A festive, moist dessert infused with red and blue Jell‑O, topped with fluffy whipped cream—it’s the perfect patriotic treat for summer parties and holidays.

Red, White and Blue Poke Cake for 4th of July

Why I’ll Love This Recipe

I adore how effortless it is: starting with a simple white cake mix, poking holes, and pouring vibrant Jell‑O into the cake transforms it into a colorful, flavorful masterpiece. Plus, the Jell‑O seeps in and keeps the cake ridiculously moist—no one ever guesses it’s box-mix based!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box (approximately 14.25 oz) white cake mix plus ingredients called for on the box
1 box (3 oz) red Jell‑O (strawberry or cherry)
1 box (3 oz) blue Jell‑O (blue raspberry)
1 cup boiling water (½ cup per Jell‑O flavor)
½ cup cold water (¼ cup per Jell‑O flavor)
8 oz whipped topping (Cool Whip or homemade whipped cream)

Directions

Prepare and bake the white cake in a greased 9 × 13 in pan according to package directions.
Let cake cool 15–20 minutes—warm is best for absorbing Jell‑O.
Use a chopstick, wooden spoon handle, or straw to poke holes in even rows across the cake.
Dissolve red Jell‑O in ½ cup boiling water, stir in ¼ cup cold water. Pour into every other row of holes.
Dissolve blue Jell‑O in ½ cup boiling water, stir in ¼ cup cold water. Pour into remaining rows.
Cover the cake and refrigerate for at least 4–6 hours, or overnight, allowing the Jell‑O to fully soak in and set.
Spread the whipped topping evenly over the chilled cake just before serving.

Servings and Timing

Servings: About 20–26, depending on slice size
Prep time: 20 minutes
Cook time: Approximately 30 minutes
Chill time: 4–6 hours (ideally overnight)
Total time: Around 5 hours or overnight for best results

Variations

From scratch cake: Use homemade white cake batter instead of box mix.
Flavor twist: Swap in other Jell‑O flavors—raspberry/lemon for pink/blue, or green/red for holiday themes.
Fresh fruit topping: Add berries (strawberries/blueberries) on top of whipped cream for extra freshness and visual appeal.
Colored whipped cream: Mix a few drops of food coloring into the topping for swirls of red and blue.

Storage/Reheating

Refrigerator: Keep cake covered in the fridge for up to 2–3 days. Wrap tightly or store in an airtight container to keep the whipped topping fresh.
Freezing: Freeze before adding whipped topping. Wrap the cake tightly in plastic and foil; it’ll keep well for up to one month. Thaw overnight in the refrigerator, then add topping before serving.

FAQs

How do I poke holes without cracking the cake?

I wait until the cake has cooled slightly but is still warm, then use a chopstick or wooden spoon handle to gently poke holes. The warm cake is less likely to crack.

Can I make the cake a day ahead?

Absolutely—I often make it the night before. I refrigerate it after adding Jell‑O, then add whipped topping just before serving.

What’s the best way to keep the colors from blending?

Pour the Jell‑O slowly into each hole, focusing on alternating rows. Using a squeeze bottle or spouted bowl gives me control and keeps the colors distinct.

Can I freeze the cake after it’s fully assembled?

I don’t recommend freezing after the whipped topping is added—it can get watery. Instead, freeze it plain, then thaw and frost just before serving.

Is this cake safe to leave out at a party?

No—I always keep it refrigerated until serving time. The Jell‑O and whipped topping need to stay chilled.

Conclusion

I love this Red, White and Blue Poke Cake because it’s easy, visually striking, and irresistibly moist—plus I can customize it with my favorite flavors or toppings. It’s a crowd-pleaser that looks like I spent hours, even though it’s mostly a box cake at its heart. Try making it ahead for your next celebration—I promise it’ll be the star of your dessert table!