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Get ready to spread some holiday cheer with this layered Christmas poke cake. This gorgeous layer cake is an upgraded twist on a classic recipe – soft and moist vanilla cake studded with pops of strawberry and lime flavor. One slice will get you into the holiday spirit with the beautiful red and green poke cake layers. This jello poke cake is super moist and bursting with flavor, making it the perfect addition to any Christmas gathering. If you’re looking for an easy yet impressive dessert to bring to your holiday parties, this Christmas layer cake is just what you need!
Bake this festive make-ahead Christmas poke cake recipe for your holiday dessert table.
You might also like to try a holiday tres leches cake, an eggnog poke cake, or my gingerbread cheesecake dip.
Why You’ll Love It
Easy to make: Even if you’re not an experienced baker, this recipe is straightforward and simple. Using a store-bought cake mix and jello means less time in the kitchen and more time enjoying the festivities.
Incredibly moist: The jello infuses the Christmas poke cake recipe with extra moisture and flavor, creating a soft and tender bite that melts in your mouth.
Customizable: You can easily switch up the flavors, colors and decorations to suit your preferences or match other holiday themes.
Crowd-pleaser: Poke cake recipes are always a hit! This delicious Christmas poke cake is no exception.
Ingredients for Christmas Poke Cake
A complete list of ingredients and amounts can be found in the recipe card below.
Store-bought cake mix: Use any brand of yellow or white cake mix as the base for your poke cake.
Vegetable oil: This adds moisture and richness to the cake, making sure it stays soft and tender.
Eggs: Essential for binding the ingredients together and giving the cake its structure.
Strawberry or cherry jello: Adds a festive red color and fruity flavor. Perfect for one-half of the poke design.
Lime jello: Brings in the green!
Vanilla frosting: Smooth and creamy, this topping balances the fruity flavors and adds a sweet finish. Use store-bought to save time.
Christmas sprinkles: The final touch for a festive look, adding a pop of color and holiday cheer.
How to Make a Christmas Jello Poke Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix the cake batter: In a stand mixer bowl, beat the cake mix, eggs, water, and vegetable oil on high until the batter is smooth and free of lumps.
Bake the cakes: Divide the batter evenly between the two prepared pans. Bake and cool completely in the pans.
Prepare the jello: In a small bowl, combine the lime jello with 1 cup of boiling water and whisk until fully dissolved. Repeat the same process with the strawberry jello. Let both jello mixtures cool for about 15 minutes.
Poke holes in the cake: Once the cakes have cooled, use a wooden dowel to poke holes into each cake, keeping about 1 inch between each hole.
Pour the jello over the cakes: Pour half of the red jello mixture over the top of one cake, making sure to fill the holes as much as possible. Repeat with the green jello on the second cake. Place the cakes in the fridge to chill and set for at least 1 hour or up to 24 hours.
Assemble the cake: Once the cakes are chilled, run a butter knife around the edges to loosen them. Place the red jello cake right-side up on a cake stand or platter, and cover it with an even layer of frosting.
Stack and frost the cake: Place the lime jello cake upside down on top of the frosted cake. Gently press down to ensure the cakes stick together. Cover the top and sides of the cake with an even layer of vanilla frosting.
Decorate: If you have extra frosting, use a piping bag to add a decorative edge. Finish with some festive Christmas sprinkles.
Substitutions and Variations
Cake mix: You can use any flavor of boxed cake mix you prefer, like chocolate or vanilla, to change up the base of this festive dessert cake. A gluten-free cake mix is a great option, too.
Jello flavors: Swap out the strawberry and lime jello for other flavors like raspberry, orange, or even blue raspberry for a fun twist on the classic red and green theme.
Homemade cake: If you prefer baking from scratch, you can substitute the store-bought mix with your favorite homemade cake recipe. Just make sure it’s a light, fluffy cake that will absorb the jello well.
Dairy-free or vegan: Use a dairy-free or vegan cake mix and substitute the eggs with flax eggs or an egg replacer. Choose a plant-based frosting to keep the cake completely dairy-free or vegan.
Alcohol-infused: For an adult version, mix a little vodka or rum into the jello before pouring it over the cake for a spiked holiday treat.
Frosting: You could also use a cream cheese frosting for a flavor alternative in your Christmas dessert.
Decorations: Go crazy with your sprinkles, or add extra decorations like crushed candy canes, mini marshmallows or edible glitter.
Serving Suggestions
Appetizer: Start with this pretty holiday focaccia or my Christmas tree antipasto.
Main: This easy sheet pan turkey is perfect as a Christmas main. Pair it with crunchy Brussels sprouts and some sheet pan roasted carrots.
Dessert: End with a slice of luscious poke cake, Christmas style!
