When I go to a potluck, most especially where I don’t know all the profiles of the guests, I make sure that I bring a dessert that everyone will eat regardless of age and gender. Check out what our friend Natasha from Natasha’s Kitchen has to say about this cake recipe:
“I love that this jello cake is potluck and party friendly. It isn’t too complicated and it’s convenient to transport and serve.”
I have to agree with you, Natasha. Not only is it convenient for gatherings, but you can also never really go wrong with something berry for dessert. Everyone just loves berries.
Ingredients
For the Raspberry Mousse:
6 oz package raspberry Jell-O
8 oz tub Cool Whip, thawed in the fridge
For the Cake Layer:
4 large Eggland’s eggs, room temp
½ cup granulated sugar
¼ tsp vanilla
½ cup Gold Medal all-purpose flour
For the Syrup:
½ cup warm water
2 tbsp granulated sugar
1 tsp lemon juice
Topping Ingredients:
3 oz package raspberry Jell-O
6 oz package Naturipe 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 ½ 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 13×9 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 ½ cup sugar and continue beating on high speed for 5 min until thick and fluffy. Fold in ¼ tsp vanilla.
Sift in ½ 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. Rinse and dry the baking dish then return cooled cake back to the pan.
Combine the syrup ingredients: ½ 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 ½ cup cold water and let cool to room temp. Pour jello over the back of a spoon into the pyrex dish and refrigerate another hour or until fully set.
Thanks again to Natasha’s Kitchen for this amazing recipe.
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Quick Tip: Never pour warm jello over the mousse or you’ll end up with a creamy layer on top.
