Yields:
12 - 16 serving(s)
Prep Time:
15 mins
Total Time:
7 hrs 15 mins
Jump to recipeIf ever a dessert could be described as retro-cool, it’s this jello cake. The company behind Jell-O invented a version of this cake in the 1970s as a way to bring gelatin back into fashion after the jiggly salads of the 1950s. Now all things retro are trendier than ever, making jello recipes like this one as hip as they are delicious. Another reason this style cake has stood the test of time? As one of the best boxed cake mix desserts, this recipe is incredibly simple. The gelatin seeps through holes poked in the cake, making it super moist and packed with raspberry flavor (and those bright red streaks—gorgeous!). This is one of those summer dessert recipes you can serve straight from the fridge at every cookout this season!
What is a poke cake?
This retro dessert involves a cake that has been 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!
What is good topping for jello cake?
This recipe calls for whipping up a delicious white chocolate whipped cream for the topping. But for a time saver, you can simply top this cake with lightly sweetened whipped cream or even Cool Whip if you like.
Can any flavor of gelatin be used in jello cake?
Yes! You don't have to use raspberry gelatin, but it's important to use a flavored gelatin with a bright, vibrant color. Cherry or strawberry gelatin can be used in this recipe if you'd like to switch it up.
Can you use sugar-free gelatin in jello cake?
Yes, sugar-free gelatin can be used in this recipe instead of traditional gelatin.
Can jello cake be made ahead of time?
Yes, it must be made at least six hours ahead for the jello to set up, but you can make this cake up to 12 hours in advance. To keep the cake from getting too soft, wait until just before serving to complete step 9: finishing the white chocolate whipped cream and adding it to the cake. Be sure to keep this dessert chilled from the moment it's made until the moment you serve it—the cooler it is, the better it tastes!
How do you store leftover jello cake?
Tightly wrap leftover jello cake it in plastic wrap and store it in the fridge. Leftovers will last for up to two days, but know that the cake will continue to soften as it sits.
Do you remove jello cake from the pan?
Nope! There's no need to fuss with fancy cake plates or serving platters: This cake should be served straight from the baking pan. Keeping it in the pan makes this cake perfect for transporting to potlucks.
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Ingredients
Cake
- 1
(15.2-oz.) box yellow cake mix
- 2 cups
cold water, divided
- 1/2 cup
vegetable oil
- 3
large eggs
- 1
(3-oz.) package raspberry gelatin
- 1 cup
boiling water
- 1/2 cup
raspberries, for serving
White Chocolate Whipped Cream
- 2/3 cup
white chocolate chips (4 oz.)
- 1 1/2 cups
heavy whipping cream
- 1 tsp.
vanilla extract
Directions
- Step 1For the cake: Preheat the oven to 350°F. Spray a 13-by-9-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 to 25 minutes.
- Step 5Let the cake cool in the pan 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 at least 6 and up 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 chilled, at least 6 and up 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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