It’s Not Even My Birthday…

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This rainbow cake is something I saw on Pinterest that I knew I had to make RIGHT AWAY. My general rule is that I only bake when I have some place to bring/serve my creation, otherwise I end up with an entire cake/batch of cupcakes/cookies sitting on my kitchen counter and I resist the urge to eat it all myself. Luckily I had an occasion to bake this only a few days after I saw it, because I don’t think I could have held out much longer.

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While I usually choose to bake things based on how delicious they sound, I was drawn to this recipe because this cake just looks like so much FUN. The top of the cake is covered in pretty Golden Oreos and rainbow sprinkles, and then you cut it open and SURPRISE, TIE DYED CAKE! I’ve also been seeing recipes for poke cakes for a while now and I had been itching to try one. Poke cakes can be made with any combination of cake/liquid/frosting flavors. The general rule is that you bake a cake, poke holes in the top of it, and pour a liquid over it. The liquid seeps in and makes the cake extra moist and tastey. So obviously, this rainbow poke cake was calling my name.

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This took minimal effort because I used a box cake mix instead of baking a cake from scratch. Sometimes I just don’t think it’s worth the effort to make it from scratch, especially for recipes like this.

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Make the cake and then separate the batter into smaller bowls to be colored.

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I used Duff Electric Colors Color Gels to get the colors above.

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Fill the cake pan with blobs of batter a little bit at a time. I did a full bottom layer and then covered it with a second layer on top.

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After the cake came out of the oven.

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Use the back of a wooden spoon to poke holes in the cake, and then pour the sweetened condensed milk over it. At first it didn’t look like it would all seep in but give it 10-15 minutes and it will disappear into the cake. I pushed it around with a spatula a little bit to help it along. Note: I poked about 45 holes, and then went back and looked at the recipe and saw that I was only supposed to poke about 25-30 holes. I was worried because some of the holes ended up empty once all of the condensed milk had seeped in (see above), but once I frosted it you would never know the difference.

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Top with Cool Whip, crushed Golden Oreos, and rainbow sprinkles!

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I was actually slightly disappointed with how the inside of my cake came out, compared to the pictures from the original blog post. I think it’s because I used 4 colors instead of 5 and the blobs of batter that I used were too big. Next time, I’ll try more colors and smaller blobs, or maybe some kind of strategic pattern with the colors. Luckily my friends are not harsh judges and they loved the cake all the same.

Rainbow Poke Cake

  • Servings: 24
  • Print

Rainwbow Poke Cake

Ingredients:

  • 1 box white cake mix, plus ingredients on back of box
  • food coloring (recommended gel food coloring), 4-6 colors
  • 1 can (14oz) sweetened condensed milk
  • 1 (8oz) tub Cool Whip, thawed
  • about 15 Birthday Cake Golden Oreos, lightly chopped
  • rainbow sprinkles

Directions:

  1. Preheat oven to 350 degrees F. Grease a 13×9 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.
  2. Tint each bowl with a different food coloring until you’ve reached your desired shade.
  3. In any order you choose, drop 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.
  4. 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.
  5. Once sweetened condensed milk has been absorbed, 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.

(recipe from The Domestic Rebel)

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