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A slice of red white and blue poke cake topped with whipped cream and sprinkles sits on a plate, with the rest of the festive cake in a glass dish behind it. A blue checkered napkin and a glass of lemonade are nearby.

Red White and Blue Poke Cake Recipe

This red white and blue poke cake recipe is a simple patriotic dessert for summer parties. Moist cake, colorful gelatin layers, and a fluffy topping everyone loves.

Course desserts
Cuisine American
Keyword patriotic poke cake, red white and blue cake, red white and blue poke cake recipe
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 8 hours
Total Time 8 hours 40 minutes
Servings 12
Author momma lew

Ingredients

For the Cake:

  • White Cake Mix
  • Oil Eggs & Water to bake cake according to directions
  • 3 oz. Box Blue Jello
  • 3 oz. Box Red Jello
  • ¾ Cup of Water for each color of Jello

For the Frosting:

  • 8 oz. Cream Cheese cold
  • 1 Cup Powdered Sugar
  • 2 Cups Heavy Whipping Cream cold
  • 1 tsp. Vanilla
  • Red White & Blue Sprinkles

Instructions

  1. Bake cake according to package directions in a 13x9 inch pan. Allow to cool completely. 
  2. With a drinking straw poke even rows of holes across the cake. I did 12 rows of 15. 

  3. Dissolve the blue Jello in ¾ cup of boiling water.

  4. Fill the holes in every other row with the dissolved blue Jello. You can carefully pour or spoon it in or use a dropper or syringe to be more precise. 

  5. Repeat with the red Jello filling the empty rows of holes.
  6. Cover the cake and place it in the fridge overnight or for at least 8-10 hours. 
  7. Once the cake has cooled it is time to make the frosting. 
  8. Place the mixing bowl in the freezer for about 15-30 minutes before making the icing. 
  9. In the chilled bowl cream together cream cheese, vanilla, and powdered sugar until well mixed and light and fluffy.
  10. With the mixer on low/med slowly pour in the whipping cream and mix until well incorporated and smooth. Turn the mixer to high and whip until stiff peaks form. 
  11. Spread evenly across the top of the cake or pipe it on with an icing bag. Sprinkle with red white and blue sprinkles. 
  12. Keep covered and refrigerated until ready to serve. 

Recipe Notes

Keep the cake covered in the fridge for up to 3 days.