If you are on the hunt for a dessert that combines the creamy sweetness of white chocolate with the vibrant tartness of fresh blackberries, look no further than this White Chocolate Blackberry Poke Cake Recipe. It’s a luscious and playful cake where soft, moist white cake is infused with a delightful blackberry filling and crowned with a smooth white chocolate ganache and fresh berries. This treat is not only beautiful but also an irresistible flavor experience, perfect for sharing with friends and family or savoring as a special indulgence.
Ingredients You’ll Need
This White Chocolate Blackberry Poke Cake Recipe calls for simple ingredients that work harmoniously to create a cake bursting with flavor and the perfect texture. Each item plays a vital role, from the fluffy white cake base to the rich ganache topping that completes the dessert.
- White cake mix: The foundation of our cake, providing a tender and moist crumb that holds the fillings beautifully.
- White chocolate chips (1 cup for batter, 1 cup for ganache): Adds creamy sweetness and a velvety texture to both the cake and the ganache.
- Sweetened condensed milk (1 can, 14 oz): Infuses the cake with extra richness and moisture while blending seamlessly with the blackberry jam.
- Blackberry jam (1 cup): Offers concentrated fruity flavor that sinks deliciously into the cake’s pores when poured over it.
- Fresh blackberries (1 cup plus extra for garnish): Fresh fruit adds bursts of natural tartness and a gorgeous pop of color.
- Granulated sugar (1/4 cup): Balanced sweetness to help thicken the blackberry sauce for the ganache.
- Water (2 tablespoons): Helps create the perfect consistency for the blackberry sauce in the ganache.
- Heavy cream (1/2 cup): Combined with white chocolate and blackberry sauce for a smooth, luscious ganache topping.
- Whipped cream: Light and airy finish that complements the cake’s richness perfectly.
How to Make White Chocolate Blackberry Poke Cake Recipe
Step 1: Preheat Oven
Begin by setting your oven to 350°F (175°C). This ensures the oven reaches the perfect temperature to bake your cake evenly and achieve a tender crumb with a lightly golden top.
Step 2: Prepare Cake Batter
Follow the instructions on the white cake mix box for combining the eggs, oil, and water. Once you have a smooth batter, fold in 1 cup of white chocolate chips. These chips will melt slightly during baking, infusing the cake with creamy pockets of sweetness.
Step 3: Bake Cake
Grease a 9×13-inch baking pan and pour in your prepared batter. Bake the cake according to the package directions, usually around 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely—this step is crucial so the filling can soak in properly without melting the cake.
Step 4: Make Filling
While the cake cools, mix together the sweetened condensed milk and the blackberry jam in a bowl until fully combined. This luscious mixture will add an indulgent, fruity richness.
Step 5: Poke Holes in Cake
Use the handle of a wooden spoon to poke holes all over the surface of your cooled cake. These holes are the playground for the blackberry filling mixture, allowing it to seep deep into the cake layers and infuse moistness and flavor throughout.
Step 6: Add Filling to Cake
Pour the blackberry and condensed milk filling mixture evenly over the cake, letting it sink through the holes naturally. This step ensures every bite bursts with the taste of juicy blackberries and creamy sweetness.
Step 7: Prepare Ganache
In a small saucepan, combine fresh blackberries, granulated sugar, and water. Cook over medium heat until the mixture thickens slightly, then strain to remove seeds. Pour this hot blackberry sauce over 1 cup of white chocolate chips and heavy cream in a bowl. Stir gently until you have a smooth, glossy ganache that perfectly balances tartness and creaminess.
Step 8: Add Ganache and Decorate
Pour the warm white chocolate blackberry ganache over the entire cake, spreading it to cover the top evenly. Finish by spreading a layer of whipped cream on top and garnish generously with fresh blackberries. This final touch not only looks stunning but adds freshness and lightness to the dessert.
How to Serve White Chocolate Blackberry Poke Cake Recipe
Garnishes
A dollop of whipped cream paired with fresh blackberries is a classic choice that highlights the cake’s flavors and adds visual appeal. You can also sprinkle some white chocolate shavings or edible flowers for an extra touch of elegance on special occasions.
Side Dishes
Serve this poke cake alongside a scoop of vanilla or blackberry ice cream to enhance the creamy and fruity notes. A light cup of tea or a glass of sparkling wine also pairs beautifully, making your experience even more delightful.
Creative Ways to Present
Try serving the cake in individual clear glasses or jars to showcase the layers of cake, filling, and ganache. This layered presentation makes it a perfect choice for parties or as a charming dessert for a romantic dinner.
