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A closeup of a slice of funfetti poke cake with sprinkles on two stacked white plates.

Funfetti Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 15 slices
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Description

This homemade Funfetti poke cake is a moist vanilla cake recipe loaded with sprinkles, filled with vanilla pudding, and topped with creamy cake batter whipped cream!


Ingredients

For the cake:

  • 2 cups (380g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon (14.8 ml) pure vanilla extract
  • ½ cup(118 ml) sour cream
  • 2 ½ cups (350 g) all-purpose flour
  • 2 1/2 teaspoons (9.3g) baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon (5 g) salt
  • 1 ¼ cups (296 ml) buttermilk (or milk)
  • ½ cup sprinkles

For the filling:

  •  1 package (3.4oz) instant vanilla pudding
  • 1 ¾ (414ml) cup milk

For the topping:

  • 1 ¾ cup (414ml) heavy whipping cream
  • ¾ cup yellow cake mix (dry)
  • 2 tablespoons rainbow sprinkles  

Instructions

For the Cake

  1. Preheat the oven to 350°F. 
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated.  Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
  3. Combine the dry ingredients in a separate bowl. Add half the dry ingredients, and half the milk, and beat on low speed just until the flour starts to incorporate. Repeat until all ingredients are added and combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed. Use a spatula to stir in the sprinkles. 
  4. Pour the batter into a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool for 30 minutes.
  5. Heat-treated flour: While the oven is still warm, heat-treat the cake mix for the topping if desired. See notes. 
  6. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Cool completely.

For the filling:

  1. In a small mixing bowl, combine the vanilla pudding and the milk and whisk until the pudding mix is dissolved. Before the pudding sets (do not refrigerate), pour it over top of the cake, and spread with a spatula to fill in all the holes. Chill for at least 10 minutes until the filling has been set. 

For the topping:

  1. Chill the mixing bowl and beaters in the freezer or refrigerator for 10 minutes. Once chilled, beat the heavy cream on medium-high speed until stiff peaks form.  Add the cake mix and beat at high speed until stiff peaks form. Stir in sprinkles then decorate the cake. 

Notes

  • Ingredient Substitutes: 
    • Sour cream: can be substituted with plain or Greek yogurt
    • Buttermilk: can be substituted with regular milk or you can make a homemade substitute 
  • Heat-treated cake mix:  If you would prefer to heat-treat the cake mix. preheat the oven to 350°F. Bake the flour on a baking sheet lined with parchment paper for approximately 10 minutes, or until the temperature of the flour reaches 160°F.  Cool and sift through a fine-mesh sieve before adding to the whipped cream.
  • Storage instructions: The cake can be stored at room temperature until you add the filling and topping. Once you’ve added the filling, it must be stored in the refrigerator in an airtight container. 
  • Make-ahead instructions: The baked cake can be stored at room temperature up to 2 days in advance. I recommend adding the filling and topping before serving. 

Nutrition

  • Serving Size: 1 Slice
  • Calories: 433
  • Sugar: 41.4 g
  • Sodium: 327.9 mg
  • Fat: 22.6 g
  • Carbohydrates: 60.9 g
  • Fiber: 0.6 g
  • Protein: 6.4 g
  • Cholesterol: 74.1 mg