Patriotic Poke Cake (Print-Friendly Version)
# What You'll Need:
→ Cake Base
01 -
Eggs, water, and oil, amounts as listed on your cake mix
02 -
One box of white cake mix
→ Filling and Topping
03 -
Blue and red food coloring drops
04 -
1 teaspoon vanilla essence
05 -
2 packs (96 grams each) instant cheesecake pudding
06 -
Sprinkles (for the top)
07 -
825 ml milk
08 -
600 ml heavy whipping cream
09 -
30 grams powdered sugar, or a bit extra if you like it sweeter
# Step-by-Step Directions:
01 -
Spray a 23 by 33 cm dish with non-stick spray. Set it aside. Turn your oven on and preheat it to whatever your cake mix says.
02 -
In a bowl, follow the box and mix your cake batter with eggs, water, and oil. Use the directions on the box.
03 -
Split the cake batter into three bowls. Color one bowl blue with food coloring, one red, and just leave one plain. Stir each bowl so the color looks good.
04 -
Grab a spoon and plop different colors into the pan, one at a time, leaving gaps here and there. Keep going until all your batter is in. Tap it gently so the mix evens out. Swirl just a bit with a toothpick for some fun marbled swirls, but don’t mix too much.
05 -
Bake according to the box. Once done, pop it out and let it chill for about 10 minutes on the counter.
06 -
After it cools a bit, take the handle of a wooden spoon and poke holes all over the top. Let it cool off all the way before moving on.
07 -
Whisk the pudding mix with milk in a bowl until it barely starts to thicken. Pour it all over the cake, giving the pan a gentle shake so it seeps in. Smooth out what’s left on top. Put the cake in the fridge so it can firm up.
08 -
In a cold bowl, whip your heavy cream and vanilla until it’s kind of fluffy. Sprinkle in the powdered sugar while whipping until you hit those stiff peaks. Spread it all over your chilled cake, right on top of the pudding.
09 -
Right before serving, toss sprinkles over the top. If you’ve got extras, stash them in the fridge.
# Helpful Notes:
01 -
If you want those slices looking sharp, stick the cake in the fridge and cut with a warm knife.