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Festive Red White & Blue Layered Jello Poke Cake

red white and blue layered jello poke cake - featured image
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A quick and easy patriotic poke cake featuring layers of red, white, and blue jello soaked into a moist white cake base, topped with whipped cream and fresh berries. Perfect for holidays and festive gatherings.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz / 432 g)
  • Ingredients called for on the box (usually eggs, water, and oil)
  • 1 package red jello (3 oz / 85 g) – strawberry or cherry flavor
  • 1 package blue jello (3 oz / 85 g) – blueberry or berry blue
  • 1 package white jello or gelatin (3 oz / 85 g) – unflavored gelatin mixed with sweetened condensed milk or vanilla pudding mix
  • 2 cups boiling water (480 ml) – divided
  • 2 cups cold water (480 ml) – divided
  • 2 cups heavy whipping cream (480 ml) – chilled
  • 1/4 cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract
  • Optional: fresh berries for garnish (strawberries, blueberries, raspberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly.
  2. Prepare the cake batter according to the instructions on the box, mixing cake mix with eggs, water, and oil until smooth (about 2-3 minutes).
  3. Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely (about 30 minutes).
  4. Dissolve each jello packet separately in 1 cup boiling water, stirring until fully dissolved. Add 1 cup cold water to each and stir again.
  5. For the white layer, dissolve unflavored gelatin in boiling water per instructions, then mix with 1 cup sweetened condensed milk or vanilla pudding mix. Chill slightly until thickened but not set.
  6. Poke the cooled cake all over with a toothpick or fork, spacing holes about 1/2 inch apart.
  7. Pour the red jello evenly over one-third of the cake. Cover and refrigerate for about 20 minutes until it firms up slightly.
  8. Pour the white jello layer over the red layer carefully to keep layers distinct. Chill again for 20 minutes.
  9. Pour the blue jello layer over the top. Refrigerate the entire cake for at least 2 hours to fully set all layers.
  10. Beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  11. Spread the whipped cream evenly over the set jello layers right before serving. Garnish with fresh berries if desired.

Notes

Make sure the cake is completely cool before poking and pouring jello to ensure layers set properly. Pour jello slowly and chill each layer until slightly firm before adding the next to keep layers distinct. Whip cream to stiff peaks and keep chilled for best results. The cake tastes better the next day after flavors meld. Store leftovers covered in the refrigerator for up to 3 days; freezing is not recommended.

Nutrition

Keywords: poke cake, jello cake, patriotic dessert, red white and blue, holiday dessert, easy cake recipe, layered jello, summer dessert

Find it online: https://evabakery.com/festive-red-white-and-blue-layered-jello-poke-cake-recipe-easy-and-perfect-for-holidays/