Raspberry Jello Cake Recipe (Video)
This raspberry jello cake is the perfect holiday dessert and is always a favorite with the kiddos. The moist sponge cake paired with the sweet-tartness of the raspberry mousse and fresh raspberries will win your crowd over.
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You can also get as creative as you want with this; changing up the jello and fruit – the possibilities are endless! Here’s a Strawberry Jello Cake I made last year with the basics of this same recipe.
Ingredients for Raspberry Jello Cake:
The jello mousse portion is the star of the show and all it requires is a package of raspberry jello and whipped topping. So easy!! The bottom layer is our classic European sponge cake but you could easily use lady fingers in a pinch and it will still taste great!
I love that this jello cake is potluck and party friendly. It isn’t too complicated and it’s convenient to transport and serve (less chances of it sliding off your cake plate and landing upside down on the sidewalk as you get out of the car arriving for Thanksgiving dinner! That happened to my cheesecake last year… it was a very sad moment.
P.S. Thanks for sharing your similar sad/hilarious stories on Instagram). My friend Laura from church made this jello mousse cake for a church potluck a few years ago and I’ve been smitten ever since! I hope you love the recipe and find the video below handy!
Watch How to Make Raspberry Jello Cake:
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Raspberry Jello Cake Print-Friendly Recipe:
Raspberry Jello Cake Recipe
Ingredients
For the Raspberry Mousse:
- 6 oz package raspberry jello
- 8 oz tub cool whip, thawed in the fridge
For the Cake Layer:
- 4 large eggs, room temp
- 1/2 cup granulated sugar
- 1/4 tsp vanilla extract
- 1/2 cup all-purpose flour
For the Syrup:
- 1/2 cup warm water
- 2 Tbsp granulated sugar
- 1 tsp lemon juice
Topping Ingredients:
- 3 oz package raspberry jello
- 6 oz package raspberries
Instructions
Start making the Jello Mousse:
- In a large mixing bowl, combine 6 oz jello with 2 cups boiling water. Stir until dissolved then add 1 cup cold water (this is 1/2 of the cold water the package calls for). Let jello sit at room temp until just starting to set. Note: If you need to speed set jello, you can refrigerate it for 10-15 minutes at the end or until the jello is syrupy and soft set.
How to Make the Cake & Simple Syrup: Preheat Oven to 350˚F. Line the bottom of a 13x9 Glass baking dish with parchment paper. Don't grease the sides.
- 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.
- Sift in 1/2 cup flour in thirds into the batter, folding it in between each addition. When mixing, scrape the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom. Fold until no streaks of flour remain; do not over-mix or you will deflate the batter. Spread batter evenly into lined glass dish and bake at 350˚F for 18-20 minutes, or until top is golden brown and springs back when poked slightly.
- Remove from oven, cut away from edges, invert onto a cooling rack and peel back the parchment paper. (Note: Let cake sit on top of the peeled back parchment paper to cool - I have found that sometimes it sticks to a cooling rack and can be hard to pry off after it cools down). Rinse and dry the baking dish then return cooled cake back to the pan.
- 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.
Finish the Jello Mousse and Topping:
- Once jello is starting to thicken and has a slight wiggle to it, beat in 8 oz cool whip. Tip: If your mousse is watery, you should refrigerate it for 10-15 minutes until it's slightly thickened, but keep an eye on it so it doesn't set too much or it will be hard to spread.
- Pour the mousse over the cake layer and spread evenly. Top with raspberries, pushing them down slightly into the mousse. Refrigerate 1 hour or until mousse is set. Meanwhile, start making your jello topping.
- 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. (Tip: Never pour warm jello over the mousse or you'll end up with a creamy layer on top) Pour jello over the back of a spoon into the pyrex dish and refrigerate another hour or until fully set.
♥ Tools used to make this recipe (Amazon Affiliate links):
- Red Stand Mixer from KitchenAid: 6 Qt. Professional 600 Series in Empire Red
- *Glass Baking Dish from Anchor Hocking 9×13 3qt Glass Baking Dish
- *Flexible spatula/ turner (multi-purpose!): OXO Good Grips
- *Clear glass mixing/prep bowl from Pyrex
- *Reversible Cutting Board by John Boos 20 by 15 by 1.5-Inch, Walnut
I hope you all have an awesome and blessed Thanksgiving weekend! I’m excited to watch my Facebook and Instagram feeds to see what creative things you’re cooking up!
– Natasha
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
If you like cleaning your kitchen- this recipe is for you!
I am fairly adept at baking and thought the cake with no way to extricate it sounded sketchy. It took me forever trying to get the egg/ cake out of the dish and then “rinse” it? It was so absolutely cemented in, that by the time I freed it- my jello was set, and the whole thing went sideways from there. The crumbs were everywhere in my freshly cleaned kitchen 🤨
Hi Michele, it sounds like maybe you missed the parchment paper? It should release easily when lined with parchment.
Hi Natasha
I love all your recipes!
I don’t use Cool Whip because of chemicals. Would whipping cream be a good substitute?
Hi Phyl, one of my readers wrote: ” I made this jello, and everybody in my family loved it. I used frozen raspberries on the topping instead of fresh ones. But I think it worked just as fine. I used Whipped Topping for the mousse instead of cool whip. It worked just as fine. Thanks for the recipe. I love them all.”
I hope this helps.
This was my favourite childhood desert. I was looking for this recipe hight and low until I found it here. Simply delicious. I’ve made it three times now and every time it’s perfect. I’ve improvised a little bit and it’s still very, very good. I made it with strawberries. In the mousse, I used real whip cream and instead of adding cup of cold water, I added cup of purred strawberries with a bit of sugar. Also, instead using the syrup, I spread a thin layer of strawberry jam over the cake. Thank you so much for posting this recipe. Now I can have my favourite desert any time I want.
You’re so welcome! I’m just glad that you found this recipe and loved it. Thanks so much for sharing your experience trying this recipe.
I ‘ve done this dessert so many times always a winner.Idid sith strawberries as well,another winner.Thanks.
