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Forget fondant, Pocky is the new cake decoration king!

Pocky Cake

Ingredients

  • Cake:

  • 2 1/3 cup cake flour

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup buttermilk

  • 2/3 cup strawberry jam

  • 1 teaspoon vanilla extract

  • 1 cup unsalted butter, room temperature

  • 1 3/4 cups sugar

  • 2 large eggs

  • 4 large egg whites

  • Pink food coloring

  • Buttercream:

  • 1 cup unsalted butter, room temperature

  • 1/2 teaspoon vanilla extract

  • 2 1/2 cups confectioner's sugar

  • Pink food coloring

  • Pink pocky

  • Fresh strawberries

  • Ribbon

Instructions

  1. Bake the cake: Combine the flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, strawberry jam and vanilla extract.

  2. In a large bowl, whip the butter and sugar together with an electric mixer until pale and fluffy. Add the eggs and egg whites one at a time, mixing after each addition. Add the flour mixture to the egg mixture in 3 addition, alternating with the buttermilk mixture. Add the pink food coloring and mix until just combined.

  3. Pour the batter into a greased, square 9' cake pan and bake at 350F for 45 min - 1 hour, or until fully cooked. Cool completely.

  4. Make the buttercream: Cream the butter with an electric mixer until pale and fluffy. Add the vanilla extract and mix to combine. Add the confectioner's sugar one cup at a time, then beat for 3 minutes until fluffy. Add some pink food coloring and mix to combine.

  5. To assemble: Slice the cake into 2 circles, then slice each circle in half to create a total of 4 layers. Spread some buttercream between each layer, then coat the entire surface of the cake in a thin layer of buttercream. Place in the fridge for 15 minutes for the buttercream to stiffen. Coat the cake in a thicker layer of buttercream. Stick pocky around the outside of the cake and tie a ribbon around the cake to secure them. Top the cake with fresh strawberries and enjoy!

Pocky Cake
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