White Chocolate Blackberry Poke Cake Recipe

If you love desserts that burst with fresh fruit flavor and creamy decadence, this White Chocolate Blackberry Poke Cake is about to become your new favorite treat! Ultra-moist and dreamy, this cake soaks up a luscious blackberry syrup, gets topped with silky white chocolate pudding, and finishes with fluffy whipped cream and a shower of juicy berries. The combination of tangy blackberries and the sweetness of white chocolate creates a magical harmony in every bite. Whether you’re serving it at a summer picnic or wowing guests at a birthday party, this cake never fails to surprise and delight.

this Recipe

Ingredients You’ll Need

• For the Cake:

  1 box white cake mix (plus ingredients called for on the box)
  1 (3.3 oz) package white chocolate instant pudding mix
  2 cups milk

  For the Blackberry Filling:

  1 cup fresh or frozen blackberries (plus extra for garnish)
  ½ cup blackberry preserves or jam

  For Topping:

  1 (8 oz) container whipped topping (thawed)
  ½ cup white chocolate chips (melted)
  ½ teaspoon vanilla extract

How to Make White Chocolate Blackberry Poke Cake

Step 1: Bake the Cake

Start by preheating your oven to 350°F (175°C). Prepare the white cake mix exactly as the package instructions direct and pour the batter into a 9×13-inch pan. Bake until the cake is just turning golden and your kitchen smells heavenly—about 30 minutes. Let the cake cool for about 10 minutes, just long enough so it’s still warm but not piping hot for the next step.

Step 2: Poke and Soak

While the cake is cooling slightly, grab the handle of a wooden spoon and poke holes all over the surface. Don’t be shy—these holes are what give poke cake its signature look and texture! In a saucepan over low heat, combine the blackberry preserves or jam with ½ cup fresh or frozen blackberries. Stir gently until it’s smooth, syrupy, and the fruit is just breaking down. For the smoothest finish, you can strain out the seeds, but if you love that homemade touch, leave them in. Pour this warm berry mixture evenly all over the cake, letting it ooze and settle into the holes.

Step 3: Make the Pudding Layer

Next, in a mixing bowl, whisk together the white chocolate instant pudding mix and milk until it thickens—this usually takes just a couple of minutes. Don’t rush this part; you want the pudding delightfully creamy but not runny. Carefully spread it over the top of your soaked cake, smoothing it out to all the corners for an even layer of dreamy white chocolate goodness.

Step 4: Chill and Top

Pop the entire cake into the fridge for at least an hour so all those luscious flavors can meld together and the pudding sets up beautifully. When you’re ready to serve, spread the whipped topping generously over the chilled cake, then drizzle the melted white chocolate in swoops and swirls over the top. Finally, scatter extra blackberries over everything for a burst of color and freshness.

How to Serve White Chocolate Blackberry Poke Cake

Garnishes

Garnishing is where you get to have some fun! A handful of plump blackberries and a drizzle of glossy melted white chocolate make each slice irresistible. For a touch of elegance, you can also dust with a little powdered sugar or sprinkle on some finely grated white chocolate for extra flair.

Side Dishes

This cake truly shines on its own, but you can easily create a dessert spread by offering it alongside scoops of vanilla bean ice cream or a bright fruit salad. A sparkling berry lemonade or a minty iced tea rounds out the whole treat, making every bite feel like a special occasion.

Creative Ways to Present

If you’re making White Chocolate Blackberry Poke Cake for a party, try cutting it into neat squares and serving on a tiered platter for an eye-catching centerpiece. For smaller gatherings, individual cups or parfait glasses fill with cake layers, whipped cream, and berries make a show-stopping plated dessert. You can even add a sprig of fresh mint or edible flowers for an extra pop of color.

Make Ahead and Storage

Storing Leftovers

Have leftovers (if you’re lucky)? Simply cover the pan with plastic wrap or a tight-fitting lid and keep it in the refrigerator for up to 4 days. The flavors continue to develop, and the cake stays moist and delicious.

Freezing

You can absolutely freeze White Chocolate Blackberry Poke Cake! Just cut it into portions, wrap each piece tightly in plastic wrap, then in foil, and freeze for up to a month. Thaw overnight in the fridge for the best texture.

Reheating

This cake is best enjoyed cold, straight from the fridge. If you prefer a slightly warmer treat, let a slice come to room temperature for about 20 minutes. There’s no need to reheat in the oven or microwave, as that could melt the whipped topping.

FAQs

Can I use a homemade white cake instead of a cake mix?

Absolutely! If you prefer baking from scratch or have a favorite white cake recipe, it works beautifully here. Just be sure to bake it in a 9×13-inch pan so everything matches up with the pudding and fruit layers.

What if I can’t find white chocolate pudding mix?

If white chocolate pudding isn’t available, vanilla pudding is a great substitute. The flavor profile will be just as creamy and delicious, with the berries and chocolate still shining brightly.

Can I use other berries in this recipe?

You can get creative here! Raspberries, blueberries, or a mix of berries work well, though blackberries give that dramatic color and slightly tart contrast that makes White Chocolate Blackberry Poke Cake so memorable.

Is there a dairy-free version of this cake?

Great news! Try using a dairy-free cake mix, plant-based milk and pudding, and a coconut-based whipped topping. The results will be every bit as scrumptious and refreshing.

Can I make White Chocolate Blackberry Poke Cake a day ahead?

This cake is actually even better when made ahead! Prepare it up to a day in advance and keep it chilled in the fridge until you’re ready to top with whipped cream and serve.

Final Thoughts

Life’s too short for boring desserts, so I hope you give this White Chocolate Blackberry Poke Cake a try! Each bite is a celebration of fruit, chocolate, and creamy delight—from my kitchen to yours. If you make it, don’t forget to share with someone special. Happy baking!

White Chocolate Blackberry Poke Cake Recipe

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• Author: Kimberly
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes (including chilling)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Indulge in the delightful combination of white chocolate, blackberries, and cake with this scrumptious White Chocolate Blackberry Poke Cake. A perfect treat for any occasion!

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Ingredients

For the Cake:

1 box white cake mix (plus ingredients called for on the box)
1 (3.3 oz) package white chocolate instant pudding mix
2 cups milk

For the Blackberry Filling:

1 cup fresh or frozen blackberries (plus extra for garnish)
½ cup blackberry preserves or jam

For Topping:

1 (8 oz) container whipped topping (thawed)
½ cup white chocolate chips (melted)
½ teaspoon vanilla extract

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Instructions

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Prepare white cake mix as per package instructions and bake in a 9×13-inch pan. Poke holes in the cake’s surface.
2. Make Blackberry Filling: In a saucepan, combine blackberry preserves and ½ cup blackberries. Pour over the warm cake.
3. Prepare Pudding: Whisk pudding mix and milk until thickened. Spread over the cake.
4. Chill and Serve: Chill the cake for at least 1 hour. Top with whipped topping, melted white chocolate, and extra blackberries before serving.

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Notes

• For a more intense blackberry flavor, blend fresh blackberries into the preserves.
• This cake is best served cold and can be made a day ahead.