Patriotic Poke Cake Recipe
This beautiful and exquisite Patriotic Poke Cake is my go-to dessert for Fourth July, President’s Day, or Memorial Day celebrations. The cake is easy to make and festive; it combines classic white cake with white chocolate sauce, creamy vanilla pudding, and whipped cream, all adorned with blueberries and strawberries to resemble the American flag.
I love a good poke cake. They always look elaborate and are bursting with flavor while being incredibly easy to make. The result is always a moist and delightfully tender cake that is always a show-stopper. I make this Baileys poke cake for Christmas or St. Patrick’s Day, and this strawberry poke cake is a staple at all summer barbecues and potluck parties!
Table of contents
If you are looking for a luscious, crowd-pleasing dessert that is fuss-free and effortless, you must try this reliable recipe. You will absolutely love the tender cake, the chocolate sauce that fills the holes, the creamy pudding, fluffy whipped cream, and fresh berries. The best part is that this stunning dessert that adds a pop of color to the table can be and must be prepared in advance; top it with the berries when ready to serve so they are juicy and fresh.
Why you will love it
- Easy to make: This recipe will win you over with its simplicity. I use cake mix for the cake layer and pudding mix to make the creamy layer. It is so easy that even novice bakers can make it.
- Festive: This Patriotic poke cake, with its vibrant red, white, and blue colors, is the perfect centerpiece for celebrating Independence Day or Memorial Day.
- Perfect make-ahead dessert: This dessert is perfect to make a day ahead since it needs to be chilled for at least eight hours before serving. I recommend adding the fresh fruits on top when ready to serve the cake.
- Customizable: This basic recipe can be adapted for different occasions. Switch the colors and make the cake for a baby shower, gender reveal party, or any other special occasion or celebration.
What you will need
For the cake layer: I kept it simple and used a white cake mix to make the cake. Make sure to check the box for extra ingredients you may need, like eggs, water, and vegetable oil. I also added vanilla extract and food coloring to the batter.
For the filling layer: I actually make two layers. The first one is a mixture of white chocolate and condensed milk that fills the holes of the cake. The second one is a vanilla pudding mix I combine with milk to create a rich and creamy pudding layer.
For the final layer: Since the pudding absorbs into the cake, I add a final layer of whipped topping or homemade whipped cream. I decorate the cake with fresh blueberries and strawberries to resemble the American flag.
How to make it
Bake the cake mix: I prepare the cake mix according to the box instructions and divide the batter equally between three medium bowls.
Color: I add the food coloring and stir until well combined.
Bake: I spoon the batter into a baking dish, alternating between the three colors to create a red, white, and blue marble effect. I bake the cake per the instructions on the box. After baking, I let it cool for about 10 minutes.
Poke it: I use a wooden spoon to make holes when the cake is still hot.
Prepare the filling: In a large bowl, I stir condensed milk and white chocolate and microwave until melted. Next, I spread the mixture evenly over the cake.
Pudding: I prepare the pudding according to the package directions, spread it on top, and let the cake cool.
Whipped Cream: I add a layer of whipped cream. I cover it with plastic and refrigerate until ready to serve.
Decorate: When ready to serve, I garnish the cake with strawberries and blueberries on top to resemble the American flag. Also, add whipped cream between rows to resemble stars.
Expert tip
How to correctly poke a cake
I have made hundreds of poke cakes over the years and have tried many different ways to poke them. The end of a wooden spoon is the perfect size to poke the holes. In addition to being the right size, the holes must be the proper depth and distance apart. The holes should always be about one and a half inches apart. If they are too close together, the cake will be soggy. Also, it would be best not to cut through the bottom of the cake when making them, or the mixture will leak out the bottom and make the cake soggy and watery.
More tips to consider
- In addition to the baking spray, you can use parchment paper to prevent the cake from sticking to the bottom of the pan.
- Stick a toothpick in the center to ensure the cake is baked. It is finished if it comes out dry or with a few crumbs.
- Let the cake fully cool before topping it with frosting. Then chill until ready to decorate and serve.
Recipe variations and add-ins:
- Different cake mix: I have used this recipe with other cake flavors, such as yellow, butter, white chocolate, and even strawberry. They all turned out delicious.
- Other topping: You can make it with your favorite frosting instead of whipped cream.
- Chocolate chips: Add some white chocolate chips to the batter for an extra bit of chocolate.
- Pudding flavors: Instead of vanilla pudding, experiment with other flavors, such as lemon, strawberry, and blueberry.
- No fruit: If fruit is not fresh in your area right now, use Skittles or M&M’s for the decorations.
Make it for other holidays
I have used this recipe without all the fancy patriotic toppings. For a birthday, I just topped it with whipped cream and some rainbow sprinkles, and for Easter, I topped it with jellybeans. This dessert is fantastic and versatile because you can change the colors and utilize this recipe for other holidays or special occasions.
