Rainbow Poke Cake With Whipped Cream
User Reviews
5.0
6 reviews
Excellent
Rainbow Poke Cake With Whipped Cream
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Rainbow Poke Cake With Whipped Cream made with no cake mix. Condensed milk makes this poke cake super moist and fluffy stabilized whipped cream won't melt!
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Ingredients
Rainbow Poke Cake
- 1 cup butter softened
- 2 1/3 cups sugar
- 5 egg whites
- 1 tablespoon vanilla
- 3 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk warmed for 30 sec in microwave to bring to room temp
- [url:1]Rainbow colors of Gel food coloring[/url]
- 1 can sweetened condensed milk
Stabilized Whipped Cream Frosting
- 2 teaspoons unflavored Knox gelatin
- 2 tablespoons cold water
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon clear vanilla extract
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Instructions
To make the cake:
- Preheat the oven to 350 degrees.
- In your stand mixer cream the butter and sugar together until much lighter in color, like a easter-y spring yellow (2-3 minutes)
- Add in the egg whites and vanilla until totally combined
- Add the salt and baking powder to the flour
- Add in the dry ingredients and the milk alternating 1 cup of flour and ½ cup of milk at a time
- Add one cup of the batter to 6 different bowls. Color each bowl with your gel food coloring in red, orange, yellow, green, blue and purple.
- Mix until the colors are fully combined.
- Your choice here: Spoon or ziploc bags. Either add the batter to 6 sandwich size ziploc bags and pipe just enough to make a thin layer of each color OR with a small spoon, spoon a layer.
- Start with purple, then blue, then green, then yellow, then orange and finally red.
- Bake for 30-35 minutes or until the middle of the cake is fully baked and let cool on a rack.
- Poke holes on the top of the cake, I do about 25 of them.
- Pour the condensed milk over the holes.
To make the frosting:
- Add the gelatin to your cold water in a small bowl and mix. Let it sit, to bloom, for five minutes.
- In your stand mixer add the heavy cream, powdered sugar and clear vanilla.
- After the gelatin has set, put it in your microwave for 5-10 seconds to melt the gelatin.
- With your paddle attachment(I LOVE LOVE LOVE this one with a built in scrapefor a minute to start building the peaks of the whipped cream and giving the gelatin time to cool a bit.
- Add in the gelatin and continue beating until you have soft-stiff peaks (where the tip of the peak will still fall but it otherwise holds the same shape).
- Pour onto your cake and spread.
- Your frosting should be SUPER light and fluffy, just like a delicious bright white vanilla cloud if you used clear vanilla.
Notes
- Rainbow Cake from Rainbow Cupcakes and Whisk Kid
- Rainbow Cupcakes
- Whisk Kid
- Stabilized Whipped Cream?from Our Best Bites
- Stabilized Whipped Cream
Nutrition Information
Show Details
Calories
456kcal
(23%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
73mg
(24%)
Sodium
213mg
(9%)
Potassium
197mg
(6%)
Sugar
37g
(74%)
Vitamin A
830IU
(17%)
Vitamin C
0.2mg
(0%)
Calcium
96mg
(10%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 73mg | 24% |
| Sodium | 213mg | 9% |
| Potassium | 197mg | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 96mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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