Red, White & Blueberry Poke Cake

A sweet treat in the summer, the Red, White & Blueberry Poke Cake is perfect for festive occasions like Fourth of July celebrations or family picnics. This vibrant cake features layers of delicious strawberry and blueberry flavors, creating a visually stunning dessert that’s sure to impress your guests. Not only is it fun to make with the kids, but it also offers a delightful combination of textures and tastes that everyone will love.

Why You’ll Love This Recipe

• Festive Appearance: The bright colors make this cake a showstopper at any gathering.
• Kid-Friendly Activity: Involve your children in making this fun poke cake for an enjoyable family experience.
• Delicious Flavor Combination: The mix of strawberry and blueberry flavors creates a refreshing taste that’s ideal for warm weather.
• Easy to Prepare: With simple steps, you can create a dessert that looks complex but is quite straightforward.
• Make Ahead Option: Prepare this cake a day in advance for easy serving at parties.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure a smooth baking process. Having everything ready will make the experience enjoyable.

Essential Tools and Equipment

• 9-inch round baking pans
• Parchment or waxed paper
• Cooking spray
• Large mixing bowl
• Small saucepan
• Wooden skewer
• Wire racks

Importance of Each Tool

• 9-inch round baking pans: These are essential for creating the classic layered look of the poke cake.
• Wooden skewer: Perfect for creating holes in the cake for soaking up the delicious gelatin mixtures.

Ingredients

For the Cake

• 1 package white cake mix (regular size)
• 1-1/4 cups water
• 2 large eggs, room temperature
• 1/4 cup canola oil

For Strawberry Vegan Gelatin

• 1 cup fresh strawberries
• 2/3 cup sugar
• 1/4 cup water
• 2-1/4 teaspoons strawberry Vegan Gelatin

For Blueberry Vegan Gelatin

• 3/4 cup fresh blueberries
• 1/2 cup water
• 4-1/2 teaspoons sugar
• 4-1/2 teaspoons berry blue Vegan Gelatin

For Frosting and Filling

• 2-1/2 cups heavy whipping cream
• 1/3 cup confectioners’ sugar

How to Make Red, White & Blueberry Poke Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare two 9-inch round baking pans by lining their bottoms with parchment or waxed paper. Coat the paper with cooking spray to prevent sticking.

Step 2: Prepare the Cake Batter

In a large bowl, combine the white cake mix, water, eggs, and canola oil. Beat on low speed for about 30 seconds before increasing to medium speed for 2 minutes until well mixed.

Step 3: Bake the Cakes

Transfer the batter evenly into your prepared pans. Bake for about 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in their pans on wire racks.

Step 4: Make Strawberry Vegan Gelatin

In a small saucepan over medium heat, combine fresh strawberries, sugar, and water. Bring this mixture to a boil; then reduce heat and simmer uncovered for 2–3 minutes until berries soften. Strain into a bowl and discard pulp. Stir in strawberry Vegan Gelatin until dissolved completely. Let it cool to room temperature.

Step 5: Make Blueberry Vegan Gelatin

Repeat step four using blueberries instead of strawberries to create blueberry Vegan Gelatin.

Step 6: Poke Holes in Cakes

Using a wooden skewer, pierce the tops of each cooled cake within an inch from the edge. Twist gently to make slightly larger holes.

Step 7: Add Gelatin Mixtures

Gradually pour cooled strawberry mixture over one cake, ensuring each hole fills adequately. Repeat with blueberry mixture on the second cake. Cover and refrigerate overnight.

Step 8: Prepare Whipped Cream

In a large bowl, beat heavy whipping cream until it begins to thicken. Add confectioners’ sugar and continue beating until soft peaks form.

Step 9: Assemble Your Cake

Run a knife around the sides of each pan to loosen cakes before removing them carefully from their pans. Place one strawberry layer on a serving plate and spread with one cup of whipped cream. Then place the blueberry layer on top and frost both top and sides with remaining whipped cream.

