4th of July Cake: a fun, festive poke cake recipe to serve this Independence Day
If you need an eye-catching, beautiful, delicious dessert to serve up this Fourth of July? This stunning 4th of July cake is perfect for you! It's made with vanilla cake mix, raspberry, and berry blue Jello, topped off with creamy frosting and fresh blueberries and strawberries in a patriotic stars and stripes pattern.
This 4th of July cake is a guaranteed hit for your Independence Day festivities. It's perfect to prepare the night before your 4th of July cookout or picnic and is a fun, tasty way to get some red, white, and blue on the table.
Tips for Making American Flag Cake
You can use cherry or strawberry Jello instead of raspberry.
Don't like Jello? Use pureed fruit instead.
Swap out the sour cream for Greek yogurt for a healthier poke cake.
How to Store 4th of July Cake
Wrap the cake in cling film and store it in the fridge for up to 3 days. Because of the frosting, this cake won't freeze well.
How to Make 4th of July Cake
Preheat your oven to 350F. Grease a 9×13-inch pan with cooking spray.
Preheat your oven to 350F. Grease a 9x13-inch pan with cooking spray.
Add cake mix, water, sour cream, eggs, and oil in a large bowl.
Add cake mix, water, sour cream, eggs, and oil in a large bowl.
Mix.
Mix.
Pour the batter to the pan.
Pour the batter to the pan.
Spread it well.
Spread it well.
Bake for 29 to 34 minutes, your cake is done baking when a toothpick inserted into the center comes out clean and crumb-free. Then, remove the cake from the oven and place on a cooling rack.
Bake for 29 to 34 minutes, your cake is done baking when a toothpick inserted into the center comes out clean and crumb-free. Then, remove the cake from the oven and place on a cooling rack.
Poke holes into the cake using the handle of a wooden spoon.
Poke holes into the cake using the handle of a wooden spoon.
Combine 1 cup of boiling water and the raspberry Jello mix into a bowl. Stir until dissolved, then mix in 1/2 cup of cold water. Use a spoon to fill alternating holes with the red Jello mix. Repeat the process with the blue Jello and pour it into the remaining holes.
Combine 1 cup of boiling water and the raspberry Jello mix into a bowl. Stir until dissolved, then mix in 1/2 cup of cold water. Use a spoon to fill alternating holes with the red Jello mix. Repeat the process with the blue Jello and pour it into the remaining holes.
Cover and place in the fridge for at least three hours up to overnight.
Cover and place in the fridge for at least three hours up to overnight.
To make the frosting, beat the pudding mix and milk until smooth. Mix in the Cool Whip.
To make the frosting, beat the pudding mix and milk until smooth. Mix in the Cool Whip.
Spread the frosting in an even layer over the top of the cake.
Spread the frosting in an even layer over the top of the cake.
Decorate the cake in a stars and stripes pattern, using the blueberries as the stars and the strawberries as the stripes.
Decorate the cake in a stars and stripes pattern, using the blueberries as the stars and the strawberries as the stripes.
Continue until you run out of ingredients.
Continue until you run out of ingredients.
Slice, serve and enjoy!
