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.

Raspberry Jello Cake Recipe - Perfect for parties and potlucks and it's kid-friendly! (Video Recipe Included) @natashaskitchen

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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.

Raspberry Jello Cake Recipe - Perfect for parties and potlucks and it's kid-friendly! (Video Recipe Included) @natashaskitchen

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!

Raspberry Jello Cake Recipe - Perfect for parties and potlucks and it's kid-friendly! (Video Recipe Included) @natashaskitchen

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!

Raspberry Jello Cake Recipe - Perfect for parties and potlucks and it's kid-friendly! (Video Recipe Included) @natashaskitchen

Watch How to Make Raspberry Jello Cake:

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Raspberry Jello Cake Print-Friendly Recipe:

Raspberry Jello Cake Recipe

4.85 from 88 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 2 hours 40 minutes
Cook Time: 20 minutes
Total Time: 3 hours

Ingredients 

Servings: 12 -16 servings

For the Raspberry Mousse:

  • 6 oz package raspberry jello
  • 8 oz tub cool whip, thawed in the fridge

For the Cake Layer:

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.
Course: Dessert
Cuisine: American
Keyword: Raspberry Jello Cake
Skill Level: Easy/Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

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Raspberry Jello Cake Recipe - Perfect for parties and potlucks and it's kid-friendly! (Video Recipe Included) @natashaskitchen 

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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

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Michele E
    June 15, 2023

    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 🤨

    Reply

    • Natasha
      June 20, 2023

      Hi Michele, it sounds like maybe you missed the parchment paper? It should release easily when lined with parchment.

      Reply

  • Phyl
    March 11, 2023

    Hi Natasha
    I love all your recipes!
    I don’t use Cool Whip because of chemicals. Would whipping cream be a good substitute?

    Reply

    • Natashas Kitchen
      March 11, 2023

      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.

      Reply

  • Zuzana Simpson
    May 26, 2022

    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.

    Reply

    • Natasha's Kitchen
      May 27, 2022

      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.

      Reply

  • Tania Mathurin
    January 12, 2022

    I ‘ve done this dessert so many times always a winner.Idid sith strawberries as well,another winner.Thanks.

    Reply

    • Natasha's Kitchen
      January 13, 2022

      Glad to hear that it’s always a success!

      Reply

  • Tania Mathurin
    January 12, 2022

    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

    Reply

    • Natasha's Kitchen
      January 13, 2022

      Great to hear that, Tania. Thank you for the wonderful review!

      Reply

  • Tania Mathurin
    January 12, 2022

    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.

    Reply

    • Natasha's Kitchen
      January 13, 2022

      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.

      Reply

  • Mikki
    January 5, 2022

    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!

    Reply

    • Natashas Kitchen
      January 5, 2022

      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.

      Reply

      • Mikki
        January 7, 2022

        Thank you! I will try and let you know 🙂
        The cake looks amazing!

        Reply

        • Natashas Kitchen
          January 7, 2022

          I can’t wait for your feedback!

          Reply

  • Kruti Damania
    November 18, 2021

    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

    Reply

    • Natashas Kitchen
      November 20, 2021

      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.

      Reply

  • Frances Mojica
    September 24, 2021

    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! 😬

    Reply

    • Natashas Kitchen
      September 25, 2021

      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!

      Reply

  • Alli
    September 3, 2021

    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?

    Reply

    • Natashas Kitchen
      September 3, 2021

      Hi Alli, if it’s oven safe and tall enough, that should work! I’m so glad your family has loved this recipe!

      Reply

      • Alli
        September 4, 2021

        Yes oven safe. Awesome thank you 🥰

        Reply

        • Natashas Kitchen
          September 4, 2021

          You’re welcome! I’m so happy you enjoyed it, Alli!

          Reply

  • Ruala costin
    May 26, 2021

    For some reason… whenever I try making this cake… the cake layer always gets soggy from the jello. And I have no idea why

    Reply

    • Natashas Kitchen
      May 26, 2021

      Hi Ruala, I recommend making sure a process or ingredient wasn’t substituted.

      Reply

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