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Perfect Red White & Blue Layered Jello Poke Cake Recipe Easy Patriotic Dessert

Red White & Blue Layered Jello Poke Cake - featured image
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A nostalgic and festive layered poke cake featuring vibrant red and blue jello layers soaked into a moist white cake, topped with tangy cream cheese frosting. Perfect for patriotic holidays and summer gatherings.

Ingredients

Scale
  • 1 box white cake mix (or homemade white cake batter)
  • Ingredients called for on the cake mix box (usually water, oil, and eggs)
  • 1 package (3 oz) strawberry gelatin (Jello brand preferred)
  • 1 package (3 oz) blueberry gelatin (or grape gelatin as substitute)
  • 2 cups boiling water (divided)
  • 2 cups cold water (divided)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional garnishes: fresh strawberries sliced, blueberries, whipped cream dollops

Instructions

  1. Preheat oven to 350°F (175°C). Prepare cake batter according to box instructions using water, oil, and eggs. Pour into 9×13 inch pan and bake 25-30 minutes or until toothpick comes out clean. Cool completely to room temperature.
  2. Dissolve each 3 oz package of strawberry and blueberry gelatin in 1 cup boiling water separately. Stir until dissolved. Add 1 cup cold water to each and mix. Let cool until slightly thickened but still pourable (20-30 minutes).
  3. Use a toothpick or skewer to poke holes about 1 inch apart all over the cooled cake, deep enough to near the bottom but not through the pan.
  4. Pour half of the strawberry gelatin over one half of the cake, letting it fill the holes. Pour the blueberry gelatin over the other half. Chill in refrigerator at least 2 hours until jello is fully set and cake feels firm.
  5. Beat softened cream cheese and butter with electric mixer until smooth (2-3 minutes). Gradually add powdered sugar one cup at a time, mixing well after each addition. Add vanilla extract and salt, then beat on high until fluffy and spreadable.
  6. Spread cream cheese frosting evenly over the set jello layers with a spatula.
  7. Garnish with fresh strawberries and blueberries. Refrigerate for another hour before serving to meld flavors.

Notes

Let the jello cool to syrupy consistency before pouring to prevent running off. Poke holes evenly about 1 inch apart. Ensure cake is fully cooled before poking. Chill cake until jello is fully set before frosting to avoid melting or sliding. Use a warm knife for clean slices. Cake tastes better if made a day ahead. Store covered in refrigerator up to 4 days. Avoid freezing as jello texture degrades.

Nutrition

Keywords: red white and blue cake, jello poke cake, patriotic dessert, Fourth of July dessert, cream cheese frosting, layered jello cake

Find it online: https://tablemira.com/perfect-red-white-and-blue-layered-jello-poke-cake-recipe-easy-patriotic-dessert/