There is nothing quite as delightful as a dessert that combines creamy sweetness with a burst of fresh fruit flavor, and this White Chocolate Blackberry Poke Cake Recipe does just that in the most irresistible way. Imagine a moist white cake infused with melted white chocolate, studded with holes that soak up a luscious blackberry filling, and finished with a glossy blackberry ganache and a cloud of whipped cream topped with juicy fresh blackberries. This cake isn’t just a treat; it’s a celebration on a plate that will have you coming back for more with every bite.
Ingredients You’ll Need
This recipe calls for simple ingredients that come together beautifully to create a stunning balance of flavors and textures. Each component plays a vital role, from the rich white chocolate adding smoothness to the sweet and tangy blackberries brightening every forkful with freshness.
- White cake mix: This forms the fluffy and tender base that soaks up all the delicious fillings perfectly.
- White chocolate chips (1 cup + 1 cup): Melted into the batter and later in the ganache, they lend creamy sweetness and a melt-in-your-mouth texture.
- Sweetened condensed milk (1 can, 14 oz): Acts as a rich, velvety binder for the blackberry jam in the soak.
- Blackberry jam (1 cup): Adds concentrated fruit flavor that infuses into the cake’s holes for intense berry goodness.
- Fresh blackberries (1 cup + for garnish): Bring a natural tartness and vibrant color, making the cake lively and fresh.
- Granulated sugar (1/4 cup): Sweetens the homemade blackberry sauce for the ganache, balancing the tartness of berries.
- Water (2 tablespoons): Helps cook down the blackberries into a luscious, thick sauce.
- Heavy cream (1/2 cup): Mixed with white chocolate and blackberry sauce, it creates the rich ganache that smooths over the cake.
- Whipped cream: A final light and airy touch that pairs perfectly with the fruity and chocolate layers.
How to Make White Chocolate Blackberry Poke Cake Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 350°F (175°C). Getting this right ensures your cake bakes to a perfect golden, tender crumb that’s essential for absorbing all the lovely fillings later on.
Step 2: Prepare the Cake Batter
Mix your white cake batter as directed on the box, but here’s the delicious twist: stir in one full cup of white chocolate chips. This gives the batter specks of melty sweetness that make the cake extra special.
Step 3: Bake and Cool the Cake
Pour your batter into a greased 9×13-inch pan and bake as instructed on the box. The cake should be fully cooled before moving on—it’s important so the fillings don’t turn the cake soggy, but instead create that magical, moist texture we’re after.
Step 4: Make the Blackberry Filling
In a bowl, combine the sweetened condensed milk with the blackberry jam. This luscious mixture is what you’ll pour into the cake, seeping deep into each hole for juicy bursts of blackberry flavor with creamy richness.
Step 5: Poke Holes in the Cake
Using the handle of a wooden spoon, gently poke holes evenly across the cooled cake. This might look simple, but it’s the secret that allows the blackberry filling to sink in, infusing every bite.
Step 6: Pour the Filling Over the Cake
Slowly pour your blackberry and sweetened condensed milk mixture over the cake, letting it drizzle into all those little holes. Resist the urge to rush—this step is key to creating those wonderfully moist pockets bursting with flavor.
Step 7: Prepare the Blackberry Ganache
Cook fresh blackberries with sugar and water in a saucepan until the mixture thickens into a rich sauce. Strain to remove seeds, then while still hot, pour over white chocolate chips and heavy cream in a bowl. Stir continuously until the ganache is silky smooth and glossy.
Step 8: Add Ganache and Decorate
Pour the warm ganache evenly over your soaked cake, spreading it gently to cover the surface. Finally, spread a layer of fluffy whipped cream on top and scatter fresh blackberries over the cake for that stunning finish that makes this White Chocolate Blackberry Poke Cake Recipe a showstopper.
How to Serve White Chocolate Blackberry Poke Cake Recipe
Garnishes
Finish your poke cake with extra fresh blackberries and a light dusting of powdered sugar if you like. These touches add freshness and a hint of elegance, highlighting the gorgeous colors and textures of the cake perfectly.
Side Dishes
This cake pairs beautifully with a simple cup of tea or coffee, which balances the richness. For a more indulgent presentation, serve alongside a scoop of vanilla ice cream or a dollop of mascarpone cheese to amplify that creamy experience.
