White Chocolate Blackberry Poke Cakern

a close-up shot of a slice of White Chocolate Blackberry Poke Cake on a plate

This white chocolate blackberry poke cake combines moist cake with an infusion of blackberry preserves, a layer of creamy white chocolate pudding, and a sweet whipped topping for an indulgent dessert.

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Prep Time10

Cook Time27

Total Time6 37

Servings

Table of Contents

Let’s Dish: About This Recipe
White Chocolate Blackberry Poke Cake Ingredients
Substitutions And Additions
How To Make This White Chocolate Blackberry Poke Cake Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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Our white chocolate blackberry poke cake takes a classic poke cake and gives it a refined twist. The blackberry preserves deliver a fresh, juicy burst — while the silky white chocolate adds a rich, indulgent layer — setting this cake apart from the rest. If you’re after a dessert that’s incredibly easy yet impresses with elegance and depth, this is the one to try.

Let’s Dish: About This Recipe

Main Ingredients: French vanilla cake mix, blackberry preserves, white chocolate pudding mix, Cool Whip, white chocolate chips, blackberries.
Quick Steps: Bake cake, poke holes, pour preserves, add topping, garnish and chill.
Total Time & Yield: 6 hours and 37 minutes, serves 12.

Why This Recipe

This white chocolate blackberry poke cake recipe stands out for its perfect combination of real fruit and luscious layers.

While many poke cake recipes opt for shortcuts like using Jell-o or syrups, ours uses rich blackberry preserves that provide an authentic, fruity burst of flavor with every bite.

The addition of real white chocolate, both melted into the pudding mix and sprinkled on top, elevates this cake, creating a luxurious creaminess you won’t find in others that skip this step.

White Chocolate Blackberry Poke Cake Ingredients

White Chocolate Blackberry Poke Cake raw ingredients that are labeled

This white chocolate blackberry poke cake is a delightful indulgence with its moist layers of vanilla cake and sweet blackberry preserves.

The smooth white chocolate pudding and creamy whipped cream take this cake to the next level, making it an irresistible treat.

When you take a bite, you will enjoy the mix of flavors that leave you wanting more.

You’ll need:

15.25-ounce box of French vanilla boxed cake mix (plus the ingredients called for on the box: 1 cup water, ½ cup vegetable oil, and 3 large eggs – Betty Crocker brand)
2 cups of seedless blackberry preserves
3.3-ounce box of instant white chocolate pudding mix
1¾ cups of whole milk
8-ounce tub of extra creamy Cool Whip whipped topping, thawed
½ cup of white chocolate chips
12 large fresh blackberries

Substitutions And Additions

FRUIT FLAVOR: You can change the flavor of the fruit for this recipe to a strawberry, blueberry, raspberry, or even a mixed berry version.

You just want to make sure you are using seedless fruit preserves. Be sure to choose a good quality that is on the thicker side.

You do not want to use jelly in this recipe. The texture and consistency are very different.

CAKE MIX: I love the flavor of the French vanilla cake mix for this recipe. However, any vanilla, butter, or white cake mix will work just as well.

You will just follow the directions on the back of the box mix for whichever brand of cake mix you choose.

WHIPPED TOPPING: Store-bought whipped topping is a great time saver to make this a quick and easy dessert.

You can certainly make a sweetened whipped cream from scratch if you prefer.

A recipe that calls for one cup of heavy whipping cream should yield the perfect amount of whipped cream for this perfect dessert recipe.

WHITE CHOCOLATE: You can swap out the white chocolate chips for chopped or shavings of a good quality white chocolate bar.

Be sure that you are choosing a high-quality white chocolate chip. I like using the Ghirardelli brand.

How To Make This White Chocolate Blackberry Poke Cake Recipe

The first step in making this moist cake is baking the boxed cake mix according to the package directions.

Once done, you will poke holes in the cake and pour blackberry preserves to infuse the cake with plenty of sweet berry flavor.

Top with the white chocolate pudding, whipped cream, and garnish for this dreamy dessert.

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baker’s spray. Set it aside.

STEP TWO: In a large bowl, whisk the French vanilla box cake mix, water, vegetable oil, and eggs together for 2 minutes. You will follow the directions for baking a 9×13 sheet cake according to the package directions.

STEP THREE: Pour the cake batter into the prepared baking dish and bake for 27 to 30 minutes or until a toothpick inserted in the center comes out clean.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

STEP FOUR: Cool cake on the counter for 20 minutes before poking holes over the entire surface of the cake using the handle of a wooden spoon.

PRO TIP:

It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.

STEP FIVE: Add the blackberry preserves to a small microwave-safe bowl and microwave on high for 45 seconds to 1 minute. Stir to create a pourable consistency.

STEP SIX: Pour the warmed seedless blackberry preserves evenly over the cake. Be sure to concentrate on getting the preserves into all the holes of the cake.

You can use an offset spatula to spread the blackberry preserves evenly over the entire surface of the cake.

