This Strawberry Pocky Cake is a playful and whimsical way to decorate a cake, consisting of layers of airy and fluffy chiffon cake filled with strawberry jam and whipped cream.
What is pocky?
Pocky is a Japanese thin biscuit stick coated with flavoured chocolate, produced by Glico.
There are many flavors, however chocolate and strawberry are classic.
What is a pocky cake?
A Pocky cake is a cake that features a unique decoration of Pocky sticks arranged around its circumference.
Why you'll love this recipe
This recipe is simple to make, and is adapted from my Perfect Swiss Roll Cake as the cake base.
The mini cake is light, spongy and not too sweet.
It makes a small 4" cake, perfect for when you're celebrating with a small crowd.
This butter-free cake doesn't contain any chemical leaveners such as baking soda or baking powder.
You can easily change up the flavour for a different cake.
Equipment you'll need
- electric stand mixer: for whipping up the egg whites; or you can use a hand-held mixer
- 4" round cake pan: I used ones with removable bottom
- spatula: silicone or rubber for folding the mixtures
- mixing bowl
Ingredients you'll need
- 1 batch Swiss Roll Cake (note that the amount of sugar is reduced and that you will have extra cake leftover)
- simple syrup: for brushing on the cake layers
- strawberry jam or preserves
For the cream/decoration:
- heavy whipping cream: heavy cream with at milkfat of 36%
- powdered sugar: also known as icing sugar or confectioners' sugar; adds a little sweetness to the cream
- strawberry pocky sticks: you'll need 9 packets, each containing 8 sticks = 72 sticks; you can find pocky sticks in Asian grocery stores in the snack aisle
- fresh strawberries
How to make the strawberry pocky cake
Make the cake
Preheat oven to 350F.
Prepare 2 round 4" cake pans by lining the bottoms with parchment paper. (Note: You can use 3 round 4" cake pans if you want a taller cake, or use the remaining batter for cupcakes).
Separate the egg yolks from the egg whites (while cold), and place the egg yolks into a large bowl. Set aside.
Transfer the egg whites to a bowl of a stand mixer fitted with a wire whisk attachment.
Let the egg whites come to room temperature (Step 1 below).
Begin whipping the egg whites on low speed, until foamy and bubbles appear (Step 2 below).
Add in the cream of tartar and continue beating, until more bubbles appear (Step 3 below).
Gradually pour in the remaining 25g granulated sugar and increase the speed.
Whip until the egg white meringue reaches soft peaks (Step 4 below).
To the egg yolks, add in the milk, vegetable oil, 25g sugar, vanilla extract, and whisk until combined.
Sift in the cake flour and mix until incorporated (don't overmix).
Fold in about ⅓rd of the egg white meringue into the egg yolk cake batter to lighten the mixture.
Continue to fold the remaining egg white meringue mixture into the cake batter, until incorporated.
Divide batter evenly into the prepared pans.
Give the pans a tap to release any trapped air bubbles (Step 1 below).
Bake at 350F for 25-30 minutes, or until the tops are browned and springy to the touch.
Remove the cakes from the oven and let completely cool on a wire rack (Step 2 below).
Make the whipped cream frosting
Combine the heavy whipping cream, powdered sugar and vanilla extract in a large bowl.
Whip the cream with a whisk until it reaches stiff peaks.
Store whipped cream in the fridge until ready to assemble.
Assemble the pocky cake
Once cool, carefully remove the cake from the pans and trim off the top of the cakes.
Use a sharp, serrated knife to cut the cake in half (equatorially) (Step 3 below).
Place one cake layer onto a cake board.
Gently brush simple syrup over the cake layer (Step 4 below).
Spread a thin layer of strawberry jam/preserves over the cream.
Add a dollop of whipped cream on the cake and spread it evenly with an offset spatula (Step 5 below).
Add another cake layer and repeat the process (Step 6 below).
If the cake layer is tall, place a dowel or skewer in the centre of the cake to stabilize before adding the final layer.
Cover the entire surface of the cake with whipped cream (Step 7 below).
Smooth the cream with an offset spatula.
Stick the strawberry pocky sticks onto the cream, lining them up to cover the sides of the cake (entire circumference of the cake) (Step 8 below).
Add a few fresh strawberries to the top of the cake.
Tie a ribbon around the cake and place the cake in the fridge for 1 hour to set.
How to serve
To serve the cake, use a sharp serrated knife to cut slices.
Serve the Pocky cake at room temperature, or slightly chilled.
How to store
Keep the Strawberry Pocky Cake lightly covered in the fridge, until ready to serve.
The cake can be kept in the fridge for up to 3 days.
You can freeze the cake without the pocky sticks and extra strawberry decorations.
If freezing, ensure the cake is well wrapped and placed into an airtight container for up to 1 month.
Variations
To switch up the flavor of this pocky cake, try using matcha green tea and matcha pocky sticks for a green tea version.
Or use cocoa powder and chocolate pocky sticks for a chocolate variation.
