Jello Cake

Introduction & Inspiration

Jello Cake, also sometimes called a Poke Cake, is a retro classic that’s making a comeback! This version features a moist yellow cake infused with vibrant raspberry gelatin and topped with a luscious white chocolate whipped cream. It’s a fun, colorful, and surprisingly easy dessert that’s perfect for potlucks, parties, or a weeknight treat.

My inspiration came from a love of simple, nostalgic desserts. Jello Cake reminds me of childhood potlucks and family gatherings. It’s a dessert that’s always a crowd-pleaser, and it’s incredibly easy to customize with different flavors of cake mix and gelatin.

I also wanted to elevate the classic Jello Cake with a slightly more sophisticated topping. The white chocolate whipped cream adds a touch of elegance and a delicious, creamy contrast to the fruity jello layer. It is a must.

It is also, a perfect dessert for kids.

Nostalgic Appeal

Jello Cake is a deeply nostalgic dessert for many people. It might evoke memories of childhood birthday parties, potlucks, church socials, or family gatherings. It’s a dessert that’s been around for generations, and it often carries a sense of comfort and familiarity.

The bright colors and jiggly texture of the jello, combined with the moist cake and creamy topping, are undeniably appealing. It’s a dessert that’s both fun and delicious.

This particular recipe, with its raspberry jello and white chocolate whipped cream, offers a slightly more sophisticated twist on the classic, while still retaining that nostalgic charm. It is a perfect treat for all occasions.

And the raspberry taste is just amazing.

Homemade Focus

While this recipe uses a boxed cake mix for convenience, we’re elevating it with a homemade jello layer and a luxurious white chocolate whipped cream. It’s about finding that balance between ease and homemade goodness.

I believe that even when using convenience products, it’s important to add your own personal touch and to incorporate homemade elements whenever possible. It’s about creating a dessert that feels special and crafted, even if it doesn’t require hours in the kitchen.

The homemade jello layer, made with boiling water and raspberry gelatin, infuses the cake with moisture and vibrant flavor. And the white chocolate whipped cream, made with melted white chocolate, heavy cream, and vanilla extract, is far superior to any store-bought topping.

The result is perfect.

Flavor Goal

The primary flavor goal for this Jello Cake is to achieve a balance of sweet, fruity, and creamy flavors, with a moist and tender cake, a vibrant jello layer, and a luscious white chocolate whipped cream topping.

The yellow cake mix provides a classic vanilla-flavored base.

The raspberry gelatin adds a burst of fruity flavor and a beautiful red color. It also contributes to the moistness of the cake.

The white chocolate whipped cream adds a touch of elegance and a creamy, subtly sweet flavor that complements the raspberry jello perfectly.

The fresh raspberries on top add a burst of fresh, tart flavor and a beautiful visual appeal.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Yellow cake mix: Provides the base for the cake. You can use any brand of yellow cake mix you prefer.
• Cold water: Used in the cake batter and to dissolve the gelatin.
• Vegetable oil: Adds moisture to the cake.
• Large eggs: Bind the cake ingredients together and add richness.
• Raspberry gelatin (such as Jell-O): Adds vibrant raspberry flavor and color, and creates the signature jiggly layer in the cake.
• Boiling water: Used to dissolve the gelatin.
• Fresh raspberries, for serving: Add a burst of fresh, tart flavor and a beautiful visual appeal.
• White chocolate chips: use for a rich flavor.
• Heavy whipping cream: Used to make the whipped cream topping and to melt the white chocolate.
• Vanilla extract: Enhances the flavor of the whipped cream.

Essential Equipment

You’ll need:

• 13-by-9-inch cake pan: For baking the cake.
• Cooking spray: To grease the cake pan.
• Large mixing bowl: For mixing the cake batter.
• Medium mixing bowl: For making jello.
• Whisk: For mixing the cake batter and dissolving the gelatin.
• Medium heatproof bowl: For melting the white chocolate.
• Microwave-safe measuring cup: For heating the cream.
• Stand mixer with whisk attachment (or hand mixer): For making the whipped cream.
• Toothpick: For poking holes in the cake.
• Rubber spatula: For spreading the whipped cream.
• Measuring cups and spoons

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

For the cake:

• 1 (15.2-ounce) box yellow cake mix
• 2 cups cold water, divided
• 1/2 cup vegetable oil
• 3 large eggs
• 1 (3-ounce) package raspberry gelatin
• 1 cup boiling water
• 1/2 cup raspberries, for serving

For the white chocolate whipped cream:

• 2/3 cup white chocolate chips (4 oz.)
• 1 1/2 cups heavy whipping cream
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Part 1: Make the Cake

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 13-by-9-inch cake pan with cooking spray.
2. Combine Dry and Wet Ingredients Separately: Place the cake mix in a large mixing bowl. In a medium mixing bowl, whisk together 1 cup of the cold water, the oil, and the eggs.
3. Combine Wet and Dry: Add the wet ingredients to the cake mix, whisking until well combined.
4. Bake: Pour the batter into the prepared baking dish. Bake according to package directions, usually 22 to 25 minutes, or until a wooden pick inserted in the center comes out clean.
5. Cool: Let the cake cool in the pan for 30 minutes on a wire rack.

