“domino” art print by Carrie ONeal; Pocky Cake (recipe below)
A few months ago, I was browsing Minted’s art prints for inspiration for upcoming Design to Dish posts, and I came across this “domino” print by Carrie ONeal. Instantly, I knew I had to make a cake decorated with Pocky sticks—this was one of those moments when the stars aligned and everything just clicked.
This pretty pink-and-chocolate-Pocky cake is as fun to look at as it is to eat. You can use any combination of cake and frosting flavors, but I made my favorite from-scratch chocolate cake and frosted it with my favorite vanilla buttercream (tinted a soft shade of pink to match the cute art print!). Both recipes are below; we had no problem polishing off the scrumptious cake and my kids stuffed themselves silly with Pocky!
Keep reading for the recipe for this irresistible chocolate cake…
Chocolate Pocky Cake with Pink Buttercream
The chocolate cake recipe comes from the Barefoot Contessa and is the only chocolate cake I make now!
For the chocolate cake:
Softened butter for greasing cake pans
1¾ cups flour, plus more for dusting cake pans
2 cups sugar
¾ cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
½ cup oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot, strong coffee
Preheat oven to 350°F. Butter two 8″ cake pans and dust with flour. Combine all dry ingredients in the bowl of a stand mixer and mix until combined. In a small bowl, combine buttermilk, oil, eggs, and vanilla. Pour buttermilk mixture into dry ingredients and beat just until smooth. Add coffee and mix just until incorporated. Divide batter, which will be incredibly runny, evenly between the two pans. Bake for 35 to 40 minutes until a toothpick stuck in the center of each cake comes out clean. Remove from oven and allow to cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely.
For the frosting:
1 lb powdered sugar
1 stick softened butter
1 teaspoon vanilla
¼ cup milk
Pinch of salt
3 drops red food coloring
3-4 boxes Pocky
In a medium bowl, combine powdered sugar, butter, vanilla, milk, and salt. Beat until smooth. Add the food coloring and beat until the frosting is evenly colored.
To assemble the cake, place one cake layer on a serving platter or cake plate, and top it with frosting. Place the second cake layer on top, flat side up, and top with enough frosting to completely cover the top of the cake. Use the remaining frosting to cover the sides of the cake. It’s OK if there’s not quite enough frosting to cover the sides of the cake completely because no one will see them—they’ll be covered with Pocky! You basically just need enough frosting on the sides to hold the Pocky in place. Carefully open your boxes of Pocky (they’re a little fragile), and place the sticks side-by-side all around the cake with the chocolate pointing down and the cookie stick standing up past the top of the cake. When it’s time to cut the cake, you can just cut right down in between two Pocky sticks.
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