Glad to hear that it’s always a success!
I’ve done it so many times and always a winner.I did with strawberries as well and was perfect too.All my family and friends loves this dessert every time I make. THANKS.Tania
Great to hear that, Tania. Thank you for the wonderful review!
This is my go dessert.I’ve done it so many times and always a winner I did one or two, substituting raspberry for strawberry and has never fail.All my families and friends are in love with this dessert.Thank you so much.
I’m happy to know that this is your go-to recipe, Tanie! I hope you and your family will love all the recipes that you will try.
I am very sure this cake will turn out great 🙂
Quick question, I want to make this in springform cake pan -9” round then do I need to change the measurements of the ingredients a bit?
Thank you!
Hi Mikki, I haven’t tried this in a springform to advise on the outcome. I imagine you may need to halve this recipe to fit that.
Thank you! I will try and let you know 🙂
The cake looks amazing!
I can’t wait for your feedback!
Hi Natasha, I love your recipes. I want to try this one. Once the cake is set and ready, how long can it sit at room temperature? I need to carry it to a friend’s place and it is an hour’s drive
Hi Kruti, it’s best refrigerated. I recommend having it in a cooler or with ice packs to keep it nice and cool since it has dairy in it.
Love this recipe! I will make it tomorrow. I will make it a bit differently, with Betty Crocker yellow cake, but should I add the syrup (warm water, sugar & lime). Also, I will be adding to the cool whip, and jello mix, strawberry cream cheese. Not sure how will this turn out, should I add it? And on top, the sliced strawberries as you did in the pretzel salad video.
Lets see! 😬
Hi Frances, thank you so much for sharing that with me. I haven’t tried this with a yellow cake substitute to advise on the outcome and if it is already sweetened or not to require the syrup. I always recommend making the recipe as written to start with and then making adjustments as you see fit. I hope you love this recipe!
I love this cake and everyone else that tries it at our house. ❤️ I have a question tho, i was thinking of makin it in in a cute white dish instead of glass. It’ll be ok to do that right?
Hi Alli, if it’s oven safe and tall enough, that should work! I’m so glad your family has loved this recipe!
Yes oven safe. Awesome thank you 🥰
You’re welcome! I’m so happy you enjoyed it, Alli!
For some reason… whenever I try making this cake… the cake layer always gets soggy from the jello. And I have no idea why
Hi Ruala, I recommend making sure a process or ingredient wasn’t substituted.
Can I use this recipe to make a strawberry version because where I live we don’t get any raspberries
You sure can! We have the Strawberry version HERE.
I made it several times. It’s always a hit for small or big parties! definitely a must try!
I’m so glad you enjoyed it! Thank you for the wonderful review!
I made this with apricot jello and canned mandarin oranges on top. Wonderfull!
I’m so glad you enjoyed that Natasha!
This is one of my favourite cakes for a while – thanks for this recipe. I would like to replace the cake layer with lady fingers, would anything else need to change? Also can I make this cake one day and a half ahead?
Hi Galina, that would work to use ladyfingers. I hope you love the cake!
I have made this cake several times and we all love it. I changed one thing lately which is the syrup. I added jello syrup instead of the lemon syrup and that made the cake pink and more moist and tasty. Thank you so much for sharing your recipes.
So nice to know that, thank you for sharing some tips with us. That’s definitely useful!
This looks very similar to the orange/tangerine sheet cake at Chinese buffets. I’ve been wanting to recreate this. I think they add some jello mix to the cake as well. Has anyone tried this and been successful? Was thinking I could buy two large boxes and use the extra to add flavor to the cake.
Hi Harold, I haven’t tested that with adding jello to the cake. I hope our readers see this and give us some feedback.
Using lady fingers was did not work, they floated to the top and refused to settle down. I then just waited until the Jell-O was halfway set and pushed them under, was not the prettiest thing lol, it’s a relief that I’m just making the jello for my family at home.
Hi Katrina, that is surprising that they floated under the heavy mousse layer? Did you spread the mousse layer on first and let that set before adding the jello on top?
Hi Natasha,
When I set the Jello aside in room temperature, the Jello didn’t thicken! It was just syrup-ish. Their was no thickness to it at all. so I tried watching the recipe and video over, and over again. What do you think went wrong?
Hi, could you have used a smaller package of jello than what was called for in the recipe?
Made this today using gluten free flour. It is incredible to be able to have delicious desserts while having a gluten restriction. Turned out scrumptious. Kids and family enjoyed immensely. Thank you!
That’s just awesome!! Thank you for sharing your wonderful review, Inga!
Loved the recipe everytime i make…
Comes out perfect every time!
Isn’t that the best! Thank you for that wonderful review!
Hi natasha,
Not sure why my review hasn’t gone through. Maybe I forgot to click send or something which I wouldn’t put pass me with my scattered brain lolz.
I have to say it was wonderful! Not too sweet either which I love. Everyone loved it!
I used thickened cream and whip it up to whipping consistency. It did originally looked watery but thickened up really good and I used aeroplane jelly (Australian jello)
I’m so happy you enjoyed that Nadai! Thank you for sharing that awesome review with me!
Could I make this lemon flavored? Would it work the same?
Hi Megan, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Can I use sugar free jello? If so, what would I need to change?
Hi! I haven’t tested that but I imagine that will work. If you experiment please let me know how you like that!
Hi natasha, will be making in soon. Just wondering as many recipes from american websites have a more on the very heavily sugar sweet which i do not prefer and tend to cut sugar in half.
Is this cake super sweet? I also am using whipping cream that i will whip up as we don’t have cool whip here. Hope it turns out.
Hi Nadia, we don’t like overly sweet dessert either. I think this one is just right and not overly sweet. You are more than welcome to experiment, please let me know how you like that if you do.
Will do, starting to make it now and will let you know soon!
Hi, can you help me?
I have a friend who is gluten free and I have another friend who is dairy free. I am trying to find a cake to make for both of them. Do you have any suggestions and will this Raspberry Jello Cake work with gluten free powder?