Part 2: Make the Jello Layer

1. Dissolve Gelatin: While the cake is cooling, prepare the jello mixture. In a medium bowl, dissolve the raspberry gelatin in 1 cup of boiling water. Whisk vigorously for at least 2 minutes to ensure the gelatin is completely dissolved, scraping any sugar from the sides of the bowl as you whisk.
2. Add Cold Water: Once all of the gelatin is dissolved, stir in the remaining 1 cup of cold water.
3. Poke Holes in Cake: Prick the cooled cake all over with a toothpick.
4. Pour Jello Over Cake: Pour the prepared gelatin mixture evenly over the cake.
5. Chill: Cover the cake and refrigerate for at least 6 hours, and up to 12 hours. This allows the jello to set and infuse the cake with flavor and moisture.

Part 3: Make the White Chocolate Whipped Cream

1. Melt White Chocolate: Place the white chocolate chips in a medium heatproof bowl.
2. Heat Cream: Pour 1/2 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.
3. Combine Chocolate and Cream: Pour the hot cream over the white chocolate and allow to sit for 2 minutes.
4. Whisk: Whisk the chocolate and cream together until well combined and smooth.
5. Chill: Cover the bowl with plastic wrap and refrigerate until chilled, at least 6 hours and up to 12 hours.
6. Whip Cream: In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), combine the chilled white chocolate mixture with the remaining 1 cup of heavy cream and the vanilla extract.
7. Beat Until Stiff Peaks: Beat on medium-high speed until stiff peaks form, 2 to 4 minutes, scraping the bottom and sides of the bowl occasionally.

Part 4: Assemble and Serve

1. Spread Whipped Cream: Spread the white chocolate whipped cream evenly onto the chilled cake.
2. Garnish: Serve cold with fresh raspberries.

Enjoy this fun, flavorful, and surprisingly easy Jello Cake!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My cake is dry.

Solution: Be careful not to overbake the cake. The toothpick test should show a few moist crumbs, not be completely clean. The jello layer will also add moisture to the cake.

Problem: My jello didn’t set properly.

Solution: Make sure you used boiling water to dissolve the gelatin and that you whisked it thoroughly for at least 2 minutes. Also, make sure you chill the cake for long enough to allow the jello to set.

Problem: My whipped cream is grainy.

Solution: Be careful not to overwhip the cream. Whip it just until stiff peaks form. Also, make sure your white chocolate is completely melted and smooth before combining it with the cream.

Problem: The Jello is not absorbed by the cake. Solution: Poke more holes

Tips and Variations

Here are some tips and variations to customize your Jello Cake:

Tip: For the best flavor, use high-quality ingredients, especially the white chocolate and vanilla extract.

Tip: To ensure the jello distributes evenly, poke holes all over the cake with a toothpick or fork before pouring the jello mixture over it.

Variation: Use different flavors of cake mix and gelatin, such as:

• White cake with lemon gelatin
• Chocolate cake with cherry gelatin
• Yellow cake with orange gelatin

Variation: Add other mix-ins to the cake batter, such as:

• Chocolate chips
• Sprinkles
• Chopped nuts

Variation: Top the cake with different toppings, such as:

• Different fresh berries
• Sliced bananas
• Whipped cream
• Chocolate shavings
• Sprinkles
• Chopped nuts Variation: Add some lemon zest in the whipped cream.

Serving and Pairing Suggestions

This Jello Cake is a perfect dessert for:

• Potlucks
• Picnics
• Birthday parties
• Summer gatherings
• Any occasion where you want a fun, colorful, and delicious dessert

Pairing Suggestions:

• Freshly brewed coffee or tea
• A glass of cold milk
• A scoop of vanilla ice cream
• A glass of sparkling wine or champagne (for the adults!)

Nutritional Information

Note that these are estimates, and actual values will depend on brands and preparation.

Here’s an approximate nutritional breakdown per serving (assuming 12 servings):

• Calories: 300-400
• Fat: 15-20g
• Saturates: 8-12g
• Protein: 3-5g
• Carbohydrates: 40-50g
• Fiber: 1-2g
• Sugar: 30-40g
• Sodium: 150-200mg

This Jello Cake is a relatively high-sugar dessert, so it’s best enjoyed in moderation.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made a Jello Cake by baking a yellow cake from a mix, poking holes in the cooled cake, pouring a mixture of dissolved raspberry gelatin and cold water over it, chilling it, making a white chocolate whipped cream (melted white chocolate, heavy cream, vanilla), and spreading the whipped cream on top of the chilled cake. We garnished with fresh raspberries.

Q&A:

Q: Can I make this cake ahead of time?

A: Yes, this cake is perfect for making ahead of time! In fact, it’s best to make it at least a day in advance to allow the jello to fully set and the flavors to meld. Store it in the refrigerator, covered with plastic wrap.

Q: Can I use sugar-free gelatin?

A: Yes, you can use sugar-free gelatin. The cake will be less sweet overall, so you may want to adjust the amount of sugar in the whipped cream to your liking.

Q: Can I freeze this cake?

A: I don’t recommend freezing this cake, as the texture of the jello and whipped cream may change upon thawing. It’s best enjoyed fresh or within a few days of making it.

Q: Can I use a different type of fruit topping? A: yes, you can.

Q: How to store the leftovers? A: Keep it in the fridge