Description
White Chocolate Poke Cake is a deliciously moist vanilla cake infused with creamy white chocolate pudding inside, then topped with a light and fluffy white chocolate whipped topping. This decadent dessert combines the richness of white chocolate pudding with a soft, airy cake base, perfect for parties or any special occasion.
Ingredients
Cake:
- 15.25 ounce box vanilla cake mix
- 3.3 ounce box instant white chocolate pudding mix
- 1 cup water
- ¼ cup vegetable oil
- 3 large eggs
Filling:
- 2 (3.3 ounce) boxes instant white chocolate pudding mix
- 3 cups whole milk
Topping:
- 3.3 ounce box instant white chocolate pudding mix
- 1 cup whole milk
- 8 ounce tub whipped topping, thawed
- White chocolate chips (optional, for garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Spray a 9x13-inch baking dish generously with nonstick cooking spray, preferably one containing flour, to ensure easy cake release.
- Mix cake batter: In a large bowl, whisk together the vanilla cake mix, one box of instant white chocolate pudding mix, water, vegetable oil, and eggs until smooth and well combined with no dry patches.
- Bake the cake: Pour the batter evenly into the prepared baking dish and smooth the surface. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Make holes in cake: Once baked, poke holes all over the warm cake using a chopstick or the rounded end of a spoon to prepare for the pudding filling.
- Prepare pudding filling: In a large bowl, whisk the two boxes of instant white chocolate pudding mix together with whole milk until the mixture starts to thicken slightly.
- Fill the cake: Pour the pudding mixture evenly over the cake, focusing on filling the holes. Use a spatula to gently press the pudding into the holes to ensure maximum moisture and flavor penetration.
- Chill cake: Refrigerate the cake for about 1 hour to allow it to cool completely and set the filling.
- Prepare topping: Whisk together the remaining box of instant white chocolate pudding mix with whole milk until smooth. Fold in the thawed whipped topping until fully combined and creamy.
- Top the cake and serve: Spread the white chocolate whipped topping evenly over the chilled cake. Garnish with white chocolate chips if desired. Serve chilled for best taste and texture.
Notes
- Use whole milk for the creamiest pudding texture.
- For an extra crunch, add chopped nuts or white chocolate shavings as garnish.
- Make sure to poke holes while the cake is still warm to help absorb the pudding better.
- You can use a boxed vanilla cake mix or make your own vanilla cake batter from scratch.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.