I wanted to make two different cakes:
One gluten free was hoping to have something strawberry
Dairy free wanted a jello/gelatin cake
Hi Rachel, I haven’t tested that with either option so I cannot advise. If you experiment please let me know how you like that!
Hi Natasha, I can’t get Cool Whip where I live. What can I substitute it with ? Thanks
Hi Ivy! one of my readers wrote: ” I made this jello and everybody in my family loved it. I used frozen raspberries on the topping instead of fresh ones. But I think it worked just as fine. I used Whipped Topping for the mousse instead of cool whip. It worked just as fine. Thanks for the recipe. I love them all.”
I hope this helps.
Hi Natasha,
Is it possible to substitute the egg?
Thanks
Hi Nisha, unfortunately the cake portion would not work without the egg since that is the main ingredient and what the cake relies on to rise.
How long does it keep in the fridge? Can I make it a couple days in advance?
It depends on the freshness of your raspberries. If they are fairly firm and not squishy yet, you can even make it 2 days ahead.
This is my third time making this, every time I have hard time with the mouse, don,t want to thickening. When I made mouse I put in the freeze for 2 hours,,,,
I think someone don’t tell true measurements.
Hi Mira, the measurements are accurate – Did you make sure to use a 6oz package of jello and make it according to the recipe instructions (not the package instructions?)
Hi Natasha, i would really like to make this yummy dessert for my husband and i, but is it possible to make only half of the recipe ? i love jello and i love mousse so…thanks for your reply !
Hi France! I don’t see why not. Just need to adjust the recipe and put it into a smaller container! 🙂 I hope you love it!
So easy but so good!, one of my favourites. 🙂
I’ve enjoyed reading your feedback today! Thanks Aldi!
Hi Natasha, your recipe is so yummy and my kids are behind me to try this. My issue is I have a convection oven and a 9×13 baking dish will not fit in it. Please advise what size of a round cake pan will best suit your recipe measurements. I am new to baking 😬
Thanks!
Hi Nisha! Two smaller pans will work just fine. Several of our readers have reported doing that!
I had difficulty with this recipe. I followed the directions, and the cake stuck to the rack anyway. Also, the part about brushing the syrup over the cake…the whole amount or just brush enough to cover the top? Also, jello takes a loooong time to start to set at room temperature. One really must refrigerate it a bit.
Hi Laura, I do use the full amount of syrup. With the jello, make sure you are following the instructions in the recipe and not per the box, otherwise it will take longer. I hope that helps!
I’ve made it before….it was really delicious!
I’m so happy you enjoyed that, Denae!
Can this be refrigerated overnight?
Hi Denae, yes! 🙂 I hope you love the jello cake 🙂
Hi Natasha; I’ve made this (but orange) for my husband and it’s his favourite dessert. It’s tricky and I’m learning about patience 😉 But worth the effort. My biggest problem now that I don’t rush the jello and mousse layers, is how much the cake shrinks when it cools. Is this normal? I always have to cut it to fit a smaller pan, though today I’m trying to stuff the end space with parchment. I don’t want to lose the top layers down the sides. Thank you for this wonderful recipe that has enabled me to recreate a hotel dessert my husband described to me.
I’m so glad you love this recipe!! It does help to not grease the sides of the pan when baking the cake, otherwise the cake can pull away from the edges. I hope that is helpful 🙂
Hey i tried this recipe and my mousee did not set..i waited for 2 hrs but still
Hi Kalpi, if the jello has not set, it may be due to using either a different sized jello package than what is stated in the recipe or changing the measurement of water added. I recall another reader added water according to the package instructions rather than according to the recipe and that would cause the mousse not to set properly. I hope that helps to troubleshoot!
Approximately how many people would this recipe serve and can I double it? Thank you
Hi Maggie, I usually have the serving size in the print friendly recipe card towards the bottom. This one serves 12-16 people since it is the larger glass baking dish. You could double it but you will probably have to make the cake 2 separate times in 2 separate equal sized casserole dishes.
I have made this jello cake numerous times and it turned out just like in your photo 🙂
Very easy to follow directions and is always a hit with adults and kids alike. Strawberry version tastes delicious also. Thank you for all your wonderful recipes!
My pleasure Irina! I’m glad you love the recipe! Thanks for sharing your fantastic review!
Looks really tempting. Thanks for sharing your lovely cooking and baking happiness! I will try making your jello’s soon – for my small boy who doesn’t like cakes and cream, lol.
My pleasure! I hope you enjoy the recipe! Please let me know what you both think!
This is my go-to dessert when I have unexpected company the next day 🙂 always have the ingredients on hand and simple to make 🙂 thx!
You’re welcome Oksana! I’m glad you enjoy the recipe so much! Thanks for sharing your excellent review!
I did an altered version for Father’s day last weekend and it was a hit! Thanks for the recipe idea 😀
My pleasure Jess! I’m glad you enjoy the recipe! Thanks for sharing 🙂
Is there a reason for Cool Whip instead of real whipped cream? I refuse to buy this item.
Hi Lyn, I use it here because it is more stable when folded. I really haven’t tested it with anything else but the next best thing would probably be whipped cream. Again, I haven’t tested it and you should make sure your jello is soft set. If it’s too liquidy, the whipped cream would just melt into it.
I used thickened cream that I whipped up. Worked perfectly well 🙂
Natasha can i use a springform pan for this recipe? It would make cutting the slices much easier at the end. It was very difficult for me to cut the first slice last time I made this with a regular glass pan.
Hi Sali, It would have to be a very large springform pan or you would need to cut the recipe down. The springform would also need to have a perfectly tight fitting ring so the jello doesn’t seep through the pan. I would suggest cutting the sponge cake away from the baking dish to make serving much easier. I hope that helps for next time! 🙂
love your channel!. i wanna know when you say 1 cup of water do you mean 200 ml water? because i did the mesure with a cup of tea and it became supe jelly.:( thank you
Hi Lera, 1 cup = 240 mL in liquid measure. I hope that helps!
