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Red White and Blue Poke Cake

Red White and Blue poke cake with a fluffy white cake soaked in strawberry and blue raspberry gelatin, then finished with billowy whipped cream and fresh berries. The poke-and-soak method creates tender, colorful slices perfect for patriotic summer celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
chill 3 hours 15 minutes
Total Time 4 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box (15.25 oz) white cake mix
  • 3 large eggs
  • 1 cup water
  • 0.333 cup vegetable oil
Gelatin Soak
  • 1 box (3 oz) strawberry-flavored gelatin
  • 1 box (3 oz) blue raspberry-flavored gelatin
  • 2 cups boiling water divided; 1 cup per flavor
  • 1 cup cold water divided; 1/2 cup per flavor
Topping
  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp pure vanilla extract
  • 0.5 cup fresh strawberries sliced
  • 0.5 cup fresh blueberries
  • red and blue sprinkles or star-shaped sugar decorations optional

Equipment

  • 1 hand mixer
  • 1 9x13 baking dish

Method
 

Bake the cake
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray, creating a nonstick surface for easy release.
  2. Mix the white cake mix, eggs, water, and vegetable oil according to the box directions, then pour the batter into the baking dish.
  3. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean, then remove the cake from the oven.
  4. Let the cake cool for 15 minutes so it is still slightly warm, not fully cooled.
Poke and soak with gelatin
  1. Poke holes all over the cake in a grid pattern about 1 inch apart using the handle of a wooden spoon, pressing firmly so the holes reach almost to the bottom.
  2. In one bowl, dissolve the strawberry gelatin in 1 cup boiling water by stirring for 2 minutes until fully dissolved, then stir in 1/2 cup cold water.
  3. In a second bowl, dissolve the blue raspberry gelatin in 1 cup boiling water by stirring for 2 minutes until dissolved, then stir in the remaining 1/2 cup cold water.
  4. Slowly pour the strawberry gelatin over one half of the cake, letting it sink into the holes and guiding with a spoon if needed.
  5. Pour the blue raspberry gelatin over the other half of the cake, using a spoon to help it flow into the holes if needed.
  6. Refrigerate the cake uncovered for at least 3 hours, until the gelatin is fully set and no longer jiggles.
Whip topping and decorate
  1. Using a hand mixer on medium-high speed, whip the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form, about 3–4 minutes.
  2. Spread the whipped cream evenly over the entire chilled cake in a thick, fluffy layer.
  3. Top with sliced strawberries and blueberries in a flag or stripe pattern, or scatter them freely, then add red and blue sprinkles or star-shaped sugar decorations if desired.
  4. Refrigerate until serving, then slice into squares and serve cold.

Notes

Pro tip: poke the holes while the cake is still slightly warm so the gelatin absorbs quickly and evenly. Refrigerate in a covered container for up to 4 days; freezing isn’t recommended because whipped cream and fresh berries lose texture. For a lighter option, use a low-fat whipped topping substitute in place of heavy whipping cream if you want a reduced-fat version.