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Perfect Red White and Blue Layered Jello Poke Cake Recipe for Summer Parties

red white and blue layered jello poke cake - featured image
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A festive and easy-to-make layered poke cake featuring red strawberry and blue blueberry Jello soaked into a moist vanilla cake, topped with creamy cream cheese frosting. Perfect for summer parties and patriotic celebrations.

Ingredients

Scale
  • 15.25 oz vanilla cake mix (boxed)
  • 3 large eggs, room temperature
  • 1 cup vegetable oil (240 ml)
  • 1 cup water (240 ml)
  • 3 oz strawberry Jello powder
  • 3 oz blueberry Jello powder
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar (240 g)
  • 1/4 cup unsalted butter, softened (56 g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (30 ml)
  • Optional: fresh blueberries and sliced strawberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray.
  2. In a large bowl, combine the vanilla cake mix, 3 large eggs, 1 cup vegetable oil, and 1 cup water. Beat on medium speed for about 2 minutes until smooth and well blended.
  3. Pour the batter evenly into the prepared pan and smooth the surface gently with a spatula.
  4. Bake the cake for 30-35 minutes. Insert a toothpick into the center to check doneness; it should come out clean or with a few moist crumbs.
  5. While the cake bakes, dissolve the strawberry Jello powder in 1 cup boiling water, stirring until fully dissolved. Let it cool slightly but not set. Repeat with the blueberry Jello in a separate bowl.
  6. Once the cake is out and still warm, use a fork or skewer to poke holes all over the surface.
  7. Pour the strawberry Jello evenly over half of the cake, letting it seep into the holes. Let it absorb for a few minutes.
  8. Pour the blueberry Jello over the remaining half of the cake, keeping the colors mostly separate.
  9. Place the cake in the refrigerator for at least 2 hours, or until the Jello sets completely.
  10. Prepare the cream cheese frosting by beating 8 oz softened cream cheese with 1/4 cup softened unsalted butter until creamy and smooth.
  11. Gradually add 2 cups powdered sugar, beating well after each addition. Mix in 1 teaspoon vanilla extract and 2 tablespoons milk to reach a spreadable consistency.
  12. Once the cake is fully chilled and set, spread the cream cheese frosting evenly over the top.
  13. Optional: Garnish with fresh blueberries and sliced strawberries.
  14. Chill the cake another 30 minutes before slicing and serving.

Notes

Use softened cream cheese and butter for smooth frosting. Poke holes with a fork or skewer wide enough for Jello to seep in. Chill the cake thoroughly to set the Jello and firm up the frosting for clean slices. Warm Jello gently if it starts to set before pouring. For dairy-free or gluten-free options, substitute ingredients accordingly.

Nutrition

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

Find it online: https://avabake.com/perfect-red-white-and-blue-layered-jello-poke-cake-recipe-for-summer-parties/