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A delicious plate of Easter Poke Cake Vanilla Gelatin

Easter Poke Cake Vanilla Gelatin

This festive Easter Poke Cake features a moist vanilla cake infused with vibrant strawberry and lemon gelatins, topped with fluffy whipped cream and colorful sprinkles. It's a delightful and easy-to-make dessert perfect for spring celebrations.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 box vanilla cake mix 15.25 oz box, use your favorite brand for best results.
  • 1 cup water For the cake batter, follow package directions.
  • 0.33 cup vegetable oil Helps keep the cake moist and tender.
  • 3 large eggs At room temperature for better incorporation into the batter.
Gelatin Layers
  • 1 box strawberry gelatin 3 oz box, for a vibrant red layer.
  • 1 box lemon gelatin 3 oz box, for a refreshing yellow layer.
  • 2 cups boiling water Divided; 1 cup for each gelatin flavor to dissolve.
  • 2 cups cold water Divided; 1 cup for each gelatin flavor to cool and set.
Whipped Cream Topping
  • 2 cups heavy whipping cream Ensure it's well-chilled for best whipping results and stiff peaks.
  • 3 tbsp powdered sugar Also known as confectioners' sugar; adjust to your preferred sweetness.
  • 1 tsp vanilla extract Pure vanilla extract is recommended for best flavor.
Garnish
  • 50 g Assorted pastel sprinkles or jelly beans For festive decoration, choose your favorite Easter-themed toppings.

Equipment

  • 9x13 inch baking pan
  • Large Bowl
  • Electric mixer
  • Wooden spoon or skewer

Method
 

  1. Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with cooking spray or butter to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or until gelatin is completely set.
  7. 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.
  8. Spread the whipped cream evenly over the chilled cake. Decorate with pastel sprinkles or jelly beans as desired. Slice into squares and serve cold.

Notes

Feel free to customize the colors of gelatin or the decorations to match any occasion beyond Easter. This cake is best served cold and can be made a day in advance.