Unicorn Poke Cake Recipe
Introduction
Unicorn Poke Cake is a colorful and fun dessert that brightens any occasion. This moist white cake, swirled with vibrant pastel colors, is filled with creamy vanilla pudding and topped with fluffy whipped cream and sparkling candy sprinkles. It’s as delightful to look at as it is to eat!
Ingredients
- 15.25 ounces white cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 egg whites, room temperature
- Blue gel food color
- Purple gel food color
- Pink gel food color
- 6.8 ounces French vanilla instant pudding mix
- 3 ¾ cup cold whole milk
- 8 ounces whipped topping, thawed
- 2.82 ounces unicorn sparkle candy sprinkles
Instructions
- Step 1: Preheat the oven to 350°F and spray a 9×13-inch cake pan with nonstick cooking spray.
- Step 2: In a medium mixing bowl, combine the cake mix, water, vegetable oil, and egg whites. Use a handheld mixer on medium speed to blend until smooth and no lumps remain.
- Step 3: Divide the batter evenly into three smaller bowls for coloring.
- Step 4: Add 3-4 drops of blue gel food color to one bowl and stir until fully blended.
- Step 5: Add 5-7 drops of purple gel food color to the second bowl and mix thoroughly.
- Step 6: Add 5-7 drops of pink gel food color to the third bowl and stir until color is uniform.
- Step 7: Spoon alternating dollops of the colored batter into the prepared pan. Use a toothpick or skewer to gently swirl the colors together. Bake for 25-28 minutes, checking for doneness at 22 minutes with a toothpick. Let the cake cool completely.
- Step 8: Once cooled, use the handle of a wooden spoon to poke holes about one inch apart across the cake surface.
- Step 9: In a large bowl, whisk together the cold milk and pudding mix until thickened, about 2-3 minutes with a handheld mixer or whisk.
- Step 10: Spoon pudding into the holes until filled, then spread remaining pudding evenly over the cake.
- Step 11: Spread the thawed whipped topping over the pudding layer. Cover and chill the cake in the refrigerator for at least 1 hour.
- Step 12: After chilling, sprinkle unicorn sparkle candy sprinkles evenly on top. Slice the cake into 3 by 5 pieces and keep refrigerated until serving.
Tips & Variations
- Use glass or disposable bowls to prevent staining when adding gel food coloring.
- Adjust the number of gel food color drops to create your desired shade intensity.
- For a dairy-free version, substitute coconut or almond milk and a suitable whipped topping.
- Add a splash of vanilla extract to the pudding for enhanced flavor.
Storage
Store leftover Unicorn Poke Cake covered in the refrigerator for up to 3 days. To reheat, let the cake come to room temperature briefly, though it’s best enjoyed chilled. Avoid freezing, as the texture of the pudding and whipped topping can be affected.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cake mix flavor?
Yes, you can substitute the white cake mix with yellow or vanilla, but note that the pastel colors may appear less vibrant.
How do I know when the cake is fully baked?
Begin checking the cake at 22 minutes by inserting a toothpick in the center. It is done when the toothpick comes out clean or with just a few moist crumbs attached.
Print
Unicorn Poke Cake Recipe
- Total Time: 1 hour 50 minutes
- Yield: 15 servings (3 slices x 5 slices) 1x
- Diet: Vegetarian
Description
This whimsical Unicorn Poke Cake is a colorful and fun dessert featuring swirled pastel cake layers infused with vibrant blue, purple, and pink gel food coloring. Baked to perfection, the cake is then poked to create holes filled with creamy French vanilla pudding. Topped with fluffy whipped topping and sparkling unicorn candy sprinkles, this dessert is perfect for celebrations and delights both kids and adults alike with its playful appearance and delicious flavors.
Ingredients
Cake Batter
- 15.25 ounces white cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 egg whites, room temperature
- Blue gel food color, 3-4 drops
- Purple gel food color, 5-7 drops
- Pink gel food color, 5-7 drops
Pudding Filling
- 6.8 ounces French vanilla instant pudding mix
- 3 ¾ cups cold whole milk
Topping and Garnish
- 8 ounces whipped topping, thawed
- 2.82 ounces Unicorn sparkle candy sprinkles (about ½ cup)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch cake pan with nonstick cooking spray to prevent sticking.
- Mix Cake Batter: In a medium mixing bowl (2-3 quarts), combine the white cake mix, water, vegetable oil, and room temperature egg whites. Using a handheld mixer on medium speed, mix until the batter is smooth with no visible lumps.
- Divide Batter and Add Colors: Evenly divide the batter into three separate bowls. Add blue gel food color to one bowl, purple gel to the second, and pink gel to the third. Stir each well until the color is evenly distributed and no streaks remain.
- Layer and Swirl Batter: Spoon colored batters alternately into the prepared baking pan in spoonfuls. Once all batter is in the pan, use a toothpick or bamboo skewer to gently swirl the colors together, creating a marbled effect.
- Bake the Cake: Place the pan in the preheated oven and bake for 25-28 minutes. Begin checking for doneness at about 22 minutes by inserting a toothpick into the center; it should come out clean. Remove from oven and allow the cake to cool completely in the pan.
- Poke Cake Holes: Once the cake is fully cooled, use the handle of a wooden spoon to poke holes evenly spaced about one inch apart all over the cake surface.
- Prepare Pudding Filling: In a large mixing bowl (4-5 quarts), whisk together the instant vanilla pudding mix and cold whole milk using a handheld mixer on low speed or a whisk. Continue mixing for 2-3 minutes until the pudding thickens.
- Fill Cake Holes with Pudding: Spoon the vanilla pudding into each hole, filling them completely. After filling the holes, spread any remaining pudding evenly over the entire cake surface using a silicone or offset spatula.
- Add Whipped Topping: Spread the thawed whipped topping evenly over the pudding layer with a spatula. Smooth the surface to create an even topping layer.
- Chill the Cake: Cover the cake and refrigerate it for at least 1 hour to allow the pudding to set and flavors to meld together.
- Garnish and Serve: After chilling, sprinkle approximately ½ cup of Unicorn sparkle candy sprinkles evenly over the whipped topping. Cut the cake into 3 by 5 slices and keep refrigerated until serving. Leftovers should be stored covered in the refrigerator and consumed within 3 days.
Notes
- Use glass or disposable bowls for dividing batter and adding gel food coloring to avoid staining your mixing bowls.
- Start checking the cake’s baking time at 22 minutes to prevent overbaking as oven temperatures vary.
- Ensure the cake is completely cooled before poking and adding pudding to prevent pudding from melting.
- Thaw whipped topping fully before spreading to achieve a smooth finish.
- Keep the cake refrigerated after assembling and between servings to maintain pudding texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 25-28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Unicorn Poke Cake, colorful dessert, poke cake recipe, vanilla pudding cake, swirled cake, festive cake, kid-friendly dessert
