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Red White and Blue Poke Cake

Red white and blue poke cake combines a fluffy white cake with strawberry and blue raspberry gelatin streaks, then finishes with billowy whipped cream. Poking the warm crumb helps the gelatin soak in for bold red-and-blue layers that hold up beautifully after chilling.
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Prep Time 25 minutes
Cook Time 30 minutes
chill time 3 hours 30 minutes
Total Time 4 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box (15.25 oz) white cake mix
  • 3 eggs large
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
Gelatin Soak
  • 1 box (3 oz) strawberry gelatin (Jell-O)
  • 1 box (3 oz) berry blue gelatin (Jell-O)
  • 2 cup boiling water 1 cup per flavor
  • 1 cup cold water 1/2 cup per flavor
Topping
  • 2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries hulled and sliced
  • 1 cup fresh blueberries
  • 0.25 tsp red and blue sprinkles optional

Equipment

  • 1 9x13-inch baking dish
  • 1 oven
  • 1 whisk

Method
 

Bake the white cake
  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish with non-stick spray.
  2. Prepare the white cake mix according to package directions using eggs, whole milk, vegetable oil, and vanilla extract, then pour the batter into the prepared dish.
  3. Bake at 350°F for 28–32 minutes, until a toothpick inserted in the center comes out clean.
  4. Let the cake cool for 15 minutes.
Poke and add the gelatin soak
  1. While still warm, poke holes all over the cake with the handle of a wooden spoon, spacing them about 1 inch apart, going deep but not through the bottom.
  2. In one bowl, dissolve the strawberry gelatin in 1 cup boiling water, then stir in 1/2 cup cold water.
  3. In a second bowl, dissolve the berry blue gelatin in 1 cup boiling water, then stir in 1/2 cup cold water.
  4. Slowly pour the strawberry gelatin over one half of the cake, letting it seep into the holes.
  5. Pour the blue raspberry gelatin over the other half, then let the cake absorb the gelatin for 5 minutes.
  6. Refrigerate the cake for at least 3 hours or overnight.
Top and serve
  1. When ready to serve, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Spread the whipped cream evenly over the chilled cake.
  3. Arrange the sliced fresh strawberries and fresh blueberries on top in a decorative pattern.
  4. Add red and blue sprinkles if desired.
  5. Slice and serve cold, and store leftovers covered in the refrigerator for up to 3 days.

Notes

For the cleanest red-and-blue look, pour the strawberry gelatin over one half first and pour the blue gelatin over the other half in separate pours so the colors don’t fully mix on the surface. Refrigerate the assembled cake (with whipped cream) covered for up to 3 days; freezing is not recommended due to texture changes in the gelatin and whipped topping. For a lighter option, use whipped topping (or a stabilized whipped cream alternative) instead of heavy whipping cream if desired.