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Perfect 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 patriotic poke cake featuring layers of red, white, and blue jello poured into a moist white cake and topped with whipped cream. Perfect for celebrations and crowd-pleasing with vibrant colors and a creamy finish.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz / 432 g), plus ingredients listed on the box (usually eggs, oil, and water)
  • 1 box strawberry or cherry-flavored gelatin (3 oz / 85 g)
  • 1 box blueberry or berry blue-flavored gelatin (3 oz / 85 g)
  • 1 box unflavored gelatin (1 envelope, about 2 1/2 tsp / 7 g)
  • 1 cup boiling water (240 ml) for each jello box
  • 1 cup cold water (240 ml) for each jello box
  • 1 cup heavy whipping cream (240 ml), chilled
  • 1/3 cup powdered sugar (40 g), sifted
  • 1 tsp pure vanilla extract (5 ml)
  • Optional garnish: fresh strawberries, sliced
  • Optional garnish: blueberries
  • Optional garnish: white chocolate shavings or sprinkles

Instructions

  1. Prepare the Cake Batter: Follow the instructions on the white cake mix box (usually combining the mix with eggs, oil, and water). Preheat your oven to 350°F (175°C). Pour the batter evenly into the greased 9×13-inch pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack.
  2. Make the Jello Mixes: Dissolve each jello box separately in 1 cup boiling water, stirring for about 2 minutes until fully dissolved. Then add 1 cup cold water to each and stir. Pour each into separate containers and chill until slightly thickened but still pourable—about 30 minutes.
  3. Poke the Cake: Use a toothpick or fork to poke holes all over the cooled cake, about 1 inch apart. Be thorough but gentle to avoid breaking the cake.
  4. Layer the Jello: Pour the red (strawberry or cherry) jello evenly over half of the cake, letting it seep into the holes. Refrigerate for 15 minutes until set but not fully firm. Next, slowly pour the white layer (unflavored gelatin mixed with 1 cup boiling water and 1 cup cold water, chilled until slightly thickened) over half the cake. Return to the fridge for another 15 minutes. Finally, pour the blue (berry) jello over the remaining half of the cake and refrigerate for 2 hours or until fully …
  5. Whip the Topping: Using an electric mixer, whip the chilled heavy cream with powdered sugar and vanilla until soft peaks form. Spread the whipped cream evenly over the chilled cake, covering all the jello layers.
  6. Garnish & Serve: Add fresh strawberries, blueberries, or white chocolate shavings on top for a festive look. Slice and serve chilled.

Notes

Let the cake cool completely before poking holes to prevent crumbling. Chill each jello layer until slightly thickened but still pourable to avoid color bleeding. Whip cream to soft peaks only to avoid grainy texture. Store cake refrigerated and slice with a knife dipped in hot water for clean edges. For dairy-free, substitute heavy cream with coconut cream. For gluten-free, use gluten-free white cake mix.

Nutrition

Keywords: poke cake, jello poke cake, red white and blue dessert, patriotic cake, easy celebration dessert, layered jello cake, quick poke cake

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