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Festive Red White and Blue Layered Jello Poke Cake

red white and blue layered jello poke cake - featured image
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A quick and easy layered jello poke cake with red and blue gelatin layers soaked into a moist white cake, topped with whipped cream and fresh berries. Perfect for summer parties and festive celebrations.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz) plus ingredients required on cake mix box (usually eggs, oil, and water)
  • 1 package (3 oz) red gelatin (strawberry or raspberry)
  • 1 package (3 oz) blue gelatin (blueberry or blue raspberry)
  • 2 cups boiling water (divided)
  • 1 ½ cups cold water (divided)
  • 2 cups heavy whipping cream, chilled
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh blueberries and strawberries for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Prepare cake batter according to box instructions, combining cake mix with eggs, oil, and water. Beat until smooth.
  2. Pour batter evenly into a 9×13-inch baking pan. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool cake completely on a wire rack (about 30-40 minutes).
  4. Using a fork or wooden skewer, poke holes all over the surface of the cooled cake about 1 inch apart.
  5. Dissolve red gelatin powder in 1 cup boiling water, stir until dissolved (about 2 minutes). Add ¾ cup cold water and mix. Let cool to room temperature but do not let set.
  6. Slowly pour cooled red jello evenly over half the cake. Tilt pan if needed to help soak in. Refrigerate about 15 minutes to start setting but still liquid.
  7. Dissolve blue gelatin powder in 1 cup boiling water, stir well. Add ¾ cup cold water and cool to room temperature.
  8. Pour blue jello over the other half of the cake, tilting pan gently to avoid mixing with red jello. Refrigerate at least 2 hours until fully set.
  9. In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form (3-5 minutes).
  10. Spread whipped cream evenly over jello layers. Garnish with fresh blueberries and sliced strawberries.
  11. Refrigerate cake for at least another hour before serving to let flavors meld.

Notes

Cool the cake completely before poking holes to prevent jello from melting. Pour jello layers slowly and chill between layers to keep colors distinct. Use a serrated knife dipped in hot water for clean slices. Cake can be made gluten-free with gluten-free cake mix and dairy-free by substituting coconut whipped topping for heavy cream.

Nutrition

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

Find it online: https://blixfood.com/festive-red-white-and-blue-layered-jello-poke-cake-recipe-easy-and-delicious/