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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/unicorn-poke-cake-recipe/