Patriotic Poke Cake White Ganache (Print View)

Festive sheet cake with red and blue gelatin stripes, white chocolate ganache and whipped cream—perfect for celebrations.

# Components:

→ Cake

01 - 1 box (15.25 oz) white cake mix
02 - Ingredients called for on the cake mix box (eggs, oil, water) — follow package instructions

→ Gelatin filling

03 - 1 box (3 oz) strawberry or cherry gelatin
04 - 1 box (3 oz) blue raspberry or berry blue gelatin
05 - 2 cups boiling water (1 cup per gelatin)
06 - 2 cups cold water (1 cup per gelatin)

→ White chocolate ganache

07 - 8 oz white chocolate, finely chopped
08 - 1/2 cup heavy cream

→ Topping

09 - 1 cup whipped cream or whipped topping
10 - Red, white, and blue sprinkles or fresh berries (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
02 - Prepare the white cake batter according to package directions, pour into the prepared pan and bake until a toothpick inserted near the center comes out clean, about 25–30 minutes.
03 - Allow the cake to cool for about 15 minutes. Using the handle of a wooden spoon, press holes across the surface about 1 inch apart, penetrating most of the way but not through to the bottom.
04 - In two separate bowls dissolve each gelatin packet in 1 cup boiling water, stirring until completely dissolved; then stir 1 cup cold water into each bowl.
05 - Using a spoon or small measuring cup, gently fill alternate holes with the red and blue gelatin so color alternates across the surface. Work carefully to avoid overflow.
06 - Transfer the pan to the refrigerator and chill at least 2 hours, or until the gelatin is fully set.
07 - Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, pour it over the chocolate and let sit 2 minutes, then whisk until smooth. Allow the ganache to cool until slightly thickened but still pourable.
08 - Pour the ganache evenly over the chilled cake and let it rest 15–20 minutes to set slightly.
09 - Spread the whipped cream over the ganache and decorate with sprinkles or fresh berries as desired. Chill until ready to serve, then slice and serve cold.

# Expert Advice:

01 -
  • The moment you slice it, those red and blue stripes are a guaranteed conversation starter—no one expects cake to be this much fun.
  • Between the plush crumb, fruity gelatin, and creamy ganache, every bite delivers a different delight—which is probably why people always ask for seconds.
02 -
  • If you poke holes too deep, the gelatin pools at the bottom and turns the cake soggy—poke just halfway through for best stripes.
  • Let the cake come to room temp before pouring on ganache or it sets too quickly and gets lumpy.
03 -
  • If you want crisp clean layers, use a small measuring cup or spoon to control how much gelatin goes in each hole.
  • I always set my ganache bowl on the counter for a few extra minutes before pouring, so it doesn’t melt the whipped topping.
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