White Chocolate Blackberry Poke Cake
Delicate white cake, homemade blackberry topping, and lusciously creamy white chocolate topping--this White Chocolate Blackberry Poke Cake will have you licking every last crumb off your plate!
Ingredients
Blackberry Topping:
- 6 cups blackberries (fresh or frozen)
- 1 cup sugar
- ¼ cup cornstarch
- ⅛ teaspoon of salt
Cake:
- 1 box white cake mix (plus all the ingredients needed)
White Chocolate Cream Topping:
- 1 cup + 2 Tablespoons heavy cream divided
- ½ cup powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 8 ounces cream cheese
- 6 ounces white chocolate
Instructions
Make the Blackberry Topping:
- In a medium saucepan, heat the blackberries over medium heat until they soften and their juices start to release, about 3-4 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the blackberries and continue cooking until it begins to thicken, about 4-5 minutes.
- Take the pan off the heat and pour berry topping into a shallow bowl. Chill in the refrigerator to cool completely.
Make the Cake:
- Preheat oven to 350ºF. Spray a 9×13 inch baking dish with nonstick cooking spray; set aside. Prepare the cake batter according to the directions on the box.
- Pour batter into prepared baking dish and bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Using the handle of a wooden spoon, poke holes into the cake that are about an inch apart (I poked a total of 60 holes).
Make the White Chocolate Cream Topping:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the 1 cup of heavy cream until soft peaks form. Add the powdered sugar, vanilla, and almond extract and continue beating until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and creamy.
- In a separate bowl, combine the white chocolate and 2 Tablespoons of heavy cream. Heat in the microwave, stopping and stirring every 15 seconds, until mixture is smooth. Pour white chocolate into cream cheese mixture and beat until combined. Add a third of the whipped cream to the bowl, beating until smooth. Remove bowl from mixer and fold in the remaining whipped cream by hand with a rubber spatula.
To Assemble:
- Reserve 4-5 tablespoons of the blackberry topping, and pour the rest on top off the cake. Spread the topping into an even layer. If necessary, use a skewer or toothpick to push the topping down into the holes.
- Dollop white chocolate cream topping evenly over the blackberry topping layer. Use a butter knife or offset spatula to carefully spread the cream topping into an even layer. Drizzle the reserved blackberry topping on top, then use the back of a spoon or an offset spatula to swirl figure-eights into the topping.
- Refrigerate cake for at least 4 hours (preferably overnight) before serving. Cake will stay fresh covered in the refrigerator for up to one week.