Pocky Strawberry Cake

Pocky Strawberry Cake

Forget fondant, Pocky is the new cake decoration king!



  • 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


  • 1 Cup Unsalted Butter (room temperature)
  • 1/2 Teaspoon Vanilla Extract
  • 2 1/2 Cups Confectioner’s Sugar
  • Pink Food Coloring
  • Pocky Strawberry
  • Fresh Strawberries
  • Ribbon
  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!