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
Scale
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.
