Alright guys, I went and did it again! Poke cake. The Red Velvet Poke Cake that I shared with you for Valentines Day was so incredible that I couldn’t stop dreaming about it. With St. Patrick’s Day right around the corner, I thought what better way to celebrate than with a Rainbow Poke Cake!
This recipe starts with a basic white cake with holes poked in the top with the base of a wooden spoon. Sweetened condensed milk is then poured over the holes, which allows the liquid to seep into the cake and make it extra moist and flavorful. After the cake has cooled for a few hours and the sweetened condensed milk has been absorbed into the cake, it is topped with a luscious cream cheese frosting.
The cake soaks up the sweetened condensed milk like a sponge and as the hours pass, the better it gets. I highly suggest letting the cake sit in the refrigerator for at least 5 hours before you serve it. Trust me on this one! If you’ve got 24 hours that’s even better! Just place in the refrigerator overnight and frost in the morning!
I used my favorite white cake recipe as the base for this poke cake, however, feel free to use your own white cake recipe (just make sure that it’s baked in a 9×13-inch baking dish). I strongly recommend using a homemade white cake recipe, however, if you’re short on time, go ahead and use a box mix– I won’t tell!
A rainbow cake poked to death, doused in sweetened condensed milk, and then covered in cream cheese frosting.
For the Cake:
2 1/4 cups cake flour
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoons vanilla extract
1 1/2 cups + 2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoons table salt
12 tablespoons unsalted butter, softened but still cool
Food Color Gel
For the Drizzle:
1 (12-ounce) can sweetened condensed milk
For the Frosting:
8 ounces butter, at room temperature
8 ounces cream cheese, at room temperature
4 1/4 cups powdered sugar
2 tablespoons vanilla extract
1. Preheat oven to 350 degrees. Butter the bottom and sides of a 9x13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the cake from the pan) Butter the parchment.
2. In a 2-cup glass measure, combine milk, egg whites, and extracts and mix with fork until blended. In the bowl of a stand mixer fitted with the paddle attachment, on low speed combine cake flour, sugar, baking powder, and salt. Add butter and continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
3. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1½ minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
4. Pour a scant 1/2 cup of the batter into six separate mixing bowls. Mix in food colorings (red, orange, yellow, green, blue, and purple). Pour each bowl of batter into the prepared pan (pour each one right into the center of the pan, one on top of the other). Don't swirl the batter. Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean.
5. Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. Allow the cake to cool completely before frosting.
6. To make the Frosting: Place butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add powdered sugar and vanilla. Beat until light and fluffy, scraping the bowl as necessary.
7. Spread the frosting evenly over the top of the cake and sprinkle with rainbow sprinkles. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Source: inspired by Red Velvet Poke Cake
Three Years Ago: Black Bean Hummus