Description
This colorful and delightful Unicorn Cake features a swirled pastel batter baked to perfection, then soaked with a luscious white chocolate and condensed milk mixture. It is layered with creamy vanilla and strawberry puddings, topped with fluffy whipped topping and festive sprinkles for a magical and visually stunning dessert perfect for celebrations.
Ingredients
Scale
Cake
- 1 box (15.2 oz) white cake mix (plus ingredients needed to prepare the cake mix)
- 2 teaspoons vanilla extract
- Light Blue Gel Food Coloring
- Purple Gel Food Coloring
- Pink Gel Food Coloring
Filling
- 2 cups condensed milk
- 2 cups white chocolate chips
- 3.4 ounces package vanilla pudding mix
- 3.4 ounces package strawberry pudding mix
- 4 cups milk (divided, 2 cups per pudding mix)
Topping
- 8 ounces container whipped topping
- 1/3 cup sprinkles
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C) to prepare for baking the cake.
- Grease Pan: Grease a 9×13 inch baking dish with baking spray and set aside.
- Prepare Cake Batter: Prepare the white cake mix according to package instructions, adding 2 teaspoons of vanilla extract for extra flavor.
- Color Batter: Divide the batter evenly into three separate bowls. Add light blue gel food coloring to one bowl, purple gel food coloring to the second bowl, and pink gel food coloring to the third bowl. Mix each until the color is well incorporated.
- Layer Batter: Alternately drop heaping spoonfuls of each colored batter into the prepared baking dish, distributing colors randomly to create a swirled effect.
- Bake Cake: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool for 10 minutes, then use the end of a wooden spoon to poke large holes all over the cake surface to prepare for soaking the filling.
- Melt Filling Mixture: In a medium bowl, combine 2 cups condensed milk and 2 cups white chocolate chips. Microwave for 1 minute, stir until melted, and microwave an additional 30 seconds if needed until fully melted and combined.
- Soak Cake: Pour the melted white chocolate and condensed milk mixture evenly over the poked cake, allowing it to seep into the holes.
- Prepare Puddings: Prepare each pudding mix separately by stirring each 3.4-ounce package with 2 cups milk until thickened.
- Add Pudding Layers: Immediately pour the vanilla pudding over the cake, filling the holes, then distribute the strawberry pudding evenly over the surface.
- Chill Cake: Let the cake cool to room temperature, then refrigerate for at least 6 hours to set all layers properly.
- Top Cake: Spread the whipped topping evenly over the chilled cake and garnish with sprinkles for a festive finish.
- Final Chill: Refrigerate the finished cake for at least 1 more hour or until ready to serve.
Notes
- Use gel food coloring for vibrant colors without thinning the batter.
- Make sure to poke holes generously so the filling seeps throughout the cake for maximum flavor.
- Refrigerating the cake overnight enhances flavor melding and texture.
- Whipped topping can be substituted with homemade whipped cream if preferred.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Unicorn Cake, colorful cake, layered pudding cake, white chocolate cake, festive dessert, party cake, vanilla cake, strawberry pudding
