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Unicorn Poke Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Notes

  • Use gel food coloring for vibrant colors without altering batter consistency.
  • Glass or disposable bowls prevent staining when mixing colored batter.
  • Check cake doneness early as oven temperatures vary.
  • Ensure pudding is well chilled before filling holes to prevent cake sogginess.
  • The cake can be stored refrigerated, covered, up to 3 days for best freshness.

Keywords: Unicorn cake, poke cake, colorful cake, pudding poke cake, festive dessert, party cake

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