Creative Ways to Present
Try serving this cake in individual glass parfait cups for an elegant twist, layering pieces with whipped cream and fresh berries between cake slices. This makes for a fun presentation at parties and lets everyone enjoy their portion with a pretty view!
Make Ahead and Storage
Storing Leftovers
Your White Chocolate Blackberry Poke Cake Recipe keeps well covered in the refrigerator for up to 3 days. Keep it in an airtight container to preserve the fresh blackberry flavor and moist texture without drying out the cake.
Freezing
For longer storage, you can freeze this cake by wrapping it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving, and add fresh whipped cream and berries just before serving to keep it fresh and vibrant.
Reheating
Although best enjoyed chilled, feel free to warm individual slices slightly in the microwave for about 10 seconds to soften the ganache if desired. Avoid reheating the entire cake to preserve its structure and the fresh blackberry brightness.
FAQs
Can I use frozen blackberries instead of fresh?
Absolutely! Frozen blackberries can be used in the sauce and for garnish. Just thaw and drain any excess liquid before cooking them down to avoid watering down the ganache or cake.
Is it possible to make this cake from scratch without a cake mix?
Yes, you can make your favorite white cake recipe from scratch in place of the box mix. Just ensure the cake is tender and light to soak up the filling well.
How do I prevent the cake from becoming soggy?
Let the cake cool completely before poking and pouring the filling. Also, avoid over-soaking by pouring the filling slowly and not all at once, allowing the cake to absorb gradually.
Can I substitute dark chocolate for white chocolate?
While dark chocolate brings a different flavor profile, this specific recipe relies on the creamy sweetness of white chocolate to balance the tart blackberries, so it works best as written.
How do I know when the cake is done baking?
Follow the box instructions for baking time, and use a toothpick to check doneness. It should come out clean or with just a few moist crumbs—not wet batter.
Final Thoughts
This White Chocolate Blackberry Poke Cake Recipe is one of those rare desserts that feels both luxurious and comfortingly familiar. Every step, from the moist white cake dotted with melted chocolate to the tangy blackberry filling and silky ganache, invites you to savor and celebrate. I encourage you to try it soon—it’s guaranteed to be a stunning centerpiece and a new favorite for any occasion.
Print
White Chocolate Blackberry Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White Chocolate Blackberry Poke Cake features a moist white cake infused with white chocolate chips, filled with a luscious blackberry and sweetened condensed milk mixture that seeps into holes poked throughout the cake. Topped with a rich blackberry white chocolate ganache, whipped cream, and fresh blackberries, this dessert perfectly balances sweet and tart flavors for an indulgent yet refreshing treat.
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 Ganache
- 1 cup fresh blackberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Topping
- Whipped cream (for spreading)
- Fresh blackberries (for garnish)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Cake Batter: Follow the instructions on the white cake mix box, adding in the required eggs, oil, and water. Stir 1 cup of white chocolate chips into the batter for added richness.
- Bake Cake: Grease a 9×13-inch baking pan and pour in the batter. Bake according to the package directions until a toothpick comes out clean. Let the cake cool completely.
- Make Filling: In a bowl, mix together the sweetened condensed milk and blackberry jam until combined.
- Poke Holes: Using the handle of a wooden spoon, gently poke holes all over the cooled cake, allowing the filling to seep in and flavor the layers.
- Add Filling: Pour the blackberry and condensed milk mixture evenly over the cake, letting it soak into the holes as you pour.
- Prepare Ganache: In a saucepan, combine the fresh blackberries, granulated sugar, and water. Cook over medium heat until the mixture thickens, then strain out the seeds to get a smooth sauce. While the sauce is still hot, pour it over 1 cup of white chocolate chips and the heavy cream in a heatproof bowl. Stir until the ganache is smooth and glossy.
- Add Ganache: Pour the warm blackberry white chocolate ganache over the soaked cake, spreading gently to cover evenly.
- Decorate: Spread a layer of whipped cream over the ganache-covered cake. Finish by garnishing the top with fresh blackberries for a beautiful presentation before serving.
Notes
- Ensure the cake is completely cooled before poking holes and adding filling to prevent the cake from falling apart.
- For best flavor, use fresh blackberries in the ganache and as garnish.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
- To make the cake mix from scratch, use a standard white cake recipe and fold in white chocolate chips.
