Unicorn Poke Cake Recipe

My daughter is obsessed with unicorns and carries a plush one with her all the time, so it was a no-brainer to make this unicorn poke cake for her birthday, resembling the colors of her favorite toy. The cake is moist, colorful, festive, and incredibly good, infused with a melted white chocolate mixture, strawberry and vanilla pudding, and finished with whipped cream and sprinkles.

As much as I love baking, I am not fond of overly complicated creations that seem intimidating. I love creating memories and celebrating special moments with my family. I usually opt for stunning yet doable desserts like this strawberry poke cake with strawberry pie filling, or this unique vertical chocolate crepe cake.

Unicorn Cake is every kid’s dream! This recipe yields a decadent, creamy poke cake inspired by the mythical creature so many love. It has pastel colors that this particular dessert is famous for. Also, you can mix and match according to your party’s theme. With this easy recipe, you can make your party an unforgettable one!

For this version, I do not use any complicated techniques, fondant, or extreme decorating skills. I suggest getting rainbow sprinkles and also unicorn sprinkles to decorate it. Also, I usually order pre-made fondant or chocolate unicorn horns and ears to add to the cake. Creating a magical cake has never been easier!!

Why you will love this recipe 

• It is so beautiful: With such pretty colors, everyone loves how this magical cake looks when I slice it.  
• Perfect for parties: Whether it is a birthday, baby shower, or bridal party, this festive cake is always the talk of the evening 
• Other colors: Customize it and make it for holidays like Halloween, Christmas, New Year’s, or St. Patrick’s Day with ease by swapping colors.
• It is always moist: I never have to worry about my poke cake being dry with pudding in the middle. 

What you will need

• Cake: I use a white cake mix and the ingredients that it calls for.
• Flavoring: I add pure vanilla extract to the cake for extra flavor and depth. 
• Food coloring: I use blue, purple, and pink gel food coloring. They work better than liquid.

For the filling and topping

• Wet ingredients: I use sweetened condensed milk to mix with white chocolate, creating a rich, velvety melted chocolate filling. I use whole milk to make the pudding for a creamy, thick texture. 
• Dry ingredients: I use vanilla and strawberry pudding mixes to pour into the cake holes for a sweet, creamy, moist cake. The melted white chocolate I use is Ghirardelli because it is my favorite. 
• Whipped cream: I prefer my homemade whipped cream, but any kind is acceptable. 
• Sprinkles: Any sprinkles will work. 

How to make 

Preheat the oven: First, I preheat the oven to 350 degrees F and grease a 9×13-inch cake pan with baking spray. 

Make the batter: While I wait, I prepare the cake mix per the instructions on the box, adding in the vanilla extract.

Color: I divide the batter into three bowls, stirring in three drops of each food color.

Bake: Then I drop heaping spoonfuls of batter into the pan at random. Use a small ice cream scoop to make it easier. Now, I put the cake in the oven for 25 to 30 minutes or until it passes the toothpick test. 

Poke: After letting it cool for 10 minutes, I poke holes 2/3 down, about 1 inch apart, with the end of a wooden spoon.

Melt the chocolate: Next, I mix the chocolate and condensed milk in a bowl, then microwave for 1 minute, stirring well after each minute. If it is not melted, I heat it for an additional 20-30 seconds.

Fill: Then I pour it over the cake, making sure it reaches every hole. 

Add the pudding: To make the pudding, I mix it with milk, then pour it evenly over the cake before letting it chill for at least 6 hours. 

Top, chill, and serve: Before serving the cake, I frost it with whipped cream, garnish it with sprinkles, and let it chill for another hour. 

Expert tip

The best colors for a unicorn poke cake

There are two styles of unicorn cakes. One is a pastel version, and the other is a vibrant rainbow style. For the pastel version, people typically use pink, blue, or lavender (or light purple). For a vivid rainbow color, brilliant blue, green, yellow, purple, and bright pink are more common. Some people like to add gold or silver to it, too. All that being said, I think the best colors are the ones that you want.

More tips to consider:

• Use white cake mix. Using yellow or any other color will alter the tint of the food coloring. Even white chocolate cake mix contains cocoa butter, which gives it a light yellow or ivory color.
• Poke the cake when it is still warm. That way, the cake won’t crumble, and it won’t absorb the liquid.  
• Put the holes about an inch apart so the liquid does not pool together. 
• Do not poke the holes all the way down, as this will cause pooling at the bottom of the pan.
• Serve chilled for the best results. The pudding tastes so creamy, and the whipped cream has to be cold, of course. 

Recipe variations and add-ins:

• Different frosting: Instead of whipped cream, I sometimes use cream cheese frosting. This recipe is easy to make from scratch.
• Make it a unicorn: Turn it into a unicorn with fondant eyes, ears, and a horn. If you are not artistically talented, buy them from Walmart. 
• Caramel topping: For a rich layer of caramel, drizzle some of my caramel sauce over the pudding before chilling. 
• Other flavors: Another way to make this different is to use different flavors of pudding or to use Jello instead. Try grape and cherry Jello. 
• Fruity unicorn: Sometimes I like to add fruity flavor to this unicorn cake. Rather than vanilla pudding, I use my easy strawberry jam. Then, I decorate the top with some fresh strawberries too. 

Serving suggestions:

All cake goes well with ice cream, and this one tastes awfully delicious with my no-churn cherry ice cream. It only takes a few ingredients, and I don’t need any special tools to make it. I have to make it the night before, so it has time to freeze. For something even easier, this tangy tangerine sorbet only needs one ingredient – tangerines! Just peel, freeze, and grind them for a sweet treat to go with this pretty cake. 

With all the sweet ingredients in this cake, it really doesn’t need ice cream, though. I often serve it as dessert with a pretty rainbow smoothie to keep the theme going. This scrumptious drink tastes terrific, but it is packed with vitamins from bananas, beets, blueberries, pineapples, spinach, raspberries, strawberries, and orange juice. 

How to store leftovers:

• Refrigerate: Leftovers will stay fresh in an airtight container for two to three days in the fridge.  
• Freezing: To freeze, I wrap the unfrosted cake in plastic and then put it in freezer bags before putting it in the freezer. It will stay fresh for up to three months.   
• Defrost: I thaw it overnight in the refrigerator for the best flavor, then frost it to serve.

Frequently asked questions

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