This raspberry jello cake is the perfect holiday dessert and favorite with the kids. The moist sponge cake paired with the sweet-tartness of the raspberry mousse and raspberries will win your crowd over.

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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
½ cup granulated sugar
¼ tsp vanilla
½ cup all-purpose flour

For the Syrup:

½ cup warm water
2 Tbsp granulated sugar
1 tsp lemon juice

Topping Ingredients:

3 oz package raspberry jello
6 oz package raspberries

THE GREATEST MOIST JELLO CAKE today I'm going to teach you how to make a raspberry Jell-O cake this recipe is easy it's party friendly is perfect for a potluck my friend from church share this recipe with me actually she brought it to a church potluck and I've loved it ever since on the kids love it too so let's go over the ingredients all you need is a 6 oz package of raspberry Jell-O in 8 oz tub of Cool Whip and have that song in the fridge then for eggs at room temperature and a half a cup of granulated sugar

half a cup of flour just a little splash of vanilla and then for the Stirrup 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 for the topping you'll need a 6 oz package of fresh raspberries and a 3-oz package of Jell-O so the very first thing that we want to do is you want to make the jello mousse for start with the jello because you give this time to set so empty a 6 ounce package of raspberry Jell-O into mixing bowl

and then we're going to add 2 cups of boiling hot water so straight out 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 2 cups of cold water but we're just adding 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 that sponge cake layer the bottom of this cake so we're going to crack for large eggs into the bowl of your mixer also preheat the oven to 350 degrees Fahrenheit do you want to beat the eggs on high speed for 1 minute

then gradually add the sugar and beat for another 5 minutes on high speed when the mixture is done it's going to be thick and fluffy so now that are egg mixture is done we're going to take that to the quarter teaspoon of vanilla and pour in and just pull that together very quickly and once that's Incorporated you're going to sit the flower right into it and we're going to do this in about three different batches so start sitting it in and when you fold this together you want to fold it gently because you're really relying on the eggs for volume and so you don't want to replace those also when you're mixing

make sure to mix from the bottom of the bowl just because you don't want in Pocket the flower step down there once the mixture doesn't have any speaks of flour remaining in your all done adding your flower you can transfer it to a 13 by 9 inch baking dish and I just have that line with some parchment paper I did not receive 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 3:50 for 18 to 20 minutes well your cakes in the oven you can go ahead and make this simple syrup so we have half a cup of warm water that helps if it's warm for the sugar to dissolve so just add the sugar right into there and then add your teeth for a little extra flavor and then stir that together and set it aside just until the sugar dissolves all right 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 bow around the sides of the cake to loosen it up from that Pam

invert it right onto a cooling rack and then remove the backing and it should come up pretty easily you going to let that chick cool until it's about room temperature the cake is cool down so I can put it back into my clean baking dish just transfer it right in there and then we're going to take that simple 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 that you're taking side to let it soak up some of that juice and we're going to finish up the Moose player are Jell-O has been sitting at room temperature and you can see it's just beginning to stop that so it's really getting sick it's very syrupy and what we're going to do

is we're going to put the dog with cream into the jello mixture and feed it together on high-speed just until it's nice and Blended you can see the consistency of this is pretty sick it's not watery now if it does turn out watery that just means that you didn't wait for your Jello to set long enough which is totally fine just put this mixture in the fridge for about 10 to 15 minutes and it'll start to said just keep an eye on it cuz you don't want it to get too far 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 okay so now what 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 leave it out there for about an hour or until it's pretty well set well you're most as bedding go ahead and make that last yellow topping you're going to take your 3 oz package package of Jell-O and put it into one cup of boiling hot water stir that together and tell us his all and then it had just a 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 Moose otherwise it'll start filming in so now we're going to pour it over the jello and I like to use the back of a spoon to kind of Bridget's fall so it doesn't hit the Jell-O directly since a little more of a gentle por una just refrigerate that until it's fully set and it's good to go

I'm so excited can't wait to try this alright are Jello is set and we're ready for the taste test my favorite part was going to cut right into this thing first piece is always the hardest to get out so you guys get to watch me struggle okay here we go okay I think I did pretty good at can you see all the great layers in hair weave got her moist sponge cake art a nice moose Jello layer and then are raspberry Jell-O on top of fruit that taste even better so let's dig into this thing it's not too sweet it's a little bit titanium is 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 wrong it's just perfect for parties you can make it a few days in advance even stop eating it though so you've been warned anyway thanks for spending time with me and my kitchen I hope you subscribe to my YouTube channel and we'll see you later

hey guys it's Natasha of and today I'm going to show you how to make my sisters brothers peaches and cream Jello this Jello is simple to put together it looks Ultra impressive because it's a layer Jello my sister brought it to our last Church potluck and it was a big hit the kids were just kind of swarming to it so let's get started you really just need for simple ingredients to make this Jello so two boxes of peach flavored Jell-O the 6 oz size two packets of unflavored gelatin in a 14 oz can of sweetened condensed milk

and finally a can of sliced peaches so to begin we make our first package of Jell-O according to the package instructions so we've got two cups of boiling water and we just stir that together 2 cups Oster that until it's completely dissolved and now we add the ice water okay now you want to transfer that to a 9 by 13 glass baking dish are you going to refrigerate that for about an hour and a half or until it's fully set once your Peach Jello layer has been in the fridge for at least 45 min working on your cream layer so we've got our two packets of unflavored gelatin but that in a medium bowl and then right away add 1 cup of boiling hot water and you want to stir that together until it's fully dissolved okay it looks fully dissolve now so we're going to add one cup of cold water stir that together and then finally we're going to add our can of sweet just stir that together until it's well combined

and then leave it at room temperature for about 45 minutes okay now you can see this mixture starting to get thicker and we don't want to get too sick because we wanted to be still horrible so just go ahead and pour that cream mixture right over the top of your set Jell-O okay now I'm going to pop this in the fridge for a little bit and when it's almost set then we're going to layer the top of Peach's that way the cream layer kind of hold the peaches in place well you're waiting for your cream layer to thicken up you can go ahead and slice your peaches I like to cut them in half so they're about half an inch thick 5 minutes later you're ready to place your peaches please arrange them however you like so just refrigerate your Jello until it's fully sick so right away you can start working on your last Jello layer

so again just to make it according to the package instructions really easy hey and I used ice water again just to get this mixture to cool down faster as soon as this Jello is at room temperature you can gently pour it over your set peaches all right now we're going to pop this in the fridge until it's fully set and then it's ready to be enjoyed all right now the taste test and I think I like J-Lo just as much as the kids do but here we go layer after layer of numbness that hits the spot it's so good little bit of Tang from the jello and the light sweetness from the cream layer takes it over the top you guys have to try this I know you love it thanks so much for spending time with me and my kitchen I hope you subscribe to my YouTube channel for more great recipes and we'll see you later hey everyone it's Natasha of the Tasha's and today I'm so excited to share with you one of my absolute favorite party desserts