Red White and Blue Poke Cake
Red White and Blue Poke Cake
Need to find a simple recipe for a patriotic dessert for your 4th of July celebration? Check out this super simple Red White and Blue Poke Cake. It’ll be the hit of the day and have everyone asking for your baking secrets!
Poke cakes are actually really simple to make. Since the basis of this poke cake actually starts with a boxed cake mix, there really isn’t too many steps or ingredients needed to make this cake at home. Which is a win, win!!
Why spend a ton of money buying a cake that is premade at the store when you can create a beauty like this for pennies on the dollar? If you’ve never had a poke cake, you’re in for a real treat! Summer is the perfect time for this amazing cake!
What is a poke cake?
It’s literally like it sounds! Little holes are poked in the baked cake to allow for the gelatin to find their ways to the holes.
PIN IT!!
What do you use to poke holes in the cake?
Really, you can use anything small and round. If you have skewers or chopsticks, those actually work great!They will make the perfect size holes for your cake! We find using a squirt bottle for the gelatin to be the best way to add it to the cake. It gives you the most control. You can squirt the blue and red color wherever you want them.
Easy Red White and Blue Poke Cake
How do you store this red white and blue poke cake?
The best way to store this cake is in a container in the fridge. That way the ingredients stay fresh and the cake doesn’t dry out.
What happens if I freeze this cake?
You may want to freeze this cake. Basically this cake makes for a quick and easy dessert. And who doesn’t love an already made tasty treat?!
Have fun making this delicious and easy cake. It’s such a simple cake to make that packs a huge amount of taste! (and it’s so fun and pretty, too!)
OTHER DESSERTS YOU WILL LOVE:c
No-Bake Banana Cheesecake Dessert
Cream Cheese Sprinkle Cookies
Hummingbird Bundt Cake Recipe
Strawberry Lemon Blondies
Red White and Blue Poke Cake
Ingredients
- 1 white cake mix
- 4 large eggs, room temperature
- ½ cup vegetable oil or canola oil
- 1 cup buttermilk
- 1 3.4 oz. box cherry gelatin (you will use 1/2 the package)
- 1 3.4 oz. box berry blue gelatin (you will use 1/2 the package)
- 1 cup boiling water divided
- ½ cup cold water
Frosting
- 1 8 oz. container whipped topping thawed
- 1 8 oz. pkg cream cheese softened
- ½ cup powdered sugar
- 1 tsp. vanilla extract
Toppings
- Additional whipped topping, sprinkles, fruit
Instructions
- Preheat oven to 350 and coat a 9x13 baking dish with non-stick cooking spray.
- Combine cake mix, water, eggs, water, buttermilk and oil until smooth.
- Spread evenly into baking dish, bake about 25 minutes or until a toothpick insterted in center comes out clean.
- Remove from oven and let cool for 15 minutes.
- Combine 1/2 package (about 2 tbsp. red gelatin and 1/2 cub boiling water and stir about 2 minutes until dissolved, add 1/4 cup cold water and stir to combine.
- Use a wooden skewer or large fork and poke holes into cake about every 1/2 inch.
- Carefully pour gelatin over cake.
- Combine 1/2 package (about 2 tbsp. blue gelatin and 1/2 cub boiling water and stir about 2 minutes until dissolved, add 1/4 cup cold water and stir to combine.
- Carefully pour gelatin over cake.
- Place in refrigerator at least 4 hours or overnight.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
