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Perfect Red White and Blue Velvet Poke Cake Recipe with Cream Cheese Frosting

red white and blue velvet poke cake - featured image
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A festive and easy-to-make red velvet poke cake with blueberry filling and creamy cream cheese frosting, perfect for patriotic occasions and casual gatherings.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 1 tablespoon (7 g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (gel preferred)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup (150 g) fresh or frozen blueberries
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon (15 ml) lemon juice
  • 2 tablespoons (30 ml) water
  • 8 ounces (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  4. Gradually pour wet ingredients into dry ingredients, folding with a spatula until just combined. Do not overmix.
  5. Pour batter evenly into prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. While the cake bakes, combine blueberries, sugar, lemon juice, and water in a small saucepan. Simmer over medium heat for 8-10 minutes, mashing some berries to release juices. Reduce until slightly thickened, then set aside to cool.
  7. Let the cake cool for about 10 minutes. Use a toothpick or skewer to poke holes evenly all over the surface (about every inch). Slowly spoon or drizzle the blueberry filling over the holes, letting it soak in.
  8. Beat cream cheese and butter together until creamy. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract. Add heavy cream if frosting is too thick to reach desired consistency.
  9. Once the cake has absorbed the blueberry filling and is mostly cooled, spread the cream cheese frosting evenly over the top.
  10. Refrigerate the cake for at least 1 hour before slicing to allow flavors to meld and frosting to set.

Notes

Do not overmix the batter to keep the cake tender. Use gel food coloring for vibrant color without thinning the batter. Cool the cake slightly before poking holes to prevent filling from running off. Simmer blueberry filling slowly to avoid watery consistency. Beat frosting until silky smooth. Chill cake before slicing for best results. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free frosting, use coconut cream and vegan butter.

Nutrition

Keywords: red velvet cake, poke cake, cream cheese frosting, blueberry filling, patriotic dessert, 4th of July cake, easy cake recipe

Find it online: https://avabowls.com/perfect-red-white-and-blue-velvet-poke-cake-recipe-with-cream-cheese-frosting-easy-step-by-step-guide/