Easter Poke Cake

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Easter Poke Cake recipe 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. This delicious cake recipe is the perfect addition to your Easter dessert table.

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.

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 colorful Easter poke cake recipe, you will need the following ingredients (see the recipe card below for exact amounts):

• Vanilla cake mix: You can also use white cake mix. If you want to be adventurous, you can use any box cake mix you desire! Just make sure they go well with the Jello flavors.
• Unsalted Butter
• Milk
• Eggs
• Grape Jell-O mix: or other flavors with food coloring to get the color you desire.
• Strawberry Jell-O mix: or other flavors with food coloring to get the color you desire.
• 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 poke cakes is really not that different than making a regular cake. Before adding frosting, you poke holes, add gelatin and let it chill. 

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.
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.
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.
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.

FAQs

Storage Instructions

Store this Easter poke cake recipe in an air tight container in the refrigerator for up to 3 days.

Incredible Poke Cake Recipes

• Unicorn Poke Cake
• Patriotic Poke Cake
• Lemon Poke Cake
• Chocolate Pudding Poke Cake

Easter Poke Cake

Author: Emily Pecoraro

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. 

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chill Time 2 hours hrs

Total Time 3 hours hrs

Course Easter

Cuisine American

Servings 12

Calories 506 kcal

Ingredients

  

1x2x3x

• ▢ 1 box vanilla cake mix
• ▢ ½ cup unsalted butter melted
• ▢ 1 cup milk
• ▢ 4 eggs
• ▢ 3.9 oz grape Jell-O mix
• ▢ 3.9 oz strawberry Jell-O mix
• ▢ 2 cups heavy whipping cream
• ▢ 1 cup confectioner’s sugar
• ▢ 1 teaspoon vanilla extract
• ▢ Easter sprinkles of choice for topping

Instructions

 

• Preheat your oven to 350F and prepare a 9 x 13 baking pan with non-stick spray and set aside.
• 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.
• 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.
• 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.

Video

Nutrition

Serving: 1Calories: 506kcalCarbohydrates: 64gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 122mgSodium: 425mgPotassium: 119mgFiber: 0.5gSugar: 46gVitamin A: 932IUVitamin C: 0.2mgCalcium: 157mgIron: 1mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

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