Step 10: Chill Before Serving

Refrigerate your assembled cake for at least one hour before slicing and serving. Enjoy your festive Red, White & Blueberry Poke Cake!

How to Serve Red, White & Blueberry Poke Cake

Serving the Red, White & Blueberry Poke Cake is a delightful experience. This festive dessert not only looks stunning but also tastes amazing. Here are some creative ways to present this cake to your guests.

Individual Slices

• Serve slices on decorative plates for a touch of elegance. Add a dollop of whipped cream on top for extra flair.

Cake Stand Presentation

• Place the entire cake on a beautiful cake stand. Surround it with fresh berries to enhance its patriotic colors and flavor.

Ice Cream Pairing

• Offer scoops of vanilla or strawberry ice cream alongside each slice. The creamy texture complements the moist cake beautifully.

Festive Garnishes

• Top with fresh mint leaves or edible flowers for a pop of color. This adds a gourmet touch that impresses guests.

Mini Versions

• Create mini poke cakes in small jars or cups for individual servings. These are great for parties and easy for guests to enjoy!

How to Perfect Red, White & Blueberry Poke Cake

Perfecting your Red, White & Blueberry Poke Cake can elevate its taste and appearance. Here are some handy tips.

• Use Room Temperature Ingredients: Ensure your eggs and water are at room temperature for better mixing, resulting in a lighter cake texture.
• Don’t Overmix the Batter: Mix just until combined to avoid a dense cake. This will keep it fluffy and moist.
• Cool Cakes Completely: Let the cakes cool fully before adding the gelatin mixtures. This prevents them from melting into the cake too quickly.
• Store Overnight: Refrigerate the cakes overnight after adding gelatin for maximum flavor absorption. This enhances the overall taste.
• Whip Cream Properly: Beat your cream until soft peaks form but avoid overbeating, which can cause it to become grainy.

Best Side Dishes for Red, White & Blueberry Poke Cake

Pairing side dishes with your Red, White & Blueberry Poke Cake can create a well-rounded meal. Here are some delicious options to consider:

1. Grilled Chicken Skewers: Lightly seasoned and grilled chicken skewers make a great protein option that complements the sweetness of the cake.
2. Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze offer a refreshing contrast to the dessert’s sweetness.
3. Corn on the Cob: Sweet corn brushed with butter is a perfect summer side that pairs well with any festive meal.
4. Potato Salad: A classic potato salad adds a creamy element that balances out the lightness of the poke cake.
5. Fresh Fruit Salad: A mix of seasonal fruits provides a healthy and colorful side dish that ties into the theme of the dessert.
6. Coleslaw: Crunchy coleslaw adds texture and is an excellent way to round out your summer barbecue spread.
7. Baked Beans: The sweet and smoky flavors of baked beans complement the poke cake without overpowering it.
8. Macaroni Salad: Creamy macaroni salad is another classic side that pairs well with both savory dishes and sweet desserts like poke cake.

Common Mistakes to Avoid

Making a Red, White & Blueberry Poke Cake can be a fun experience, but there are common mistakes that can lead to less-than-perfect results. Here are some pitfalls to watch out for:

• Skipping the Cooling Step: Not allowing the cake to cool completely can cause the gelatin to seep out. Always let your cakes cool in the pans before adding any fillings.
• Overmixing the Batter: Mixing too much can make your cake dense. Beat just until combined for a light and fluffy texture.
• Ignoring Gelatin Instructions: Failing to follow the gelatin instructions may result in a runny or uneven filling. Be sure to dissolve the gelatin thoroughly in the syrup.
• Not Using Parchment Paper: Skipping parchment paper can lead to sticking. Always line your pans for easy removal of the cakes.
• Wrong Storage Conditions: Storing improperly can affect flavor and texture. Ensure you refrigerate well and keep it covered to maintain freshness.

