Fresh Blackberry and White Chocolate Poke Cake

This white chocolate blackberry poke cake recipe is soft, fluffy, and filled with fresh blackberry sauce that soaks into the cake for an extra burst of flavour. Finished with a creamy white chocolate and blackberry frosting, this simple yet impressive dessert is perfect for summer gatherings or when you’ve picked a stash of fresh blackberries. Easy to make with either spelt or all-purpose flour.

If you are new to baking with spelt, please check out my tutorial: The Beginner’s Guide to Spelt Flour.

Why you’ll love this blackberry poke cake

This blackberry poke cake features a light, fluffy sponge infused with smooth white chocolate, creating a delicate and irresistible base. The fresh blackberry sauce soaks into the cake, adding juicy bursts of flavour in every bite, making it perfect for summer desserts or special occasions. Topped with a creamy white chocolate and blackberry frosting, this cake balances sweetness and tartness beautifully.

What’s more, this cake is surprisingly easy to make, requiring simple ingredients and straightforward steps, which is ideal for both beginner and experienced bakers. Whether you’re baking for a family gathering or a weekend treat, this cake is sure to impress with its stunning flavour and beautiful presentation.

Poke cake: A retro dessert

If you’ve never heard of a poke cake, don’t worry, you’re not alone. I hadn’t come across this classic dessert until Pinterest introduced me to the concept. Originating in the 1970s, poke cakes are a nostalgic favourite that have recently made a major comeback in home baking communities.

So, what exactly is a poke cake? It’s a simple yet clever baking technique where you bake a moist sponge cake, then poke holes all over the top using a skewer, fork, or small piping nozzle. The magic happens when you pour a syrup, sauce, or filling over the cake. This liquid seeps down through the holes, soaking into the sponge and infusing every bite with concentrated bursts of flavour.

The result is a delightfully moist and flavour-packed cake with an irresistible texture and richness. Perfect for celebrations or everyday indulgences.

Fresh blackberry sauce 

This poke cake is made extra special by a fresh blackberry sauce that soaks into the sponge, adding bursts of juicy, tart flavour and beautiful colour. The natural brightness of fresh blackberries balances the sweetness of the cake and frosting perfectly, creating a dessert that feels both indulgent and refreshing.

If fresh blackberries aren’t available, frozen blackberries work just as well, simply thaw and gently heat them to create the sauce. The flavour remains rich, and it’s a great way to enjoy this cake year-round.

If blackberries aren’t your favourite, or you want to try something different, there are plenty of delicious fruit alternatives to make your sauce:

• Raspberries offer a similar tartness with a vibrant red hue.
• Strawberries provide a sweeter, classic berry flavour.
• Blueberries bring a milder, subtly sweet taste.
• Cherries add a rich, tangy depth that pairs wonderfully with chocolate or cream cheese frostings.

Each of these fruits can be easily turned into a luscious sauce that will soak into the cake and add a fresh, fruity twist to your dessert.

White chocolate and blackberry frosting

Blackberries are just used in the sauce. They also play a starring role in the creamy white chocolate frosting that tops this poke cake. The frosting is a delightful blend of melted white chocolate, smooth cream cheese, a touch of the homemade blackberry sauce, and icing sugar. This combination creates a luscious, tangy-sweet topping that perfectly complements the fruity pockets in the cake.

To make the frosting, start by melting white chocolate gently until smooth. Then, beat cream cheese until creamy and light. Add in a teaspoon of the blackberry sauce to infuse the frosting with a subtle, fresh berry flavour. Finally, mix in icing sugar gradually until the frosting reaches a smooth, spreadable consistency.

This frosting adds a velvety richness with just the right hint of berry tang, balancing the cake’s sweetness and making each bite irresistibly moist and flavourful.

26 beautiful blackberry recipes (round up)

Raspberry & blackberry spelt cupcakes

Lime & blackberry Swedish mud cake

Sweet buns topped with homemade blackberry jam

Homemade pavlova with homemade blackberry curd

Skillet blackberry & apple crunch

Blackberry spelt cookie cups

Lemon cake with blackberry icing

Blackberry iced finger buns

Overnight skillet buns

Blackberry & cream puff pastries

Lighter homemade blackberry curd

Print Pin

Fresh Blackberry and White Chocolate Poke Cake

Ingredients

Cake:

• 70g (2½ oz) white chocolate
• 85g ( ¼ cup + 2 tbsp) butter (softened)
• 150g (¾ cup) sugar
• 2 eggs (medium)
• 1 tsp vanilla extract
• 220g (1 + ⅘ cups) flour (see note 1)
• 2 tsp baking powder
• pinch of salt (omit if your butter is salted)
• 150ml (½ cup + 2 tbsp) milk

Blackberry Sauce:

• 250g (8¾ oz) fresh blackberries (see note 2)
• 2½ tbs sugar
• 1 tbs water

Frosting:

• 30g (1 oz) white chocolate (melted)
• 200g (7 oz) cream cheese
• 1 tsp blackberry sauce (see instructions)
• 200g (1 cup + ¼ cup + 2 tbsp) icing (confectioners') sugar

Instructions

Cake:

• Preheat the oven to 180°C (350°F) and prepare a cake tin (I used a rectangular one slightly larger than 8" x 8" or 20cm x 20cm).
• Melt the white chocolate and set aside.
• Using a mixer or electric whisk, beat the sugar and butter until light and fluffy.
• Add the eggs one at a time, followed by the melted chocolate and vanilla extract.
• In a separate bowl, mix the dry ingredients together.
• Alternating between the dry ingredients and the milk, add them to the wet mixture, stirring until smooth.
• Pour the batter into the prepared tin and bake for 25–30 minutes, or until a skewer or toothpick inserted in the centre comes out clean. Leave to cool in the pan.

Blackberry Sauce:

• Heat the blackberries, sugar, and water in a saucepan until the mixture reduces and thickens (about 15–20 minutes).
• Reserve one teaspoon of the sauce for the frosting and allow the rest to cool.

Frosting:

• Beat the cream cheese with the icing sugar and reserved blackberry sauce until smooth.

Assembly:

• While the cake is still in the pan, poke holes all over the surface using a small piping nozzle, knife, or toothpick. Be careful not to poke too deep or crack the cake.
• Pour the blackberry sauce over the cake, pressing some down into the holes, then spread the remaining sauce evenly over the top. Refrigerate for about 30 minutes.
• Spread the frosting over the cake, then return it to the fridge to set.
• Cut into squares and serve. Enjoy!

Notes

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.

1. You can use all-purpose (plain) flour in place of spelt flour. Just use the same measurements as specified. 

2. I used fresh blackberries (because that's what I wanted to use up), but frozen would work equally as well. If you don't fancy blackberries, use raspberries or strawberries instead.