- Make it for St. Patrick’s Day by replacing the red and blue colors with green.
- Make it for Halloween using various color mixtures, like orange and purple.
- You could use cherry or lime for Christmas and sprinkle the top with green sprinkles.
- You can make it for Valentine’s Day with a red velvet cake mix and top it with freshly sliced strawberries—there are endless possibilities!
Serving suggestions:
I usually make this cake for Memorial Day and for the 4th of July. First, I serve an American-style barbecue spread consisting of juicy grilled burgers, fall-of-the-bone ribs, grilled potatoes, my famous corn salad, and creamy mac and cheese.
For dessert, I make this Patriotic poke cake and top each slice with a tiny American flag. I also make other red, white, and blue-themed desserts like berry cheesecake salad, American flag fudge, and frozen yogurt bark. I serve something refreshing, too, like this sweet and bubbly sparkling strawberry lemonade.
How to store:
- Refrigerate: Remove the topping before storing leftovers in an airtight container. They can be refrigerated for up to three days.
- Freezing: Freezing is not recommended.
Frequently asked questions
If the holes are too close, the filling will all run together and cause a soupy mess in the middle. They need to be at least one and a half inches apart. This can also happen if you pour too much liquid filling on top. Always measure correctly and only add enough to fill the holes. Another issue is that your cake may still need to be finished baking. Check it with a toothpick first, and if it comes out with raw batter, bake the cake for a few more minutes.
You can use natural food coloring instead. Using blueberries and strawberries would make this cake taste amazing. However, you could also use red cabbage and baking soda for blue and raspberries or cherries for red. There are also natural organic food colorings on the market.
Absolutely! This Red, White, and Blue Poke Cake is the perfect dessert to make in advance. To be more exact, I highly recommend storing it in the fridge overnight or for 1 day before serving it. This way, the flavors are well mixed, and the liquids will get properly soaked, resulting in a perfectly moist, tender cake.
Since the filling is dairy-based and has cream cheese, it is best served at room temperature for up to 2 hours. I recommend consuming it only if it’s been left out for less than 2 hours. Food bacteria can grow at temperatures between 40°F and 140°F, which you want to avoid.
More patriotic-themed recipes:
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Patriotic Poke Cake
Ingredients
Cake:
- 1 package white cake mix and ingredients listed on the back
- 3 eggs
- 1 1/2 cups water
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- Blue Gel Food Coloring
- Red Gel Food Coloring
Filling:
- 2 cups condensed milk
- 2 cups white chocolate chips
- 1 3.4 oz vanilla pudding mix
- 2 cups milk
Topping:
- 16 ounces whipped topping or homemade whipped cream
- 1 pound strawberries
- 1 cup blueberries
Instructions
Cake:
- Preheat oven to 350°F.
- Grease a 9×13-inch baking dish with baking spray and set aside.
- Whisk cake mix with eggs, water, oil, and vanilla until smooth.
- Divide the batter evenly into three bowls. Stir blue food coloring into one bowl, red food coloring in the second, and leave another without color.
- Alternating colors, drop heaping spoonfuls of batter randomly into the prepared baking dish.
- Bake for 30 minutes or until a toothpick inserted into the center comes clean. Remove from oven and let sit for 10 minutes. Next, poke large holes all over the cake using the end of a wooden spoon.
Filling:
- Add condensed milk and white chocolate to a medium bowl, microwave for 1 minute, and stir until melted. If needed, microwave for 30 more seconds.
- After holes are made, pour the mixture on top of the cake evenly and distribute the chocolate mixture all over the cake.
- Prepare the pudding mixture per the package directions by mixing it with the milk until it begins to thicken. Then, immediately pour the pudding over the cake, filling the holes.
- Let the cake COOL completely.
Topping:
- Frost cake with whipped topping, leaving about 2 cups for later. Refrigerate at least 1 hour or until ready to serve.
- Garnish with blueberries and strawberries to resemble the American flag. Add the remaining whipped topping to a piping bag fitted with a star tip and pipe cream stars between the strawberry rows.
- Keep refrigerated.
Video
Notes
How to correctly poke a cake
I have made hundreds of poke cakes over the years and have tried many different ways to poke them. The end of a wooden spoon is the perfect size to poke the holes. In addition to being the right size, the holes must be the proper depth and distance apart. The holes should always be about one and a half inches apart. If they are too close together, the cake will be soggy. Also, it would be best not to cut through the bottom of the cake when making them, or the mixture will leak out the bottom and make the cake soggy and watery.More tips to consider
- In addition to the baking spray, you can use parchment paper to prevent the cake from sticking to the bottom of the pan.
- Stick a toothpick in the center to ensure the cake is baked. It is finished if it comes out dry or with a few crumbs.
- Let the cake fully cool before topping it with frosting. Then chill until ready to decorate and serve.