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Fresh Blackberry and White Chocolate Poke Cake



  • 70g white chocolate
  • 85g butter (softened)
  • 150g sugar
  • 2 eggs
  • 1 teaspoon vanilla sugar or extract
  • 220g plain (all purpose) flour - see note 1
  • 2 teaspoons baking powder
  • pinch of salt (omit if your butter is salted)
  • 150ml milk

Blackberry Sauce:

  • 250g fresh blackberries - see note 2
  • tablespoons sugar
  • 1 tablespoon water


  • 30g white chocolate (melted)
  • 200g cream cheese
  • 1 teaspoon blackberry sauce (see instructions)
  • 200g icing (confectioners') sugar



  • Pre-heat the oven to 180°C (350°F) and prepare a cake tin (I used a rectangular one, slightly larger than 8" x 8").
  • Melt the chocolate and then set to one side. Using a mixer or electric whisk, beat the sugar and butter until light and fluffy. Add in the eggs one at a time followed by the melted chocolate.
  • In a separate bowl, mix the dry ingredients together. Then, alternating the dry ingredients with the milk, add to the wet ingredients until the batter is nice and smooth.
  • Bake for around 25-30 minutes until an inserted skewer or toothpick comes out clean. Leave to cool in the pan.

Blackberry Sauce:

  • Heat the blackberries, sugar and water until it reduces down and becomes nice and thick (around 15-20 minutes). Retain one teaspoon and allow to cool.


  • Beat the cream cheese with the icing sugar and retained blackberry sauce, until nice and smooth.


  • Poke the cake all over to make holes - I used a small piping nozzle, but you could use a knife or tooth-pick. Don't go too deep and be careful not to crack the inside of the cake.
  • Keeping the cake in the pan, pour over the blackberry sauce, pushing some down into the holes. Then, spread evenly over the cake. Leave in the fridge for around 30 minutes.
  • Slather over the frosting and return to the fridge to set for a while. Cut into squares and serve. Enjoy!


  1. This recipe first appeared on The Culinary Jumble (my previous blog) in 2015 and the cake was made using regular flour.  For the sake of transparency, I have not made this poke cake with spelt flour. However, I have straight swapped spelt flour for regular flour in everything I've made for the past two years, without any noticeable differences. Therefore, I am confident that this would also be the case for this particular recipe.
  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.