Raspberry Jello Cake Recipe
User Reviews
4.9
Raspberry Jello Cake Recipe
Description
The dessert starts with a sponge cake made by beating eggs and sugar to a thick, fluffy texture, gently folding in flour and vanilla to maintain airiness. The sponge forms the cake layer that serves as a foundation for the raspberry components.
A raspberry gelatin is prepared by dissolving powdered gelatin in boiling water, then cooled until slightly set into a mousse when combined with whipped topping. This mousse layer sits atop the cake, creating a creamy fruit layer with light sweetness and gentle tartness from raspberries.
Additionally, a simple syrup made from water, sugar, and lemon juice is brushed onto the baked cake to add moisture and subtle acidity that complements the raspberry flavors. The dessert finishes with a raspberry gelatin layer topped with fresh raspberries, providing both texture and color contrast.
Ingredients
For the Raspberry Mousse:
- 6 oz raspberry gelatin dessert package
- 8 oz whipped topping thawed in the fridge, tub
For the Cake Layer:
- 4 egg room temp, large
- 1/2 cup granulated sugar
- 1/4 tsp vanilla extract
- 1/2 cup all-purpose flour
For the Syrup:
- 1/2 cup water warm
- 2 Tbsp granulated sugar
- 1 tsp lemon juice
Topping Ingredients:
- 3 oz raspberry gelatin dessert package
- 6 oz raspberry package
Instructions
Start making the Jello Mousse:
- In a large mixing bowl, combine 6 oz jello with 2 cups boiling water. Stir until dissolved then add 1 cup cold water (this is 1/2 of the cold water the package calls for). Let jello sit at room temp until just starting to set. Note: If you need to speed set jello, you can refrigerate it for 10-15 minutes at the end or until the jello is syrupy and soft set.
How to Make the Cake & Simple Syrup: Preheat Oven to 350˚F. Line the bottom of a 13x9 Glass baking dish with parchment paper. Don't grease the sides.
- Beat 4 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, add 1/2 cup sugar and continue beating on high speed for 5 min until thick and fluffy. Fold in 1/4 tsp vanilla.
- Sift in 1/2 cup flour in thirds into the batter, folding it in between each addition. When mixing, scrape the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom. Fold until no streaks of flour remain; do not over-mix or you will deflate the batter. Spread batter evenly into lined glass dish and bake at 350˚F for 18-20 minutes, or until top is golden brown and springs back when poked slightly.
- Remove from oven, cut away from edges, invert onto a cooling rack and peel back the parchment paper. (Note: Let cake sit on top of the peeled back parchment paper to cool - I have found that sometimes it sticks to a cooling rack and can be hard to pry off after it cools down). Rinse and dry the baking dish then return cooled cake back to the pan.
- Combine the syrup ingredients: 1/2 cup warm water, 2 Tbsp sugar and 1 tsp lemon juice and set aside to cool to room temp. Brush the top of the cooled cake evenly with syrup.
Finish the Jello Mousse and Topping:
- Once jello is starting to thicken and has a slight wiggle to it, beat in 8 oz cool whip. Tip: If your mousse is watery, you should refrigerate it for 10-15 minutes until it's slightly thickened, but keep an eye on it so it doesn't set too much or it will be hard to spread.
- Pour the mousse over the cake layer and spread evenly. Top with raspberries, pushing them down slightly into the mousse. Refrigerate 1 hour or until mousse is set. Meanwhile, start making your jello topping.
- In a large measuring cup, combine 3 oz jello with 1 cup boiling water and stir until gelatin is dissolved. Add 1/2 cup cold water and let cool to room temp. (Tip: Never pour warm jello over the mousse or you'll end up with a creamy layer on top) Pour jello over the back of a spoon into the pyrex dish and refrigerate another hour or until fully set.
User Reviews
Overall Rating
4.9
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