Okay, so this is NOT my realm of desserts.
Cakes intimidate the you-know-what right out of me. I don’t know what it is; they’re just big and bulky and scream “CRUMB COAT!! CRUMB COAT!!” and look at me all menacing-like with their uneven edges and lack of interesting decoration.
(Note to others: when cakes begin talking to you, it’s probably a good idea to speak with a medical professional and never return to this blog)
But my sweet little friend Ashton always makes poke cakes and they always look AHMAZZZZZING. I mean, I don’t even like carrot cake, yet she had me pawing at my monitor over her Better Than Easter Poke Cake. HELLOOOOOOOOOO, go in my mouth like yesterday.
Turns out, you don’t need a degree in cake decorating to make a delicious, show-stopping cake. There’s not one square of fondant on this bad boy, and frankly, this cake will point and laugh at your pretentious crumb coat. This cake is like your awesome best friend, except unlike your awesome best friend, you can eat it.
(K, I’m serious. Leave now while you still can).
Here’s the rocket science behind this amazing creation: bake a cake–any cake! Let it cool. Then, take out your anger on it by stabbing it a bunch with a spoon. Then make it feel better by smothering it with sweetened condensed milk. Then blanket your sweet best friend cake in Cool Whip and any other desired toppings, put it in the fridge to get acquainted with its new awesomeness, then EAT!
So easy, so delicious.
I have a feeling we’ll be best friends forever.
Better Than Presents… Rainbow Birthday Poke Cake *from Ashton’s gorgeous Rainbow Poke Cake recipe 🙂
- 1 box white cake mix, plus ingredients on back of box
- Wilton Gel food coloring in No-Taste Red, Kelly Green, Lemon Yellow, Violet and Blue
- 1 can (14 oz) sweetened condensed milk
- 1 (8 oz) tub Cool Whip, thawed
- About 15 Birthday Cake Golden Oreos, lightly chopped
- Rainbow sprinkles
- Preheat oven to 350 degrees F. Grease a 13x9 inch pan liberally with cooking spray. Prepare your cake batter according to package directions (or use a homemade version if desired). Evenly distribute the batter among five small bowls.
- Tint each bowl with a different gel food color until you've reached your desired shade. I only used red, yellow, green, blue, and purple, but feel free to experiment with different shades (pastels, primary colors), or add in orange if you'd like.
- In any order you choose, drop heaping spoonfuls of batter into the pan, layering the colors on top of one another. Don't swirl the colors; it'll muddle them! Once all the batter is layered in the pan, bake the cake according to package directions or until a toothpick inserted in the center comes out clean. Cool the cake completely.
- Once cooled, poke holes all over the surface of the cake (roughly 25-30) with a wooden spoon handle. Immediately pour a can of sweetened condensed milk over the surface of the cake, trying to fill the holes with the milk.
- Spread the Cool Whip over the surface of the cake and top evenly with the lightly crushed Oreos and the sprinkles. Refrigerate the cake (to set) for about 4 hours-overnight; overnight is best. Store leftovers in the fridge.
This cake is the bomb diggity! At first, I was apprehensive about this cake only because I hate when things are soggy and I was worried the condensed milk would make the cake a little too wet. However, once it sets up in the fridge (I kept mine in overnight), it seemed to seep into the cake and give it a little extra boost. The result was a perfectly light cake with nice, moist crumbs in fun colors. What’s not to love?! And the birthday cake-flavored Golden Oreos on top of the Cool Whip is just, well, the icing on the cake. No wonder Ashton’s obsessed with these cakes!
Have a fantastical day!