How to Store a Christmas Layer Cake
Store: Cover leftovers in the fridge for up to 3 days.
Freezer: Due to the jello in this cake, you can’t freeze it. However, you can freeze the baked cakes (before the jello) if you are looking for a make-ahead plan.
Thaw: Thaw the cake layers and continue with the recipe steps.
Top Tips
The frosting: Most poke cakes use a whipped topping, not a frosting. However, because we are stacking this cake, we need a more stable topping that can handle the weight. Toppings like homemade whipped cream or Cool Whip will cause the cakes to slide.
Store leftover jello for later: You will only need half of the prepared boxes of jello. You can refrigerate the leftovers to enjoy later or only use half of the powder. If just using half of the powder, you must adjust the amount of water.
Make ahead for best results: Due to the chilling time, it is best to make this cake the day before you wish to serve it.
Try it with homemade jello: Just make sure it has the same consistency as store-bought jello so it can properly fill the holes in the cake.
Christmas Poke Cake With Jello FAQs
Using cooking spray and lining the pan with parchment paper should prevent sticking. Be sure to let the cake cool completely before attempting to remove it from the pan.
Make sure the jello is fully liquid when you pour it over the cake. If it’s starting to set, it might not seep into the holes as well. You can gently reheat the jello to make it liquid again if needed.
No worries! You can use the handle of a wooden spoon, a chopstick or even a thick straw to poke the holes in your cake.
Layered Christmas Poke Cake Recipe
Christmas Poke Cake
Equipment
- Stand Mixer with Whisk Attachment
- 2 Cake Pans 8-Inch Round
Ingredients
- 1 cake mix, vanilla or white, 15¼ Ounce box, plus the ingredients to make the cake
- 1 Box strawberry jello, 3 Ounce box, or cherry
- 1 Box lime jello, 3 Ounce box
- 2 Cups boiling water
- 3 Cups vanilla frosting, approximately 2 containers
- sprinkles, Christmas colors to decorate
Instructions
- Preheat the oven to 350°F. Spray a pair of 8-inch round cake pans with cooking spray and line the bottom of the pan with parchment paper.
- In the stand mixer bowl, beat the cake mix with the eggs, water and vegetable oil on high for 2 to 3 mins or until no lumps remain.
- Divide the batter between the 2 prepared pans (approximately 2 cups of batter per pan).
- Bake for the time that is stated on the box (it took me 25 minutes to bake). Cool completely in the pan.
- In a small mixing bowl, combine the lime jello with a cup of boiling water. Whisk until the powder completely dissolves. Repeat the process with the strawberry jello. Cool the jello mixture for approximately 15 minutes.
- Use a wooden dowel or chopstick to poke holes into the cooled cake. Keep at least 1 inch between each hole.
- Pour half of the red jello mixture over the top of the cake. Try to get as much of the mixture into the holes as you can.
- Repeat the process on the second cake using the green jello.
- Place the cakes into the fridge to chill and set. This will take at least 1 hour but can be in there for up to 24 hours.
- Once the cakes have chilled, run a butter knife around the edge of the pan just to loosen the cake. Place the red jello cake right side up onto a cake stand or platter. Cover the cake with an even layer of frosting.
- Place the lime cake upside down over the frosting. Lightly push down to make sure the two cakes adhere. Cover the top and sides with an even layer of vanilla frosting.
- If you have any frosting left, use a piping bag to add a decorative edge and top with some fun Christmas sprinkles and serve immediately.
Notes
Store leftover jello for later: You will only need half of the prepared boxes of jello. You can refrigerate the leftovers to enjoy later or only use half of the powder. If just using half of the powder, you must adjust the amount of water.
Make ahead for best results: Due to the chilling time, it is best to make this cake the day before you wish to serve it.
Try it with homemade jello: Just make sure it has the same consistency as store-bought jello so it can properly fill the holes in the cake.
Nutrition
Add a touch of sparkle to your holiday baking with this festive layered Christmas poke cake. This stunning creation elevates a classic recipe with a soft, moist vanilla cake infused with bursts of strawberry and lime flavor. Each slice, with its vibrant red and green layers, will put you straight into the holiday spirit. Prepare this easy Christmas cake a day ahead to lighten your load for the big holiday feast.
Other Christmas Recipes to Try
- Dig into these cranberry brie bites as the most delicious Christmas appetizer.
- Sticking with cranberry theme, this galette with cranberries is delicious with whipped cream or ice cream.
- Cheesy veggie casserole makes a simple Christmas side that everyone loves.
- Make this beef dish stuffed with cranberry cream cheese! It’s elegant and ultra delicious.
- I love a good old-fashioned gingerbread cake with the softest texture.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
