Introduction

Unicorn Poke Cake is a fun and colorful dessert that’s perfect for celebrations or anytime you want to brighten up your day. This vibrant white cake is swirled with pastel hues and filled with creamy vanilla pudding, topped with fluffy whipped cream and sparkling 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 cups cold whole milk
8 ounces whipped topping (thawed)
2.82 ounces Unicorn sparkle candy sprinkles

Instructions

Step 1: Preheat your oven to 350°F and spray a 9×13-inch cake pan with nonstick cooking spray.
Step 2: In a medium bowl, combine the cake mix, water, vegetable oil, and egg whites. Use a handheld mixer on medium speed until the batter is smooth and no lumps remain.
Step 3: Divide the batter evenly into three smaller bowls for coloring. Glass or disposable bowls work best to avoid staining.
Step 4: Add 3-4 drops of blue gel food color to one bowl and stir until evenly mixed.
Step 5: Add 5-7 drops of purple gel food color to the second bowl and stir well.
Step 6: Add 5-7 drops of pink gel food color to the third bowl and mix thoroughly.
Step 7: Drop spoonfuls of each colored batter alternately into the prepared pan. Once all batter is used, swirl gently with a toothpick or skewer to create a marbled effect. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 22 minutes. Let the cake cool completely.
Step 8: When cooled, poke holes about an inch apart across the cake using the handle of a wooden spoon.
Step 9: In a large bowl, whisk together the cold milk and pudding mix with a handheld mixer on low for 2-3 minutes until thickened.
Step 10: Spoon the pudding into the holes, filling them completely. Spread any remaining pudding evenly over the cake.
Step 11: Spread the thawed whipped topping over the pudding layer and smooth it out. Cover and refrigerate for 1 hour.
Step 12: Remove from the fridge and sprinkle the unicorn sparkle sprinkles evenly over the top. Slice into 3 by 5 pieces and keep refrigerated until serving.

Tips & Variations

Use gel food coloring to achieve vibrant, true colors without thinning the batter.
Try different gel colors like teal or yellow for a unique twist on the classic unicorn palette.
For a dairy-free version, substitute coconut milk and a dairy-free whipped topping.
Chilling the cake for longer than an hour enhances the pudding’s set texture.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Reheat is not recommended as this cake is best served chilled to maintain the pudding and whipped topping layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size cake pan?

A 9×13-inch pan is recommended for even baking and proper pudding distribution, but you can use a similar sized pan. Adjust the baking time slightly if your pan is deeper or shallower.

Can I prepare this cake ahead of time?

Yes, you can bake the cake and prepare the pudding layer a day ahead. Store the assembled cake covered in the fridge and add sprinkles just before serving to keep them crunchy.

Unicorn Poke Cake Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

This whimsical Unicorn Poke Cake features vibrant swirls of blue, purple, and pink cake batter baked to perfection, then poked to hold pockets of creamy French vanilla pudding. Topped with cool whipped topping and sparkling unicorn candy sprinkles, this fun and festive dessert is perfect for celebrations or brightening any day with colorful magic.

Author: Marco
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 1 hour 50 minutes
Yield: 15 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

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 cup cold whole milk

Topping

8 ounces whipped topping (thawed)
2.82 ounces Unicorn sparkle candy sprinkles

Instructions

Prepare the Cake Pan: Preheat oven to 350°F. Spray a 9×13 inch cake pan with nonstick cooking spray to prevent sticking and ensure easy removal of the cake after baking.
Mix Cake Batter: In a medium (2-3 quart) mixing bowl, combine the white cake mix, water, vegetable oil, and egg whites. Use a handheld mixer on medium speed to blend the ingredients thoroughly until the batter is smooth with no visible lumps of cake mix remaining.
Divide and Color Batter: Evenly divide the cake batter into three separate smaller bowls, ideally glass or disposable to prevent staining from gel colors. Add 3-4 drops of blue gel color to one bowl and mix until evenly tinted. Add 5-7 drops of purple gel color to the second bowl and stir well. Add 5-7 drops of pink gel color to the third bowl and mix thoroughly until uniform color is achieved.
Layer and Swirl Batter: Spoon the colored batter into the prepared cake pan in dollops, alternating colors. Once all batter is in the pan, use a toothpick or bamboo skewer to gently swirl the colors to create a marbled, unicorn effect without overmixing.
Bake the Cake: Place the cake pan in the preheated oven and bake for 25-28 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Begin checking at 22 minutes to avoid overbaking. Remove from oven and cool completely on a wire rack.
Poke the Cake: Once cooled, use the handle of a wooden spoon to poke holes about an inch apart across the entire cake surface, creating spaces for the pudding filling.
Prepare Pudding: In a large (4-5 quart) mixing bowl, whisk together the cold milk and French vanilla instant pudding mix using a handheld mixer on low or a whisk. Mix for 2-3 minutes until the pudding thickens significantly.
Fill Poke Holes: Spoon the prepared pudding into each hole in the cake, filling them generously. Then spread any remaining pudding evenly over the entire surface of the cake, smoothing with a silicone or offset spatula.
Add Whipped Topping: Spread the thawed whipped topping over the pudding layer using a spatula to create a smooth, even layer. This topping adds lightness and balances the texture.
Chill the Cake: Cover the cake with plastic wrap or foil and refrigerate for at least 1 hour to allow the pudding to set and flavors to meld.
Decorate and Serve: Remove chilled cake from the refrigerator. Sprinkle ½ cup of unicorn sparkle candy sprinkles evenly over the whipped topping. Slice the cake into 3 rows by 5 columns (15 slices total). Keep refrigerated until serving and store leftovers covered in the refrigerator for up to 3 days.