Classic Firecracker Cake
Servings: 12 Servings
Ingredients
- Cake
- 15.25 ounces White cake mix - 1 box, plus the ingredients called for on the package
- 3 ounces Blue gelatin - 1 box
- 3 ounces Red gelatin - 1 box
- 1½ cups Boiling water - divided
- Frosting
- 8 ounces Cream cheese - cold
- 1 cup Powdered sugar
- 2 cups Heavy whipping cream - cold
- 1 teaspoon Vanilla extract
- Red - white, and blue sprinkles, for garnish
Instructions
- ake
- Prepare and bake the white cake in a 9 x 13-inch baking pan according to the package directions. Cool completely in the pan.
- Use the end of a drinking straw or the handle of a wooden spoon to poke evenly spaced holes across the top of the cooled cake, about 1 inch apart.
- In a heatproof measuring cup, whisk the blue gelatin with ¾ cup boiling water until completely dissolved.
- Carefully pour or pipe the blue gelatin into every other row of holes.
- In a second heatproof measuring cup, whisk the red gelatin with the remaining ¾ cup boiling water until completely dissolved.
- Fill the remaining rows of holes with the red gelatin.
- Cover the cake tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
- Frosting
- Chill a large mixing bowl for 15 to 30 minutes.
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
- With the mixer on low speed, slowly pour in the cold heavy whipping cream.
- Increase the speed to high and beat until stiff peaks form.
- Spread or pipe the frosting over the chilled cake.
- Decorate with the red, white, and blue sprinkles.
- Refrigerate until ready to serve.
Notes
- A squeeze bottle, food-safe syringe, or condiment bottle makes it easier to fill the holes neatly than using a spoon.
- Keep the red and blue gelatin in separate rows to prevent the colors from blending into purple.
- Be sure the cake is completely cool before adding the gelatin so it absorbs evenly.
- Chill the cake overnight whenever possible for the brightest colors and best flavor.
- Swap the gelatin colors to match birthdays, baby showers, or your favorite team colors.
- Store covered in the refrigerator for up to 4 days.
- This cake is an excellent make-ahead dessert and can be prepared a full day before serving.