Looking for a delicious and festive Red,White & Blue Poke Cake then do I have the perfect  Fourth of July cake recipe for you! 

Red,White & Blue Poke Cake: A Fourth of July cake

The Fourth of  July is around the corner which means lots of BBQ’s, parties, food and potlucks.  So when you need to make a fourth of July Cake that pretty, simple and delicious, do I have the perfect recipe for you! This gorgeous Red,White & Blue Poke Cake is the perfect dessert to bring to any gathering or party on the 4th of July. Best of all it’s so crazy easy to make you’ll love getting creative with other flavors and ideas to make this a year round poke cake recipe, not just for the 4th of July. 

I LOVE poke cakes because they’re so easy to make. They are seriously the easiest and most delicious cakes because of how moist they are. Add a delicious topping or frosting and you’ve got an amazing dessert.  This patriotic poke cake is no different.  Filled with delicious jello filling the cool taste will be a welcoming symphony of flavors in each bite. 

So what are you waiting for? Make this delicious treat the night before your Fourth of July Party and just frost and go!  Partner it with these delicious firecracker hot dogs that aren’t just gorgeous but super tasty! 

So read on to make this delicious patriotic poke cake recipe. 

Servings 12  Cook time 20-30 min Additional time 8-10 hours

What you’ll need to make this Fourth of July Cake

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

How to make a patriotic cake recipe

Bake cake according to package directions in a 13×9 inch pan. Allow to cool completely.

With a drinking straw poke even rows of holes across the cake. I did 12 rows of 15.

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

Repeat with the red Jello filling the empty rows of holes.

Cover the cake and place it in the fridge overnight or for at least 8-10 hours.

Once the cake has cooled it is time to make the frosting.

This frosting is like a thick and sturdy whipped cream. It is light and creamy like whipped cream but will hold up on a frosted cake in the fridge for a few days.

Like whipped cream it need to be made with cold ingredients and works best if the bowl it is being made in is cold too. You can place the mixing bowl in the freezer for about 15-30 minutes before making the icing.

In the chilled bowl cream together cream cheese, vanilla, and powdered sugar until well mixed and light and fluffy. 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.

Spread evenly across the top of the cake or pipe it on with an icing bag.

Sprinkle with red white and blue sprinkles.

Keep covered and refrigerated until ready to serve.

So perfect and delicious! This will be a hit at any event! 

 

Looking for more patriotic desserts? Check out this fun round up of red ,white and blue desserts everyone will love! 

Red,White & Blue Poke Cake: A Fourth of July cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 8 hours

Total Time: 8 hours 50 minutes

This fun and delicious Fourth of July Cake recipe is the perfect Red, white & Blue Poke Cake recipe.

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Ingredients

• 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
• 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. 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.
4. Repeat with the red Jello filling the empty rows of holes
   Cover the cake and place it in the fridge overnight or for
   at least 8-10 hours.
5. Once the cake has cooled it is time to make the frosting.
6. This frosting is like a thick and sturdy whipped cream. It is light and creamy like whipped cream but will hold up on a frosted cake in the fridge for a few days.
7. Like whipped cream it need to be made with cold ingredients and works best if the bowl it is being made in is cold too.
8. You can 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.
11. Turn the mixer to high and whip until stiff peaks form.
12. Spread evenly across the top of the cake or pipe it on with an icing bag. Sprinkle with red white and blue sprinkles.
13. Keep covered and refrigerated until ready to serve.
    
    

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 317Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 84mgSodium: 134mgCarbohydrates: 22gFiber: 0gSugar: 19gProtein: 4g

*This is just an estimate. Calculation may vary due to box cake mix you use and jello recipes.

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