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
Scale
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.
