Easter Poke Cake Vanilla Gelatin (Printable)
Colorful vanilla cake infused with fruity gelatin and whipped cream topping.
# What You'll Need:
→ Cake Components
01 - 1 box (15.25 oz) vanilla cake mix
02 - 1 cup water
03 - 1/3 cup vegetable oil
04 - 3 large eggs
→ Gelatin Layer
05 - 1 box (3 oz) strawberry gelatin
06 - 1 box (3 oz) lemon gelatin
07 - 2 cups boiling water, divided
08 - 2 cups cold water, divided
→ Topping
09 - 2 cups heavy whipping cream, chilled
10 - 3 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Assorted pastel sprinkles or jelly beans
# Directions:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with cooking spray or butter.
02 - Combine vanilla cake mix, water, vegetable oil, and eggs in a large bowl. Beat according to package directions until smooth. Pour batter into prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
03 - Let cake cool in the pan for 15 minutes. Using the handle of a wooden spoon or a skewer, poke holes evenly across the entire surface, spacing them approximately 1 inch apart.
04 - In two separate bowls, dissolve strawberry gelatin in 1 cup boiling water and lemon gelatin in 1 cup boiling water. Stir each until completely dissolved, then add 1 cup cold water to each bowl.
05 - Carefully pour strawberry gelatin over one half of the cake and lemon gelatin over the other half, or alternate colors for a marbled effect. Ensure all liquid is absorbed into the poked holes.
06 - Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or until gelatin is completely set.
07 - In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
08 - Spread the whipped cream evenly over the chilled cake. Decorate with pastel sprinkles or jelly beans as desired. Slice into squares and serve cold.
# Expert Tips:
01 -
- The contrast between the tender vanilla cake pockets and wobbly fruit gelatin creates texture that keeps everyone coming back for seconds
- You can prepare it the night before and pull it out ready to serve when guests arrive
02 -
- Poking the holes while the cake is still warm helps the gelatin absorb better but waiting fifteen minutes prevents the cake from tearing
- Pouring the gelatin slowly and giving it time to sink into the holes prevents it from pooling on top of the cake
03 -
- Use a toothpick to test the cake for doneness rather than relying solely on the timer, as ovens vary
- If you're using whipped topping instead of homemade cream, let it thaw in the refrigerator for the best texture