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Raspberry Jello CakeHow to make a raspberry jello cake?
The ingredients you need are:
A 6 ounce package of raspberry Jello
An 8 ounce tub of Cool Whip, and have that thawing in the fridge
Then 4 eggs at room temperature
A half of cup of granulated sugar
1/2 of cup flour, just a little splash of vanilla
And then for the syrup on the cake, we're going to have:
Half of cup of water
A teaspoon of lemon juice, two teaspoons of sugar
A 6 ounce package of fresh raspberries
And a 3 ounce package of jello.

So the very first thing that we want to do is to make the jello mousse or start with the jello, because you need to give time to set.
So empty a six ounce package of raspberry jello into a mixing bowl and then we're going to add two cups of boiling hot water.

 

 

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So stir that together and let it dissolve and then once it's dissolved you're going to add one cup of ice-cold water.
Once all of the jello is dissolved, just set that aside and leave it at room temperature while you make the rest of your cake.
Now we can start on the sponge cake layer, the bottom of this cake.

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So we're going to crack four large eggs into the bowl of your mixer also preheat the oven to 350 degrees Fahrenheit.

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You want to beat the eggs on high-speed for one minute then gradually add the sugar and beat for another five minutes on high speed.
When the mixture is done it's going to be thick and fluffy. So now that our egg mixture is done, we're going to take that just a quarter teaspoon of vanilla and pour it in and just fold that together very quickly.
And once that's incorporated you're going to sift the flour right into it and we're going to do this in about three different batches.

So start sifting it in and when you fold this together you want to fold it gently because you're really relying on the eggs for volume.
When you're mixing, make sure to mix from the bottom of the bowl just because you don't want any pockets of flour stuck down there.
Once the mixture doesn't have any streaks of flour remaining and you're all done adding your flour, you can transfer it to a 13 by 9 inch baking dish and I just have that lined with some parchment paper.

I did not grease the sides, just line the bottom and you're good to go. So transfer that into your baking dish and straighten out the top and then we're going to bake it at 350F for 18 to 20 minutes.

While your cakes in the oven, you can go ahead and make this simple syrup.
So we have half a cup of warm water and it helps if it's warm for the sugar to dissolve, so just add the sugar right into there and then add your teaspoon of lemon juice just for a little extra flavor and then stir that together and set it aside just until the sugar doodles.

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All right, that cake has been in the oven for about 20 minutes and we're going to take it right out of the pan. So I'm using a thin edge spatula, just to kind of go around the sides of the cake to loosen it up from that pan.

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Then we're just going to invert it right onto a cooling rack and then remove the backing and it should come off pretty easily.

Okay, you're going to let that cake cool until it's about room temperature.
The cake is cooled down so I can put it back into my cleaned baking dish.

Just transfer it right in there and then we're going to take that simpler syrup that we made and we're just going to brush it evenly over the top of the cake until it's all gone.
That's all done and now set your cake aside to let it soak up some of that juice and we're going to finish up the mousse layer.
Our jello has been sitting at room temperature and you can see it's just beginning to soft set, so it's really getting thick.
It's very syrupy, and what we're going to do is we're going to put the thawed whipped cream into the jello mixture and beat it together on high speed, just until it's nice and blended.

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You can see the consistency of this is pretty thick, it's not watery.
Now, if it does turn out watery, that just means that you didn't wait for your jello to set alone enough which is totally fine. Just put this mixture in the fridge for about 10 to 15 minutes and it'll start to set, just keep an eye on it, because you don't want it to get too firm. Because then it'll be hard to spread it.
Now we're going to transfer this mixture into the cake pan, so smooth as you can and then we're going to add the raspberries.

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So now what we're going to do is put this in the refrigerator. And just leave it out there for about an hour, or until it's pretty well set.
While your mousse setting, go ahead and make that last jello topping.
So you're going to take your three ounce package of jell-o and put it into one cup of boiling hot water, stir that together until it's dissolved and then add just a half a cup of ice-cold water and you want to set that aside and let it cool down to room temperature. You don't want to pour warm jello over the mousse otherwise it will start foaming.

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And so now we're going to pour it over the jello and I like to use the back of a spoon to kind of break its fall, so it doesn't hit the jello directly, it's a little more of a gentle pour so now just refrigerate that until it's fully set and it's good to go.

All right our jello is set and we're ready for the taste test, my favorite part. So, we're just going to cut right into this thing and that first piece is always the hardest to get out so you guys get to watch me struggle. We've got our moist sponge cake, our tangy mousse jello layer and then our raspberry jello on top with the fruit. Oh, it's just gorgeous and it tastes even better, so let's dig into this thing. It's not too sweet, it's a little bit tangy, sauce just wonderful and you know the great thing is you can change this up and use different fruit flavors in your jello.

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Top it with different fruits and make it completely your own. It's just perfect for parties.