Storage & Reheating Instructions

Refrigerator Storage

• • Duration: Store in the refrigerator for up to 3-4 days.
• • Container: Use an airtight container or cover with plastic wrap to prevent drying out.

Freezing Red, White & Blueberry Poke Cake

• • Duration: Can be frozen for up to 2 months.
• • Container: Wrap tightly in plastic wrap and then in aluminum foil for best results.

Reheating Red, White & Blueberry Poke Cake

• Oven: Preheat your oven to 350°F (175°C) and warm the cake for about 10-15 minutes. Cover with foil to prevent drying.
• Microwave: Heat individual slices on medium power for about 20-30 seconds until warmed through.
• Stovetop: Use a skillet over low heat, covering it with a lid for about 5 minutes, checking frequently.

Frequently Asked Questions

How do I make a gluten-free Red, White & Blueberry Poke Cake?

You can use a gluten-free cake mix instead of regular white cake mix. Follow the rest of the recipe as is!

Can I use frozen berries instead of fresh?

Yes! Frozen blueberries and strawberries work well, but be sure to thaw and drain them before using.

How long does the Red, White & Blueberry Poke Cake last in the fridge?

It stays fresh for about 3-4 days when properly stored in an airtight container.

What is Vegan Gelatin made from?

Vegan Gelatin is typically made from plant-based ingredients like agar-agar or carrageenan, making it suitable for vegan diets.

Can I customize my poke cake flavors?

Absolutely! You can experiment with different fruit flavors or even try chocolate or lemon variations.

Final Thoughts

The Red, White & Blueberry Poke Cake is not only visually stunning but also deliciously versatile. This dessert is perfect for summer celebrations and can easily be customized with different fruits or flavors. Give this recipe a try and enjoy making it with friends and family!

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Red, White & Blueberry Poke Cake

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• Author: Jennifer
• Total Time: 1 hour
• Yield: Serves approximately 12 people 1x

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Description

Indulge in the refreshing delight of Red, White & Blueberry Poke Cake, an ideal summertime dessert that captures the spirit of festive occasions like Fourth of July gatherings and family picnics. This eye-catching cake layers vibrant strawberry and blueberry flavors, creating a visually stunning centerpiece for your table. Perfect for involving kids in the kitchen, this easy-to-make poke cake promises a delightful combination of textures and tastes that are sure to please everyone. With simple preparation steps and the option to make it ahead of time, this cake is not just a treat but also a fun family activity. Impress your guests with this deliciously festive dessert that embodies summer’s sweetness.

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Ingredients

Scale 1x2x3x

• 1 package white cake mix (regular size)
• 1–1/4 cups water
• 2 large eggs, room temperature
• 1/4 cup canola oil
• 1 cup fresh strawberries
• 2/3 cup sugar
• 1/4 cup water (for strawberry gelatin)
• 2–1/4 teaspoons strawberry Vegan Gelatin
• 3/4 cup fresh blueberries
• 1/2 cup water (for blueberry gelatin)
• 4–1/2 teaspoons sugar (for blueberry gelatin)
• 4–1/2 teaspoons berry blue Vegan Gelatin
• 2–1/2 cups heavy whipping cream
• 1/3 cup confectioners’ sugar

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Instructions

1. Preheat oven to 350°F (175°C) and prepare two 9-inch round baking pans with parchment paper.
2. Mix white cake mix, water, eggs, and canola oil until well combined; pour into pans.
3. Bake for 25-30 minutes; cool completely on wire racks.
4. Make strawberry vegan gelatin by simmering strawberries with sugar and water; stir in gelatin until dissolved.
5. Repeat for blueberry gelatin with blueberries.
6. Poke holes in cooled cakes using a skewer; fill holes with respective gelatin mixtures.
7. Refrigerate overnight for best flavor absorption.
8. Whip cream with confectioners’ sugar until soft peaks form; frost the cake layers and chill before serving.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 27g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 60mg