Thank You so much for your recipe.,
i’m so glad and excited
Virtie, you are very welcome 😀
I’d love to make this recipe! However I don’t have cool whip where I live. Is there any substitute? Would whipping cream work?
Alessa, one of my readers wrote: ” I made this jello and everybody in my family loved it. I used frozen raspberries on the topping instead of fresh ones. But I think it worked just as fine. I used Whipped Topping for the mousse instead of cool whip. It worked just as fine. Thanks for the recipe. I love them all.”
I hope this helps.
I made this jello and everybody in my family loved it. I used frozen raspberries on the topping instead of fresh ones. But I think it worked just as fine. I used Whipped Topping for the mousse instead of cool whip. It worked just as fine. Thanks for the recipe. I love them all.
You’re welcome Elena! I’m happy to hear that! Thanks for sharing your wonderful review! 🙂
Hi Natasha, I was looking for something special to make for a play date for kids. And then I saw this recipe. I couldn’t find raspberry flavored jello, so I tried strawberry. Loved it! Thank you for the recipe, kids and adults enjoyed it so much! Also I made sponge before for a different cake and I used same method for the Jello cake. Just want to share how I did it, a bit different. First I separated whites from yolks. And then I whipped yolks with half of the sugar. After that I whiped whites with the rest of the sugar until stiff. Combined them carefully and added flour, folded them together same way as you described. I am sure the final result would be all the same.
Your ideas are so good, I read your website daily and I always find something for every occasion. ))
Thank you for sharing and I’m so glad you enjoyed the recipe!! 🙂
This jello cake was so good! I really loved it.
I’m glad to hear you enjoy the recipe Olga! 😀
Hi Natasha,
the cake was great and the jello mousse tastes really good.
However, when I last poured the jello on the mousse it went down .. so I did not have a jello layer on the top as you did. Do you know why ?
I’m so glad you enjoyed the flavors. The reason that would happen is if the mousse part isn’t spread out to the edges. If there are gaps in the mousse, the liquid jello will sneak down into the cake. Also, if the jello is too warm, it can melt the mousse part and sneak down to the bottom.
This recipe looks awesome, can’t wait to try it! How would I go about using ladyfingers as a bottom layer instead of the sponge cake? TIA!
Hi, BW, that would work to use lady fingers. I hope you love the cake!
Hi Natasha, I was supper excited to find your recipes. I tried your cupcakes and chocolate buttercream and decided to make this but sponge cake was a total disaster. I do not have Kitchen Aid mixer but I have pretty powerful. Do you think it because of mixer? Eggs didnt get that white and foamy… So I ended up making just a layered jello.. 🙂
Hi Diana, it’s usually because of the mixer. If you use a hand electric mixer, you typically have to add a few minutes to the mixing time to incorporate enough air into the eggs for it to rise properly. Also, make sure you are baking right away and not letting the batter sit on the counter. Have your oven pre-heated and ready to go 🙂
My name actually is Natasha. 🙂 I did beat with mixer longer than recipe calls but didn’t help. I pre heated oven and baked followed instructions. Thanks.
The biggest reason why the cake doesn’t rise is due to under-beating the eggs because the eggs and sugar rely on the air whipped into them for leavening. I hope that helps.
This looks delish! My husband really only eats the jello mousse and jello on top. The sponge cake goes to waste 🙁 Can I make this without the sponge cake? And maybe layer the mouse with jello in a cup?
Thank you in advance 🙂
Hi Mary, yes you could definitely make it with just the mousse and the jello. It would be even faster to make! 🙂
Perfect. I will do just that 🙂 Thank you so much! 😉 Maybe you can create a recipe/video on layered mousse and jello with fruits? My hubs will love you forever! 🙂
Thank you for the suggestion! 🙂
Can I substitute the cake with other cake, say sponge cake? Or will the cake be too soft to hold the moose?
Hi Lily, the recipe is for a sponge cake and it works well. I would say to keep in mind how well the cake you have in mind absorbs moisture and if it’s the type of sponge cake like angel food cake that will get mushy with liquid, than avoid adding syrup to the cake.
Hi, I trying to make it for kids party and it’s was that much good , everybody thought I was buying in some fancy bakery.
My question can I maybe mix raspberries and strawberries jello with raspberries on the top?
That’s just awesome, Irena!! That mix should work!
I wasn’t easy to remove parchment paper from the cake. I removed 1/3 of it. I baked for about 23 minutes. Any suggestions how to fix it for next time? Thanks
Hi Alla, did you use parchment or wax paper? I have found that wax paper sticks badly so I only recommend parchment. Also, it helps to remove the backing right after it comes out of the oven – it comes off easiest while the cake is still warm.
Our mousse is still watery even after 15 minutes in the fridge. It’s very bubbly on the top layer. It’s like the cool whip doesn’t want to be mixed in with the jello. What can we do? Or do we have to restart?
Hi Nina, I replied earlier to your question on YouTube but just in case you didn’t see it: “you may have added the Cool Whip into the Jell-O too early. The Jell-O should have been soft set when you add the Cool Whip. It should still be OK, it will probably just need more time to set in the refrigerator.”
Thank you for your reply. Our cake still worked and it was good but it leaked a little into the sides. Next time we will know for sure because we will 100% be making it again.
Hello, this in my second attempt on this recipe. And have trouble keeping the moose on top of cake it runs to the bottom from edges. How do you keep moose from going under?
It sounds like your mousse is too thin when you are adding it. It shouldn’t slide down the sides. I would suggest waiting until your jello is soft set (thickly pours off a spoon), before whisking in refrigerated cool whip. If it seems watery after the two are mixed together you can pop it into the fridge for a few minutes until it thickens slightly. Are you substituting the cool whip with anything different possibly?
I made sure not to let it be runny after watching your vedio. Yet it’s still runs down only the bottom center is sponge. And no sub for whipp.
