The White Russian Poke Cake – Easy Boozy Dessert Recipe
The White Russian poke cake is a decadent twist on a classic cocktail! Moist cake infused with vodka and coffee liqueur is topped with fluffy whipped frosting and drizzled with chocolate for a rich, indulgent dessert. Perfect for holidays, parties, or whenever you want to impress with a boozy sweet treat.
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Wooden spoon (for poking holes)
- Whisk
- Spatula
Ingredients
- 1 box chocolate or vanilla cake mix (or homemade equivalent)
- 1 can (14 oz) sweetened condensed milk
- ½ cup Kahlúa (coffee liqueur)
- 2–3 tbsp vodka
- 2 cups whipped cream (homemade or store-bought)
- 2 tbsp cocoa powder (for dusting)
- Optional: chocolate shavings for garnish
Instructions
- Bake Cake: Prepare cake mix according to package or recipe instructions. Bake in a 9x13-inch pan until done.
- Poke Holes: While warm, use the handle of a wooden spoon to poke evenly spaced holes across the cake.
- Prepare Soak: In a bowl, whisk together condensed milk, Kahlúa, and vodka until smooth.
- Pour Mixture: Slowly pour over cake, ensuring liquid seeps into holes.
- Chill: Refrigerate for 2–3 hours to allow flavors to meld.
- Top & Serve: Spread whipped cream over cake, dust with cocoa powder, and garnish with chocolate shavings. Slice and serve cold.
Notes
- Taste the soak mixture before pouring—it should be balanced and flavorful.
- Chill thoroughly for best texture and flavor infusion.
- Use quality liqueur for bold, authentic taste.
- Avoid overpouring liquid to prevent sogginess.
- Dust with cocoa or add chocolate curls for elegant presentation.