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Perfect Red White and Blue Jello Poke Cake Recipe with Whipped Cream Cheese Frosting

red white and blue jello poke cake - featured image
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A festive and colorful poke cake infused with red and blue Jello layers and topped with a light, tangy whipped cream cheese frosting. Perfect for summer parties and patriotic celebrations.

Ingredients

Scale
  • 1 box white or yellow cake mix (about 15.25 oz / 432 g)
  • Ingredients called for on the cake mix box (usually eggs, oil, and water)
  • 1 box (3 oz / 85 g) strawberry Jello powder
  • 1 box (3 oz / 85 g) blue raspberry or berry blue Jello powder
  • 2 cups (480 ml) boiling water, divided
  • 2 cups (480 ml) cold water, divided
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • ½ cup (60 g) powdered sugar, sifted
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Prepare cake batter according to box instructions using eggs, oil, and water. Pour batter into a 9×13-inch pan and bake for 25–30 minutes or until a toothpick comes out clean. Let cake cool completely (about 1 hour).
  2. Boil 2 cups of water. Dissolve strawberry Jello in 1 cup boiling water, stir until dissolved, then add 1 cup cold water. Repeat with blue raspberry Jello using remaining water. Let cool to room temperature without setting.
  3. Poke holes all over the cooled cake surface about 1 inch apart using a wooden skewer or fork, being careful not to poke too deep.
  4. Pour red Jello evenly over half the cake, allowing it to soak for 10 minutes. Then pour blue Jello over the other half. Refrigerate for at least 2 hours to set and infuse.
  5. Beat softened cream cheese with an electric mixer until smooth. In a separate bowl, whip cold heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, whipping until stiff peaks form. Fold whipped cream into cream cheese until fluffy.
  6. Spread whipped cream cheese frosting evenly over the set Jello cake. Smooth with a spatula. Optionally, top with fresh berries or sprinkles.
  7. Refrigerate the frosted cake for another hour before serving. Slice with a sharp knife warmed under hot water for clean cuts.

Notes

Ensure the cake is completely cooled before poking to prevent Jello from melting the cake. Use a wooden skewer for uniform holes. Pour Jello layers slowly and allow each to soak before adding the next to maintain distinct colors. Keep cream cheese and heavy cream cold for best frosting texture. Refrigerate cake after frosting to help it set. For dairy-free or gluten-free options, substitute ingredients accordingly.

Nutrition

Keywords: Jello poke cake, red white and blue cake, Fourth of July dessert, whipped cream cheese frosting, patriotic cake, summer party dessert

Find it online: https://cooksybite.com/perfect-red-white-and-blue-jello-poke-cake-recipe-with-whipped-cream-cheese-frosting-easy-step-by-step-guide/