That is odd, you might try putting it in the fridge for a few minutes for it thicken up a little more. Also, are you baking the cake in the same pan you are serving it in (I find this is best for the cake layer to fit in the pan without being too small). I hope that make sense. I hope you have a wonderful Thanksgiving!
Can I use a hand mixed instead of the one you are using. I don’t have this professional one. Thanks
Hi Alla, yes that would work. For the cake part, beat the eggs and sugar 2 to 3 minutes longer than normal on the highest speed. Otherwise, everything else stays the same and it’s perfectly ok to use an electric hand mixer.
This cake looks so yummy! I had a quick question, do you have to bake the sponge cake on the parchment paper first and take it out? Or can I just bake it in the glass dish and wait for it to cool before the simple syrup. I love all your recipes by the way:)
Hi Yana, the parchment paper is important, otherwise the cake will get stuck to the dish (since there is no oil or butter in the cake) and it will be difficult to serve the jello.
Thx for sharing this one my thanks to you ir works erverytime 🙂
Awesome, glad you like it 😀.
Hi natasha
I hope I get a reply from you because I once asked you something and I haven’t got any answer.. anyway
I used a powder whipping cream and used the heavy jello syrup instead of milk.. it did for a moose but it was too sweet and it didn’t taste yummy.. do I have to add maybe milk with the jello or the powder whipping cream is totally wrong ?
And one more thing.. actually I had cake leftover so I used it as the bottom layer but it crambled so badly . So is there something to add to it to hold it together or again the recipe is to be stuck to ?
Thanks in advance 🙂
Hi Sarah, the only comment that I show you’ve left on my blog was on my sponge cake and I do see a reply from me on 2016/07/10 at 2:56 pm. I hope you are able to find it. If it was another question, it is possible that it went to spam although unlikely if I am able to see your comment then and now. Maybe it didn’t finish submitting before you closed the browser? I’ve never used a powder whipping cream so I really can’t guess or give you advice on that substitution. I’ve never had my sponge cake crumble in this recipe. If you are using a different cake base than the one listed, I’m not sure what to advise on that.
my eggs did not turn white like yours? any suggestions?
Hi Lily, did you use your own fresh eggs or store-bought? Fresh eggs have a darker yolk and the cake turns out yellow rather than white as with store-bought eggs. If they were store-bought, did you use a good electric mixer to beat them on high speed as per instructions?
Hello Natasha, what can i use in place of cool whip? we dont have this in our country , but i would soo like to try this recipe, thanks!
Hi Asya, I really haven’t tested it with anything else but the next best thing would probably be whipped cream. Again, I haven’t tested it and you should make sure your jello is soft set. If it’s too liquidy, the whipped cream would just melt into it.
Hello,
I was looking for a solution for my little girls’ 5-year birthday cake. She would like a chocolate cake with white icing and a large red Jello heart on it. I saw your recipe and I was wondering if it would be possible to add the jello straight onto the cake using the spoon trick you mentioned? I have not really used jello before so any tips would be appreciated.
Hi Heidi, I hope I understand what you are trying to do – you ultimately want a jello heart laying on top of your cake? I would probably make a firm jello (per the jello jigglers instrucitons on the package) so you could transfer the heart after it’s made. I would make the heart jello first in the mold (I’m not sure how else you would make a heart without a mold though), and then after the jello sets, I would suggest carefully transferring it over the top of your cake. Putting liquid jello directly over a cake is very tricky because depending on what kind of cake you have, the cake will just absorb alot of the jello before it has a chance to set. I sure hope my reply is helpful to you!
Hey Natasha! I tried this recipe of yours and it was super yum! 🙂 It’s definitely a must try!
I especially love the way you pen down the steps for any recipe, it’s so easy to follow and has every little detail which comes in handy!
Thank you for the great review and really encouraging feedback. I sure appreciate it! 🙂
Looks great! I seem to have made it too loose. I followed the recipe and video. Maybe the mousse was too liquid? When I went to check it after an hour it had completely absorbed in the cooled cake.
It sounds like the mousse was probably too liquid. Did you wait until the jello was slightly set before adding the cool whip, per this step: “1. Once jello is starting to thicken and has a slight wiggle to it, beat in 8 oz cool whip. Tip: Your mousse is watery, you should refrigerate it for 10-15 minutes until it’s slightly thickened, but keep an eye on it so it doesn’t set too much or it will be hard to spread.”
I think that was the problem. The second attempt was perfect!
Thanks for the wonderful recipe. A quick question, can I make strawberry jello instead of raspberry?
Strawberry Jello will work just fine. Let me know how it turns out 😀.
Thank you for the yummy and easy recipe. I tried it and it was a hit for a small potluck. Now I am planning to make this cake for my baby birthday, need advice on few things here please,,,
1. I want to double the bread cake layer, do I just need to double the egg , sugar and flour quantity?
2. Need to increase the sweet level in the whipping and jello layer, can I add a sugar, while mixing the jello? How much do u suggest?
3. I want to add real strowberry in between two bread layers with whipping topping.does that ruin the whipping layer after I add syrup for the top bread.
Thank you thank you so much for your time and encouraging basic bakers like me to be a cake pro soon..
I’m so glad you enjoyed it! Yes, to double the cake, you will need to double that portion of the recipe. If your mixer is not very large, I suggest doing it in 2 separate batches and baking them separately. The easiest way to add more sugar is to add it to the sugar/water syrup that soaks the cake layer. Putting strawberries between the two cake layers should work fine. If you post a picture of it somewhere, I’d love to see it! 🙂
Do you think that the mousse would work as a filling between wedding cake layers? Once it’s set, is it pretty sturdy?
Hi Amy, I think that could work. It depends on how heavy/dense the cake is that you’re sandwiching it between. Being a wedding cake, I’d definitely recommend testing it first before the big event 🙂
Hi Natasha I just found this recipe and can’t wait to try it! I just had a quick question. When everything is done have you ever tried to use like a cookie cutter to slice through the cake to make shapes? Like a heart or a tree. I was just wondering if the cake will still hold its shape if that was done.
Thanks!
