Easy Rainbow Poke Cake Recipes

RAINBOW POKE CAKE

Steps:

• Preheat the oven to 350 degrees and prepare a 9x13 inch baking pan with a light coating of cooking spray. Set aside.
• In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined.
• Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
• In four small bowls, combine each jello package with 1 cup boiling water. Whisk together until fully combined.
• Use a Tablespoon to pour jello mixture into the holes in cake, alternating colors according to preference until each hole has been filled. Do not use all the jello.
• Place the cake into the refrigerator and let it cool for 2 hours.
• Spread the whipped topping over the cooled cake and top with sprinkles as desired before serving.
• Note: You will have lots of jello leftover, so be sure to prepare a glass pan for some jello jigglers!

RAINBOW POKE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9" x 13" cake pan with non-stick cooking spray then line bottom with parchment paper and spray again with non-stick cooking spray. Set pan aside for now.
• In a medium bowl, whisk together flour, cornstarch, baking powder and salt until well mixed. Set aside.
• In a large bowl, beat together butter, granulated sugar and vegetable oil until well creamed together (about 5 minutes of beating with electric mixer on high speed).
• Beat in eggs and vanilla extract until well mixed (about 1 minute).
• Beat half of the dry ingredients into the wet ingredients. Don't overmix - just beat until most of the flour is combined.
• Beat in all of the milk until combined (again, don't overmix).
• Beat in the remaining half of the dry mixture just until you no longer see dry flour in the batter. Don't overmix or your cake will be dry.
• Separate batter evenly between 6 bowls. This works out to be about 235 grams of batter per bowl.
• Use gel food coloring to color each bowl of batter a different color of the rainbow (red, orange, yellow, green, blue and purple). Stir just until color is mixed in well but try not to overmix the batter.
• Lay the prepared cake pan vertically in front of you on the counter. Use a spoon to scoop a small amount of red batter (about 1/8 of the red batter) into the top left side of the cake pan. Then move onto a scoop of orange, then yellow, green, blue and purple. There should be 6 spoonfuls of batter in the top row of the vertical-facing cake pan.
• Start on the second row of batter by starting with the orange batter, then yellow, green, blue, purple and finishing off on red. Again, 6 spoonfuls of batter across the second row. As you start each row, start with the next color in the rainbow. So for example, the first row was red first, the second row was orange first, the third row will be yellow first, and so on. Continue until you use up all the batter and fill the cake pan. You don't want any space between the rows so give the pan a little counter tap to level it out or use a spoon to fill in any holes in the batter before baking.
• Place cake in oven for 30 minutes or until toothpick inserted in middle comes out clean.
• While cake is still warm, add the vanilla pudding.
• In a large bowl, whisk together vanilla pudding mix and cold milk for two minutes until pudding thickens.
• Using the round handle end of a wooden spoon, poke multiple holes ¾ of the way through the cake. You'll want lots of holes here for the pudding to go into.
• Use a spatula to spread pudding evenly over the cake and into each of the poke holes.
• Let set in refrigerator for 1 hour before adding frosting.
• In a large bowl, beat together heavy cream and confectioners' sugar until soft peaks form (about 5 minutes.
• Spread frosting evenly over cake. Add sprinkles if desired.
• Store in a sealed food storage container in fridge for up to 3 days.

RAINBOW POKE CAKE

Steps:

• Place cake layers, top side up, in two 9" round cake pans.
• Pierce cake with skewers at 1/2" intervals.
• Stir 1/2 cup of the boiling water into each flavor gelatin in separate bowls, stir for 2 minutes or until completely dissolved.
• Start pouring each different color gelatin into the various holes in both cake layers. Only pour one color into each hole. Keep pouring until all holes are filled with color. Refrigerate 3 hours.
• Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
• Spread with about 1 cup of the whipped topping.
• Unmold second cake layer; place on first cake layer.
• Frost with remaining whipped topping.
• Refrigerate until whipped topping is firm.
• Place egg white in a medium mixing bowl and beat with an electric mixer to form soft peaks.
• Add icing sugar and lemon juice and stir with a spatula to combine.
• You want your mixture to be a thick but still running paste, if it is too thin it will run right off the cake and if it is too thick it won't mix and drip down the sides.
• Split mixture into 5 bowls and add color to each bowl (orange, red, purple, blue and green).
• Carefully drizzle small amounts of each color over the top of the cake. Start from the center and work your way out, this makes it easier to gauge when there is enough icing for it to just start over-flowing around the edge of the cake.
• Chill cake until ready to serve.

EASY SIX-LAYER RAINBOW CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
• Sift together the flour, baking powder, and baking soda.
• Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
• Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
• Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
• Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.