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–+ servings
Two patriotic cake slices on plates with fresh fruit.
4.5 from 8 votes
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Yield: 12 servings

Easy 4th of July Cake

This festive and delicious 4th of July Poke Cake is super easy to make and extra moist with the addition of jello! This cake is guaranteed to disappear in seconds!
Prep Time15 minutes
Cook Time25 minutes
Additional Time3 hours
Total Time3 hours 40 minutes

Ingredients

  • 1 box white cake mix

  • 4 large eggs, room temperature
  • ½ cup vegetable or canola oil
  • 1 cup buttermilk

  • 1 small box, 3.4 oz cherry gelatin - you will use ½ the package

  • 1 small box, 3.4 oz berry blue gelatin - you will use ½ the package

  • 1 cup boiling water, divided
  • ½ cup cold water, divided


Frosting:

  • 1 8 oz container whipped topping, thawed

  • 1 8 oz package cream cheese, softened

  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract


Optional Toppings:

  • Sprinkles
  • Fresh fruit

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Instructions 

  • Preheat oven to 350°F and coat a 13x9 baking dish with non-stick cooking spray. Set aside.
  • In a large bowl whisk together cake mix, eggs, buttermilk and oil, until smooth. Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 15 minutes.
    Cake ingredients in a stand mixer bowl
  • While the cake is cooling, combine 1/2 of the package (about 2 tablespoons) red gelatin and 1/2 cup boiling water and stir about 2 minutes until dissolved, add 1/4 cup cold water and stir to combine. Place in a squeeze bottle.
    A rectangular 4th of July cake with small holes on top sits next to squeeze bottles of red and blue liquid flavoring, all arranged on a plaid cloth.
  • Repeat the exact same steps with the blue gelatin. Combine 1/2 of the package (about 2 tablespoons) blue gelatin and 1/2 cup boiling water and stir about 2 minutes until dissolved, add 1/4 cup cold water and stir to combine. Place in a squeeze bottle.
  • Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch. Carefully pour gelatin over the cake, alternating blue and red to get a more striped appearance.
    A rectangular 4th of July cake with rows of red and green holes sits in a glass baking dish. Two squeeze bottles with red and blue contents rest nearby on a checkered cloth.
  • Cover cake with foil or saran wrap and store in the refrigerator for at least 3 hours or overnight.
  • Frosting: In a large mixing bowl, beat the cream cheese until smooth using a stand mixer or hand mixer. Add powdered sugar and vanilla and beat until smooth.
    A grey mixing bowl containing cream cheese, powdered sugar, and vanilla extract is being mixed with a white spatula—perfect for your 4th of July cake. A hand mixer with some batter on the beaters is visible on the side.
  • Fold in whipped topping until well combined. Spread over cooled cake. Top with fruit or sprinkles as desired. Store in refrigerator, wrapped with foil or saran wrap, until ready to serve!
    4th of July cake on a plate with sprinkles and fruit

Notes

You can use any flavor of Jello to make this cake match any theme! Another personal favorite of ours is to use a mixture of strawberry and lemon jello!

Nutrition

Serving: 1, Calories: 166kcal, Carbohydrates: 10g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 10g, Cholesterol: 65mg, Sodium: 92mg, Sugar: 8g
© Jessica - The Novice Chef
Cuisine: American
Category: 4th of July