Red White and Blue Jello Poke Cake [+Video]

This Jello Poke Cake is a festive, no-fuss dessert that practically throws its own party. With vibrant layers of cherry and blue raspberry Jell-O soaking into a soft white cake, then topped with a fluffy cloud of Cool Whip and red, white, and blue sprinkles, it’s the perfect make-ahead treat for summer holidays, birthday parties, or really any excuse you can come up with to eat cake straight from the fridge!

There’s something about this jello cake that hits every nostalgic note. It’s the kind of dessert that takes you back-barefoot in the backyard, sticky red smile, not a care in the world. I always looked forward to the 4th of July growing up, not for the fireworks, but for the people. 

We’d gather outside, passing paper plates and stories, and this red white and blue jello poke cake was always at the center – cold from the fridge, topped with whipped topping and fresh berries, with every bite bursting with cherry jello and raspberry goodness.

We love this poke cake recipe for the same reason we love summer – it’s easy, bright, and brings everyone together. The texture is cool and moist (thanks, jello mixture!), the flavor is fun and fruity, and you don’t need to be a pro to make it. If you can handle a box cake mix, a wooden spoon, and some boiling water, you’re golden.

Ingredients for Jello Poke Cake

You only need a handful of simple ingredients to make this colorful, crowd-pleasing dessert. Nothing complicated – just classic staples that come together to create something festive and fun.

• Box Cake Mix, White: A neutral, fluffy base that really lets the red and blue jello pop.
• Jello, Cherry: Adds bold red color and a burst of fruity flavor. Strawberry gelatin works too.
• Boiling Water: Fully dissolves the jello mixture – make sure it’s truly boiling for best results.
• Jello, Blue: Blue raspberry gives you that bright blue stripe.
• Whipped Topping, Cool Whip: Light, creamy, and easy.
• Sprinkles, Red, White and Blue: Optional, but perfect for a festive finish and a little crunch.

The measurements needed for each ingredient can be found in the recipe card at the end of the post.

How to make Jello Poke Cake

This jello poke cake recipe keeps things simple and stress-free—just how we like it when prepping for a summer get-together. Stick to these steps and you’ll have a moist, colorful dessert ready to chill in no time.

Frost and decorate: Once the jello has set, top the cake with Cool Whip and finish with red, white and blue sprinkles. Serve chilled straight from the refrigerator for that perfect refreshing bite.

Prepare the cake: Bake the white cake mix according to the package directions using a 9×13 inch pan. This type of box cake mix gives you a fluffy, neutral base that lets the red and blue jello really pop. Once baked, set the cake aside to cool just slightly.

Tip: We’ve found that Duncan Hines bakes up flatter than Betty Crocker, which helps the jello layer distribute more evenly.

Make the jello mixture: While the cake is baking, stir 1.5 ounces (half the packet) of cherry jello into ½ cup boiling water. In a separate bowl, mix the remaining 1.5 ounces of blue jello with another ½ cup boiling water. Stir both until fully dissolved.

Tip: This isn’t your typical jello prep—don’t follow the box! Less water gives you stronger flavor and color.

Poke the holes: As soon as the cake is out of the oven and still warm, use the end of a wooden spoon or a similar tool (like a skewer or chopstick) to poke holes all over the top of the cake.

Pour in the jello: Carefully pour the red jello into half the holes and the blue jello into the rest. Pour slowly to keep the colors from blending together on top of the cake.

Tip: A spoon works great for this step and gives you more control over where the jello goes.

Refrigerate the cake: Transfer the cake to the fridge and chill for at least 30 minutes, or up to overnight. This helps the jello soak in and set properly. If refrigerating overnight, cover with plastic wrap.

Tips for Jello Poke Cakes

If you’d rather skip the box and go homemade, I’ve got you! This is my favorite from-scratch white cake recipe – light, fluffy, and perfect for soaking up that jello goodness. Be sure to add my homemade whipped cream too!

The cake top can crack if it cools too much – poke while it’s still warm for best results.

• How to Keep the Colors Separate

Pour the jello slowly into each hole so the colors stay put and don’t mix together on top.

• Can You Make a Jello Poke Cake Ahead of Time?

Absolutely. You can make this poke cake up to 2 days ahead, just keep it covered in the fridge and wait to add the Cool Whip and sprinkles until serving.

How to Store Red White and Blue Jello Poke Cake

Before topping the cake, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Once the Cool Whip goes on, it’s best to switch to a cake pan lid or airtight container – this keeps the whipped topping looking fluffy and prevents it from sticking to plastic wrap and getting messy.

Does Jello Poke Cake Need To Be Refrigerated?

Yes, it does! The jello mixture and whipped topping both need to stay chilled, so always store your poke cake in the refrigerator to keep it fresh and set.

Can Poke Cake Be Frozen?

Yes, but freeze it before adding the topping. Wrap tightly, freeze for up to a month, and thaw it overnight before frosting.

Red, White and Blue Treats to Try Next

Looking to add more patriotic flair to your dessert table? Here are some festive red, white, and blue recipes from Oh Sweet Basil that are perfect for your next celebration:

This red white and blue jello poke cake is the kind of dessert that shows up ready to party – chilled, colorful, and impossible to resist. It’s perfect for the Fourth, Memorial Day, or any sunny weekend that deserves a little sparkle. It’s sweet, simple, and always a crowd favorite. And if you’re craving more patriotic treats, don’t miss our full Red❤️ White🤍 Blue💙 Olympics Recipe Roundup for even more festive flavor!

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