Description
A delicious espresso-infused vanilla poke cake topped with whipped cream and cocoa powder.
Ingredients
Scale
- 1 box Betty Crocker French vanilla cake mix
- 1 cup milk
- 3 large eggs
- 1/3 cup oil
- 3 ounces INSTANT vanilla pudding
- 2 cups milk (I prefer whole milk)
- 2 teaspoons finely ground espresso powder
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1/2 cup sour cream
- 3 teaspoons unsweetened cocoa powder
Instructions
- Preheat the oven to 350F degrees. Spray a 9×13-inch baking pan with non-stick cooking spray (I like the kind with flour in it).
- In a medium mixing bowl, whisk together the cake mix, 1 cup milk, eggs, and oil. Whisk until there are no lumps remaining. Pour the batter into the prepared cake pan.
- Bake according to the directions on the box (on the middle oven rack). My cake had a bake time of 25 minutes, but oven times can vary. The top and edges of the cake will be light golden brown.
- Remove from the oven and while the cake is still warm, use the handle of a wooden spoon (or similar size object) to poke holes throughout the cake. Leave at least an inch to an inch and a half of space between each hole. Set aside to cool completely.
- Once the cake is cool, start on the pudding. In a medium mixing bowl, whisk together the INSTANT vanilla pudding with 2 cups milk until there are no more lumps and the pudding starts to thicken a bit. Pour the pudding over the top of the cake, making sure to aim for the holes. Use the back of a spoon or a rubber spatula to spread it around and gently push into the holes if necessary.
- Sprinkle the finely ground espresso powder over the top of the pudding. Place the cake in the fridge to set for 10-15 minutes.
- In the bowl of a stand mixer (or using a handheld electric mixer), beat the heavy cream, powdered sugar, and sour cream for 3-5 minutes or until you have stiff peaks of cream.
- Smooth the whipped topping over the layer of espresso.
- Use a small sieve to sprinkle the cocoa powder over the top of the entire cake. Chill the cake for 1 hour before slicing and serving chilled.
Notes
- For best results, use whole milk in the pudding.
- This cake is delicious when chilled and served on a hot day.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice