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
In the process of making this cake for a family gathering! Is it normal for the mousse to fall in the cracks between the cake and pan? Since I removed the cake then put it back in after cooling, it’s not sealed to the pan which creates gapping.
Hi Natalie. What was the consistency of the mousse like? 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.
It was slightly thick and doesn’t look like it was absorbed by the cake, but just moved in the crack between the cake and pan. Hoping for the best!
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.