New Easy Raspberry Jello Cake Recipe In 2021
Introduction Of New Easy Raspberry Jello Cake Recipe In 2021
New Easy Raspberry Jello Cake Recipe In 2021. I’m going to teach you how to make a raspberry jello cake this recipe is easy it’s party-friendly it’s perfect for a potluck my friend Laura from church shared this recipe with me actually she brought it to a church potluck and I’ve loved it ever since and kids love it too.
Start To Make you need is a 6-ounce package of raspberry jello an 8-ounce tub of Cool Whip
So let’s go over the ingredients all you need is a 6-ounce package of raspberry jello an 8-ounce tub of Cool Whip and have that thawing in the fridge then 4 eggs at room temperature and half a cup of granulated sugar 1/2 a cup flour just a little splash of vanilla and then for the syrup on the cake we’re going to have half a cup of water a teaspoon of lemon juice 2 tablespoons of sugar and then finally.
The topping you’ll need a 6-ounce package of fresh raspberries and a 3-ounce package of jello so the very first thing that we want to do is we want to make the jello mousse or start with the jello because you need to give this time to set so empty a six-ounce package of raspberry jello into a mixing bowl and then we’re going to add two cups of boiling water.
Now on the package, it says to add two cups of cold water
So stir that together and let it dissolve and then once it’s dissolved you’re going to add one cup of ice-cold water now on the package it says to add two cups of cold water but we’re just adding one once all of the jello is dissolved just set that aside and leave it at room temperature while you make the rest of your cake now we can start on the sponge cake layer the bottom of this cake.
So we’re going to crack four large eggs into the bowl of your mixer also preheat the oven to 350 degrees Fahrenheit you want to beat the eggs at high speed for one minute then gradually add the sugar and beat for another five minutes on high speed when the mixture is done it’s going to be thick and fluffy so now that our egg mixture is done we’re going to take.
Adding your flour you can transfer it to a 13 by 9-inch baking dish
That just a quarter teaspoon of vanilla and pour it in and just fold that together very quickly and once that’s incorporated you’re going to sift the flour right into it and we’re going to do this in about three different batches so start sifting it in and when you fold this together you want to fold it gently because you’re relying on the eggs for volume.
So you don’t want to deflate those also when you’re mixing make sure to mix from the bottom of the bowl just because you don’t want any pockets of flour stuck down there once the mixture doesn’t have any streaks of flour remaining and you’re all done adding your flour you can transfer it to a 13 by 9-inch baking dish and I just have that lined with some parchment paper.
We’re going to bake it at 350 or 18 to 20 minutes while your cakes in the oven
I did not grease the sides just line the bottom and you’re good to go so transfer that into your baking dish and straighten out the top and then we’re going to bake it at 350 or 18 to 20 minutes while your cakes in the oven you can go ahead and make this simple syrup so we have half a cup of warm water and it helps if it’s warm for the sugar to dissolve.
So just add the sugar right into there and then add your teaspoon of lemon juice just for a little extra flavor and then stir that together and set it aside just until the sugar doodles alright that cake has been in the oven for about 20 minutes and we’re going to take it right out of the pan so I’m using a vintage spatula just to kind of go around the sides of the cake to loosen it up from.
We’re going to finish up the mousse layer our jello has been sitting at room temperature
That pans okay and then we’re just going to invert it right onto a cooling rack and then remove the backing and it should come off pretty easily okay you’re going to let that cake cool until it’s about room temperature the cake is cooled down so I can put it back into my cleaned baking dish just transfer it right in there and then we’re going to take that simpler syrup.
That we made and we’re just going to brush it evenly over the top of the cake until it’s all gone that’s all done and now set your cake aside to let it soak up some of that juice and we’re going to finish up the mousse layer our jello has been sitting at room temperature and you can see it’s just beginning to soft set so it’s getting thick it’s very syrupy.
Put this mixture in the fridge for about 10 to 15 minutes
What we’re going to do is we’re going to put the thawed whipped cream into the jello mixture and beat it together on high speed just until it’s nice and blended you can see the consistency of this is pretty thick it’s not watery now if it does turn out watery that just means that you didn’t wait for your jello to set alone enough which is fine.
Just put this mixture in the fridge for about 10 to 15 minutes and it’ll start to set just keep an eye on it because you don’t want it to get too firm because then it’ll be hard to spread it now we’re going to transfer this mixture into the cake pan so smooth out the top as evenly as you can and then we’re going to add the raspberries.
While your Mohsen setting goes ahead and make that last jello topping
We’re going to do is put this in the refrigerator or you can set it outside if it’s cold outside like it is now and just leaves it out there for about an hour or until it’s pretty well set while your Mohsen setting goes ahead and make that last jello topping so you’re going to take your three-ounce package of Jell-O and put it into one cup of boiling water stir.
That together until it’s dissolved and then add just half a cup of ice-cold water and you want to set that aside and let it cool down to room temperature you don’t want to pour warm jello over the mousse otherwise it will start foaming and so now we’re going to pour it over the jello and I like to use the back of a spoon to kind of break its fall.
It’s just gorgeous and it tastes even better
So it doesn’t hit the jello directly it’s a little more of a gentle pour so now just refrigerate that until it’s fully set and it’s good to go I’m so excited can’t wait to try this all right our jello is set and we’re ready for the taste test my favorite part so we’re just going to cut right into this thing and that first piece is always the hardest to get out.
I think I did pretty good can you see all the great layers in here we’ve got our moist sponge cake our tangy mousse jello layer and then our raspberry jello on top with the fruit oh it’s just gorgeous and it tastes even better so let’s dig into this thing it’s not too sweet it’s a little bit tangy sauce just wonderful and you know the great thing is you can change this up and use different fruit flavors in your jello top it with different fruits and make it completely your own it’s just perfect for parties.
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