Rainbow Poke Cake Recipes

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.

RAINBOW JELL-O POKE CAKE RECIPE

Steps:

• Prepare the vanilla cake according to the package's instructions, then let it cool for at least 20 minutes before poking the top of the entire cake with the handle of a wooden spoon.
• Pour the cherry Jell-O mix into one bowl, and the blue raspberry Jell-O mix into another bowl. Add a cup of boiling water to each bowl and whisk until the Jell-O powder has dissolved. Stir a cup of cold water into each bowl.
• Immediately pour both flavors of Jell-O onto the cake, filling alternate holes and areas of the cake to create a spotted or tie-dye effect. Refrigerate for two hours.
• Top the cake with a layer of whipped topping and cover with sprinkles.

EASY RAINBOW POKE CAKE RECIPE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

RAINBOW JELLO POKE CAKE RECIPE

Steps:

• The first thing you want to do is preheat the oven and mix up the boxed white cake mix as directed on the box. I used a 9x13 pan and baked according to the box.
• Once the cake is done, remove and let it cool for about 10 minutes. Then use a wooden skewer and poke holes all over the cake. It will tear up the top of the cake slightly but that is okay.
• Now you will take 1 cup boiling water per Jello box. Mix the 3-ounce packet of Jello with the hot water. Stir till the granules are melted. Then pour in 1/8 cup cold water.
• Repeat till you do all 4 colors of Jello. You can do as many colors as you want. There will be a leftover Jello mixture.
• Carefully pour the Jello liquid onto portions of the cake. This will create a rainbow poke cake look.
• Cover and refrigerate the cake 3-4 hours.
• Once cooled top with a tub of whipped cream. Top with sprinkles if you want.
• Slice and serve up this colorful poke cake.

JELL-O GELATIN RAINBOW CAKE (POKE CAKE) RECIPE

Steps:

• Place cake layers, top sides up, in 2 clean layer pans; prick each cake with utility fork at 1/2 inch intervals.
• Dissolve each flavor gelatin separately in 1 cup of the boiling water and carefully spoon each over one of the cake layers. Chill 3 to 4 hours.
• Dip one cake pan in warm water for 10 seconds; turn out onto serving plate. Top with 1 cup of the whipped topping.
• Unmold second cake layer; place carefully on first layer. Frost top and sides with remaining whipped topping.
• Chill. Garnish as desired.