Description
Red, white, and blue Patriotic Poke Cake is a festive, colorful, and delicious dessert perfect for Fourth of July celebrations or any holiday party. This easy-to-make cake combines classic white cake with vibrant red and blue swirls, a creamy cheesecake pudding layer, and fluffy whipped cream topping, finished with sprinkles for a fun and patriotic presentation. The poke cake technique allows the luscious pudding to seep into the cake holes, creating moist and flavorful bites.
Ingredients
Scale
- 1 box white cake mix
- Ingredients listed on the box (eggs, water, oil)
- Blue food coloring
- Red food coloring
- 2 (3.4 oz.) boxes instant cheesecake pudding mix
- 3 1/2 cups milk
- 2 1/2 cups heavy cream, chilled
- 1/4 cup powdered sugar, or more to taste
- 1 teaspoon vanilla extract
- Sprinkles
Instructions
- Preheat the oven according to the temperature specified on the cake mix box. Grease a 9×13-inch baking dish thoroughly with baking spray and set it aside.
- Make the cake batter following the instructions on the box. Once mixed, divide the batter into three equal portions.
- Leave one portion white, add red food coloring to the second portion and blue food coloring to the third. Stir each colored batter well until the colors are fully dissolved and evenly distributed.
- Using a spoon, drop small spoonfuls of each colored batter alternately across the bottom of the prepared baking dish. Work quickly since the batter will spread. Space the drops a few inches apart. Continue layering the colors until all three batters are used. Tap the dish on the counter to flatten the surface, but avoid spreading with a spatula to keep the colors distinct. Use a toothpick to swirl the colors gently, making sure not to mix them completely.
- Place the baking dish in the oven and bake according to the time indicated on the cake mix box. Once baked, allow the cake to rest at room temperature for about 10 minutes.
- Use the handle end of a wooden spoon to poke holes all over the surface of the warm cake. This creates pockets for the pudding to soak in. Let the cake cool completely.
- In a bowl, whisk together the instant cheesecake pudding mix and milk until the pudding is fully dissolved but not set. Pour the pudding evenly over the cooled cake, making sure to fill all the holes. Spread the remaining pudding over the surface. Refrigerate the cake until the pudding layer is fully set.
- In a chilled bowl, whisk the heavy cream and vanilla extract until soft peaks form. Add powdered sugar and continue to whisk until stiff peaks form.
- Spread the whipped cream evenly over the set pudding layer. Garnish the top of the cake with sprinkles.
- Keep leftovers refrigerated and enjoy within a few days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: Baking
- Cuisine: American