Pink Vanilla Pocky Cake

Yield: One six-inch cake, or one slightly shorter 8-inch cake

Note: Cake flour is recommended for this recipe.

Yellow cake:

2 ¼ cups cake flour

1 tbsp. baking powder

¼ tsp. salt

¾ cup unsalted butter, softened

¾ cup sugar

1 tsp. vanilla bean paste

3 eggs

¾ cup whole milk, room temperature

  1. Sift together the flour, baking powder and salt.
  2. In a standing mixer, beat butter using the paddle attachment until creamy and lightened. Add the sugar gradually; scrape down the sides of the bowl and then beat in the vanilla.
  3. Add the eggs one at a time, beating well with each addition.  Add the flour mixture alternately with the milk, beginning and ending with flour.
  4. Divide batter between pans and bake approximately 22 minutes for 6-inch layers, 24 minutes for 8-inch layers. Cool cakes in pans for 5 minutes, unmold and cool completely on wire racks. 

Pink vanilla bean frosting:

Note: if making an 8-inch version, increase the frosting recipe by 1/2

1 cup of unsalted butter, softened

2 ½ cups confectioners’ sugar - the finest you can find (usually 10x)

1 tsp vanilla bean paste

Pink gel food coloring

* Milk or heavy cream, optional

  1. In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners sugar.  Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes. 
  2. Add vanilla bean paste and beat again for another minute until light and fluffy. Beat in food coloring a little at a time until the desired color is achieved.

*Note: If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.


6-inch cake: Fifteen 6 quantity packets (90 pcs.) of strawberry cream pocky

8-inch cake: Seventeen 6 quantity packets                 "                "

  1. Frost cooled cakes with an off-set spatula and transfer remaining frosting to a piping bag fitted with a large plain tip (a zip-top bag with the corner snipped would probably work also).
  2. Pipe icing in strait lines across the top of the cake. When finished, smooth the edges with an off-set spatula.  Press the strawberry pocky dipped-side down into the sides of the cake until completely covered.
  3. The finished cake slices easily if you place the knife between pieces of pocky.