Print

Easter Poke Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 51 reviews

Easter Poke Cake is a vibrant and delightful dessert perfect for celebrating the spring holiday. This fun and colorful cake features swirls of pastel-colored batter, filled with creamy white chocolate pudding and topped with fluffy vanilla whipped cream, creating a festive and flavorful treat that’s as visually appealing as it is delicious.

Ingredients

Scale

Cake

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

Pudding Filling

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

Whipped Cream Topping

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

Additional Ingredients

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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven according to the temperature specified on the cake mix box. Grease a 9×13-inch baking dish with baking spray and set aside.
  2. Make Cake Batter: Prepare the white cake mix following the instructions on the box, combining it with the required eggs, water, and oil.
  3. Color the Batter: Divide the prepared cake batter into four equal portions. Add a few drops of the chosen food coloring—blue, green, pink, and yellow—to each bowl and stir well to evenly distribute the colors.
  4. Layer Colored Batter: Using a spoon, drop small dollops of each colored batter onto the bottom of the greased baking dish. Place the drops a few inches apart to prevent blending. Repeat layering drops of each color on top of the previous layer until all batter is used. Tap the dish gently on the counter to flatten the surface. Using a toothpick, swirl the colors softly without overmixing to keep distinct swirls.
  5. Bake the Cake: Bake the cake as directed on the box until a toothpick inserted in the center comes out clean. Remove from oven and let it sit at room temperature for about 10 minutes.
  6. Poke Holes: Using the handle end of a wooden spoon, poke holes all over the cake about one inch apart to create spaces for the pudding to seep in. Allow the cake to cool completely.
  7. Prepare Pudding: In a bowl, whisk together the instant white chocolate pudding mix and milk until the pudding dissolves but has not yet set.
  8. Add Pudding to Cake: Pour the pudding over the cooled cake, ensuring you fill all the holes completely so the pudding seeps inside. Spread any remaining pudding evenly over the top. Refrigerate the cake until the pudding sets completely.
  9. Make Whipped Cream: In a chilled bowl, whip the heavy cream with vanilla extract until soft peaks form. Gradually add powdered sugar and whip until stiff peaks form.
  10. Top and Garnish: Spread the whipped cream layer evenly over the set pudding. Garnish with colorful sprinkles before serving.
  11. Storage: Store the Easter Poke Cake in the refrigerator until ready to serve to maintain freshness.

Notes

  • Use gel food coloring for more vibrant colors without altering batter consistency.
  • Be careful not to over-swirl the batter to keep the pretty marbled effect.
  • Poking holes evenly is key to making sure pudding fills every bite.
  • Chilling the whipped cream bowl and beaters helps achieve better stiff peaks.
  • Store leftovers tightly covered in the refrigerator and consume within 3-4 days.
  • For a lighter version, substitute heavy cream with whipped topping, though texture may vary slightly.

Find it online: https://yumfoodusa.com/easter-poke-cake-recipe-2/