Description
This Easter Poke Cake is a delicious and festive treat that’s perfect for Easter gatherings and spring celebrations! Learn how to make this easy and colorful cake with our step-by-step guide
Ingredients
Scale
- 1 box white cake mix (and any ingredients it requires, such as eggs, oil, and water)
- Food coloring (blue, green, pink, and yellow)
- 2 boxes (3.3 oz.) instant white chocolate pudding mix
- 3 1/2 cups milk
- 2 cups heavy cream
- 1/4 cup powdered sugar (or more to taste)
- 1 teaspoon vanilla extract
- Sprinkles (optional)
Instructions
- Prepare the Cake Batter: Preheat the oven to the temperature specified on the cake mix box. Grease a 9×13 inch baking dish with baking spray. Prepare the cake mix according to the directions on the box. Divide the batter into 4 equal portions and add a few drops of different food coloring to each bowl. Using a spoon, make small dollops of each colored batter in the baking dish. Tap the pan on the counter to flatten the surface. Use a toothpick to swirl the colors slightly. Bake as directed on the box.
- Poke Holes and Add Pudding: Once baked, allow the cake to cool for 10 minutes. Poke holes all over the top of the cake using the handle end of a wooden spoon. Let the cake cool completely. In a bowl, combine the white chocolate pudding mix with the milk, whisking until the pudding is dissolved. Pour the pudding over the cooled cake, filling the holes. Spread the remaining pudding on top and place in the fridge to set completely.
- Make the Whipped Cream Frosting: 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.
- Garnish and Serve: Garnish with sprinkles before serving. Store in the fridge.