Jell-O Cake

PSA: Jell-O cake is the nostalgic, grandma-approved dessert that we're bringing back. It’s an easy dessert that was all the rage at potlucks and parties in the '70s and '80s, but in my book, it’s still in style. All it takes to whip up is a boxed cake mix, strawberry-flavored gelatin, and a whipped cream topping. Like all good poke cakes, you also get the fun of poking with a skewer so the flavored gelatin can soak into the cake and create that signature marbling effect. Bring this to your next summer potluck, and watch everyone in your family go back for seconds.

What People Are Saying:
"I love this cake! I remember my sister making this and it was so good that I wanted it for my baby shower! Everyone loved it! Thanks for sharing and bringing back great memories!" - ChristineV67

How To Make Jell-O Cake

INGREDIENTS

• Cake Mix: I went with a white cake mix here so the color of the strawberry Jell-O pops against the white. White cake mix typically calls for egg whites to keep it as white as possible, but if you don’t feel like separating the eggs and figuring out what to do with the extra yolks, just use whole eggs. Alternatively, if you have yellow cake mix at home, feel free to use that instead. The end product will look and taste good either way! Need some inspo? Check out our ranking of the best boxed cake mixes for every baking project.
• Strawberry-Flavored Jell-O: I chose strawberry here because it feels like the most traditional version to me, but feel free to switch up the flavor as you please. Just keep in mind how the color of the Jell-O will affect the finished look of the cake.
• Whipped Cream: This is a straightforward whipped cream recipe using vanilla, heavy cream, a little bit of salt, and confectioners' sugar, with the addition of sour cream. The sour cream helps stabilize the whipped cream so it stays fluffy and airy longer. You won’t taste it in the finished product; it’s just there for support. If you want to stick close to the original, go with Cool Whip instead.

STEP-BY-STEP INSTRUCTIONS

Start by preheating the oven to 350° and greasing a 13" x 9" baking dish with nonstick cooking spray. While the oven comes up to temperature, begin preparing the cake mix according to the instructions on the box. Once the batter is prepared, pour it into the greased baking dish and spread the batter to an even height before popping the dish into the oven to bake for 25 to 30 minutes. When a toothpick inserted into the center of the cake comes out clean, remove the cake from the oven and transfer the dish to a wire rack to cool the cake completely in the pan before proceeding to the next step—this helps circulate the air to cool the cake faster.

Wait to prepare the Jell-O until the cake is completely cool. You don’t want to risk it setting before pouring it over the cake. In a mixing bowl or measuring cup, mix together the Jell-O with 1 cup boiling water until the gelatin is completely dissolved, then stir in 1/2 cup cold water to combine.

As soon as the Jell-O is mixed, use a skewer or fork to poke holes all over the cake—this will give the Jell-O more area to absorb into the sponge. When poking the cake, the holes should go all the way through the cake for even gelatin distribution. Slowly pour the Jell-O over the cake, making sure to get it into the holes to create that marbling or tie-dye effect. Cool the cake in the refrigerator for at least 2 hours or, even better, overnight, for the Jell-O to set.

A tip I like to use when making whipped cream is to chill the mixing bowl and beaters/whisk attachment in the freezer for 15 to 20 minutes before use. This makes it so that the whipped cream stays colder. Similarly, make sure that the heavy cream is chilled before whipping, because a colder cream will whip better. Once cold, add in the heavy cream, sour cream, sugar, salt, and vanilla extract and beat at medium speed until stiff peaks form. To check for stiff peaks, stop and hold the beaters upside down; stiff peaks will stand straight up without collapsing or drooping. Taste the whipped cream and add more sugar if you prefer it sweeter

Once the whipped cream is to your liking, spread it across the top of the finished cake and top with sliced strawberries.

Slice, serve, and enjoy!

The ull list of ingredients and directions can be found in the recipe below.

Recipe Tips

• The box mix. White cake mix calls for egg whites, but you can also use whole eggs if you prefer—the cake will just have a darker color.
• Your mixing vessel. While you can mix the ingredients in a medium bowl, I like to mix everything in a measuring cup because the spout makes it easier to pour the Jell-O accurately into the poked holes.
• Want a dairy-free topping? Check the freezer section for a tub of coconut whipped topping or make it yourself. Chill a can of full-fat coconut milk or coconut cream overnight, scoop out the solidified coconut cream, and then follow the recipe as written—minus the sour cream. Add 1 teaspoon cornstarch or tapioca starch to help stabilize it.
• Have fun with it! Play around with the flavors and colors of gelatin and fruit for holiday gatherings. Heading to a 4th of July shindig? Use blue and red gelatin for the colors of the flag and top with a combo of blueberries and strawberries. Yum!
• Try making the cake from scratch. If you would prefer to make the cake yourself, then make it with our white cake recipe.

Storage

Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, to keep the cake moist and fresh. It will keep for up to 4 days.