Cake that combines a moist white cake base with luscious blackberry jam soaked into the cake, topped with creamy white chocolate pudding and whipped topping. Garnished with fresh blackberries and optional white chocolate shavings, this dessert is perfect for summer gatherings and can be made ahead for convenience.

Ingredients

Scale

Cake Ingredients

1 box white cake mix (plus ingredients listed on the box)

Filling and Topping

1 (3.3-ounce) box white chocolate instant pudding mix
2 cups cold milk
1/2 cup blackberry jam or preserves
1 1/2 cups whipped topping or whipped cream
1/2 cup fresh blackberries
White chocolate shavings (optional)

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Instructions

Prepare and Bake the Cake: Preheat your oven according to the white cake mix package instructions. Prepare the cake mix as directed, then pour it into a greased 9×13-inch pan. Bake the cake and allow it to cool for 10 minutes after baking.
Poke Holes and Add Jam: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake. Warm the blackberry jam slightly in the microwave for 15–20 seconds to make it more pourable, then drizzle it evenly over the cake, letting it seep into the holes. Allow the cake to cool completely.
Prepare White Chocolate Pudding Layer: In a medium bowl, whisk together the white chocolate instant pudding mix and cold milk until smooth and thickened, approximately 2 minutes. Spread this pudding layer evenly over the fully cooled cake. Refrigerate the cake for at least 1 hour to set the pudding.
Add Whipped Topping and Garnish: Before serving, spread 1 1/2 cups of whipped topping or whipped cream over the pudding layer. Garnish the top with fresh blackberries and white chocolate shavings if desired. Slice into 12 servings and serve chilled.

Notes

You can swirl some of the blackberry jam into the whipped topping for extra color and flavor.
This cake is best served cold and can be made a day ahead to enhance the flavors.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American