Easter Poke Cake is a pretty pastel cake with grape and strawberry flavors. Jell-O is added to vanilla cake to create beautiful colors inside that appear when you cut the cake.
Easter is such a fun holiday to celebrate. It is all about new beginnings, including the transition from winter to spring. I love the change to brighter colors.
I have a lot of delicious Easter recipes that you must try, including my viral Bunny Butt Cheese Ball Dessert. It is VERY sweet, so try these Easter Chocolate Pretzel Bites if you prefer sweet and salty.
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What is Poke Cake?
The name “poke cake” is very literal. You poke a baked cake to make holes. Then you add different flavors to the holes, usually dyed so the cake is colored when you cut into it.
Easter Poke Cake Ingredients
To make this Easter cake recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- Vanilla cake mix
- Unsalted Butter
- Grape Jell-O mix
- Strawberry Jell-O mix
- Heavy whipping cream
- Confectioner’s sugar
- Vanilla extract
- Easter sprinkles: you can use pastel colored sprinkles or these cute bunny sprinkles
How to Make Poke Cake
Making a poke cake is really not that different than making a regular cake. Before adding frosting, you poke holes, add gelatin and let it chill.
Step 1. Set up your oven and baking dish.
Preheat your oven to 350F and prepare a 9 x 13 baking pan with non-stick spray and set aside.
Step 2. Bake the cake
In a large mixing bowl, add the cake mix, butter, milk, and eggs and whisk or mix with an electric mixer until well combined.
Pour into the prepared pan and bake according to the box directions (mine was about 30 minutes) then allow to cool for about 10 minutes.
Step 3. Add the Jell-O to the cake
While you are waiting for the cake to cool, prepare the Jell-O mix according to the box instructions.
Once the cake is slightly cooled, use a straw or the end of a wooden spoon to poke holes all over the cake.
Alternate adding each Jell-O flavor into each hole. Refrigerate for 2-3 hours or until the Jell-O is set.
Step 4. Frost the cake
In the bowl of a stand mixer equipped with a whisk attachment, or using an electric hand mixer, add the heavy cream and whip until it starts to thicken.
Add the vanilla and confectioners’ sugar and whisk until stiff peaks form and the whipped cream starts to clump in the whisk.
Place the whipped cream on top of the cake and smooth. Top with sprinkles and serve.
Store in an air tight container in the refrigerator for up to 3 days.