Description
A delightful poke cake featuring the tartness of fresh blackberries and the creamy richness of white chocolate, perfect for summer gatherings.
Ingredients
Scale
- 1 box white cake mix
- 3 large eggs
- 1 cup milk
- 1 cup fresh blackberries (plus more for garnish)
- 1 cup white chocolate chips
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Mix the white cake mix according to package instructions, incorporating eggs and milk. Gently fold in 1/2 cup of fresh blackberries.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool for 10 minutes before poking holes throughout it with a fork.
- Melt the white chocolate chips over low heat and pour over the warm cake.
- Refrigerate the cake for at least 2 hours to meld the flavors.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread the whipped cream over the chilled cake and top with remaining blackberries.
- Slice and serve chilled to enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg