Rainbow Poke Cake With Whipped Cream Recipe

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Clarence Hayes Modified: March 21, 2022
Rainbow Poke Cake With Whipped Cream Recipe

How To Make Rainbow Poke Cake With Whipped Cream

Create a colorful and moist Rainbow Poke cake made with condensed milk instead of cake mix for St. Patrick’s Day or any other celebration.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes

Serves:

Ingredients

For Rainbow Poke Cake:

  • 1cupbuttersoftened
  • 2⅓cupssugar
  • 5pcsegg whites
  • 1tbspvanilla
  • 3cupsflour
  • 4tspbaking powder
  • ½tspsalt
  • cupswarm milk
  • Gel food coloringRainbow colors
  • 1cancondensed milksweetened

For Whipped Cream Frosting:

  • 2tspKnox gelatinunflavored
  • 2tbspcold water
  • 2cupsheavy cream
  • 1cuppowdered sugar
  • 1tspvanilla extractclear

Instructions

Cake:

  1. Preheat the oven to 350 degrees F.

  2. In your stand mixer cream the butter and sugar together until much lighter in color.

  3. Add in the egg whites and vanilla until totally combined.

  4. Add the salt and baking powder to the flour.

  5. Add in the dry ingredients and the milk gradually alternating 1 cup of flour and ½ cup of milk at a time.

  6. Add one cup of the batter to 6 different bowls. Color each bowl with the gel food coloring in red, orange, yellow, green, blue and purple.

  7. Mix until the colors are fully combined.

  8. Spoon a layer of each colored batter. Start with purple, then blue, green, yellow, orange, and finally red.

  9. Bake for 30 for 35 minutes or until the middle of the cake is fully baked and let cool on a rack.

  10. Poke holes on the top of the cake and pour the condensed milk over the holes.

Frosting:

  1. Add the gelatin to cold water in a small bowl and mix. Let it sit and bloom for five minutes.

  2. In your stand mixer add the heavy cream, powdered sugar, and clear vanilla.

  3. After the gelatin has set, put it in the microwave for 5 to 10 seconds to melt the gelatin.

  4. Using the paddle of your stand mixer, scrape the contents of the bowl for a minute to start building the peaks of the whipped cream and giving the gelatin time to cool a bit.

  5. Add in the gelatin and continue beating until you have soft-stiff peaks.

  6. Pour onto the cake and spread.

Nutrition

  • Calories: 569.57kcal
  • Fat: 26.62g
  • Saturated Fat: 16.57g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 7.24g
  • Polyunsaturated Fat: 1.10g
  • Carbohydrates: 76.42g
  • Fiber: 0.64g
  • Sugar: 58.18g
  • Protein: 7.85g
  • Cholesterol: 85.72mg
  • Sodium: 246.96mg
  • Calcium: 239.82mg
  • Potassium: 229.75mg
  • Iron: 0.52mg
  • Vitamin A: 256.34µg
  • Vitamin C: 1.11mg
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