Lisa
I haven’t tried and I think it might be too tall to work well. I think it would be hard to remove the shapes once they are cut out because it is tall.
Looks great, can’t wait to make it. How far in advance can this recipe be made?
It depends on the freshness of your raspberries. If they are fairly firm and not squishy yet, you can even make it 2 days ahead.
Hi, I am wondering if I could replace the package of raspberry jello with something else. Is it possible to prepare this dessert based on totally organic or healthty ingredients?
I think it’s worth experimenting but I haven’t tried anything different myself so I can’t really recommend anything.
Perfect, easy to do and looks amazing!
Thank you, Natasha!
You’re welcome Lera 🙂
i want to make this for my grandma’s bday she loves rasberries. So i made a trial one yesterday and the mousse layer its semi firm in the big pan but the smaller pieces i cut, the mousse is runny-ish. I was wondering to make it more firm should i decrease the cool whip or decrease the water from 3 total cups to 2?
the second problem was the jello layer would slide off a bit. not sure if its because the mousse didn’t set firm enough or cuz i left the cake/mousse layer overnight and then put the jello layer on this morning so its not sticking to the mousse well? What do you think?
thanks! great recipe otherwise tho, the difference in the consistency maybe due to vegetarian jello (no gelatin i think it uses agar agar or whatever).
I have not tried the vegetarian Jell-O so I can’t say for sure if that is the cause of the consistency issue. If you want it thicker, you might reduce the water by 1/2 cup to 1 cup. I would do that before reducing the amount of Cool Whip in the recipe. Happy birthday to your grandma! 🙂
thanks. is the mousse generally the same consistency as the jello (thats the way it appears in the video)? or slightly looser than jello layer? towards the end of the cake today it seemed more firm, i think i’ll just retry the mousse/jello layer this week and see if i can stiffen it slightly before the party, make it a little ahead of time so it has time to stiffen, would really love to use this recipe for the party!
It’s about the same consistency. It’s not loose at all. You can make this cake a day in advance and it would still be great. 🙂
I want to try this recipe . Can I make it one day in advance .
Yes, this would be good made a day in advance, just make sure you have fresh berries and not overly ripe ones. 🙂 Enjoy!
Natasha dear, Thank you for all your help.
Anytime 🙂
Oh that’s my favorite! I’ve pinned it and loved your recipe at first sight.
Can’t wait to try this with my friends.
Thanks Natasha 🙂 I love it ♥
June, thank you for such a sweet comment, enjoy :D.
Hi Natasha i would like to make this jello cake what size is the dish u were using? looks very good.
Hi Olga, I have it listed at the beginning of the instructions – it is a 13×9. I wouldn’t use anything smaller or it will overflow. I hope you love it! 🙂
Made this with strawberries instead of raspberries and it tastes amazing.. Keep up the awesome recipes Natasha.
Thank you,I should try using strawberries next time :).
Hi Natasha
im from Israe and i follow you on your blug, youtube and facebook and i realy like your recipe, about this cake… first of all we have only 3oz package of jello and i make it with 2 cops of hot boiling water (400 mill) we dont use cold water, i wont to make this cake and wondring should i do the jello like your instraction ? and can i use frozen raspberries ? it is hard to find fresh raspberries.
Do the instructions on the box say to do it that way? I’m wondering if you have a different brand or type of jello??
yes, we have israely brand call “osem” for the jello and the instructions is 400 mill of hot water for 3oz of jello… what to do ? your instructions or the instructions on the box ? and allso could i use frozen raspberries
The package calls for 2 cups boiling hot water and then 2 cups cold water. I added 2 cups boiling water and then 1 cup cold water (half of the amount of cold water on the package). Does your package call for any cold water?
no it dose not say to add cold water, only 2 cups hot boiling water for 3oz box
In that case, I would suggest 1 1/2 cups hot boiling water for a 3 oz box. You want it to be slightly thicker than regular jello but not too much thicker.
I want to try this recipe this weekend but don’t have 9×13 glass baking dish. Do you think I can try it with a large trifle bowl?
Yes – you would probably want to make the cake in a round tall walled springform or cake pan.
Please correct the jello to: “make as described on the box”. The jello calls for 3/4cup for every 3oz. I used two 3oz boxes, leaving me with 6oz as per your instructions. You said two cups when it should have been less. I waited my time and money because the recipe was wrong!;
It still should have worked out if you used one cup of cold water rather than what the box calls for. I could not write “use package instructions” because it was not per package instructions. This recipe calls for less cold water than the package actually states. I hope that makes sense.
Hi Natasha
Just wanted to drop by to say thank you for Jello cake recipe, I made it yesterday and was so good
Thank you for the great review Athita, I’m glad you enjoyed it :D.
This is a grate recipe for dessert. I really love to cook it for parties ,but i get a little confused? This cake doesnt need any oil or butter? And any soda?
Thanks
You are correct Tata, it works great without oil, butter or soda. Let me know how it works out :).
Natasha I made it with strawberries and strawberrie jello it turned out perfectly. I used heavy whipping cream.
Thank you so much for sharing that!! 🙂 How much whipping cream did you use instead of the cool whip?
I used 8 oz of heavy whip cream after I mixed it with jell-o I put it in fidge for 10 min than pour it over the sponge cake and it set in 1 hour. I put a picture up on your Fb page.
Thank you so much for sharing that with me and for sharing the picture! I sure appreciate it!
Thank you so much for sharing that with me and for sharing your picture! That’s so awesome of you!! 🙂
You welcome
Hi can i put blue berries in the raspberry jello? Will it taste good?
It will taste good, but the raspberries will taste better. I’ve tried with blueberries and they don’t have that same zing that raspberries provide.
Dear Natasha,
Thanks for this recipe. Grateful if you could please send the measurements in grams or ml. I am not too familiar with cup size.
thanks a ton!
Hi Katrucia, I don’t generally provide those measurements because most of my readers use US measurements and I am not accustomed to using those measurements in baking. I’d suggest using an online conversion tool.
