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Easy Festive Red White and Blue Poke Cake Recipe for Summer Parties

red white and blue poke cake - featured image
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A quick and colorful poke cake featuring moist white cake infused with red and blue gelatin, topped with creamy cream cheese frosting. Perfect for summer parties and patriotic celebrations.

Ingredients

Scale
  • One box white cake mix (about 15.25 oz / 432 g)
  • Ingredients called for on the cake mix box (usually water, oil, and eggs)
  • One package red gelatin (3 oz / 85 g) – cherry or strawberry flavor
  • One package blue gelatin (3 oz / 85 g) – blueberry or blue raspberry flavor
  • Boiling water (to dissolve gelatin)
  • Cold water (to cool gelatin before pouring)
  • 8 oz (226 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Optional: 1-2 tablespoons milk or heavy cream for spreading consistency
  • Optional garnishes: fresh berries (strawberries, blueberries, raspberries), whipped cream dollops, edible stars or sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
  2. Prepare the cake batter according to the instructions on the white cake mix box, mixing with water, oil, and eggs until smooth (about 2-3 minutes).
  3. Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
  4. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 28 minutes.
  5. Cool the cake completely in the pan on a wire rack.
  6. Dissolve each gelatin package separately in 1 cup boiling water. Stir until fully dissolved, then add 1/2 cup cold water to each. Let cool to room temperature but not set (about 20 minutes).
  7. Using a skewer or wooden spoon handle, poke holes about 1 inch apart all over the cooled cake.
  8. Pour the red gelatin evenly over one half of the cake, allowing it to fill the holes. Pour the blue gelatin over the other half.
  9. Refrigerate the cake for at least 4 hours, preferably overnight, to let the gelatin set.
  10. Beat the softened cream cheese and butter together until smooth and creamy (about 3-4 minutes). Gradually add powdered sugar and vanilla extract, beating until fluffy. Add milk or cream if needed for spreadability.
  11. Spread the frosting evenly over the chilled cake. Decorate with fresh berries or edible stars if desired.
  12. Serve chilled and enjoy.

Notes

Cool the cake completely before poking holes to prevent gelatin from melting. Stir gelatin thoroughly until fully dissolved to avoid grainy texture. Soften but do not melt cream cheese and butter for frosting; chill frosting if kitchen is warm. Use a sharp knife dipped in warm water to slice for clean edges. Refrigerate at least 4 hours or overnight for best results. For gluten-free or dairy-free versions, use appropriate cake mixes and frosting substitutes.

Nutrition

Keywords: poke cake, red white and blue cake, summer dessert, patriotic cake, easy cake recipe, gelatin cake, cream cheese frosting

Find it online: https://bitematrix.com/easy-festive-red-white-and-blue-poke-cake-recipe-for-summer-parties/