Unicorn Poke Cake Recipe

Introduction

Unicorn Poke Cake is a fun and colorful dessert that combines swirls of vibrant cake with creamy pudding and whipped topping. Punctuated by sparkling candy sprinkles, it’s perfect for celebrations or whenever you want a cheerful treat.

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 cups cold whole milk
• 8 ounces whipped topping, thawed
• 2.82 ounces Unicorn sparkle candy sprinkles

Instructions

1. Step 1: Preheat oven to 350°F. Spray a 9×13 inch cake pan with nonstick cooking spray.
2. 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 mix until smooth with no lumps.
3. Step 3: Divide the cake batter evenly into three smaller bowls.
4. Step 4: Add 3-4 drops of blue gel food color to one bowl and stir until the color is fully blended.
5. Step 5: Add 5-7 drops of purple gel food color to a second bowl and stir until fully mixed.
6. Step 6: Add 5-7 drops of pink gel food color to the third bowl and stir until the batter is evenly colored.
7. Step 7: Spoon the colored cake batters randomly into the prepared pan. Use a toothpick or skewer to gently swirl the colors together. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
8. Step 8: Using the handle of a wooden spoon, poke holes about an inch apart all over the cooled cake.
9. Step 9: In a large bowl, whisk together the cold milk and pudding mix for 2-3 minutes, until thickened.
10. Step 10: Spoon the pudding into the holes to fill them, then spread any remaining pudding evenly over the top of the cake.
11. Step 11: Spread the thawed whipped topping over the pudding layer using a spatula. Cover and refrigerate for 1 hour.
12. Step 12: Remove from the fridge and sprinkle the unicorn sparkle candy sprinkles over the top. Slice into 3 by 5 pieces and keep refrigerated until serving.

Tips & Variations

• For more vibrant colors, add gel food coloring a drop at a time until you reach your desired shade.
• Use glass or disposable bowls when mixing colored batter to avoid staining your kitchenware.
• Try different flavored instant puddings like strawberry or lemon for a twist on the classic flavor.
• For a dairy-free option, substitute coconut whipped topping and a non-dairy milk pudding mix.

Storage

Store leftover poke cake covered in the refrigerator for up to 3 days. To reheat, serve chilled or let sit at room temperature for a few minutes. This cake is best enjoyed cold to keep the pudding and whipped topping fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and pudding layers in advance. Keep it covered and refrigerated, and add the whipped topping and sprinkles just before serving for the best texture.

What if I don’t have gel food coloring?

Gel food coloring works best for bright colors without thinning your batter, but you can use liquid food coloring. Just use slightly less to avoid making the batter too runny.

Unicorn Poke Cake Recipe

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★★★★★

4.5 from 118 reviews

This delightful Unicorn Poke Cake is a fun and colorful dessert featuring a marbled blend of blue, purple, and pink cake batter swirled in a moist white cake base. Filled with creamy French vanilla pudding that soaks into poke holes, it’s topped with smooth whipped topping and sparkling unicorn candy sprinkles for a magical finish. Perfect for celebrations or a whimsical treat, this cake combines vibrant visual appeal with luscious texture and flavor.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 25-28 minutes
• Total Time: 1 hour 50 minutes
• Yield: 15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Batter

• 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

Pudding Filling

• 6.8 ounces French vanilla instant pudding mix
• 3 ¾ cups cold whole milk

Topping

• 8 ounces whipped topping, thawed
• 2.82 ounces Unicorn sparkle candy sprinkles (about ½ cup)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F and spray a 9×13 inch cake pan with nonstick cooking spray to prevent sticking.
2. Make Cake Batter: In a medium-sized mixing bowl, combine the white cake mix, water, vegetable oil, and egg whites. Use a handheld mixer on medium speed to blend until smooth with no visible lumps.
3. Divide Batter: Split the batter evenly into three smaller bowls for coloring. Glass or disposable bowls are recommended to avoid staining.
4. Color the Batter: Add 3-4 drops of blue gel food color to one bowl and stir until fully blended. Add 5-7 drops of purple gel food color to the second bowl and stir well. Add 5-7 drops of pink gel food color to the third bowl and mix until uniform.
5. Layer and Swirl Cake: Spoon alternating dollops of the colored batters into the prepared pan. Once all batter is in, gently swirl the colors together with a toothpick or skewer to create a marbled effect.
6. Bake Cake: Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 22 minutes due to oven variances. Remove and cool completely.
7. Poke Holes in Cake: Using the handle of a wooden spoon, poke holes about an inch apart all over the cooled cake, allowing the pudding to seep in later.
8. Prepare Pudding: In a large mixing bowl, whisk together French vanilla pudding mix and cold whole milk for 2-3 minutes using a handheld mixer or whisk until thickened.
9. Fill Poke Holes: Spoon the pudding into the poke holes, filling them thoroughly. Then spread any remaining pudding evenly over the entire cake surface with a spatula.
10. Add Whipped Topping: Dollop the thawed whipped topping over the pudding layer and smooth it out evenly with an offset or silicone spatula.
11. Chill the Cake: Cover the cake and refrigerate for at least 1 hour to allow the pudding to set and flavors to meld.
12. Decorate and Serve: Remove the cake from the fridge and sprinkle the unicorn sparkle candy sprinkles evenly over the top. Slice into 3 by 5 pieces, keep refrigerated until serving, and store leftovers covered for up to 3 days.

Notes

• Use gel food colors for vibrant hues that won’t thin your batter.
• Room temperature egg whites incorporate more easily and improve cake texture.
• Ensure cake is completely cooled before poking and adding pudding to prevent melting the topping.
• Check the cake early to avoid overbaking as oven temperatures vary.
• Store the cake chilled and consume within 3 days for best freshness.
• For added fun, substitute or add different colored sprinkles on top.

Keywords: Unicorn cake, poke cake, colorful dessert, instant pudding cake, whipped topping cake, festive cake