Raspberry Jello Cake Recipe.

Raspberry Jello Cake Recipe

Raspberry Jello Cake Recipe.

Raspberry Jello Cake
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5 from 6 votes

Raspberry Jello Cake Recipe

This blueberry jello cake is the perfect holiday dessert and is always a favorite with kids. A moist sponge cake with the acidity of raspberry mousse and fresh berries will captivate your audience.
Course Dessert
Cuisine American
Keyword Raspberry Jello Cake
Prep Time 2 hours 40 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings 12 -16 servings
Author Claudia Martinez


To prepare the raspberry mousse:

  • 8 ounces tub of cold whisk, thawed in the refrigerator
  • 6 ounces package of raspberry jello

For the cake layer:

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 4 large eggs, room temperature

To drink:

  • 1 teaspoon lemon juice
  • 2 tablespoons granulated sugar
  • 1/2 cup warm water

Topping Ingredients:

  • 6 ounce can of raspberries
  • 3 ounce package of raspberry jello


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.

What do you think?

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Claudia Martinez

Written by Claudia Martinez

I am Claudia Martinez, the creator behind the food blog FoodFourYou.com where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and my children. We invite you to join us on our blogging journey!

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  1. 5 stars
    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

  2. 5 stars
    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!

  3. 5 stars
    Hi, 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

  4. 5 stars
    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

  5. 5 stars
    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?

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