Jello Cake
Dive into this chilled, fruity, refreshing dessert!
By Hannah Klinger and Recipe by Taylor Wann
If ever a dessert could be described as retro-cool, it’s this jello cake. The company behind Jell-O actually invented the cake in the 1970s as a way to bring it back into fashion after the jiggly salads of the 1950s. Now all things retro are trendier than ever, making this dessert as hip as it is delicious. Another reason it has stood the test of time? The recipe is incredibly simple, with boxed cake mix as the first ingredient. The Jell-O seeps through holes poked in the cake, making it super moist and packed with raspberry flavor (and those bright red streaks—gorgeous!). Serve this cake straight from the fridge at every cookout this summer.
What is a poke cake?
Once a cake is fully baked, it is pierced or “poked” several times with a toothpick or fork. A liquid like Jell-O, sugar syrup, or boozy coconut milk (as is the case for piña colada cake) is poured over top so that it soaks into the cake, making it extra moist... almost pudding-like!
Can jello cake be made ahead?
The beauty of this dessert is that it can be made a few days ahead. It’s a good idea to add the whipped cream just before serving so the cake doesn’t become too soft. Be sure to keep it chilled from the moment it’s made until the moment you serve; the cooler the better!
Can any flavor of gelatin be used in jello cake?
The bright color is as key as the flavor here: Stick to raspberry, cherry, or strawberry gelatin for this recipe.
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- Yields:
- 12 - 16 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 7 hrs 15 mins
Ingredients
For the cake:
- 1
(15.2 oz.) boxed yellow cake mix
- 2 c.
cold water, divided
- 1/2 c.
vegetable oil
- 3
large eggs
- 1
(3 oz.) package raspberry gelatin
- 1 c.
boiling water
- 1/2 c.
raspberries, to serve
For the white chocolate whipped cream:
- 2/3 c.
white chocolate chips (4 oz.)
- 1 1/2 c.
heavy whipping cream
- 1 tsp.
vanilla extract
- Nutrition Information
- Per Serving (Serves 16)
- Calories299 Fat19 gSaturated fat8 gTrans fat0 gCholesterol62 mgSodium227 mgCarbohydrates27 gFiber1 gSugar17 gProtein5 gVitamin D1 mcgCalcium94 mgIron1 mgPotassium74 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1For the cake: Preheat the oven to 350°F. Spray a 9-by-13-inch cake pan with cooking spray.
- Step 2Place the cake mix in a large mixing bowl.
- Step 3In a medium mixing bowl, whisk together 1 cup of cold water, oil, and eggs. Add the wet ingredients to the cake mix, whisking until well combined.
- Step 4Pour the batter into the prepared baking dish. Bake according to package directions, 22-25 minutes.
- Step 5Let the cake cool for 30 minutes on a wire rack.
- Step 6While the cake is cooling, prepare the jello mixture. In a medium bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Once all of the gelatin is dissolved, stir in the remaining 1 cup of cold water.
- Step 7Prick the cooled cake all over with a toothpick. Pour the prepared gelatin mixture evenly over the cake. Cover the cake and refrigerate for 6 to 12 hours.
- Step 8For the white chocolate whipped cream: Place the white chocolate chips in a medium heatproof bowl. Pour ½ cup of the heavy cream into a microwave-safe measuring cup. Microwave until the cream is steaming, 30 seconds to 1 minute. Do not let it boil. Pour the cream over the white chocolate and allow to sit for 2 minutes. Whisk the chocolate and cream until well combined. Cover the bowl with plastic wrap and refrigerate until well chilled, 6 to 12 hours.
- Step 9In the bowl of a stand mixer fitted with the whisk attachment, combine the white chocolate mixture with the remaining 1 cup of heavy cream and vanilla. Beat on medium-high speed until stiff peaks form, 2 to 4 minutes, scraping the bottom and sides of the bowl occasionally. Spread the white chocolate whipped cream onto the chilled cake. Serve cold with fresh raspberries.
Tip: Lightly sweetened whipped cream or even cool whip also work well as a topping.
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