Red, White, and Blue Poke Cake (An Easy Make Ahead Dessert)
This Red, White, and Blue Poke Cake is colorful, festive, and always a crowd favorite. With bright swirls of red and blue tucked into a soft white cake and topped with whipped topping, it's an easy dessert for summer celebrations and patriotic holidays.
One of my favorite things about this dessert is that you can make it ahead of time. Just let it chill in the fridge while you focus on the rest of your meal, then serve a nostalgic summer dessert everyone will love.
If you're looking for more patriotic desserts, be sure to try our Red, White, and Blue Dump Cake or Red, White, and Blue Trifle for two more crowd-pleasing favorites.
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Ingredients
Run to the grocery store to grab some simple ingredients and you will be ready to make this perfect dessert.
See the recipe card below for the exact quantities of each ingredient.
- White Cake, Box Mix: We use a box of white cake mix for our "white" color for this patriotic cake.
- Blue Jello Mix: Provides sweetness and is our "blue" color.
- Red Jello Mix: Gives our vibrant red color.
- Boiling Water: Dissolves the Jello.
- Cold Water: Helps to start the setting process of the Jello.
- Cool Whip: An easy way to frost the cupcakes.
For this Fourth of July poke cake recipe, you'll want to have on hand a 9x13 casserole dish, hand mixer, mixing bowls, spouted measuring cups, spatula and a kettle.
Variations
- Cake Mix: Use a homemade white cake if you prefer, but boxed works great for convenience.
- Jello Flavors: Swap in different colors or flavors for other holidays-green and red for Christmas, orange and purple for Halloween.
- Whipped Topping: Use homemade whipped cream if desired, but make sure it's stabilized.
- Frosting: Make a homemade buttercream frosting or cream cheese frosting for a sweeter profile.
- Toppings: Mix it up and top with crushed cookies, patriotic sprinkles, or a variety of fresh fruit for an extra layer of fun.
How to Make Red White and Blue Poke Cake
See how quick and simple it was to make this patriotic poke cake recipe in a few steps.
Combine cake mix with the ingredients on the back of the box and bake cake according to the box directions in a large bowl.
Let the cake cool for about 30 minutes, then poke holes with a small wooden spoon or something similar. Poke holes close, but not so close that they blend into each other (about 1 inch between), and only about ¾ of the way down.
Prepare blue Jello in a small bowl or spouted measuring cup by adding 1.5-ounce Jello mixture (half of a small box), followed by ½ cup hot water. Stir until dissolved then add ¼ cup cold water.
Repeat for the red Jello.
Carefully spoon Jello mixtures into alternating holes, pouring one color into each hole. Set in the fridge for at least 2 hours.
Add Cool Whip and any fresh berries desired to the top of the cake when ready to serve.
Hint: Use the end of a wooden spoon (about a centimetre or slightly large in diameter) to poke your holes. The thicker holes help the Jello soak into the cake for those colorful stripes.
Recipe Tips
- Let It Cool: A cooled cake prevents the Jello from melting into the crumbs and losing its shape.
- Don't Over-Pour: Carefully spoon or using a spouted measuring cup add the Jello into the holes to avoid a soggy bottom and the colors from blending too much.
- Chill Thoroughly: Let the cake rest in the fridge for at least 2 hours (or overnight) to allow the Jello to set.
- Add Any Toppings Before Serving: Cool Whip is best added fresh to keep its shape and texture so be sure to add it closer to when you are ready to serve.
Planning a party? Our Bomb Pop Cocktail is one of our most popular summer drinks and the perfect festive sip.
More Patriotic Recipe Ideas
Storage Suggestions
- Refrigerator: Once the cake has cooled, cover it tightly and refrigerate for up to 4 days. You can add the Jello before storing or wait until you're ready to frost and serve. If already frosted, store individual slices in an airtight container for up to 2 days, although the frosting may soften slightly.
- Freezer: Freeze the unfrosted cake, tightly wrapped or in a freezer-safe container, for up to 3 months. Thaw overnight in the refrigerator before adding the frosting and serving.
Serving Suggestions
- Fresh Favorites: Our Red, White, and Blue Fruit Cups, Strawberry Crisp, and Blueberry Galette.
- Classic Desserts: Strawberry Pretzel Salad, Red, White, and Blue Pretzel Salad, and Berry Trifle.
Patriotic Poke Cake Recipe FAQs
Yes. Making a poke cake the day before will allow the flavors to really sink in and the Jello to set properly. Garnish with any topping when you plan to serve it for the most freshness.
Yes, you need to keep it in the fridge when it is setting, but also it should stay cold until you are ready to serve. This allows it to stay fresh and the Jello to maintain its best texture.
If you do not allow the Jello to fully set it will be wet and the cake will get soggy. Additionally, if you use too much Jello the same can occur.
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Red, White and Blue Poke Cake
Equipment
- 9x13 casserole dish
- Mixing Bowls
- Hand Mixer
- Spatula
- Spouted Measuring Cups
Ingredients
- 1 14.5- ounce box white cake mix plus box ingredients
- ½ 3- ounce package red Jello
- ½ 3- ounce package blue Jello
- 1 cup boiling water divided
- ½ cup cold water divided
- 1 tub frozen cool whip thawed
Instructions
- Combine cake mix with the ingredients on the back of the box and bake cake according to the box directions in a large bowl.
- Let the cake cool for about 30 minutes, then poke holes with a small wooden spoon or something similar. Poke holes close, but not so close that they blend into each other (about 1 inch between), and only about ¾ of the way down.
- Prepare blue Jello in a small bowl or spouted measuring cup by adding 1.5-ounce Jello mixture (half of a small box), followed by ½ cup hot water. Stir until dissolved then add ¼ cup cold water.
- Repeat for the red Jello.
- Carefully spoon Jello mixtures into alternating holes, pouring one color into each hole. Set in the fridge for at least 2 hours.
- Add Cool Whip and any fresh berries desired to the top of the cake when ready to serve.
- Prepare and bake cake according to the box directions.
- Allow the cake to cool for about 30 minutes, then poke holes with a small wooden spoon or something similar. Poke holes close, but not so close that they blend into each other (about 1 inch between), and only about ¾ of the way down.
- Prepare blue Jello in a small bowl or spouted measuring cup by adding 1.5-ounce Jello mixture (half of a small box), followed by ½ cup hot water. Stir until dissolved then add ¼ cup cold water.
- Repeat for the red Jello.
- Carefully spoon Jello mixtures into alternating holes, pouring one color into each hole. Set in the fridge for at least 2 hours.
- Add Cool Whip and any garnishes desired when ready to serve.
Notes
- Use the end of a wooden spoon (about a centimetre or slightly large in diameter) to poke your holes. The thicker holes help the Jello soak into the cake for those colorful stripes.
- A cooled cake prevents the Jello from melting into the crumbs and losing its shape.
- Carefully spoon or using a spouted measuring cup add the Jello into the holes to avoid a soggy bottom and the colors from blending too much.
- Let the cake rest in the fridge for at least 2 hours (or overnight) to allow the Jello to set.
- Cool Whip is best added fresh to keep its shape and texture so be sure to add it closer to when you are ready to serve.
Nutrition
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This poke cake is just perfect for Memorial Day, plus it's super simple to make!
We hope you enjoyed it!
Poke cakes are always fun to make, me and my daughter are planning to make them this memorial day weekened, thanks for sharing this delicious cake recipe 🙂
You’re welcome! They are so fun. Enjoy it.
This poke cake is so simple to make but still has so much flavor!