A poke cake is a cake that you poke holes in after baking. The holes are then filled with cream, fruit puree, pudding or condensed milk to infuse extra flavor and moistness to every bite. It’s important to poke the holes large enough so the liquid can soak through the cake. A wooden spoon handle or the thicker end of chopsticks works well.

INGREDIENTS

cake

• 1 1/2 cups granulated sugar (300 grams)

• 1/2 cup vegetable oil

• 3 large eggs (room temperature)

• 1 tablespoon vanilla extract

• 1/2 cup sour cream

• 2 1/2 cups all-purpose flour (300 grams)

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1 1/4 cups whole milk

• 2 cups crushed Oreos (about 15–18 Oreos)

For the filling

• 1 pkg (3.4oz) Instant white chocolate pudding (or vanilla)

• 2 cups whole milk

For the topping:

• 1 1/2 cup heavy whipping cream

• 1/2 cup + 2 tablespoons powdered sugar (76 grams)

• 4–6 crushed Oreos for garnish

INSTRUCTIONS

1. For the cakes: Preheat the oven to 350°F.

2. Combine the dry ingredients in a medium-sized bowl.

3. In a large Ziploc bag, crush the Oreos into small pieces using a mallet or rolling pin.

4. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes.

5. Next mix in the sour cream and mix until well combined.

6. Add half the dry ingredients and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.

7. Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.

8. Use a spatula to scrape down the sides of the bowl and ensure the batter is well combined and there aren’t any pockets of dry flour.

9. Fold in the crushed Oreos.

10. Pour the batter into a buttered 9×13-inch baking pan. Bake at 350°F for 25 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 Completely.

11. Take a wooden spoon or another round object and poke holes over the top of the cake.

add the filling

1. Once the cake has completely cooled, mix the instant pudding with the milk until the powder has dissolved. Don’t do this too far in advance otherwise the pudding will set and you won’t be able to pour it.

2. Immediately pour the liquid pudding mix over the cake and try to fill the holes. Tap the cake on the counter to coax the liquid into the holes. Work quickly before the pudding sets. It’s okay to have a thin layer of pudding on top, you won’t get all of it to absorb.

3. Refrigerate the cake until the pudding is firm, about 10 minutes or so.

For the topping

1. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens.

2. Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form.

3. Spread the whipped cream over the top of the cake. Keep refrigerated.

4. Sprinkle crushed Oreos on top of the cake prior to serving. This will keep them crunchy as the refrigerator can soften the cookie crumbles.

RECIPE NOTES

Oreos are my all-time favorite cookie and I’ll say yes to them in any form: ice cream, deep-fried, milkshakes, fudge-covered and especially CAKE! This recipe is made by folding crushed Oreos to a white cake batter. After the cake comes out of the oven, you poke (hence the name poke cake) a bunch of holes and pour white pudding into it for extra moistness and flavor. The cake is then finished lots of sweetened whipped cream and more crushed Oreos. The texture brings to mind tres leches cake, another one of my all time favorites.

If you’re shy about baking, this is a good recipe to begin with since there’s no creamed butter involved but I suppose you can also get decent results from a boxed cake mix. Don’t mix the pudding too far in advance like I did. By the time I went to pour it, the pudding had cemented into a blob. Finally, I made this with classic Oreos but I’m curious to try it with one of their limited edition flavors such as lemon, strawberry shortcake or red velvet. This is a dynamite recipe that will get you nothing but compliments (and requests for the recipe) at your next potluck or family gathering.