I will be making this cake for my daughters birthday this May. Can I make it a week in advance? What’s the earliest I can make it? Thanks for sharing the recipe!!
I think it would be best to make it no more than 2 days in advance. A week might be too long, especially if using fresh raspberries – the berries might get weird. Happy birthday to your daughter!
I tried this .. Spent so much time on it. But as soon as I put the top most layer of the jelly n kept it in the fridge .. N after half n he to my surprise it was all foaming up .. 🙁
You really have to wait for the top jello layer to cool to room temperature. If it’s warm at all, it will cause the mousse layer underneath to melt an “foam up.” I’ve made that mistake before, that’s why I added the tip in section III, Step #3. I hope that helps for next time. It was a major bummer when it happened to me too.
Very good recipes
Thanks so much Sameera 🙂
Hi…im from Sri Lanka. i made this using stawberries it came very well. Thank u so much.
You are welcome Nelly, thank you for a great review 🙂
Love this! Must have made it 5 times in the past 2 weeks. It goes so fast! And I’ve been experimenting with different fruits and jello flavors which is really fun! 🙂
5 times? Way to go!! What was your favorite combination with all of your experiments?
Took long but was delicious. Fun when you are board. It was so yummy. I enjoyed it!
I’m so glad you liked it! 🙂
Hi. Im Nelum from Sri Lanka. This web site is perfect. u’ve mentioned all the things we need. M looking forward to make this Jello cake on our new year day (14 April).
Happy New Year Nelum! I know you going to like this recipe :).
Hi Natasha !! I made this using Strawberries cz I couldn’t find Berries. any way it came very well and very tasty. my sisters don’t like much sugar n they loved this. Thank u so much and please upload more video tutorials.
I’m so happy you and your sisters enjoyed the recipe! Thank you so much for sharing that review with me.
wonderful video, thanks!!!
So glad you liked it. Thanks 🙂
Thank you so much for sharing this recipe! My mom and dad loved it, as well as my younger siblings. It was so easy to put together. I did one different thing though. Instead of one big one, I made two smaller pans, which if put together would make one big one. Again, thank you:)
I’m so happy to hear you all enjoyed the recipe. Thank you for the great review!
Making this again….watching the video and my son goes mom is this a movie or this lady is real 😉 Take this as a compliment!
Awww that’s the cutest! 🙂 Thanks for sharing that with me :).
Hey Natasha. I love this cake.
But I have a huge problem. I live in Germany and there is no such thing as cool whip. We have heavy cream and that’s about it.
Do you have any ideas for me how I can do it with heavy cream? Thanks
One of my readers reported good results with using heavy cream that she whipped into whipped cream. Just make sure the jello mixture has thickened and isn’t too watery or it might turn the whipped cream into liquid again. I haven’t tried it myself, but I plan to next time I make this.
Thanx. I love it.I like all your recipes.
Thank you Fahime for your sweet comment and you are welcome :D.
Can i omit the last layer? or does the whole recipie depend on it? This looks so good though.
You could make it without and it would still taste great, but it’s prettier with that last layer 🙂
Thank you so much. I’ll make it both ways:)
Hey Natasha, I made this super soft Raspberry Jello Cake for family gather. It was so easy to make and so delicious and looking awesome too. Everyone loved it. Thank you very much for providing such easy and tasteful recipe. Go ahead…!!!
Thank you so much for the great review 🙂 Im so happy you all loved the cake 🙂
Made it yesterday, its soooo good. My kids loved it. Thank you for a great recipe!!!
That is awesome! Thank you for sharing that with me. 🙂
Наташа огромное тебе спасибо!! Ты облегчаешь мою жизнь до максимума !! Мы часто принимаем гостей, и у меня уже нету стресса что приготовить ! Твой сайт меня выручает, вдохновляет ! Благодарность вашей семье от нашей!!!!!!
Thank you for your sweet comment! It means so mich to me! 🙂 I’m so happy you are enjoying the site and recipes 🙂
Natasha, my 3 year old daughter is obsessed with your videos! She begs me every day to watch how the “lady makes cakes” LOL. I just had to tell you that 🙂 Great job on all your videos! We love them 🙂
Ahh, that’s so sweet, I’m so inspired to film more :). Thank you so much for sharing that with me.
you should post more videos and by the way this recipe is amazing because my mom made it and it tasted like heaven and you should do a video on birds milk because it is simalar to this jello and thanks for sharing this recipe happy new year
Thank you so much for the great review and for the encouragment! 🙂 We just posted another video last night! I think the birds milk jello is a great idea! Thanks Karina!
Hi I am very much interested in making this cake but I don’t get cool whip here at my place. Can u tell me with wat can I substitute cool whip.
I haven’t tried this one with anything else besides cool whip. Do you have anything called “whipped topping”? It should be in the freezer section of your grocery store. It’s hard to recommend something without testing it myself. Sorry I can’t be more helpful.
Can I get heavy whipping cream and get it whipped till stiff peaks and use it
I haven’t tried using whipping cream in this recipe. I know there are some natural substitutes on the market in leu of Cool whip, but for this recipe, I just haven’t tested home-whipped cream so I can’t really advise. If you do test it, let me know how it worked.
Hi Natasha I tried this recipe with whipped cream and it was awesome. Loved it to the core
I’m so happy you loved it and thank you for sharing that it worked well with whipped cream.
Hi Natasha, is it okay to make this in the evening and serve the next day?
Gedi, thats totally fine :). Merry Christmas!
Thank you so much for your reply. I am doing this now
Natalia can u tell me please can I use mascarpone instead if whip cream for this cake?? Thank you
To be honest, I haven’t tried it with mascarpone so I’m not sure how it would affect the consistency. If you test it, let me know how it goes. 🙂
Natasha, my daughter and I made it for Thanksgiving and it was a huge hit!!!! My in-laws loved it so much they requested I make it for New Years also!!!!
I’m so happy to hear that! Thank you for the great review 🙂
Very delicious cake, video makes much easier to make. Big Thank u Natasha! U awesome!
