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Perfect Red White and Blue Poke Cake Recipe for Easy Patriotic Celebrations

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A festive and easy poke cake featuring red and blue Jell-O soaked into a moist white cake, topped with homemade whipped cream and fresh berries. Perfect for patriotic celebrations like the Fourth of July.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz / 432 g), e.g. Duncan Hines Classic White
  • Ingredients called for on the cake mix box (usually water, vegetable oil, and eggs)
  • 1 small box (3 oz / 85 g) red raspberry Jell-O
  • 1 small box (3 oz / 85 g) blue raspberry Jell-O (or grape/berry flavor as substitute)
  • Boiling water (for dissolving the gelatin)
  • Cold water or ice cubes (to chill the Jell-O slightly before pouring)
  • 2 cups heavy whipping cream (480 ml), chilled
  • 1/4 cup powdered sugar (30 g), sifted
  • 1 tsp vanilla extract (5 ml)
  • Fresh strawberries, hulled and sliced
  • Fresh blueberries

Instructions

  1. Prepare the cake batter by following the instructions on the white cake mix box, typically combining the mix with 1 cup (240 ml) water, 1/3 cup (80 ml) vegetable oil, and 3 large eggs. Beat on medium speed for about 2 minutes until smooth.
  2. Pour the batter evenly into a greased 9×13 inch baking pan. Bake at 350°F (175°C) for 30-35 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs. Let the cake cool completely (about 1 hour).
  3. Dissolve each Jell-O packet separately in 1 cup (240 ml) boiling water. Stir until fully dissolved. Add 1/2 cup (120 ml) cold water to each and mix. Allow the Jell-O to cool to room temperature but not set, about 20 minutes.
  4. Using a wooden skewer or fork, poke holes all over the cooled cake about 1 inch (2.5 cm) apart, reaching the bottom but avoiding edges to prevent leaks.
  5. Pour the red Jell-O evenly over half the cake, filling the holes. Then pour the blue Jell-O over the other half. Refrigerate for at least 4 hours or overnight for best results.
  6. Chill mixing bowl and beaters for 15 minutes. Beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed for 3-5 minutes until stiff peaks form. Avoid overbeating.
  7. Spread the whipped cream evenly over the chilled cake. Arrange fresh strawberries and blueberries on top as desired.
  8. Slice the cake with a sharp knife dipped in hot water (wiped dry between cuts) and serve chilled.

Notes

Cool the cake completely before poking holes to prevent crumbling or leaking. Use chilled cream and a cold bowl for faster whipping. If Jell-O sets too quickly before pouring, warm it slightly in the microwave for 10 seconds and stir. Fresh berries are best for topping to avoid sogginess. For dairy-free, substitute heavy cream with whipped coconut cream. For gluten-free, use gluten-free white cake mix.

Nutrition

Keywords: poke cake, patriotic dessert, red white and blue cake, Jell-O cake, Fourth of July dessert, easy poke cake, summer dessert

Find it online: https://rowanrecipes.com/perfect-red-white-and-blue-poke-cake-recipe-for-easy-patriotic-celebrations/