Christmas poke cake is a festive, easy dessert perfect for holiday gatherings. Tender cake layers soaked with flavored gelatin, smooth vanilla buttercream, and plenty of sprinkles make it a cheerful centerpiece for your dessert table.
This recipe was originally published on Itsy Bitsy Kitchen.
The holidays are the perfect excuse to bake something bright and joyful. This Christmas poke cake is exactly that: festive, simple, and fun to make. It pairs beautifully with eggnog, hot chocolate, or a cup of coffee and is a hit at holiday parties and family gatherings.
What makes this poke cake great is how approachable it is. You don’t need advanced baking or decorating skills to get impressive results—most of the work is straightforward and can be split across a couple of days if that fits your schedule.
Why you’ll love this Christmas poke cake:
- Easy to make with pantry-friendly ingredients
- No stand mixer required — a basic electric mixer works fine
- Can be prepared ahead of time, so it’s convenient for holiday entertaining
How to make Christmas poke cake
- Combine the cake ingredients (except the gelatin) in a large bowl.
- Beat until the batter is smooth.
- Divide the batter between two 8-inch pans and bake until a toothpick comes out clean.
Allow the cake layers to cool completely before moving on.
If the cakes have domed during baking, trim the tops with a long serrated knife so the layers stack evenly. Trimming creates neat, level layers that make assembling and decorating easier. (See images for reference.)
- Stir the gelatin into boiling water until fully dissolved.
- Use a fork with long tines or a toothpick to poke holes evenly across each cake layer, taking care not to pierce all the way through.
- Slowly pour the cooled gelatin over the holes so it seeps into the cake.
Baker’s tip: Place each cake layer on a wire rack set over a rimmed baking sheet before pouring the gelatin. Any drips will be caught on the sheet, keeping your counters clean.
Chill the cake layers for at least four hours, or overnight, to let the gelatin set and the flavors meld.
Notes:
- Raspberry gelatin gives a vibrant color and flavor, but any red or green gelatin will work.
- If you use a toothpick to poke holes, gently twist it in each hole to enlarge it slightly so the gelatin can penetrate the cake more easily.
- If you prefer to bake your own white cake from scratch, you can apply the same poke-and-gelatin method. Firmer cake layers work best to prevent the gelatin from pooling at the bottom.
How to make vanilla buttercream frosting
- Beat room-temperature butter until smooth and creamy.
- Add powdered sugar, milk (or cream), vanilla, and a pinch of salt.
- Beat until the frosting is light and fluffy, adjusting sugar or liquid to reach the desired consistency.
Using clear vanilla extract keeps the buttercream bright white, but ordinary vanilla works well too if you don’t have clear extract.
- Spread a thick layer of frosting on one cake layer, then place the second layer on top.
- Frost the top and sides with the remaining buttercream.
- If you like, reserve a small portion of frosting, tint it green, and pipe decorations around the cake edge.
How to use a piping bag
- Fit your chosen tip into the bag, fold the top of the bag down, and spoon or scrape the frosting into the bag with a spatula.
- Twist the filled bag to keep the frosting from escaping, then squeeze gently to pipe your shapes.
- Practice on a piece of parchment or wax paper first—any mistakes can be scraped back into the bag.
Baker’s tip: A turntable makes frosting and decorating much easier because you rotate the cake instead of moving around it. If you’re new to piping, start with simple borders or rosettes and build confidence before attempting more intricate designs.
Can I make this cake ahead?
Yes. Unfrosted cake layers can be stored loosely covered in the refrigerator overnight. The buttercream can also be made a day ahead—cover it tightly and chill. When you’re ready to use refrigerated frosting, beat it briefly to restore its texture; add a little milk or cream if needed to loosen it.
Once frosted, the cake can sit at a cool room temperature for a day. Avoid placing it in a warm area to preserve the texture of the frosting.
How to store your Christmas cake
Keep leftover cake covered in the refrigerator for up to three days. To freeze, wrap individual slices tightly in plastic wrap and freezer paper; store in the freezer for up to three months.
More holiday recipes you might enjoy
No Bake Eggnog Cheesecake • Funfetti Christmas Cake • Gingerbread Loaf Cake • Fireball Cake • White Chocolate Eggnog Cake
If you make this Christmas poke cake, leave a comment to share how it turned out and consider posting a photo on social media so others can see your creation.
Christmas poke cake is an easy, festive dessert made with a doctored white cake mix, a gelatin soak that adds color and flavor, and a classic vanilla buttercream frosting.
Dessert
American
- 1 15.25-ounce box white cake mix*
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 1 cup water
- 1/2 cup vegetable oil
- 4 large egg whites
- 2 teaspoons vanilla extractuse clear if you prefer
- 1 3-ounce box raspberry gelatin**
- 2/3 cup boiling water
- 1 1/4 cups unsalted butterat room temperature
- 4 1/2 to 5 cups powdered sugar
- 5 to 8 tablespoons milk or heavy cream
- 1 tablespoon vanilla extractuse clear if you prefer
- 1/2 teaspoon salt
- green gel food coloring (optional)
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Preheat oven to 350°F (175°C). Spray two 8-inch round cake pans with cooking spray. Line the bottoms with parchment and spray the parchment.
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In a large bowl, combine the cake mix, flour, sugar, sour cream, water, vegetable oil, egg whites, and vanilla. Beat on medium for 2 minutes until very smooth, scraping the bowl to incorporate any dry bits.
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Divide batter between the prepared pans and bake 43–48 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the layers in the pans for 20 minutes, then transfer to a wire rack to cool completely. Trim any domed tops so the layers are level.
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Use a large-tined fork to poke holes about every half inch, taking care not to go through to the bottom. If using a toothpick, swirl it to enlarge holes slightly.
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Stir the gelatin into boiling water until dissolved and let it cool for about 5 minutes. Pour half of the gelatin over each cake layer, set on a wire rack over a baking sheet to catch drips, and refrigerate for at least 4 hours or overnight.
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Beat the butter until very smooth in a large bowl.
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Add 4 1/2 cups powdered sugar, 5 tablespoons milk, vanilla, and salt. Beat on low to combine, then increase speed and beat until very smooth. Adjust with more sugar if too thin or more milk if too thick.
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Place one chilled cake layer on a cake stand or board. Spread a generous layer of frosting on top, then add the second layer.
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Frost the outside of the cake and decorate as desired. Reserve and tint some frosting for piped green accents if you like.
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Serve. Store leftovers loosely covered in the refrigerator for up to 3 days or freeze tightly wrapped for up to 3 months.
- *A supermarket brand white cake mix works well; the original recipe uses a Super Moist white cake mix.
- **Any red gelatin works; green gelatin is an option for a different look.