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Perfect Triple Layered Red White and Blue Poke Cake

triple layered red white and blue poke cake - featured image
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A festive and easy-to-make triple-layered poke cake featuring red velvet cake, creamy white filling, and a vibrant blueberry glaze. Perfect for summer gatherings and patriotic celebrations.

Ingredients

Scale
  • 1 box red velvet cake mix (around 15.25 oz / 432 g), plus ingredients called for on the box (usually eggs, oil, and water)
  • Optional: 1 tablespoon cocoa powder
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 1/4 cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (300 g) frozen blueberries
  • 1/3 cup (67 g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 teaspoons water

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch pan or line it with parchment paper.
  2. Prepare the red velvet cake batter according to the box instructions, adding in the optional tablespoon of cocoa powder if desired. Mix just until combined.
  3. Pour the batter evenly into the pan. Bake for 28-32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  4. While the cake bakes, prepare the blueberry syrup: In a small saucepan, combine frozen blueberries, sugar, and lemon juice. Simmer over medium heat for 8-10 minutes, mashing some berries gently.
  5. Mix cornstarch slurry (cornstarch + water) and stir it into the simmering blueberries. Cook another 2 minutes until slightly thickened. Remove from heat and let cool to room temperature.
  6. Once the cake is baked and still warm, use a toothpick or skewer to poke holes all over the surface about 1 inch apart.
  7. Pour the cooled blueberry syrup evenly over the cake, letting it seep into the holes. Set aside.
  8. For the filling layer: Beat softened cream cheese with powdered sugar and vanilla extract until smooth using a mixer. In a separate bowl, whip the heavy cream until stiff peaks form.
  9. Gently fold the whipped cream into the cream cheese mixture until combined.
  10. Spread this white, creamy layer evenly over the soaked cake.
  11. Refrigerate the cake for at least 1 hour to let the layers set and flavors meld.
  12. Just before serving, add a final dollop of whipped cream or fresh blueberries on top for decoration if desired.

Notes

Do not overbake the cake to keep it moist for the poke step. Use room temperature ingredients for smooth batter and filling. Whip cream to stiff peaks but avoid overwhipping. Space poke holes evenly about 1 inch apart. Chill the cake for at least 1 hour before serving for best texture and flavor. If blueberry syrup is too runny, refrigerate longer before pouring. For gluten-free, use gluten-free cake mix. For dairy-free/vegan, substitute cream cheese and heavy cream with dairy-free alternatives and use sweetened condensed coconut milk.

Nutrition

Keywords: poke cake, red velvet cake, blueberry syrup, patriotic dessert, Fourth of July cake, layered cake, easy dessert, summer dessert

Find it online: https://cravemila.com/perfect-triple-layered-red-white-and-blue-poke-cake-recipe-easy-step-by-step-guide/