A Fourth of July sangria wine infused poke flag cake. Using a cheesecake pudding frosting, white cake, and sangria jello.
This recipe if for those of the ages of 21+.
Growing up, one of my favorite Fourth of July recipes was Flag Cake. I grew up with flag cake being a poke cake and I loved getting to pour the jello liquid into the holes. Plus like most kids, licking the icing off the spoon was another highlight of the process. This is one of those classic recipes that’s ingrained into my memory from my Grandmother. The woman used jello in everything. Which sounds odd in a cake but it makes for a deliciously moist deseret & gives it a gorgeous stripping effect when cut.
Now because this is Elle Talk, I wanted to give this cake a modern twist. So, like most recipes in my recipe box I asked the important question of, “Can I put alcohol in this?”. The answer is, yes. I didn’t think this recipe could get better, but oh was I wrong. This cake is light and fruity, so I wanted booze that could pair. So without further ado let’s infuse this flag cake with sangria!
SANGRIA FLAG CAKE INSTRUCTIONS
This cake is served cold, so you will want to wait to ice it & decorate it until ready (or almost ready) to serve. Elsewise the berries will start to bleed after an hour or so on your frosting. To start you’ll make a classic white cake recipe. I give you full permission to make boxed white cake and it’s what I recommend. Once it’s baked you’ll let it cool for at least an hour. You don’t want to to feel any warmth coming from the cake.
Once your white cake is cooled, using a chopstick or straw, poke holes all along the top of your cake. Only poke about half way into the cake, you don’t want to poke a hole in the bottom.
From there make your jello mixture. This is the same process as making jello shots. You’ll add your jello powder to one cup of boiling water. Mix until the powder has fully dissolved. Then stir in a 1/2 cup of cold sangria. I use a cheap red sangria but use whatever you like. From here you’ll pour your sangria jello mixture over the holes of your cake. Let sit in the fridge for 3+ hours. I typically make this part of the cake the night before and let it sit until I’m ready to serve.
When you’re ready to serve you’ll whip up the icing. Start with thawing the Cool Whip topping on the counter for 10 minutes. While that’s happening, into a mixer with a paddle attachment add in one package of cheesecake pudding powder and 1/2 cup of milk. Mix until completely combined and smooth. Roughly 3 minutes. Add in your cool whip topping and mix on low until it’s completely combined with the pudding. Remove your cake from the fridge and ice it. Once iced begin assembling your blueberries to look like the stars on the flag and the strawberries to be the stripes until finished. Serve chilled with a glass of cold sangria!
A fourth of july recipe for sangria wine infused poke flag cake. Using a cheesecake pudding frosting, white cake, and sangria jello.
- 1 box (16.5 oz) White Cake Mix
- 1 cup Water
- 1/2 cup Vegetable Oil
- 3 Egg Whites
- 1 box (small) Strawberry Jell-O
- 1 cup Water
- 1/2 cup Cold Sangria
- 1 box (small) Cheesecake Pudding Mix
- 8 ounce Cool Whip (softened)
- 1/2 cup Milk
- 1 cup Strawberries (thinly sliced long ways)
- 1/2 cup Blueberries
Following the instructions on the box, make your white cake. Mine are as followed. Preheat oven to 350 degrees.
In a bowl mix together your cake mix, egg whites, oil, and water until smooth. Add to a greased 13x9-inch pan. Add to the pre-heated oven for 24-26 minutes.
Let cool for at least one hour in the pan. When cooled using a chopstick or straw poke holes across the cake. Only poke about half way down the cake, you don't want holes in the bottom of it. Move on to the Sangria Filling.
On the stove bring your water to a boil.
Carefully mix together your boiling water and strawberry Jell-O until dissolved. Remove from heat and add in your cold sangria. Mix until combined. Let cool for a minute or two.
Carefully pour the sangria mixture over the holes of the cake. Refrigerate the cake for 3+ hours. For best results let sit overnight.
After the cake has set. In a mixing bowl add milk and cheesecake pudding. Mix until smooth and well combined.
Then slowly fold in the softened Cool Whip topping into the pudding mixture. Fold in until fully combined.
Spread cheesecake mixture across the top of the cake and smooth with the back of a spatula.
Begin to assemble the flag design. Using the blueberries as the stars of the flag and the strawberries as the stripes. Serve chilled.
This is properly my favorite food recipe I’ve created on this site! I am in love with how this cake turned out. It has a perfect hint of sangria goodness without that alcohol bite to it. It will be the crowd favorite at my Fourth of July party this year. Plus, I can totally see myself making different versions of this. Who knows maybe I’ll have a margarita version pop up soon. What would you think about that?
What is your go to Fourth of July recipe? Any favorite childhood nostalgic recipes? Tell me all about it down below!