White Chocolate Blackberry Poke Cake

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Looking for a dessert that’s as beautiful as it is delicious? This White Chocolate Blackberry Poke Cake is a showstopper! It combines the rich sweetness of white chocolate with the tart, fruity flavor of blackberries, all in a moist and tender cake. Perfect for any celebration, this cake is sure to impress your guests with its stunning appearance and irresistible taste.

Ingredients:

For the Cake:

  • 1 box white cake mix (plus ingredients listed on the box)
  • 1 cup fresh or frozen blackberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

For the White Chocolate Pudding:

  • 1 package (3.4 ounces) instant white chocolate pudding mix
  • 2 cups cold milk

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh blackberries for garnish
  • White chocolate shavings or curls for garnish

Instructions:

  1. Prepare the Cake:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
    • Prepare the white cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed on the box, usually about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
    • Allow the cake to cool slightly, then use the handle of a wooden spoon or a similar utensil to poke holes all over the cake, about 1 inch apart.
  2. Make the Blackberry Sauce:
    • While the cake is baking, prepare the blackberry sauce. In a small saucepan, combine the blackberries, water, sugar, and lemon juice.
    • Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens slightly, about 10 minutes.
    • If you prefer a smoother sauce, you can strain the mixture through a fine-mesh sieve to remove the seeds.
    • Pour the warm blackberry sauce over the cake, making sure it seeps into the holes. Allow the cake to cool completely.
  3. Prepare the White Chocolate Pudding:
    • In a medium bowl, whisk together the instant white chocolate pudding mix and cold milk until smooth and thickened, about 2 minutes.
    • Pour the pudding over the cooled cake, spreading it out evenly to fill the holes and cover the top of the cake. Place the cake in the refrigerator to chill for at least 1 hour.
  4. Make the Whipped Cream Topping:
    • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
    • Spread the whipped cream over the chilled cake, creating a smooth, even layer.
  5. Garnish and Serve:
    • Garnish the cake with fresh blackberries and white chocolate shavings or curls for an elegant finish.
    • Slice and serve the cake chilled. Store any leftovers in the refrigerator.

Tips for Success:

  • Fresh vs. Frozen Blackberries: You can use fresh or frozen blackberries for the sauce. If using frozen, there’s no need to thaw them first.
  • Customize Your Poke Cake: Feel free to experiment with different berries, like raspberries or blueberries, if you want to switch up the flavor.
  • Extra White Chocolate: For even more white chocolate flavor, try drizzling melted white chocolate over the top of the cake before adding the whipped cream.

Conclusion:

This White Chocolate Blackberry Poke Cake is the perfect dessert for anyone who loves the combination of fruity and creamy flavors. The moist cake, rich white chocolate pudding, and tart blackberry sauce create a delightful contrast in every bite. Whether you’re making it for a special occasion or just because, this cake is sure to be a hit!

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