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Easter Poke Cake Recipe

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★★★★★

4.7 from 57 reviews

Easter Poke Cake is a vibrant and festive dessert featuring a white cake base divided and colored into fun pastel shades, baked into swirled layers. After baking, holes are poked into the cake and filled with creamy white chocolate pudding to add rich moisture and flavor. The cake is then topped with luscious vanilla whipped cream and colorful sprinkles, making it a perfect celebratory treat for Easter or springtime gatherings.

Ingredients

Scale

Cake Ingredients

  • 1 box white cake mix
  • Ingredients listed on the box (eggs, water, oil)

Pudding Ingredients

  • 2 (3.3 oz.) boxes instant white chocolate pudding mix
  • 3 1/2 cups milk

Whipped Cream Topping

  • 2 cups heavy cream
  • 1/4 cup powdered sugar (or more to taste)
  • 1 teaspoon vanilla extract

Additional

  • Food coloring (blue, green, pink, and yellow)
  • Sprinkles for garnish

Instructions

  1. Preheat and Prepare Baking Dish: Preheat the oven to the temperature specified on the cake mix box. Grease a 9×13 inch baking dish with baking spray and set aside.
  2. Prepare Cake Batter: Make the cake mix according to the directions on the box. Once prepared, divide the batter into four equal portions and add a few drops of food coloring to each bowl (blue, green, pink, and yellow). Stir each portion well to evenly distribute the colors.
  3. Create Colored Drops in Pan: Using a spoon, quickly drop small spoonfuls of each colored batter into the bottom of the greased baking dish. Drop one color at a time, spacing the drops a few inches apart, then continue with the next colors in sequence until the bottom is covered. Repeat layering drops until all batter is used. Tap the dish gently on the counter to flatten the surface without mixing the colors. Use a toothpick to lightly swirl the colors without blending them completely.
  4. Bake the Cake: Bake the cake as directed on the box. Once baked, allow it to sit at room temperature for about 10 minutes.
  5. Make Poke Holes: Using the handle end of a wooden spoon, poke holes all over the top of the warm cake approximately one inch apart. Let the cake cool completely.
  6. Prepare Pudding: In a bowl, whisk together the white chocolate pudding mix and milk until the pudding dissolves and thickens slightly but is not fully set.
  7. Pour Pudding over Cake: Pour the pudding evenly over the cooled cake, making sure to fill all the holes. Spread any remaining pudding on top. Refrigerate the cake until the pudding layer sets completely.
  8. Make Whipped Cream Topping: In a chilled bowl, beat the heavy cream and vanilla extract until soft peaks form. Add powdered sugar and continue beating until stiff peaks form.
  9. Top and Garnish: Spread the whipped cream evenly over the pudding layer. Garnish with sprinkles before serving.
  10. Storage: Store the finished cake in the fridge until ready to serve.

Notes

  • For even layering of colors, work quickly as the batter will start to set in the bowls.
  • Do not over-swirl the drop colors in the pan to maintain the marbled colorful effect.
  • Ensure the pudding is poured while slightly unset so it can soak into the cake holes.
  • Use chilled heavy cream and bowl to achieve better whipped cream texture.
  • Store leftover cake covered in the fridge, consume within 3-4 days for best freshness.
  • If desired, substitute food coloring with natural colorants like beet juice or spinach powder for a natural alternative.

Keywords: Easter cake, poke cake, colorful cake, white chocolate pudding cake, festive dessert, spring dessert, whipped cream topping

Find it online: https://platedbyemma.com/easter-poke-cake-recipe/