Easter Poke Cake Vanilla Gelatin (Printable)

Festive vanilla cake with fruity gelatin layers and whipped topping

# Ingredient List:

→ 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 Layers

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

→ Whipped 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

# Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - Combine vanilla cake mix, water, vegetable oil, and eggs in a large bowl. Beat according to package directions, typically 2-3 minutes. Pour batter into prepared pan and bake for 28-32 minutes until a toothpick inserted in center comes out clean.
03 - Allow cake to cool in pan for 15 minutes. Using the handle of a wooden spoon or a skewer, poke holes evenly across the entire surface of the cake, spacing 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 the strawberry gelatin over one half of the cake and lemon gelatin over the other half, allowing liquid to seep into the poked holes. Alternate colors for a marbled effect if desired. Use all the gelatin liquid.
06 - Cover pan with plastic wrap or foil and refrigerate for at least 2 hours, or until gelatin is completely set throughout the cake.
07 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until stiff peaks form.
08 - Spread whipped cream evenly over the chilled cake surface. Decorate with pastel sprinkles or jelly beans as desired. Serve chilled.

# Expert Advice:

01 -
  • The contrast between creamy whipped topping and wobbly fruit infused layers makes every bite feel like a surprise party in your mouth
  • Kids and adults alike get caught up in the magic of watching colorful gelatin disappear into the cake
  • You can assemble most of this ahead of time, leaving you free to actually enjoy your celebration instead of being stuck in the kitchen
02 -
  • Do not poke the holes while the cake is piping hot or the gelatin will melt too much and your cake will turn into a strange pudding situation
  • Let the gelatin cool slightly before pouring it onto the cake, but do not let it set up in the bowls or it will not seep into the holes properly
  • The cake needs at least 2 hours in the refrigerator but I have learned that 4 hours or even overnight makes the texture absolutely perfect
03 -
  • Use the handle of a wooden spoon rather than a fork to poke your holes because it creates the perfect size channels for the gelatin to flow through
  • If your whipped cream starts to look slightly weepy after a day in the fridge, you can quickly whip up another small batch to refresh the topping before serving

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