If you’re looking for a nostalgic yet wonderfully delicious dessert, this Raspberry Jello Cake Recipe will quickly become a cherished favorite in your recipe box. The moist, tender cake infused with vibrant raspberry jello sets a perfect stage for the fluffy whipped topping and fresh raspberries. It’s a stunning combination of fruity brightness and light sweetness, making it a total crowd-pleaser at any gathering. This recipe is super approachable, yet the richness and color it brings to the table make every bite feel like a little celebration.
Ingredients You’ll Need
This Raspberry Jello Cake Recipe relies on a handful of simple, everyday ingredients that come together to create layers of flavor and texture. Each component has its role: fruitiness from the jello and raspberries, lightness thanks to the cool whip, and delicately sweet cake from the eggs and sugar.
- 6 oz package raspberry jello: The key ingredient that gives the cake its unmistakable flavor and rosy color.
- 8 oz tub cool whip (thawed in the fridge): Adds a creamy, fluffy topping that perfectly contrasts the cake’s texture.
- 4 large eggs (room temp): Provide structure and richness to the cake, ensuring it’s moist and tender.
- 1/2 cup granulated sugar: Sweetens the cake evenly without overpowering the raspberry notes.
- 1/4 tsp vanilla extract: Enhances the overall flavor with a subtle aromatic touch.
- 1/2 cup all-purpose flour: The main dry ingredient that forms the cake’s delicate crumb.
- 1/2 cup warm water: Helps dissolve the jello powder for an even distribution throughout the cake.
- 2 Tbsp granulated sugar: Combines with the lemon juice to make a syrup that keeps the raspberry layer moist.
- 1 tsp lemon juice: Brings brightness and balances the sweetness in the raspberry topping.
- 3 oz package raspberry jello: Used again in the fruit topping for that extra burst of raspberry goodness.
- 6 oz package raspberries: Fresh raspberries add natural texture and tang, making the cake feel fresh and lively.
How to Make Raspberry Jello Cake Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven and getting your ingredients ready. Whisk the eggs and 1/2 cup sugar together until the mixture is thick and pale, which helps create that light cake texture. Dissolve the 6 oz package of raspberry jello in warm water, then slowly whisk it into the egg mixture, blending the flavors beautifully. Gently fold in the flour and vanilla extract, careful not to overmix, so your cake stays tender and soft once baked.
Step 2: Bake and Cool
Pour your smooth batter into a greased or parchment-lined baking pan and bake for about 20 minutes or until a toothpick inserted comes out clean. The aroma of raspberry will start to fill your kitchen, and you’ll be one step closer to dessert bliss. Once baked, allow the cake to cool completely so it’s ready to absorb the luscious raspberry topping.
Step 3: Create the Raspberry Topping
Combine the second 3 oz package of raspberry jello with 2 tablespoons sugar and lemon juice, stirring until fully dissolved. Gently fold fresh raspberries into this mixture, then pour it over the cooled cake base. Chill in the refrigerator to let the flavors meld and the topping set perfectly, giving you that signature jello glaze that’s both shiny and irresistible.
How to Serve Raspberry Jello Cake Recipe
Garnishes
To elevate this Raspberry Jello Cake Recipe, top it with extra fresh raspberries and a light dusting of powdered sugar. The contrast between the delicate powdered sugar and the bold red berries amps up the visual appeal and adds a hint of elegance. You could also add a few mint leaves for a pop of green and fresh aroma that complements the raspberry flavors.
Side Dishes
This cake pairs delightfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re feeling adventurous, serve it alongside a cup of herbal tea or a tangy lemonade to balance the sweetness. The light, fruity nature of the cake makes it perfect for summer picnics or casual brunches.
Creative Ways to Present
Make your presentation pop by serving the Raspberry Jello Cake Recipe in individual glass cups layered with extra whipped topping and raspberries. Or try cutting it into neat squares and placing them on a decorative dessert platter with edible flowers around the edges. These small touches add fun and sophistication, turning a humble dessert into a showstopper.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The cake’s moist texture and fresh topping hold up well, and chilling helps maintain its refreshing flavor profile. If possible, add fresh raspberries just before serving to keep that fresh burst of flavor.
