4th of July Poke Cake

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This 4th of July Poke Cake is going to be a big hit this Summer. We used a white cake mix, jello, and one of our favorite frosting recipes to make this delicious cake, and of course we topped it with fun, patriotic sprinkles! This cake is so easy to make, it will become a tradition.

You just need a few ingredients to pull off this fun and festive cake. Here’s what you’ll need-

4th of July Poke Cake Ingredients

• 1 box white cake mix, plus ingredients from the box (water, oil, eggs)
• 1 (3.4 oz) box of strawberry jello
• 1 (3.4 oz) box of berry blue jello
• 2 cups boiling water, divided
• 1 cup cold water, divided
• 1 ½ cups heavy whipping cream
• 8 oz. cream cheese
• 2 cups powdered sugar
• 1 tsp. Vanilla
• Patriotic Sprinkles

Can I use store bought frosting?

Yes! Feel free to substitute our frosting recipe to make life even easier. If you opt to do that, I recommend purchasing two containers. However, you have to try this frosting recipe at least once, it is our most favorite! Not too sweet and the cream cheese is just perfect.

Do I have to use white cake mix for Jello poke cake?

I think for the most vibrant Jello colors, you’ll definitely want to use white cake mix. However, if you have a preference, these cupcakes don’t have to be Pinterest perfect and you can use whatever cake mix you like best!

Also, if you do use white cake mix to get super white cupcakes you’ll want to only use egg whites, the back of the box will have more details on that.

Here’s how to make this poke cake!

4th of July Poke Cake Recipe

1. Spray a 9×13 pan with non-stick spray and set aside. Preheat your oven to 350 degrees, and prepare cake according to the directions on the box.

2. Bake for the required time, then allow the cake to cool completely.

3. Using a straw or the skinny end of a wooden spoon, poke holes throughout the top of the cake.

4. In a medium sauce pan, boil 1 cup of water. Remove from the heat and whisk in strawberry jello, until dissolved. Stir in 1/2 cup cold water. Pour the Jello mixture into a separate container and set aside.

5. Rinse your sauce pan and boil the 2nd cup of water. Whisk in berry blue jello mix, until dissolved. Add 1/2 cup cold water, and stir to combine.

6. You can pour the jello over the cake or you can use a straw, by sticking the straw into the jello mix and holding a finger over the upper end of the straw to more precisely pour the jello into the holes.

7. You can get creative and make any pattern with the red and blue jello you like, I did every other hole a different color. Drop a little extra around the top of the cake. Note: You won’t use all of the jello here, just enough to add some jello to the cake, about ½ of each color. You can use the rest to make jello cups or just discard. After you’ve added the jello, cover the cake and move it to the refrigerator to chill for 4 hours, or for best results, overnight.

8. Before serving, make the frosting. In a large mixing bowl, beat the cream cheese on medium speed until smooth.

9. Add the powdered sugar, 1 cup at a time, and mix in between each addition until combined.

10. Add the vanilla and mix for about one minute until frosting comes together.

11. In a separate bowl, add the heavy whipping cream, and mix with your mixer for several minutes, until whipping cream is whipped and thickens. Add the whipped cream to the cream cheese mixture and mix on medium speed until everything is well combined.

12. Add the frosting to the cake and smooth out evenly over the surface.

13. Top with patriotic sprinkles. Enjoy!

I just love how the Jello looks inside this cake when it is cut. So much fun!

For a printable version of this recipe, see below!

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