Raspberry Jello Cake
Layered sponge cake soaked with lemon syrup, topped with raspberry Jell-O mousse and a raspberry Jell-O fruit topping.
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Natashas Kitchen- •6 oz package Raspberry Jell-Ofor mousse layer
- •2 cups Boiling waterfor dissolving mousse Jell-O
- •1 cup Ice-cold waterfor mousse Jell-O
- •8 oz tub Cool Whipthawed
- •4 large Eggsroom temperature
- •1/2 cup Granulated sugarfor sponge cake
- •1/2 cup All-purpose floursifted
- •1/4 tsp Vanilla extracta little splash
- •1/2 cup Warm waterfor syrup
- •2 Tbsp Sugarfor syrup
- •1 tsp Lemon juicefor syrup
- •6 oz package Fresh raspberriesfor topping
- •3 oz package Raspberry Jell-Ofor top layer
- •1 cup Boiling waterfor top Jell-O layer
- •1/2 cup Ice-cold waterfor top Jell-O layer
- 1
Make the mousse Jell-O base: empty the 6 oz raspberry Jell-O into a mixing bowl, add 2 cups boiling water and stir until dissolved. Stir in 1 cup ice-cold water. Set aside at room temperature until it begins to soft-set (thick and syrupy).
15 min
- 2
Preheat oven to 350°F (175°C).
1 min
- 3
Make sponge cake: beat 4 eggs on high speed for 1 minute. Gradually add 1/2 cup sugar and beat on high speed for 5 minutes until thick and fluffy.
6 min
- 4
Fold in 1/4 tsp vanilla. Sift in 1/2 cup flour in 3 additions, folding gently from the bottom to avoid deflating the batter.
4 min
- 5
Transfer batter to a 13x9-inch baking dish lined with parchment on the bottom (do not grease sides). Bake at 350°F for 18–20 minutes.
20 min
- 6
Make syrup: stir 2 Tbsp sugar into 1/2 cup warm water until dissolved; stir in 1 tsp lemon juice. Set aside.
3 min
- 7
Remove cake from pan: loosen edges with a thin spatula, invert onto a cooling rack, remove parchment, and cool to room temperature.
30 min
- 8
Return cooled cake to the cleaned baking dish. Brush syrup evenly over the top and let it soak in.
5 min
- 9
Finish mousse: beat thawed Cool Whip into the soft-set Jell-O mixture on high speed until blended and thick. If watery, refrigerate 10–15 minutes until it thickens but is still spreadable.
5 min
- 10
Spread mousse evenly over the cake. Scatter fresh raspberries over the mousse. Refrigerate about 1 hour or until set.
1h 0m
- 11
Make top Jell-O: dissolve the 3 oz raspberry Jell-O in 1 cup boiling water, then stir in 1/2 cup ice-cold water. Cool to room temperature (do not pour warm over mousse).
15 min
- 12
Pour cooled top Jell-O gently over the set mousse (use the back of a spoon to soften the pour). Refrigerate until fully set, then slice and serve.
2h 0m
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