Description
Chocolate-lovers rejoice with this Easter poke cake, a delightful dessert that promises pure indulgence. Rich chocolate layers infused with sweet marshmallow filling will make your holiday celebration deliciously memorable.
Ingredients
Scale
Cake:
- 15.25 ounces (432 grams) white cake mix
- 3 egg whites
- 1/2 cup (120 milliliters) vegetable oil
- 1/2 cup (120 grams) greek yogurt
- 3/4 cup (180 milliliters) whole milk
Coloring:
- Pink gel food coloring
- Yellow gel food coloring
- Blue gel food coloring
Pudding Layer:
- 5.1 ounces (145 grams) instant vanilla pudding mix
- 2 3/4 cups (660 milliliters) whole milk
Topping:
- 2 cups (480 milliliters) heavy cream
- 3 tablespoons granulated sugar
- 1 cup (80 grams) sweetened shredded coconut
- Easter sprinkles
- Mini eggs
Instructions
- Prepare the oven at 350°F and coat a 9×13-inch glass baking dish with grease.
- Combine cake mix, egg whites, vegetable oil, greek yogurt, and milk in a large bowl, blending until smooth and uniform in about 2 minutes.
- Separate the batter into three equal portions, adding gel food coloring (pink, yellow, blue) to create delicate pastel hues.
- Artfully distribute colored batters throughout the dish, creating a swirled marble pattern using a butter knife with gentle, minimal strokes.
- Bake for 23-28 minutes until a toothpick emerges clean or with minimal moist crumbs. Allow complete cooling.
- Using a wooden spoon handle, puncture holes across the cake’s surface, reaching approximately two-thirds deep and slightly widening each opening.
- Whisk instant vanilla pudding mix and whole milk for 2 minutes until it begins to thicken and develop a creamy consistency.
- Pour pudding over the cake, ensuring even distribution and gently pressing into the prepared holes using a rubber spatula.
- Refrigerate for 60-90 minutes until pudding sets completely.
- Whip heavy cream and granulated sugar using an electric mixer on medium-high speed until stiff peaks form, approximately 2 minutes.
- Apply whipped cream evenly across the chilled cake, then garnish with sweetened shredded coconut, festive Easter sprinkles, and miniature chocolate eggs.
- Refrigerate for a minimum of 2 hours to allow flavors to harmonize and develop a cohesive taste profile.
Notes
- Choose high-quality gel food coloring for vibrant yet soft pastel shades without altering cake batter consistency.
- Ensure cake is completely cooled before poking holes to prevent pudding from becoming runny and losing structure.
- Use room temperature ingredients like eggs and milk to create smoother, more evenly mixed cake batter.
- Try different pudding flavors like white chocolate or banana for unique taste variations that complement the Easter theme.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg