This patriotic poke cake will be the hit of your barbeque or party. Poke cakes are super easy to make and are a fun way to combine colors and flavors.

Poke cakes are super easy to make. They’re a fun way to combine colors and flavors. This patriotic poke cake will be the hit of your barbeque or party. The cake itself is simple to make. It takes a little bit of effort to frost the cake, but the effort will be worth it when you see the finished cake. Here’s instructions for how to make it.

Patriotic Poke Cake

Makes 24 cupcakes

Equipment Needed

• cake pan
• stand mixer OR hand mixer and large mixing bowl
• 2 squeeze bottles
• 3 bowls
• medium star tip and pastry bag
• large cup
• wooden spoon

Hamilton Beach 6-Speed Classic Stand Mixer, Stainless SteelHamilton Beach Hand Mixer with Snap-On CasePyrex Smart Essentials 4-Quart Glass Mixing BowlWilton Recipe Right 8 Inch Square PanHouseables 8 ounce Squirt Bottle, 6 packAnchor Hocking Set of 4 Custard Cups with Lids, 6 ounces18-Inch Wooden Cooking Spoon, Set of 2Wilton 12-Piece Cupcake Decorating SetWilton Icing Bag Ties, 12 count bag

Ingredients

Poke Cake Ingredients

• 1 box of french vanilla cake mix
• 3 eggs
• 1/2 cup (1 stick) of softened unsalted sweet cream butter
• 1 cup whole milk
• 1 cup whole milk
• 1 tbsp pure vanilla bean paste
• 1x 8 oz package cherry jello
• 1x 8 oz package blueberry or blue raspberry jello

Frosting Ingredients

• 1 cup unsalted sweet cream butter, softened
• 2 1/2 cups powder sugar
• 1 tsp vanilla
• 3-5 tbsp heavy whipping cream
• blue and red food coloring

Instructions

Poke Cake Instructions

Preheat oven to 350 f. and spray your cake pan with

Spray the cake pan with nonstick cooking spray.

Using a stand or hand mixer on medium speed to combine the mix, eggs, butter, milk and vanilla bean paste until fully mixed.

Once mixed, pour the batter into the pan .

Bake for 25-30 minutes or until a tooth pick comes out clean.

Once the cake is finished, make the jello mixes.

In one bowl, mix the cherry jello with 3/4 cup of boiling water. Mix until dissolved and then add 1/2 cup cold water. Set aside for 2 minutes and then mix

Repeat the jello steps for the blue jello.

Pour each jello into their own squeeze bottle.

Use the bottom of a wooden spoon to poke holes into the cake.

Take the blueberry jello squeeze bottle and squeeze some of the jello into the top row.

Take the Cherry jello and repeat the process in the next row

Continue, alternating the jello colors until all the rows are filled.

Place the cake into the fridge for anywhere from 4 hours to over night.

Frosting instructions

Use a mixer on medium speed to combine all of the frosting ingredients except the food coloring.

If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream.

Mix until you see creamy stiff peaks.

Separate the frosting into three bowls.

Add the red food dye into one bowl.

Add the blue food dye into the second bowl.

Leave the third bowl white.

Fit the star tip onto the piping bag and place the bag inside the cup, pulling the bag over the cups edge.

Use a spoon to scoop some of the red icing and put it on 1/3 part of the piping bag.

Repeat with the blue and white frosting.

Twist the top of the piping bag and squeeze the frosting down.

Using the piping bag, pipe stars over the top of the cake.

Place the cake into the fridge for 30 minutes to get a clean slice or serve right away.

Patriotic Poke Cake

Print

Ingredients

• Poke Cake Ingredients
• 1 box of french vanilla cake mix
• 3 eggs
• 1/2 cup (1 stick) of softened unsalted sweet cream butter
• 1 cup whole milk
• 1 cup whole milk
• 1 tbsp pure vanilla bean paste
• 1x 8 oz package cherry jello
• 1x 8 oz package blueberry or blue raspberry jello
• Frosting Ingredients
• 1 cup unsalted sweet cream butter, softened
• 2 1/2 cups powder sugar
• 1 tsp vanilla
• 3-5 tbsp heavy whipping cream
• blue and red food coloring

Instructions

Poke Cake Instructions - Preheat oven to 350 f. and spray your cake pan with Spray the cake pan with nonstick cooking spray. Using a stand or hand mixer on medium speed to combine the mix, eggs, butter, milk and vanilla bean paste until fully mixed. Once mixed, pour the batter into the pan . Bake for 25-30 minutes or until a tooth pick comes out clean. Once the cake is finished, make the jello mixes. In one bowl, mix the cherry jello with 3/4 cup of boiling water. Mix until dissolved and then add 1/2 cup cold water. Set aside for 2 minutes and then mix Repeat the jello steps for the blue jello. Pour each jello into their own squeeze bottle. Use the bottom of a wooden spoon to poke holes into the cake. Take the blueberry jello squeeze bottle and squeeze some of the jello into the top row. Take the Cherry jello and repeat the process in the next row Continue, alternating the jello colors until all the rows are filled. Place the cake into the fridge for anywhere from 4 hours to over night.

Frosting Instructions - Use a mixer on medium speed to combine all of the frosting ingredients except the food coloring. If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream. Mix until you see creamy stiff peaks. Separate the frosting into three bowls. Add the red food dye into one bowl. Add the blue food dye into the second bowl. Leave the third bowl white. Fit the star tip onto the piping bag and place the bag inside the cup, pulling the bag over the cups edge. Use a spoon to scoop some of the red icing and put it on 1/3 part of the piping bag. Repeat with the blue and white frosting. Twist the top of the piping bag and squeeze the frosting down. Using the piping bag, pipe stars over the top of the cake. Place the cake into the fridge for 30 minutes to get a clean slice or serve right away.

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