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

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A fun and festive poke cake featuring moist white cake soaked with red and blue jello, topped with a light whipped cream cheese frosting. Perfect for patriotic celebrations and summer gatherings.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz)
  • Ingredients called for on the cake mix box (usually water, oil, eggs)
  • 1 box strawberry or cherry jello (3 oz) – for the red layer
  • 1 box blue raspberry jello (3 oz) – for the blue layer
  • 2 cups boiling water (divided equally for each jello)
  • 2 cups cold water or cold milk (divided equally)
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • ½ cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray.
  2. Mix the white cake batter according to the package instructions (usually water, oil, and eggs combined with the mix).
  3. Pour the batter evenly into the pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool for about 20 minutes until warm but not hot.
  5. Using a wooden skewer or fork, poke holes all over the cake about 1 inch apart, being careful not to poke through the bottom.
  6. Boil 2 cups of water and divide equally into two bowls.
  7. Dissolve the red jello powder completely in one bowl and the blue jello powder in the other. Stir until no granules remain.
  8. Add 1 cup cold water or milk to each bowl and mix well.
  9. Pour the red jello mixture evenly over one half of the cake, allowing it to seep into the holes.
  10. Pour the blue jello mixture over the other half of the cake.
  11. Place the cake in the refrigerator and chill for 2-3 hours until the jello is set.
  12. While the cake chills, beat the softened cream cheese with an electric mixer until smooth.
  13. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  14. Gradually add powdered sugar and vanilla extract to the cream cheese, then gently fold in the whipped cream until combined.
  15. Once the cake is fully chilled and the jello has set, spread the whipped cream cheese frosting evenly over the top.
  16. Return the cake to the refrigerator for another 30 minutes to let the frosting firm up before serving.

Notes

Do not overbake the cake to keep it moist for jello absorption. Use room temperature cream cheese and cold heavy cream for best frosting texture. Be generous with poking holes but avoid poking through the bottom. Chilling the cake and frosting is essential for proper setting. For dairy-free version, substitute cream cheese and heavy cream with coconut-based alternatives.

Nutrition

Keywords: poke cake, jello poke cake, patriotic dessert, red white and blue dessert, Fourth of July dessert, easy poke cake, cream cheese frosting

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