Raspberry Jello Cake Recipe (Video)

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Natasha's Kitchen

Total Time

3 hrs

Prep Time

2 hrs 40 mins

Cook Time

20 mins

Rating

(88)

Ingredients

12-16 servings

6 oz package raspberry jello
8 oz tub cool whip, thawed in the fridge
4 large eggs, room temp
1/2 cup granulated sugar
1/4 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup warm water
2 Tbsp granulated sugar
1 tsp lemon juice
3 oz package raspberry jello
6 oz package raspberries

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Preparation

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Step 1

In a large mixing bowl, combine 6 oz jello with 2 cups boiling water. Stir until dissolved then add 1 cup cold water. Let jello sit at room temp until just starting to set.

Step 2

Preheat Oven to 350˚F. Line the bottom of a 13x9 Glass baking dish with parchment paper. Don't grease the sides.

Step 3

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.

Step 4

Sift in 1/2 cup flour in thirds into the batter, folding it in between each addition. Spread batter evenly into lined glass dish and bake at 350˚F for 18-20 minutes.

Step 5

Remove from oven, cut away from edges, invert onto a cooling rack and peel back the parchment paper. Let cake sit on top of the peeled back parchment paper to cool.

Step 6

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.

Step 7

Once jello is starting to thicken, beat in 8 oz cool whip. Pour the mousse over the cake layer and spread evenly. Top with raspberries, pushing them down slightly into the mousse. Refrigerate 1 hour.

Step 8

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. Pour jello over the back of a spoon into the pyrex dish and refrigerate another hour or until fully set.