Additionally, you can replace the whipped cream with your favourite Swiss Meringue Buttercream frosting.
Notes
The original cake recipe will yield extra batter if you're making 4" rounds.
You can use the extra cake layer to build an even taller cake, or use the extra batter to make cupcakes.
The cake may souffle or over rise in the oven. This is fine, as it will deflate once removed from the oven, and you can trim them off.
Alternative method
If you don't have 4" round cake pans, you can bake the Swiss roll cake recipe in a 9" by 13" baking pan and simply cut out 4" rounds with a round cutter.
Bake the cake at 350F for 20-25 minutes, or until a toothpick inserted comes out clean and the tops are dry and springy to the touch.
Other cake recipes you may like
Be sure to check out these recipes:
Matcha Jasmine Cake with Yuzu Curd
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Strawberry Pocky Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
For the cake:
- 3 large eggs separated egg yolks from egg whites while cold
- ¼ teaspoon cream of tartar
- 50 g granulated sugar divided
- 30 ml whole milk
- 30 ml vegetable oil
- 1 teaspoon vanilla extract
- 60 g cake flour sifted
Whipped cream frosting:
- 150 ml heavy whipping cream cold, with a milkfat of at least 36%
- 2 tablespoon powdered sugar
For assembling:
- ¼ C simple syrup
- ¼ C strawberry jam or preserves
- 9 packs (72) strawberry pocky sticks
- fresh strawberries
Instructions
For key visual process photos, refer to the body of the blog post.
Make the cake:
- Preheat oven to 350°F/177°C.
- Prepare 2 round 4" cake pans by lining the bottoms with parchment paper. (Note: You can use 3 round 4" cake pans if you want a taller cake, or use the remaining batter for cupcakes).
- Separate the egg yolks from the egg whites (while cold), and place the egg yolks into a large bowl. Set aside.
- Transfer the egg whites to a bowl of a stand mixer fitted with a wire whisk attachment.
- Let the egg whites come to room temperature.
- Begin whipping the egg whites on low speed, until foamy and bubbles appear.
- Add in the cream of tartar and continue beating, until more bubbles appear.
- Gradually pour in the remaining 25g granulated sugar and increase the speed.
- Whip until the egg white meringue reaches soft peaks.
- To the egg yolks, add in the milk, vegetable oil, 25g sugar, vanilla extract, and whisk until combined.
- Sift in the cake flour and mix until incorporated (don't overmix).
- Fold in about ⅓rd of the egg white meringue into the egg yolk cake batter to lighten the mixture.
- Continue to fold the remaining egg white meringue mixture into the cake batter, until incorporated.
- Divide batter evenly into the prepared pans.
- Give the pans a tap to release any trapped air bubbles.
- Bake at 350°F/177°C for 25-30 minutes, or until the tops are browned and springy to the touch.
- Remove the cakes from the oven and let completely cool on a wire rack.
Make the whipped cream frosting:
- Combine the heavy whipping cream, powdered sugar and vanilla extract in a large bowl.
- Whip the cream with a whisk until it reaches stiff peaks.
- Store whipped cream in the fridge until ready to assemble.
Assemble the pocky cake:
- Once cool, carefully remove the cake from the pans and trim off the top of the cakes.
- Use a sharp, serrated knife to cut the cake in half (equatorially).
- Place one cake layer onto a cake board.
- Gently brush simple syrup over the cake layer.
- Spread a thin layer of strawberry jam/preserves over the cream.
- Add a dollop of whipped cream on the cake and spread it evenly with an offset spatula.
- Add another cake layer and repeat the process.
- If the cake layer is tall, place a dowel or skewer in the centre of the cake to stabilize before adding the final layer.
- Cover the entire surface of the cake with whipped cream.
- Smooth the cream with an offset spatula.
- Stick the strawberry pocky sticks onto the cream, lining them up to cover the sides of the cake (entire circumference of the cake).
- Add a few fresh strawberries to the top of the cake.
- Tie a ribbon around the cake and place the cake in the fridge for 1 hour to set.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
2pots2cook
WORK OF ART! Congratulations!
David @ Spiced
What a fun idea! This reminds me a bit of an Italian tiramisu cake where you use ladyfingers around the outside. I remember when Pocky first became available here in the States. Such a fun treat - and such a creative way to use them on this strawberry cake!
Healthy World Cuisine
What a fun idea! You know we always have our secret stash of pocky candy hidden under the broccoli in the refrigerator - because no one will ever look there. (smiling) Have a birthday celebration that I need to bake for. Thank you for this delicious strawberry idea.
Tasia
Such a cute cake and the crumb looks so light and fluffy!
hannah
this recipe is amazing!! i love how it wasn’t too sweet and i didn’t have to reduce the sugar like i do for most cake recipes. i skipped the pocky to keep it simple but it was light, airy and delicious. will definitely make again 🙂
Michelle
Hi Hannah, thanks so much for your feedback and for making the recipe! Happy to hear you enjoyed it. 🙂