This 4th of July Cake is so fun and super easy to make! This tasty cake is red white and blue making it perfect for the 4th of July or Memorial Day!
The 4th of July is one of my favorite holidays and I love all the tasty food that goes along with it! If you are having a party this year, also check out my buffalo dip, spinach dip, 4th of July cookies, and this tasty smoked cream cheese!
What you need for this 4th of July Cake?
- Box of White Cake Mix
- Additional Cake Mix Ingredients: Vegetable Oil, Sour Cream, Heavy Creamy, Egg Whites
- Red Jello- Strawberry, Cherry, or Raspberry Flavored
- Water
- Instant Pudding- White Chocolate Flavored
- Milk
- Frozen Whipped Topping- thawed
- Berries- Strawberries and Blueberries
This recipe is such a fun one to make! It is always a crowd pleaser!
Why use boxed cake mix?
I love using a box cake mix and then doctoring it to make it taste like it’s from scratch. By adding sour cream, heavy cream, and extra egg whites you won’t believe how good this cake is!
How to make 4th of July Cake?
- Mix together the oil, vanilla, sour cream, heavy cream, and egg whites. Then stir in the white cake mix.
- Pour into a greased pan and bake until a tooth pick inserted comes out clean.
- While the cake is still warm, poke holes into it with a fork.
- In a medium bowl combine the jello and boiling water until the gelatin is completely dissolved. Once it’s dissolved stir in the cold water.
- Pour jello mixture over the cake then refrigerate for at least 3 hours. This gives the jello time to soak in and set up.
- Frost the cake and hour or so before you plan on serving it.
How to make the frosting?
In a large bowl stir together the white chocolate instant pudding and cold milk. Then fold in the thawed whipped topping.
Spread evenly over the cake then top with sliced strawberries and blueberries.
Pro Tip: Trace out a square in the corner for the blueberries! It helps to get the proportions right!
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How to decorate a cake for 4th of July?
Adding blueberries in a square in the upper left of the cake and then sliced strawberries in lines to form a flag is how I decorate this cake. You can also stick a little toothpick flag in each slice, or use colored buttercream and sprinkles to decorate the top!
Pro Tip: Eat this cake within 12 hours of pouring the jello over it. Otherwise, it tends to get a little mushy- still tasty though!
Variations
Fruit: Swap the strawberries for raspberries for a fun twist!
Jello: Use a different red flavor or try a blue flavored jello!
Instant Pudding: Try vanilla instant pudding instead of white chocolate
Useful Tips
- Make sure to clean off the fork often when poking holes if cake is sticking to the fork- otherwise the holes will start getting too big and make the jello soak in unevenly.
- Poke the cake with a fork about 60-70 times for good distribution of the jello!
How to store poke cake?
Keep cake refrigerated until ready to eat.
Can you make this cake ahead of time?
Yes! I recommend baking the cake the day before. Poke holes in it while its still warm, and up to 12 hours before you are serving it add the jello, let it rest for 3 hours in the refrigerator, then frost and decorate.
If you like this cake make sure to check out my 4th of July Cupcakes, Firecracker Cake, Red White and Blue Cheese Cake Salad and my family’s favorite chocolate chip pie!
Watch how to make this recipe!
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4th of July Cake
Ingredients
- 1 box white cake mix
- ½ cup vegetable oil
- 2 tbs vanilla
- ¾ cup sour cream
- ¾ cup heavy cream
- 4 egg whites
- 1 box Jello 3 oz, use a red flavor like strawberry, cherry, or raspberry
- 1 cup water boiling
- ½ cup water cold
Frosting
- 1 box instant white chocolate pudding 3.4 oz
- ½ cup milk cold
- 8 oz frozen whipped topping thawed (I used cool whip)
- 1 cup strawberries sliced
- ½ cup blueberries
Instructions
- Preheat oven to 350°F. Spray a 13x9 pan with non-stick spray.
- Mix together the oil, vanilla, sour cream, heavy cream and egg whites. Then mix in the boxed cake mix.1 box white cake mix, ½ cup vegetable oil, 2 tbs vanilla, ¾ cup sour cream, ¾ cup heavy cream, 4 egg whites
- Pour cake batter into prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Using a fork, poke holes into the cake while it’s still warm. Poke holes every ½ inch and almost to the bottom of the cake.
- In a medium bowl stir together the jello and boiling water until gelatin is completely dissolved. Then stir in the cold water.1 box Jello, 1 cup water, ½ cup water
- Pour mixture, evenly, over the cake. Refrigerate cake between 3 and 12 hours (don’t go any longer than 12 or else the cake will get mushy). Frost after the cake has been refrigerated for at least 3 hours, allowing the gelatin to set up.
Frosting
- In a large bowl combine instant white chocolate pudding and cold milk, whisking until fully mixed.1 box instant white chocolate pudding, ½ cup milk, 8 oz frozen whipped topping
- Fold in whipped topping. Drop frosting by the spoonful onto the cake and gently spread into an even layer.
- Top cake with strawberries and blueberries to resembles a flag. Store in the refrigerator until ready to eat.1 cup strawberries, ½ cup blueberries
Notes
-
- Make sure to clean off the fork when poking holes if cake starts sticking to the fork- otherwise the holes will start getting too big and make the jello soak in unevenly.
- Poke the cake with a fork about 60-70 times for good distribution of the jello!
Lisa says
This is such a fun cake!