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
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! 🙂