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Fluffy Patriotic Jello Poke Cake Recipe with Easy Whipped Cream Layers

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A light, colorful, and festive poke cake featuring moist white cake infused with red and blue jello layers, topped with fluffy whipped cream. Perfect for summer celebrations and quick to prepare.

Ingredients

Scale
  • White cake mix (about 15.25 oz box)
  • 1 cup water (240 ml), room temperature
  • 1/3 cup vegetable oil (80 ml)
  • 3 large egg whites, room temperature
  • 3 oz red Jello (strawberry or cherry) packet
  • 3 oz blue Jello (blueberry or berry blue) packet
  • 2 cups boiling water (480 ml), divided
  • 2 cups heavy whipping cream (480 ml), cold
  • 1/4 cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
  2. In a large bowl, combine white cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 egg whites. Beat on medium speed for about 2 minutes until smooth.
  3. Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  4. While cake bakes, dissolve each 3 oz Jello packet separately in 1 cup boiling water. Stir until fully dissolved and let cool to room temperature but not set.
  5. Remove cake from oven and cool for about 10 minutes. Using a toothpick or skewer, poke holes about 1 inch apart all over the cake.
  6. Pour red jello evenly over one half of the cake and blue jello over the other half. Refrigerate for at least 1 hour to let jello set and infuse the cake.
  7. Chill mixing bowl and beaters for 10 minutes. Beat cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3–5 minutes.
  8. Spread a thick layer of whipped cream over the jello-infused cake.
  9. Return cake to fridge for another 30 minutes to let whipped cream firm up before slicing and serving.

Notes

Pour the jello while cool but still liquid to avoid melting whipped cream or poor absorption. Chill mixing bowl and beaters before whipping cream for best results. Use a sharp knife warmed under hot water for clean slicing. Cake tastes better after chilling several hours or overnight. For dairy-free, substitute heavy cream with canned coconut cream and use dairy-free powdered sugar. For gluten-free, use gluten-free cake mix and confirm jello is gluten-free.

Nutrition

Keywords: Jello poke cake, patriotic cake, whipped cream cake, Fourth of July dessert, easy summer cake, poke cake recipe

Find it online: https://lucastable.com/fluffy-patriotic-jello-poke-cake-recipe-with-easy-whipped-cream-layers/