Make Ahead and Storage
Storing Leftovers
Keep leftover White Chocolate Blackberry Poke Cake Recipe covered in the refrigerator. The flavors actually intensify overnight, making it even more delicious the next day. Just make sure it’s tightly sealed to prevent it from drying out.
Freezing
You can freeze this cake by wrapping it tightly with plastic wrap and placing it in an airtight container or freezer bag. When properly frozen, it will keep well for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating
This cake is best enjoyed chilled or at room temperature due to the ganache and whipped cream toppings. If you prefer it slightly warm, let it come to room temperature naturally rather than microwaving to preserve the texture and flavor.
FAQs
Can I use homemade white cake instead of a cake mix?
Absolutely! Homemade white cake will work wonderfully in this recipe and can add an extra touch of personalization. Just be sure it’s dense enough to hold the fillings well.
What if I don’t have blackberry jam? Can I use fresh blackberries only?
Using only fresh blackberries is an option, but the jam provides a thicker, more spreadable texture that helps the filling stay in place. You can cook the fresh berries down with some sugar to create a quick jam substitute.
Is there a substitute for sweetened condensed milk in this recipe?
You can use evaporated milk combined with sugar as a replacement, but the sweetened condensed milk adds unique creaminess and sweetness that’s important here. Adjust sweetness accordingly if substituting.
How long does this cake stay fresh after baking?
When refrigerated, this cake stays fresh for about 3 to 4 days. Eating it within this window ensures the best texture and flavor combination.
Can I make this cake gluten-free?
Yes! Use a gluten-free white cake mix and verify that all other ingredients are gluten-free. The recipe is very adaptable while keeping the same delicious taste.
Final Thoughts
This White Chocolate Blackberry Poke Cake Recipe is a stunning, scrumptious dessert that’s perfect for any occasion where you want to impress with minimal fuss. Its blend of creamy white chocolate, luscious blackberries, and moist cake will quickly make it a beloved recipe in your collection. Go ahead and treat yourself and your loved ones to this sweet masterpiece—you won’t regret it!
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
A luscious White Chocolate Blackberry Poke Cake featuring a moist white cake infused with white chocolate chips, filled with a sweetened condensed milk and blackberry jam mixture, topped with a rich blackberry white chocolate ganache, and finished with whipped cream and fresh blackberries. This dessert balances creamy, fruity, and sweet flavors perfect for any occasion.
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 (for topping)
- Whipped cream (for spreading on top)
Instructions
- Preheat Oven: Set the oven temperature to 350°F (175°C) to ensure it reaches the correct baking temperature while you prepare the batter.
- Prepare Cake Batter: Follow the package instructions on the white cake mix box, adding the required eggs, oil, and water. Stir in 1 cup of white chocolate chips into the batter for added texture and flavor.
- Bake Cake: Grease a 9×13-inch baking pan and pour the prepared batter evenly into it. Bake according to the time specified on the cake mix box. Once done, remove from the oven and allow the cake to cool completely before proceeding.
- Make Filling: In a mixing bowl, combine the entire can of sweetened condensed milk with 1 cup of blackberry jam to create a smooth filling mixture.
- Poke Holes: Using the handle of a wooden spoon, gently poke holes all over the cooled cake. This will allow the filling to seep in and infuse the cake with flavor.
- Add Filling: Pour the blackberry and condensed milk mixture evenly over the cake, ensuring it seeps into all the holes for maximum moisture and taste.
- Prepare Ganache: In a small saucepan, place the fresh blackberries, granulated sugar, and water. Cook over medium heat, stirring occasionally until the mixture thickens slightly. Strain the cooked blackberry sauce to remove seeds and return the hot strained sauce to a bowl containing the white chocolate chips and heavy cream. Stir until the ganache is smooth and combined.
- Add Ganache: Pour the warm blackberry white chocolate ganache evenly over the filled cake, spreading gently if needed.
- Decorate: Once the ganache has set slightly, spread whipped cream over the top of the cake. Garnish with fresh blackberries for a beautiful finish. Serve chilled or at room temperature.
Notes
- Allow the cake to cool completely before poking holes to avoid breaking or crumbling.
- Straining the blackberry sauce ensures a smooth ganache without seeds.
- For extra flavor, you can add a splash of vanilla extract to the cake batter.
- Store leftover poke cake covered in the refrigerator for up to 3 days.
- This recipe can be adapted with other berry jams or fresh berries for variation.
