Rainbow Poke Cake
A simple and fun dessert made by infusing a plain white cake with multiple colors of gelatin. This 'poke cake' method creates a vibrant, tie-dye effect inside the moist crumb, which is then finished with a light whipped topping.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 10
- Difficulty
- Easy
- Per serving
- 437 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcswhite cake layer, 9-inch (22.9 cm) round, baked and cooled
- 25 gred fruit-flavored gelatin dessert mix
- 25 gyellow fruit-flavored gelatin dessert mix
- 25 ggreen fruit-flavored gelatin dessert mix
- 25 gblue fruit-flavored gelatin dessert mix
- 280 mlboiling water
- 140 mlcold water
- 250 gwhipped topping, thawed if frozen
garnish
- 1 tbsprainbow sprinkles(optional)
Equipment
cake pans · offset spatula · small mixing bowls · fork · knife · serving platter
The method
Step by step
- 1
Place each cooled cake layer into a separate 9-inch cake pan or a deep dish.
About 2 min
Cook’s note: Using the same pans the cakes were baked in (after cleaning) works well as they are the perfect size.
- 2
Using a fork, poke holes across the entire surface of both cakes, about a half-inch apart and halfway through the cake's depth.
About 3 min
Cook’s note: More holes allow the gelatin to seep in more thoroughly, creating a more dramatic color effect.
- 3
In four separate small bowls, add one color of gelatin powder to each.
About 1 min
- 4
Divide the boiling water evenly among the four bowls and stir each until the gelatin powder is completely dissolved.
About 3 min
Cook’s note: Make sure no granules are left, as they won't set properly.
- 5
Stir the corresponding portion of cold water into each bowl of dissolved gelatin.
About 1 min
- 6
Carefully spoon the different colored gelatin liquids over the tops of both poked cakes, creating random patches of color.
About 5 min
Cook’s note: Try to distribute the colors somewhat evenly over the surface area of both cake layers.
- 7
Cover the pans with plastic wrap and refrigerate for at least 3 hours, or until the gelatin is firm to the touch.
About 3 hr
- 8
Once set, carefully run a thin knife around the edge of one cake pan and place the layer on a serving platter.
About 2 min
Cook’s note: If the cake sticks, a brief dip of the pan's bottom in warm water can help release it.
- 9
Spread about one-third of the whipped topping over this bottom layer.
About 1 min
- 10
Carefully place the second cake layer on top.
About 1 min
- 11
Use the remaining whipped topping to frost the top and sides of the stacked cake.
About 3 min
Cook’s note: An offset spatula makes frosting the cake much easier.
- 12
Decorate with rainbow sprinkles, if using, before slicing and serving.
About 1 min
Per serving
Nutrition
- Calories
- 436.5kcal
- Protein
- 5.7g
- Carbs
- 63g
- Fat
- 18.7g
- Fibre
- 0.8g
- Sugar
- 41.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover cake covered in the refrigerator.
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