Imagine a dessert that delivers chocolate, vanilla, and strawberry in every bite—no decision fatigue, just applause. That’s the Neapolitan Poke Cake with Whipped Cream Topping: a nostalgic bakery classic hacked for weeknight baking. It looks fancy, tastes like a birthday party, and takes less effort than scrolling TikTok for a recipe you’ll never make.
Bonus: it stays moist for days and slices like a dream. If you want maximum payoff with minimum headache, this is it.
What Makes This Recipe Awesome
- Three flavors, zero drama: Neapolitan layers without baking three separate cakes. The poke method does the heavy lifting.
- Texture for days: The pudding/gelatin soak guarantees a plush, moist crumb that doesn’t dry out overnight.
- Whipped cream topping: Light, airy, and not cloyingly sweet.It lets the flavors pop instead of punching you with sugar.
- It looks pro, but it’s easy: Clean stripes and a smooth top make it party-worthy with minimal skill required.
- Make-ahead friendly: The cake improves as it chills. Your future self will thank you.
Ingredients Breakdown
- For the cake base:
- 1 box white or yellow cake mix (15.25 oz), plus ingredients on the box (usually eggs, oil, water)
- 1 teaspoon vanilla extract (to boost flavor)
- For the “poke” fillings:
- 1 package instant chocolate pudding mix (3.4 oz)
- 2 cups cold milk (for the pudding)
- 1 package strawberry gelatin (3 oz)
- 1 cup boiling water + 1/2 cup cold water (for the gelatin)
- For the whipped cream topping:
- 2 cups heavy whipping cream, cold
- 1/3–1/2 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon instant vanilla pudding mix or 1 tablespoon cornstarch (optional, for stabilization)
- For decoration (optional but fun):
- Chocolate shavings or mini chips
- Fresh sliced strawberries
- Rainbow or chocolate sprinkles
Instructions
- Bake the base: Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan.Prepare the cake mix per the box instructions, stirring in 1 teaspoon vanilla. Bake 25–30 minutes, or until a toothpick comes out clean. Let cool 10 minutes.
- Poke it like you mean it: Using the handle of a wooden spoon or a thick straw, poke holes all over the cake about 1 inch apart.Go deep, but don’t shred the cake. You want channels for the fillings.
- Strawberry soak: Whisk strawberry gelatin with 1 cup boiling water until dissolved. Stir in 1/2 cup cold water.Slowly spoon or pour the gelatin over the cake, focusing on half the surface to encourage a “strawberry stripe” effect. Chill 10 minutes to start setting.
- Chocolate layer: Whisk instant chocolate pudding with 2 cups cold milk for 2 minutes until thick. Spread the pudding over the remaining half of the cake, gently nudging it into some holes and across the surface.It’s okay if it swirls a bit—those slices will be gorgeous.
- Chill the base: Cover and refrigerate for at least 2 hours, preferably 4, to let the gelatin and pudding set.
- Whip the topping: In a chilled bowl, beat cold heavy cream with powdered sugar and vanilla until soft peaks. If using, sprinkle in instant pudding mix or cornstarch and beat to medium-stiff peaks. Don’t overbeat or you’ll get butter vibes.
- Frost and finish: Spread the whipped cream evenly over the chilled cake.Add chocolate shavings, strawberry slices, or sprinkles for Neapolitan flair.
- Final chill and serve: Refrigerate 30–60 minutes before slicing. Use a sharp knife and wipe between cuts for clean stripes.
Keeping It Fresh
- Storage: Cover tightly and refrigerate. The cake stays fresh for 3–4 days; the whipped cream holds well thanks to stabilization.
- Make-ahead: Bake and soak the cake a day ahead.Add whipped topping the day you serve for max fluff.
- Freezing: Not ideal once whipped cream is on. If you must, freeze the soaked, unfrosted cake up to 2 months. Thaw in the fridge, then add whipped cream.
