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Red, White and Blue Poke Cake

Red, white and blue poke cake is a classic Jell-O sheet cake where red and blue stripes soak through a white cake. You’ll bake, poke, pour two flavored Jell-O layers, then chill until fully set and top with whipped frosting and patriotic sprinkles.
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Prep Time 20 minutes
Cook Time 30 minutes
chilling 2 hours
Total Time 2 hours 50 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

White cake mix
  • 1 box white cake mix, plus ingredients on box
Strawberry Jell-O layer
  • 3 oz strawberry Jell-O
  • 1 cup boiling water divided
  • 0.5 cup cold water divided
Blueberry Jell-O layer
  • 3 oz berry blue Jell-O
  • 1 cup boiling water divided
  • 0.5 cup cold water divided
Topping
  • 8 oz whipped topping (Cool Whip), thawed
  • 1 red and blue star sprinkles for garnish
  • 1 fresh strawberries and blueberries for garnish

Equipment

  • 1 sheet pan

Method
 

Bake and cool
  1. Bake white cake in a 9x13 pan according to package directions, then let cool for 15 minutes. Keep the cake intact so the later pokes can form clean channels for the Jell-O.
Poke and add Jell-O layers
  1. Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart. Make the holes deep enough to reach the crumb, but don’t tear through the bottom.
  2. Dissolve strawberry Jell-O in 1 cup boiling water, stir in 1/2 cup cold water, then pour slowly over the left half of the cake. The red liquid should sink into the holes rather than pooling.
  3. Dissolve blue Jell-O in 1 cup boiling water, stir in 1/2 cup cold water, then pour over the right half of the cake. Pour steadily so the blue layer fills the holes evenly for clear stripes.
Chill and top
  1. Refrigerate for at least 2 hours until Jell-O is fully set inside the cake. You’ll see the layers hold firm when you gently press the top.
  2. Spread whipped topping evenly over the top of the chilled cake, then decorate with red and blue sprinkles and fresh strawberries and blueberries before serving. Finish with a visible sprinkle scatter and fruit for contrast against the white frosting.

Notes

Pro tip: wait until the cake is only slightly warm (not hot) before pouring Jell-O so it soaks cleanly without melting the crumb. Store leftovers covered in the refrigerator for up to 3 days; freezing is not recommended because the Jell-O texture softens after thawing. For a lighter option, swap Cool Whip for thawed light whipped topping.