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Rainbow Poke Cake Recipe

★★★★★

4.5 from 61 reviews
  • Author: lilan
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x

Description

This vibrant Rainbow Poke Cake features a moist, colorful layered cake infused with six hues of the rainbow. The batter is separated and tinted with gel food coloring, then baked into a beautiful mosaic. After baking, holes are poked into the warm cake and filled with a luscious vanilla pudding for added moisture and flavor. Finished with a fluffy whipped cream frosting and optional sprinkles, this dessert is perfect for celebrations and sure to impress with its playful look and delicious taste.

Ingredients

Scale

Rainbow Cake

  • 3 cups (420 grams) all-purpose flour
  • 1 tbsp cornstarch
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (227 grams) unsalted butter, slightly melted
  • 1½ cups (300 grams) granulated sugar
  • ¼ cup vegetable oil
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup milk (2% or whole)
  • Gel food coloring: red, orange, yellow, green, blue, purple

Vanilla Pudding Filling

  • 1 box (4-serving box, around 100 grams or 3.4 ounces) vanilla dry instant pudding mix
  • 2 cups milk (2%)

Whipped Cream Frosting

  • 2 cups heavy cream (35%)
  • ¾ cup (90 grams) confectioners’ sugar
  • Optional: sprinkles for decoration

Instructions

  1. Preheat and prepare pan: Preheat oven to 350°F (175°C). Spray a 9″ x 13″ cake pan with non-stick cooking spray, line the bottom with parchment paper, then spray again. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt until thoroughly combined. Set aside.
  3. Cream butter and sugars: In a large bowl, beat melted butter, granulated sugar, and vegetable oil on high speed for about 5 minutes until well creamed.
  4. Add eggs and vanilla: Beat in eggs and vanilla extract until fully incorporated, about 1 minute.
  5. Combine wet and dry ingredients: Beat in half of the dry ingredient mixture to the wet ingredients until mostly combined but not overmixed. Then beat in all the milk until combined. Next, add the remaining dry ingredients just until no dry flour remains to avoid drying the cake.
  6. Divide and color batter: Evenly divide the batter into 6 separate bowls (about 235 grams each). Add gel food coloring to each bowl to create red, orange, yellow, green, blue, and purple batters. Stir gently to combine colors without overmixing.
  7. Layer batter in pan: Place the prepared cake pan vertically on the counter. Spoon a small amount of red batter into the top left corner, then orange, yellow, green, blue, and purple to complete the first row of 6 spoonfuls. For the second row, begin with orange followed by yellow, green, blue, purple, and red. Continue starting each subsequent row with the next color in the rainbow until all batter is used and the pan is fully filled without gaps. Tap the pan gently to level batter and fill any holes.
  8. Bake the cake: Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven.
  9. Prepare pudding filling: While the cake is warm, whisk instant vanilla pudding mix with cold milk in a large bowl for about 2 minutes until thickened.
  10. Poke holes and fill with pudding: Using the round handle end of a wooden spoon, poke multiple holes about ¾ through the warm cake to allow pudding to seep in. Spread pudding evenly over the cake surface and into the holes with a spatula.
  11. Chill before frosting: Refrigerate the cake with pudding for 1 hour to set.
  12. Make whipped cream frosting: Beat heavy cream and confectioners’ sugar in a large bowl until soft peaks form, about 5 minutes.
  13. Frost and decorate: Spread the whipped cream frosting evenly over the chilled cake. Add sprinkles if desired.
  14. Storage: Store the cake in a sealed container in the refrigerator for up to 3 days.

Notes

  • Use gel food coloring to avoid thinning the batter.
  • Do not overmix the batter to keep the cake moist and tender.
  • Ensure eggs are at room temperature for better incorporation.
  • Use a wooden spoon handle for poking holes to avoid tearing the cake.
  • Chilling the cake after adding pudding ensures the pudding sets properly.
  • For best results, consume within 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Rainbow cake, poke cake, colorful cake, vanilla pudding poke cake, whipped cream frosting, party cake, layered cake

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Find it online: https://cooklilan.com/rainbow-poke-cake-recipe/