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Perfect Firecracker Jello Poke Cake

firecracker jello poke cake - featured image
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A festive and easy layered red, white, and blue jello poke cake perfect for summer celebrations like Fourth of July. This moist cake uses boxed mix and instant jello for a quick, crowd-pleasing dessert.

Ingredients

Scale
  • 1 white cake mix (about 15.25 oz / 432 g), e.g. Betty Crocker
  • Ingredients called for on the cake mix box (usually eggs, water, and oil)
  • 1 (3 oz / 85 g) package strawberry gelatin (red), e.g. Jell-O or store brand
  • 1 (3 oz / 85 g) package blue raspberry gelatin (blue)
  • 2 cups (480 ml) boiling water, divided for each gelatin
  • 1 cup (240 ml) cold water, divided for each gelatin
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 1/2 cup (60 g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Prepare the white cake batter according to package instructions, combining cake mix with eggs, oil, and water.
  3. Pour batter evenly into the pan and bake for 28–32 minutes. Check doneness with a toothpick; it should come out clean.
  4. Let the cake cool completely (about 30 minutes).
  5. Use a skewer or toothpick to poke holes all over the cooled cake, spaced about an inch apart.
  6. Dissolve strawberry gelatin in 1 cup boiling water, stirring until fully dissolved. Add 1/2 cup cold water.
  7. Pour half of the strawberry gelatin mixture evenly over half of the poked cake. Refrigerate for 15 minutes to set slightly.
  8. Dissolve blue raspberry gelatin in 1 cup boiling water, stirring until fully dissolved. Add 1/2 cup cold water.
  9. Pour blue raspberry gelatin mixture over the other half of the cake carefully to keep colors separate. Chill for another 20 minutes.
  10. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form (about 3–4 minutes).
  11. Gently spread whipped cream over the top of the chilled, jello-soaked cake, smoothing the surface with a spatula.
  12. Optionally pipe extra whipped cream or add fresh berries on top for decoration.
  13. Refrigerate the entire cake for at least 2 hours or overnight before serving.

Notes

Use room temperature eggs for lighter cake texture. Don’t overbake to keep cake moist. Use a blunt skewer for bigger holes to help jello seep deeper. Pour jello layers slowly to keep colors distinct. Stop whipping cream at soft peaks to avoid butter. Chill cake properly between jello pours and before serving. Warm jello gently if it sets too fast while pouring. For dairy-free, substitute heavy cream with coconut cream. For gluten-free, use gluten-free white cake mix.

Nutrition

Keywords: firecracker jello poke cake, patriotic dessert, Fourth of July dessert, layered jello cake, easy summer dessert, red white blue cake

Find it online: https://sagestirs.com/perfect-firecracker-jello-poke-cake-recipe-easy-layered-red-white-blue-summer-dessert/