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Flavorful Red White Blue Layered Jello Poke Cake Recipe Easy Patriotic Dessert

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A festive and easy-to-make layered Jello poke cake featuring red strawberry and blue blueberry gelatin layers soaked into a moist white cake, topped with fresh whipped cream. Perfect for patriotic occasions like the Fourth of July.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz), plus ingredients called for on the box (usually eggs, oil, water)
  • 1 small package (3 oz) strawberry Jello gelatin
  • 1 small package (3 oz) blueberry or blue raspberry Jello gelatin
  • 1 1/2 cups boiling water (divided)
  • 1 1/2 cups cold water (divided)
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the cake batter by following the instructions on the white cake mix box, combining cake mix with eggs, oil, and water. Mix until smooth, about 2 minutes. Pour the batter evenly into a greased 9×13-inch baking pan. Use a spatula to smooth the top for even baking.
  2. Bake the cake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove and let the cake cool completely in the pan on a wire rack. Do not poke holes while the cake is hot.
  3. Prepare the red Jello by dissolving 1 package of strawberry Jello in 3/4 cup boiling water. Stir until fully dissolved. Add 3/4 cup cold water and mix. Set aside to cool slightly but do not let it set.
  4. Prepare the blue Jello by repeating the same steps with the blueberry Jello in a separate bowl.
  5. Use a fork or toothpick to poke holes all over the cooled cake about 1 inch apart, deep enough to nearly reach the bottom but not through the pan.
  6. Slowly pour the cooled but still liquid strawberry Jello evenly over one-half of the cake, letting it soak into the holes. Refrigerate for 15-20 minutes to slightly set.
  7. Pour the blueberry Jello over the other half of the cake. Return the pan to the fridge and chill for at least 2 hours, or until the Jello is completely set.
  8. In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, about 3-5 minutes with an electric mixer.
  9. Gently spread the whipped cream over the set Jello layers using a spatula to create an even, fluffy top.
  10. Refrigerate the completed cake for another hour before slicing. Use a sharp knife dipped in hot water for clean cuts. Serve chilled.

Notes

Cool the cake completely before poking holes to prevent Jello from running off. Pour Jello when cool but still liquid for best absorption and layered effect. Whip cream in chilled bowls for better texture. Warm knife under hot water for clean slicing. Can substitute gluten-free cake mix and dairy-free whipped topping for dietary needs.

Nutrition

Keywords: Jello poke cake, patriotic dessert, red white blue cake, easy layered cake, Fourth of July dessert, strawberry Jello, blueberry Jello, whipped cream topping

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