Thank you for the great review Roxy, and you are welcome :).
This recipe didn’t look good at the beginning, because I’m not a good baker :), but towards the end it was soo good! I am so proud of myself, thanks to your awesome website! I had some mousse left so I decided to make the mousse cups from a recipe on Olga’s flavor factory, another great food blog….
thanks!
I’m so happy you liked it! I’m very familiar with Olga’s site and love it too! 🙂
Hi I was wandering can I make my own whip cream? How much of heavy whip cream do I need ?? Thanks
I would say 1 cup of whipping cream would be enough, which makes about 2 cups of whipped cream. 🙂 I’ve made it before with whipped cream and it did work well. The pretzels were a little softer the next day than with the cool whip, but it still worked. I’d say eat it sooner rather than later if using heavy cream.
hello Natasha,
thanks for this amazing recipe. the jello that goes on top does not seem to become “jellied” but remains liquid. is that the same kind as the once you used for the mousse?
Does it remain liquid even after you refrigerate it? Are you talking about the very top third layer of regular jello? Does it not set at all? Did you use the correct sized jello package? It’s the same one I used for the strawberry jello cake with strawberries on the sides.
《♡love this cake!》thank you for this new post! Made it for thanksgiving and family loved it!!! Easy and tasty!!! Definitely making it for Christmas!
Hi Veronika! Thank you so much for a great review! I’m so happy you enjoyed it! 🙂
Dear Natasha!
I am writing to say ‘Thanks a million’ for your absolutely amazing recipes that really work!!! KIEV cake is my family’s favourite. I also made “Skazka” 3 days ago, and it turned out so good! This new “RASPBERRY JELLO” LOOKS SO DELICIOUS too!
Thank you for your effort!
Natasha, I want to send you a small gift for Christmas. If you are not comfortable to disclose your address to a stranger, it’s OK with me. Could I send it to a post office?
Love, Bella
Hi Bella, you are so sweet. I’ll send you an email 🙂
This recipe turned out delicious however you should try adding cream cheese. There is a variation to this recipe and it tastes 100% better with a more creamy taste to the mousse.
Thanks so much for sharing! How much cream cheese and at what point do you add it?
i have your jello cake twice and the cake doesnt get thick
Hi, without being there, it is difficult to gauge what may have gone wrong. Double-check that your ingredients are the same as the ones that are listed including the same amounts without substitutions.
Natasha,
Your cake was a success!!! It was so easy to prepare and tasted very yummy. Thank you so much for sharing your success with us!!!
I’m so happy you all liked it 🙂 I sure appreciate the great review! I hope you had a wonderful Thanksgiving Day!
Oh man…this looks SOOO good! I’m so making this for Christmas potluck 🙂
How fun!! I hope you absolutely love it! 🙂
I am just loving this jello cake.. and the layers look so perfect too!
Thank you so much Thalia 🙂
I saw this recipe and had to make it for Thanksgiving. I am in process of making this incredible looking dessert. Actually, making two- one for my family and one for the in-laws. Hopefully, mine looks amazing as yours. Thank you for the recipes.
I hope you all love it and Happy Thanksgiving! 🙂
Natasha – I’m making this and at least 4 other recipes of yours on Thanksgiving. Jello cake, turkey, gravy, broccoli salad or carrot apple salad … thank you! 🙂
That is so awesome!! If you snap a picture of your feast and share it somewhere on Instagram or Facebook, do let me know! I’d love to see it all! Thanks for sharing that with me 🙂
I’m in the process of making this one now for Thanksgiving to take to your in-laws. Hope it turns out as good as yours looks.
Did you realize that in several places throughout the recipe it says Mouse instead of Mousse. hehehe Some of them are kind of funny when you read it as mouse.
Oh sheesh! Uuhhh that was on purpose; yeah. lol. Thanks Jan! It’s moments like this that I wish I could blame auto correct except it doesn’t apply on my blog. ;). Thanks again!! I hope you love it!
This looks almost too good to eat, incredible!
Thank you so much Matt 🙂
Very delicious Natasha! 🙂 I make similar cake too http://www.valyastasteofhome.com/cherry-lake-cake-торт-вишнёвое-езеро.
Did you get a new mixer? I always remember you had a black Kitchen Aid. I have the same red – bowl lift and absolutely love it! Do you like yours?
That cake of yours looks really yummy! I love the cherries in there! Yes, it is a new mixer. It’s the same model and style as my black one, it’s just red and it seems a little quieter. 🙂
Just made it for Thanksgiving so we’ll get to taste test Thursday. It sure looks delicious and my house smells sooooo good! Thanks Natasha for the last minute inspiration :)Im also making your pomegranate Christmas cake! Hope I can decorate as well as you did 🙂
I hope you all absolutely love the jello! The pomegranate cake is a great choice! I may just make that tomorrow as well. 🙂 Happy Thanksgiving!
Beautiful!! YOU and the cake! 😀 I love it!
Thank you so much Kate 🙂
I’ve been wanting to get this recipe ever since I tried it! Thank you for posting such an easy but yet delicious recipe! Also wanted to point out the the printer friendly copy “3 oz package raspberry jello (made with 2 cups hot water and 1 cup cold water)” got me confused. Because really you are using 1 cup boiling water and 1/2 cup cold. Sorry not trying to sound like a blog editor just don’t want others to get confused. 🙂
Oh goodness, not sure how that happened. Thank you so much for pointing that out! Blog editors are always welcome here. Thank you! Thank you!! 🙂 I fixed that error.
No, thank you for the awesome recipe!:)
wow, yummy !!
Thanks Maya, it sure was 🙂
Great pictures. Looks yummy. Can’t wait to make it.
Thank you Vera 🙂
Great video! Will defiantly make this 😉
Thanks so much Natasha 🙂 I hope you love it!
Great job on the video! Now I want some. This is so easy and quick, anyone can make it. Love it.
Thank you again so much for the recipe!! I made it two days in a row and it went really fast at the Thanksgiving potluck on Sunday. Keep those recipes coming girl! 🙂