- No soggy bottom: Let the cake cool before adding gelatin/pudding.Hot cake + cold liquids = mush city.
Health Benefits
- Portion control built-in: A 9×13 pan yields about 12–15 servings, so you get a satisfying dessert without overdoing it.
- Lighter topping: Whipped cream has less sugar than many frostings. You can dial sweetness up or down to fit your goals.
- Strawberry factor: While gelatin isn’t the same as fresh fruit, adding fresh strawberries on top gives you vitamin C and fiber. Small wins count.
- Protein bump (optional): Using higher-protein milk for pudding or a Greek yogurt whipped topping hybrid can add a bit of nutritional value, IMO.
Pitfalls to Watch Out For
- Over-poking: Too many holes and the cake collapses.Aim for evenly spaced channels, not Swiss cheese.
- Runny pudding: Use cold milk and instant pudding. Regular cook-and-serve won’t set the same in this context.
- Weepy whipped cream: Stabilize with instant pudding or cornstarch, and keep everything cold. Warm cream = sad slump.
- Impatience: Not chilling long enough makes messy slices.The fridge is your friend—give it time to set.
- Flavor imbalance: Too much gelatin can overpower the vanilla and chocolate. Stick to the listed amounts for that classic Neapolitan harmony.
Variations You Can Try
- From-scratch base: Swap the boxed mix for your favorite homemade vanilla sheet cake. Increase vanilla to 1.5 teaspoons for oomph.
- Chocolate lovers: Use chocolate cake as the base, then poke with strawberry gelatin and top with vanilla whipped cream.Triple-threat chocolate vibes.
- Strawberry puree upgrade: Replace 1/4 cup of the cold water in the gelatin with strained strawberry puree for a more natural berry note.
- Swirl effect: Lightly drag a knife through the pudding and gelatin before chilling for a marbled Neapolitan look.
- Whipped cream cheese topping: Fold 4 ounces softened cream cheese into the whipped cream for tang and extra stability.
- Gluten-free: Use a certified GF cake mix. Everything else is typically GF, but check labels, FYI.
- Lower sugar: Use sugar-free pudding and gelatin, and reduce powdered sugar in the topping. Taste as you go.
FAQ
Can I use different flavors than Neapolitan?
Absolutely.
Try lemon cake with raspberry gelatin and vanilla topping, or funfetti with cherry gelatin and white chocolate pudding. Keep the structure, change the vibe.
How do I get super clean slices?
Chill well, use a sharp knife, and wipe the blade between cuts. If you’re extra, chill the knife for 5 minutes before slicing.
Is Cool Whip okay instead of whipped cream?
Yes.
Use about 3 cups thawed. It’s more stable and sweeter, but you’ll lose that fresh dairy flavor. Trade-offs, right?
Can I make cupcakes instead?
You can, but it’s messier.
Bake cupcakes, poke each with a skewer, spoon a bit of gelatin and pudding into each, then top with whipped cream. Use liners and a steady hand.
What if I only have cook-and-serve pudding?
Skip it for this recipe. It won’t set the same when spread over a chilled cake.
Use instant pudding or make a quick chocolate ganache layer instead.
How long can it sit out at a party?
About 1.5–2 hours, depending on room temp. After that, the whipped cream softens. Keep it chilled between rounds if possible.
Can I add fresh fruit inside the cake?
Best to keep fruit on top.
Inside the poke holes, fruit can release water and mess with structure. Toppings deliver freshness without chaos.
My Take
Neapolitan Poke Cake with Whipped Cream Topping is the dessert equivalent of a greatest hits album—every slice has the tracks you love. It’s nostalgic, low-effort, and wildly crowd-pleasing.
The poke method guarantees moisture, the whipped cream keeps it light, and the Neapolitan trio never goes out of style. When I need a slam-dunk dessert that looks impressive and doesn’t require pastry-chef skills, this is my no-brainer. Serve it cold, slice it clean, and enjoy the applause.
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