Desserts

beyondfrosting5.0

Patriotic Flag Poke Cake

The tye dye vanilla cake batter is soaked in vanilla pudding topped with whipped cream and berries decorated like an American flag. You’d be surprised how easy it is to make this cake.

👥 15 Servings⏱️ Prep & Cook: 2h 13m⏳ Prep: 1h 45m🔥 Cook: 28 min👤 Julianne Dell📖 beyondfrosting

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
bowl
mixing bowl
spatula
pan
knife
wooden spoon
whisk

📝 Preparation Steps

For the Cake

Preheat the oven to 350°F.

In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs. egg yolks 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.

(28g) unsalted butter, melted2 tablespoonslarge eggs2(15ml) vanilla extract1 tablespoon(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspoon(14oz) Sweetened Condensed Milk1 can(472) heavy whipping cream2 cups(130g) powdered sugar1 cupegg yolks2

In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the buttermilk at a time and mix just until the flour starts to incorporate. Then add remaining dry ingredients and buttermilk and beat until well 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.

To color the cake batter, divide the batter into three bowls. For the white (undeyed batter), measure out 2 cups of cake batter and set side. Divide the remaining batter between other two bowls, about 1 ½ cups each. Use a couple of drops of food coloring in each bowl (1 for red and 1 for blue) and mix thoroughly.

cups (285g) granulated sugar1 1/2(28g) unsalted butter, melted2 tablespoons(15ml) vanilla extract1 tablespooncup (120g) sour cream1/2½ cups (350g) all-purpose flour2(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspooncup (315ml) buttermilk or milk1 1/3(14oz) Sweetened Condensed Milk1 can(472) heavy whipping cream2 cups(130g) powdered sugar1 cup

Alternate and layer adding the 3 different cake batter colors in a 9-inch by 13-inch pan, swirl occasionally with a knife. Bake at 350°F for ⏱️ 25-30 minutes, keeping a careful eye on the baking during the last few minutes. Test for doneness with a toothpick. If inserted into the center of the cake, the toothpick should come out clean. Remove from the oven and allow it to cool completely.

For the Filling:

Take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour a can of sweetened condensed milk over top of the cake and spread gently with a spatula.

For the topping

Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill.

Spoon the mascarpone cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, about 1 cup, allowing the mascarpone cheese to turn to a liquid consistency.

cups (285g) granulated sugar1 1/2½ cup (118 ml) vegetable oil(28g) unsalted butter, melted2 tablespoons(15ml) vanilla extract1 tablespooncup (120g) sour cream1/2½ cups (350g) all-purpose flour2(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspooncup (315ml) buttermilk or milk1 1/3(14oz) Sweetened Condensed Milk1 can(472) heavy whipping cream2 cups(130g) powdered sugar1 cupmascarpone cheese12 ounces

Add the remaining heavy cream then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.

Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Continuing beating at a high speed until stiff peaks form.

Set aside 2 cups of the prepared whipped cream in a large piping bag filled with a 1M piping tip.

Decorating

Rinse and thoroughly dry the berries. Thinly slice the strawberries length-wise. You will not need 2 full containers, so pick out the ones that a freshest and similar in size to one another.

Spread the remaining frosting over top of the cake after you’ve filled it with the sweetened condensed milk.

Line the blueberries in a rectangle 7 across the top and 6 down the side, placing side by side.

Then start laying the strawberries down, one over top of the other in a row from left to right.

Pipe a line of rosettes using the prepared whipped cream.

Then continue placing the strawberries, and alternating with rows of piped rosettes. You may need to slice the strawberries for the final row in order to fit.

Chill for at least ⏱️ 1 hour or overnight.

Nutrition Facts

calories

502 calories

fat Content

26.9 g

serving Size

1 slice

fiber Content

2.1 g

sugar Content

40.9 g

sodium Content

308.9 mg

protein Content

6.9 g

trans Fat Content

0.4 g

cholesterol Content

95.7 mg

carbohydrate Content

60.3 g

saturated Fat Content

18.4 g

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