PRO TIP:

When you’re pouring the preserves into the holes of the cake, tap the pan on the counter a few times to get rid of any air bubbles, and make sure it fills the holes completely.

seedless blackberry preserves poured over the cake

STEP SEVEN: In another large mixing bowl, you will make your pudding layer by whisking together the instant pudding and whole milk for three minutes or until thickened.

STEP EIGHT: Fold the thawed extra creamy whipped topping into the white chocolate pudding until completely combined.

STEP NINE: Spread the pudding mixture over the entire surface of the cake. Be sure not to mix the blackberry preserves into the pudding as much as possible.

STEP TEN: Sprinkle the white chocolate chips over the surface of the pudding layer.

STEP ELEVEN: Garnish the top of your cake with a whole fresh blackberry in, what should be, the center of each of the 12 servings of the poke cake.

This will give you a beautiful presentation when sliced and served.

STEP TWELVE: Refrigerate for a minimum of six hours up to overnight.

PRO TIP:

This white chocolate blackberry poke cake should be served chilled.

How To Serve

The great thing about white chocolate blackberry poke cake is that it pairs well with a variety of desserts and beverages.

A simple scoop of vanilla ice cream would be great, as the sweet creaminess complements the tartness of the blackberries and the richness of the white chocolate.

If you’re looking for something a bit lighter, try pairing it with a vanilla latte for a nice contrast between sweet and bold flavors.

Our coconut poke cake and turtle poke cake are two more delicious recipes for cakes that are infused with plenty of surprises, just like this one.

MORE POKE CAKE RECIPES

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Chocolate Poke Cake

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Jello Poke Cake

Storage

If you have leftovers, we have a couple of tips for storing your cake.

IN THE FRIDGE: This white chocolate poke cake can be stored in the refrigerator, loosely covered with plastic wrap, for up to three days.

IN THE FREEZER: I do not suggest freezing this cake as it will get soggy once thawed due to the added preserves and pudding layer.

It is best served freshly made.

a close-up shot of White Chocolate Blackberry Poke Cake on a baking dish with a slice taken out

It’s safe to say that this white chocolate blackberry poke cake recipe is the perfect combination of sweet, tart, and rich flavors. With a contrast of soft, creamy, and crunchy textures, it’s sure to be a hit for any occasion.

Frequently Asked Questions

What is a poke cake?

Poke cake recipes create easy desserts that you poke small holes into while it’s still hot after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes a moist and delicious cake.

What do you use to poke holes in poke cake?

A wooden spoon handle or a wooden skewer is the best size to poke holes in the cake.

Can I freeze this white chocolate blackberry poke cake?

We don’t recommend freezing this easy poke cake recipe.

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White Chocolate Blackberry Poke Cake

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Prep Time 10

Cook Time 27

Total Time 6 37

Servings

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Ingredients

15.25 ounces French vanilla boxed cake mix (plus the ingredients called for on the box – 1 cup water, ½ cup vegetable oil, and 3 large eggs – Betty Crocker brand)
2 cups seedless blackberry preserves
3.3 ounces instant white chocolate pudding mix
1¾ cups whole milk
8 ounces tub of extra creamy whipped topping, thawed
½ cup white chocolate chips
12 large fresh blackberries

Instructions

Preheat oven to 350°F. Spray a 9×13-inch baking dish with baker’s spray. Set it aside.
In a large bowl, whisk the French vanilla cake mix, water, vegetable oil, and eggs together for 2 minutes. You will follow the directions for baking a 9×13 sheet cake according to the package directions.
Pour the cake batter into the prepared baking dish and bake for 27 to 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool on the counter for 20 minutes before poking holes over the entire surface of the cake using the handle of a wooden spoon.
Add the blackberry preserves to a small microwave-safe bowl and microwave on high for 45 seconds to 1 minute. Stir to create a pourable consistency.
Pour the warmed seedless blackberry preserves evenly over the cake. Be sure to concentrate on getting the preserves into all the holes of the cake. You can use an offset spatula to spread the blackberry preserves evenly over the entire surface of the cake.
In another large mixing bowl, you will make your pudding layer by whisking together the instant white chocolate pudding and whole milk for 3 minutes or until thickened.
Fold the thawed extra creamy whipped topping into the white chocolate pudding until completely combined.
Spread the pudding mixture over the entire surface of the cake. Be sure not to mix the blackberry preserves into the pudding as much as possible.
Sprinkle the white chocolate chips over the surface of the pudding layer.
Garnish with a whole fresh blackberry in, what should be, the center of each of the 12 servings of the poke cake. This will give you a beautiful presentation when sliced and served.
Refrigerate for a minimum of 6 hours up to overnight.

Notes

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
When you’re pouring the preserves into the holes of the cake, tap the pan on the counter a few times to get rid of any air bubbles, and make sure it fills the holes completely.
This white chocolate blackberry poke cake should be served chilled.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Sian Cox Photographer
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White Chocolate Blackberry Poke Cake