Unicorn Poke Cake Recipe
Introduction
Unicorn Poke Cake is a colorful, fun dessert that combines layers of fluffy white cake with vibrant swirls of blue and pink. The cake is soaked with raspberry-flavored pudding, then topped with creamy whipped topping for a magical and delicious treat perfect for any celebration.
Ingredients
- 1 package (2-layer size) white cake mix
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 22 drops Blue McCormick® Neon Food Colors & Egg Dye, divided
- 7 drops Pink McCormick® Neon Food Colors & Egg Dye
- 6 cups milk
- 2 teaspoons McCormick® Raspberry Extract With Other Natural Flavors
- 3 packages (4-serving size each) white chocolate instant pudding mix
- 1 container (8 ounces) frozen whipped topping, thawed
Instructions
- Step 1: Preheat oven to 350°F. Prepare the cake mix according to package directions, adding the vanilla extract. Divide the batter evenly into two bowls.
- Step 2: Stir 15 drops of blue food coloring into one bowl. In the second bowl, mix the remaining 7 drops of blue and all 7 drops of pink food coloring.
- Step 3: Grease a 13×9-inch baking dish. Alternating colors, drop heaping spoonfuls of batter randomly into the dish to create a marbled effect.
- Step 4: Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Step 5: Using the end of a wooden spoon, poke large holes all over the cooled cake.
- Step 6: In a large bowl, whisk together the milk and raspberry extract. Add the pudding mix and stir just until it begins to thicken.
- Step 7: Immediately pour the pudding mixture over the cake, filling the holes created earlier.
- Step 8: Frost the cake evenly with the thawed whipped topping. Refrigerate for at least 1 hour before serving.
Tips & Variations
- For extra vibrant colors, use gel food coloring instead of liquid dye to intensify the hues without thinning the batter.
- Substitute raspberry extract with vanilla or almond extract for a different flavor twist.
- Try using different pudding flavors like strawberry or coconut to complement the fruity profile.
Storage
Store leftovers covered in the refrigerator for up to 3 days to keep the cake moist and the whipped topping fresh. When ready to serve again, you can let it sit at room temperature for 15 minutes or serve chilled for a refreshing dessert.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade cake batter instead of a cake mix?
Yes, you can use your favorite white cake recipe. Just be sure to divide the batter and add food coloring as directed to maintain the colorful effect.
What if I don’t have raspberry extract?
If you don’t have raspberry extract, vanilla or almond extract make great substitutes that will still complement the flavors beautifully.
PrintUnicorn Poke Cake Recipe
This vibrant Unicorn Poke Cake combines a colorful, fun twist on classic white cake with a luscious raspberry-infused white chocolate pudding filling. The cake is beautifully swirled with blue and pink batter, baked to perfection, then poked and filled with creamy pudding, and topped with a light whipped topping. It’s a magical, visually stunning dessert perfect for celebrations and sure to delight kids and adults alike.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Batter
- 1 package (2-layer size) white cake mix
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 22 drops Blue McCormick® Neon Food Colors & Egg Dye, divided
- 7 drops Pink McCormick® Neon Food Colors & Egg Dye
Pudding Filling
- 6 cups milk
- 2 teaspoons McCormick® Raspberry Extract With Other Natural Flavors
- 3 packages (4-serving size each) white chocolate instant pudding mix
Topping
- 1 container (8 ounces) frozen whipped topping, thawed
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F. Prepare the white cake mix as directed on the package, adding the vanilla extract. Divide the batter evenly into two separate bowls. To one bowl, stir in 15 drops of blue food coloring. In the second bowl, stir in the remaining 7 drops of blue and 7 drops of pink food coloring to create a lovely swirl of colors.
- Create the Cake Marble Effect: Alternately drop heaping spoonfuls of the colored batters randomly into a greased 13×9-inch baking dish. This layering will give the cake its signature unicorn-inspired whimsical look when baked.
- Bake the Cake: Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, allow the cake to cool completely in the pan.
- Poke and Prepare the Filling: Using the end of a wooden spoon, poke large holes evenly all over the cooled cake. In a large bowl, combine the milk with the raspberry extract. Add the white chocolate instant pudding mix and stir just until the mixture begins to thicken.
- Fill the Cake: Immediately pour the pudding mixture over the cake, making sure it seeps into and fills all the holes, infusing the cake with creamy raspberry goodness.
- Frost the Cake: Evenly frost the top of the cake with the thawed whipped topping, giving it a light and fluffy finish.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the pudding to set and the flavors to meld. This cake is best served chilled, creating a refreshing and magical dessert experience.
Notes
- You can substitute any white cake mix brand and vanilla extract if desired.
- If you prefer, fresh raspberries can be served alongside for added texture and flavor.
- For vibrant color, ensure to evenly distribute food coloring drops into the batter.
- Make sure the cake is fully cooled before poking and adding pudding to prevent melting the pudding.
- Leftover cake should be stored covered in the refrigerator and consumed within 3 days for best freshness.
Keywords: Unicorn Poke Cake, colorful cake, white chocolate pudding cake, fun birthday cake, kid-friendly dessert, raspberry pudding cake
