Description
A moist cake infused with coffee, Kahlua, and vodka, topped with fluffy whipped cream, perfect for any festive gathering.
Ingredients
Scale
- 1 box of vanilla cake mix
- 1 cup of brewed coffee, cooled
- 1/2 cup of Kahlua
- 1/2 cup of vodka
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- Chocolate shavings or cocoa powder for garnish
Instructions
- Preheat your oven and prepare the vanilla cake mix according to package instructions. Pour the batter into a 9×13 inch pan and bake until golden brown. Allow the cake to cool.
- While the cake cools, combine brewed coffee, Kahlua, and vodka in a mixing bowl.
- Once the cake has cooled, use a fork to poke holes all over the surface.
- Pour the coffee mixture evenly over the poked cake.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the top of the cake.
- Top with chocolate shavings or cocoa powder.
- Chill in the refrigerator for at least 120 minutes before serving.
Notes
For a gluten-free version, use a gluten-free cake mix. For dairy-free, substitute heavy cream with coconut cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: poke cake, dessert, White Russian, coffee cake, festive dessert