Freezing
Freezing Raspberry Jello Cake Recipe isn’t recommended because the delicate jello topping can separate and lose its texture upon thawing. For best results, enjoy this cake fresh or within a few days stored in the fridge.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating is generally not necessary. If you prefer it at room temp, simply take it out of the fridge about 15 minutes before serving to soften the cake slightly without melting the jello layer.
FAQs
Can I use other types of jello in this recipe?
Yes! While raspberry jello gives the cake its distinct flavor, you can experiment with flavors like strawberry, cherry, or even mixed berry. Just remember that the flavor of the jello will dominate the cake’s taste, so choose one that complements fresh fruit well.
Is it possible to make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Just ensure the blend includes xanthan gum or another binding agent to keep the cake’s texture nice and tender.
How long does the cake need to chill before serving?
For the best results, refrigerate the cake for at least 4 hours or overnight. This chilling time allows the jello topping to set fully and the flavors to meld beautifully, giving you that perfect, silky layer on top.
Can I make this cake vegan?
Traditional jelly and cake ingredients contain animal products, but you can modify the recipe by using a vegan gelatin substitute and egg replacers. While the texture may differ, it’s a fun way to adapt the Raspberry Jello Cake Recipe to fit different dietary needs.
What is the best pan size for baking this cake?
A 9×13-inch pan works perfectly for this recipe, yielding 12 to 16 servings depending on how generously you slice. Using the right pan size ensures that the cake cooks evenly and that the layers settle nicely.
Final Thoughts
I can’t recommend enough giving this Raspberry Jello Cake Recipe a try, especially if you love desserts that strike the perfect balance between fruity freshness and fluffy lightness. It’s such a joy to make and share, and every bite brings a little sparkle to your day. Trust me, once you taste this vibrant cake, it’ll quickly become a go-to for celebrations, family gatherings, or whenever you want to treat yourself.
Print
Raspberry Jello Cake Recipe
- Prep Time: 2 hours 40 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12 to 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Jello Cake is a light and airy dessert bursting with fresh raspberry flavor. Combining the tangy sweetness of raspberry jello, fluffy whipped topping, and fresh raspberries, this cake offers a unique texture and vibrant color. Perfect for gatherings or a special treat, it’s an easy-to-make cake that impresses with its moist crumb and refreshing taste.
Ingredients
Jello Cake Base
- 6 oz package raspberry jello
- 8 oz tub Cool Whip (thawed in the fridge)
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1/4 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup warm water
Glaze and Topping
- 2 Tbsp granulated sugar
- 1 tsp lemon juice
- 3 oz package raspberry jello
- 6 oz package fresh raspberries
Instructions
- Prepare Cake Batter: In a mixing bowl, beat the 4 large eggs until frothy. Gradually add 1/2 cup granulated sugar and 1/4 tsp vanilla extract, continuing to beat until the mixture is thick and pale. Slowly dissolve the 6 oz raspberry jello package in 1/2 cup warm water and allow it to cool slightly before folding it gently into the egg mixture. Next, sift 1/2 cup all-purpose flour and fold it carefully into the batter, ensuring no lumps remain while maintaining the airy texture.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased and floured 9-inch round or square cake pan. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely in the pan.
- Prepare the Raspberry Glaze and Assemble: Dissolve the remaining 3 oz raspberry jello package with 2 Tbsp granulated sugar and 1 tsp lemon juice in 1 cup boiling water; stir well. Cool slightly but not set. Once the cake has cooled, poke small holes all over the surface using a fork or skewer. Spoon or brush the cooled jello glaze evenly over the cake, allowing it to seep into the holes for extra flavor and moisture. Refrigerate for at least 1 hour until the glaze is set. Before serving, spread the 8 oz tub of thawed Cool Whip evenly on top of the cake and garnish with fresh raspberries for a beautiful and delicious finish.
Notes
- Ensure eggs are at room temperature to achieve better volume and texture in the batter.
- Allow the jello mixture to cool slightly before adding to the eggs to prevent curdling.
- Poking holes in the cake before applying the glaze helps the flavor penetrate and keeps the cake moist.
- Chill the cake thoroughly after glazing to help it set properly.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Fresh or frozen raspberries can be used, but fresh provide the best texture and taste.
