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Luxurious White Chocolate Blackberry Poke Cake

A decadent and easy-to-make poke cake featuring moist layers, sweet blackberries, and a rich white chocolate sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix Plus ingredients as directed on the box
  • 1 cup fresh blackberries Feel free to sneak a few during prep
For the White Chocolate Sauce
  • 1 cup white chocolate chips
  • 1/2 cup heavy cream
For the Topping
  • 1 cup whipped topping Store-bought or homemade
  • extra blackberries for garnish For an elegant appearance

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them or lining with parchment paper.
  2. Mix the yellow cake according to the package instructions, gently folding in the blackberries.
Baking
  1. Bake the cake as per the instructions (usually 25-30 minutes) until golden and a toothpick comes out clean.
  2. Once cooled, poke holes in the cake using the end of a wooden spoon or a fork.
Making the Sauce
  1. In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Heat in 30-second intervals, stirring between each, until smooth and creamy.
Soaking and Cooling
  1. Pour the warm white chocolate sauce generously over the cake, allowing it to seep into the poke holes.
  2. Cover the cake loosely with foil or plastic wrap and refrigerate for at least an hour to meld the flavors.
Final Touches
  1. Spread whipped topping over the cake and garnish with extra blackberries before serving.

Notes

This cake can be halved for smaller servings. You can also experiment with different berries like raspberries or strawberries. Make it a day in advance for even better flavors.