Jello Cake
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Jello Cake: A Delightful Treat
Growing up, Jello Cake graced many of our family gatherings, effortlessly taking center stage with its vibrant layers and luscious taste. This dessert isn’t just a cake; it’s a celebration in every slice. Perfect for birthdays, summer barbecues, or simply when you want to indulge in something sweet and refreshing, this recipe combines moist yellow cake with a bright raspberry gelatin infusion, topped with fluffy white chocolate whipped cream.
What Makes Jello Cake Special
There are countless reasons to whip up this delightful dessert, but a few stand out. For one, it’s incredibly simple, making it perfect for home bakers at any skill level. The combination of flavors is also sure to win over young and old alike. It’s a budget-friendly option, requiring only a few ingredients you might already have on hand. Plus, the make-ahead feature lets you prepare it in advance, saving you time on busy days.
"This Jello Cake was the hit of our picnic! It’s colorful, refreshing, and so easy to make. I’ll definitely be adding it to my go-to recipes!" – Sarah M.
Preparing Your Jello Cake
Making Jello Cake is a straightforward process that produces an impressive dessert. You’ll start with a classic yellow cake, transform it with fruity gelatin, and finish it with a creamy topping. Gather your ingredients, and let’s get baking!
Ingredients
- 1 (15.2 oz.) box yellow cake mix
- 2 cups cold water, divided
- 1/2 cup vegetable oil
- 3 large eggs
- 1 (3 oz.) package raspberry gelatin
- 1 cup boiling water
- 1/2 cup raspberries, for serving
- 2/3 cup white chocolate chips (4 oz.)
- 1 1/2 cups heavy whipping cream
- 1 tsp. vanilla extract
Feel free to swap in different cake flavors or gelatins according to your taste preference!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and prepare a 13×9 inch cake pan with cooking spray.
- In a large mixing bowl, combine the cake mix.
- In a separate bowl, whisk together 1 cup of cold water, vegetable oil, and eggs.
- Add the wet ingredients to the cake mix, whisking until thoroughly combined.
- Pour the batter into your prepared pan and bake according to package directions (about 22-25 minutes).
- Once baked, allow the cake to cool in the pan for 30 minutes on a wire rack.
- Meanwhile, prepare the raspberry gelatin. In a medium bowl, dissolve the gelatin in 1 cup of boiling water. Then, stir in the remaining cup of cold water.
- Once your cake has cooled, prick it all over with a toothpick and pour the gelatin mixture evenly over the surface.
- Cover and refrigerate for at least 6 hours, or up to 12.
- To make the white chocolate whipped cream, place the white chocolate chips in a heatproof bowl. Heat 1/2 cup of heavy cream in the microwave until steaming but not boiling (30 seconds to 1 minute). Pour this cream over the chocolate and let it sit for 2 minutes.
- Whisk the mixture until smooth, cover with plastic wrap, and chill until set (again, 6 to 12 hours is best).
- Finally, in a stand mixer, combine the chilled white chocolate mixture with the remaining heavy cream and vanilla. Beat until stiff peaks form (2 to 4 minutes).
- Spread the whipped cream over the chilled cake and serve with fresh raspberries.
How to Serve Jello Cake
This cake is not just a feast for the eyes; it’s a versatile dessert that can be creatively plated. Serve it chilled, garnished with a sprinkle of fresh raspberries on top. You might consider pairing it with a scoop of vanilla ice cream for a decadent touch, or a dab of whipped cream on the side for extra indulgence. Imagine how beautiful it will look alongside an array of colorful fruit salads or as part of a dessert buffet!
How to Store Your Cake
To keep your Jello Cake fresh and delicious, store it in the refrigerator. Wrap it well in plastic wrap or place it in an airtight container. This cake will typically stay fresh for 3 to 5 days in the fridge. In case you have leftovers, you can freeze individual slices, but note that the texture might change slightly upon thawing. Always ensure that the cake is properly cooled before storage to avoid sogginess.
Pro Tips for Perfecting Your Jello Cake
- Make Sure to Chill: The chilling step is essential, as it allows the gelatin to set properly, giving you that beautiful layered look.
- Room Temperature Ingredients: When preparing your cake, ensure that your eggs and other ingredients are at room temperature for better mixing and texture.
- Don’t Rush the Cream: When making the whipped topping, take your time to beat it until stiff peaks form. This is crucial for that fluffy texture you want to achieve!
Creative Twists on Jello Cake
Feel like experimenting? How about swapping raspberry gelatin for strawberry or orange for a vibrant twist? You could also try different cake bases—lemon cake mix could provide a delightful zesty flavor. For an adult-friendly version, consider adding a splash of liqueur to the whipped topping!
Your Questions Answered
How long does it take to make Jello Cake?
The total hands-on time is about 30 minutes, but with chilling time, you should allow at least 6-12 hours for the best results.
Can I make this cake in advance?
Absolutely! This cake is a fantastic make-ahead dessert, perfect for busy occasions.
Is it safe to freeze Jello Cake?
While you can freeze it, be prepared for some changes in texture. If you’re using whipped cream, it might weep a bit after thawing.
Jello Cake is a delightful way to add a splash of color and flavor to your dessert table. Enjoy the ease and impressiveness it brings to your gatherings!
Jello Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare a 13×9 inch cake pan with cooking spray.
- In a large mixing bowl, combine the cake mix.
- In a separate bowl, whisk together 1 cup of cold water, vegetable oil, and eggs.
- Add the wet ingredients to the cake mix, whisking until thoroughly combined.
- Pour the batter into your prepared pan and bake according to package directions (about 22-25 minutes).
- Once baked, allow the cake to cool in the pan for 30 minutes on a wire rack.
- Meanwhile, prepare the raspberry gelatin in a medium bowl by dissolving it in 1 cup of boiling water, then stir in the remaining cup of cold water.
- Once your cake has cooled, prick it all over with a toothpick and pour the gelatin mixture evenly over the surface.
- Cover and refrigerate for at least 6 hours, or up to 12.
- Place the white chocolate chips in a heatproof bowl.
- Heat 1/2 cup of heavy cream in the microwave until steaming but not boiling (30 seconds to 1 minute).
- Pour this cream over the chocolate and let it sit for 2 minutes.
- Whisk the mixture until smooth, cover with plastic wrap, and chill until set (6 to 12 hours is best).
- In a stand mixer, combine the chilled white chocolate mixture with the remaining heavy cream and vanilla.
- Beat until stiff peaks form (2 to 4 minutes).
- Spread the whipped cream over the chilled cake and serve with fresh raspberries.
