White Russian Poke Cake

The white cake bakes plain; while still warm it is poked all over and soaked with condensed milk, strong coffee, coffee liqueur and vodka.

The alcohol goes on after baking and is not cooked, so the finished cake contains alcohol. It chills for at least 2 hours before the whipped cream goes on.

How to Make It

1. Pan greased

   Heat oven to 350°F and grease a 9-by-13-inch pan.

2. Dry mix

   Whisk all-purpose flour, baking powder, and fine salt.

3. Batter

   Beat softened unsalted butter with granulated sugar. Beat in large eggs and 2 teaspoons vanilla extract. Add the dry ingredients alternately with whole milk.

4. Baked

   Spread in the pan and bake 25 to 30 minutes, until a tester comes out clean.

5. Poked and soaked

   While warm, poke holes all over the cake. Whisk sweetened condensed milk, cooled strong coffee, coffee liqueur, and vodka; slowly pour over the cake.

6. Chilled

   Cool completely and refrigerate at least 2 hours.

7. Topped

   Whip heavy cream with powdered sugar and 1 teaspoon vanilla extract to medium peaks. Spread over the chilled cake and dust with unsweetened cocoa powder.

Why This Recipe Works

• Poking the cake while warm helps it absorb the soak.
• Pouring slowly lets the liquid reach the holes rather than pooling.
• Chilling sets the soaked layer before topping.
• Whipping the cream to medium peaks keeps it spreadable.

Ingredient Notes

Coffee liqueur and vodka

A quarter cup and two tablespoons, added uncooked; the cake contains alcohol.

Sweetened condensed milk

One 14-ounce can, the base of the soak.

Strong brewed coffee

A third of a cup, cooled.

Success Tips

• Use the round handle of a wooden spoon to poke even holes.
• Pour the soak slowly, starting at the edges.
• Keep the cake refrigerated once the cream is on.

Serving Ideas

Cut into squares straight from the fridge and serve cold.

Storage and Reheating