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Festive Red White and Blue Jello Poke Cake Recipe Easy Patriotic Dessert for Summer Parties

red white and blue jello poke cake - featured image
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A vibrant and moist vanilla cake infused with red and blue jello layers, topped with fluffy whipped cream, perfect for patriotic summer celebrations.

Ingredients

Scale
  • 1 box white or yellow cake mix (about 15.25 oz / 432 g), plus ingredients called for on the box (usually eggs, oil, water)
  • 1 cup buttermilk (240 ml) – adds richness and keeps the cake moist (can substitute with regular milk plus 1 tbsp vinegar)
  • 1 package (3 oz / 85 g) red jello (strawberry or cherry flavor works best)
  • 1 package (3 oz / 85 g) blue jello (blueberry or berry blue flavor)
  • 2 cups boiling water (480 ml), divided (for dissolving jello powders)
  • 2 cups heavy whipping cream (480 ml), chilled
  • 1/4 cup powdered sugar (30 g)
  • 1 tsp vanilla extract (5 ml)
  • Optional garnishes: Fresh blueberries and strawberries, red and blue sprinkles or edible stars

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan and lightly flour it or line it with parchment paper.
  2. Follow the instructions on your cake mix box, adding 1 cup buttermilk instead of water or milk if possible. Beat the batter with an electric mixer on medium speed for 2 minutes until smooth. Pour the batter evenly into the prepared pan.
  3. Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
  4. Using a wooden skewer or fork, poke holes all over the cake about 1 inch apart, being careful not to break the cake apart.
  5. In two separate bowls, dissolve red jello powder in 1 cup boiling water and blue jello powder in 1 cup boiling water. Stir until completely dissolved and let cool to room temperature but do not let set.
  6. Slowly spoon or pour half of the red jello evenly over half the cake, and half of the blue jello over the other half. Repeat with the remaining jello layers. Refrigerate the cake for at least 4 hours or overnight to allow jello to set fully.
  7. In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form, about 3-5 minutes on high speed.
  8. Spread the whipped cream evenly over the set jello poke cake. Add fresh berries and sprinkles on top for a festive finish.
  9. Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled.

Notes

Use cold heavy cream for faster whipping and better hold. Poke holes when cake is warm but not hot for best jello absorption. Use a hot knife dipped in water for clean slicing. For dairy-free, substitute heavy cream with coconut cream and use dairy-free cake mix. For gluten-free, use gluten-free cake mix and check jello ingredients.

Nutrition

Keywords: jello poke cake, patriotic dessert, red white and blue cake, summer party dessert, easy poke cake, festive cake

Find it online: https://rowanrecipes.com/festive-red-white-and-blue-jello-poke-cake-recipe-easy-patriotic-dessert-for-summer-parties/