Introduction

Unicorn Poke Cake is a fun and colorful dessert that’s perfect for celebrations or simply brightening up your day. This cake features swirls of vibrant colors and a creamy pudding filling, topped with whipped topping and sparkling candy sprinkles. It’s as delightful to eat as it is to look at!

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 mixing bowl, combine the cake mix, water, vegetable oil, and egg whites. Use a handheld mixer on medium speed to blend until no lumps remain.
Step 3: Divide the batter equally into three smaller bowls, preferably glass or disposable ones to avoid staining.
Step 4: Add 3-4 drops of blue gel food color to one bowl and stir until the color is evenly mixed with no streaks.
Step 5: Add 5-7 drops of purple gel food color to the second bowl, stirring until fully blended and streak-free.
Step 6: Add 5-7 drops of pink gel food color to the third bowl and stir thoroughly.
Step 7: Spoon dollops of each colored batter alternately into the prepared pan. Use a toothpick or skewer to gently swirl the colors. Bake for 25-28 minutes, checking at 22 minutes to avoid overbaking. Cool the cake completely after baking.
Step 8: Once cooled, use the handle of a wooden spoon to poke holes about an inch apart all over the cake’s surface.
Step 9: In a large mixing bowl, mix the cold milk and vanilla pudding mix using a handheld mixer on low or a whisk until the pudding thickens, about 2-3 minutes.
Step 10: Fill the holes in the cake with the pudding, then spread the remaining pudding evenly over the cake surface.
Step 11: Spread the thawed whipped topping over the pudding layer smoothly with a spatula. Cover and chill the cake in the refrigerator for 1 hour.
Step 12: After chilling, sprinkle the unicorn sparkle candy sprinkles over the top. Slice into 3 by 5 pieces and keep refrigerated until serving.

Tips & Variations

Use gel food colors for more vibrant hues without thinning the batter.
For extra flavor, add a teaspoon of vanilla extract to the cake batter.
Try different colored sprinkles or edible glitter to customize the cake’s look.
Make sure the pudding is well chilled before filling to prevent it from melting into the cake.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Keep it chilled well to preserve the pudding filling and whipped topping. When ready to serve again, slice and enjoy cold or let it sit at room temperature for 10 minutes for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade white cake batter instead of mix?

Yes, you can substitute a homemade white cake batter as long as it is thick enough to hold the gel colors and bake well. Adjust the quantities to fill a 9×13 pan.

What if I don’t have gel food coloring?

Gel food coloring is best for intense colors without altering batter consistency, but you can use liquid food coloring. Use less liquid overall to keep the batter texture right.