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Jello Cake

A colorful and refreshing dessert that combines moist yellow cake with raspberry gelatin and topped with fluffy white chocolate whipped cream, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 12 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box yellow cake mix 15.2 oz.
  • 2 cups cold water divided
  • 1/2 cup vegetable oil
  • 3 large eggs at room temperature
Gelatin Layer
  • 1 package raspberry gelatin 3 oz.
  • 1 cup boiling water
  • 1 cup cold water for mixing with gelatin
Whipped Cream Topping
  • 2/3 cup white chocolate chips 4 oz.
  • 1 1/2 cups heavy whipping cream
  • 1 tsp vanilla extract
For Serving
  • 1/2 cup raspberries for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 13×9 inch cake pan with cooking spray.
  2. In a large mixing bowl, combine the cake mix.
  3. In a separate bowl, whisk together 1 cup of cold water, vegetable oil, and eggs.
  4. Add the wet ingredients to the cake mix, whisking until thoroughly combined.
  5. Pour the batter into your prepared pan and bake according to package directions (about 22-25 minutes).
  6. Once baked, allow the cake to cool in the pan for 30 minutes on a wire rack.
Gelatin Preparation
  1. 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.
  2. Once your cake has cooled, prick it all over with a toothpick and pour the gelatin mixture evenly over the surface.
  3. Cover and refrigerate for at least 6 hours, or up to 12.
White Chocolate Whipped Cream
  1. Place the white chocolate chips in a heatproof bowl.
  2. Heat 1/2 cup of heavy cream in the microwave until steaming but not boiling (30 seconds to 1 minute).
  3. Pour this cream over the chocolate and let it sit for 2 minutes.
  4. Whisk the mixture until smooth, cover with plastic wrap, and chill until set (6 to 12 hours is best).
Topping the Cake
  1. In a stand mixer, combine the chilled white chocolate mixture with the remaining heavy cream and vanilla.
  2. Beat until stiff peaks form (2 to 4 minutes).
  3. Spread the whipped cream over the chilled cake and serve with fresh raspberries.

Notes

For variations, consider different cake flavors or gelatins. To keep the cake fresh, store in the refrigerator wrapped in plastic or in an airtight container for 3-5 days. Freezing is possible but may affect texture.