Easter Poke Cake – OMG Chocolate Desserts


Easter Poke Cake is a fun, flavorful, and easy Easter dessert recipe. If you’re looking for the easiest, but also a show-stopping dessert to make, this is it! This festive Poke Cake requires just a cake mix, instant white chocolate pudding, whipped cream, and with a help of food coloring, it turns into a magical, bright, and fun Easter dessert. But it’s so delicious and cute looking, so nobody would ever know it! Adjusting the colors, you can transform this cake into a Rainbow or Unicorn Cake for a party. It will be super fun and a cute birthday cake, too.

Piece of Easter Poke Cake on a white plate. Very colorful, and garnished with funfetti.

White Chocolate Poke Cake

However, if you’re here, you must love poke cakes, too, right?!

I wanted to get a little creative for Easter and decided to whip up this fun and colorful Easter Poke Cake.

It’s made with white cake mix, white chocolate pudding, and homemade whipped cream.

Poke cakes are embarrassingly easy and give so many possibilities. You can mix and match whatever cake and pudding you like. If you’re not feeling the white chocolate, just use vanilla, cheesecake, or lemon pudding and you’ll have a delicious cake to your taste. Or basically anything your heart desires.

For a base I suggest white cake mix, so you can easily color the batter. However, you can use vanilla or lemon cake mix, as well.

Moist and colorful cake with white chocolate pudding poked throughout and topped with sweet whipped topping!

How to make Poke Cake?

Prepare the cake mix according to the directions listed on the box. Next, divide the mixture into 4 equal portions and add a few drops of food coloring in each. Then using a teaspoon, make droops of the mixture in the bottom of greased 9×13 inches baking dish. When you finished it, tp the baking dish on the counter to flatten the surface. Using a toothpick, swirl the colors just a little. Bake as directed on the box.

When it is baked, and cool at room temperature for about 10 minutes, poke the cake. Use the handle end of a wooden spoon or another similar object to poke holes all over the top of the cake, about an inch apart, then allow it to cool completely.

Add the filling: In a bowl, combine the white chocolate pudding and milk, whisking until the pudding is dissolved. Before the pudding sets completely, pour it over the cooled cake, trying to fill all the holes completely. Spread remaining on top and place in the fridge to set completely.

When the pudding is set and the cake is completely cooled, top the cake with whipped cream. I prefer to make homemade whipped cream, but if you are in a hurry, you can use storebought whipped topping.

Step by step instructions for Easter Poke Cake.

Can I Make this Poke Cake Ahead of Time?

Absolutely! Poke cakes get even better as they sit, so they’re the perfect make-ahead dessert. The filled and frosted cake can be stored in the fridge for up to 3 days before serving. Just do not add sprinkles ahead of time, because they could tint the whipped cream. You can garnish it with Easter egg candies, or Peeps if you desire.

However, if you’re looking for an easy, dessert to grace your dessert table, you need to make this Easter Poke Cake recipe!

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Easter Poke Cake


Description

Easter Poke Cake is a fun, flavorful, and easy-to-make Easter dessert recipe.


Ingredients

  • 1 box white cake mix
  • ingredients listed on the box (eggs, water, oil)
  • 2 (3.3 oz.) boxes instant white chocolate pudding
  • 3 1/2 cups milk
  • 2 cups heavy cream
  • 1/4 cup powdered sugar(or more to taste)
  • 1 teaspoon vanilla extract
  • Food coloring (blue, green, pink, and yellow)

 

 


Instructions

  1. Preheat the oven to a temperature specified on the box. Grease a 9×13 inches baking dish with baking spray and set aside.
  2. Prepare the cake mix according to the directions listed on the box.
  3. Next, divide the mixture into 4 equal portions and add a few drops of food coloring in each bowl, and stir well.
  4. Then using a spoon, make small droops of each mixture in the bottom of the baking dish. Drops will spread in greased dish so you should do this quickly. I suggest you to drop one color at the time leaving a few inches apart between the drops, then make the drops with second color, then the third, then the fourth, until you cover the bottom of the pan. Then drop another layer on top until use all the batter. Finally, tap the baking dish on the counter to flatten the surface, do not spread with the spatula to avoid mixing the colors. Using a toothpick, swirl the colors just a little bit. Do not over mix, you want the colors swirled not mixing together. Bake as directed on the box.
  5. When the cake is baked, and sit at room temperature for about 10 minutes, poke the cake. Use the handle end of a wooden spoon poke holes all over the top of the cake, almost an inch apart, then allow it to cool completely.
  6. In a bowl, combine the white chocolate pudding and milk, whisking until the pudding is dissolved. Before the pudding sets completely, pour it over the cooled cake, trying to fill all the holes completely. Spread remaining pudding on top and place in the fridge to set completely.
  7. When the pudding is set and the cake is completely cooled, top the cake with whipped cream. Mix chilled heavy cream and vanilla extract until soft peaks form. Add powdered sugar and mix until stiff peaks form. Spread over the pudding layer.
  8. Garnish with sprinkles before serving.
  9. Store in the fridge.

 

 

Easter Poke Cake



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