My Raspberry Jello Cake with White Chocolate Whipped Cream
Ingredients
Here’s what I use to make this Raspberry Jello Cake with White Chocolate Whipped Cream, clear and simple. This list is my guide for a batch of pure delight, with easy-to-find items. Let’s get baking!
For the Cake:
- 1 (15.2-oz.) box yellow cake mix
- 2 cups cold water, divided
- ½ cup vegetable oil
- 3 large eggs
- 1 (3-oz.) package raspberry gelatin
- 1 cup boiling water
- ½ cup raspberries, for serving
For the White Chocolate Whipped Cream:
- ⅔ cup white chocolate chips (4 oz.)
- 1 ½ cups heavy whipping cream
- 1 tsp. vanilla extract
These amounts yield a perfect cake—fruity and creamy for 12 servings. The 15.2-oz. cake mix and 1 ½ cups cream are my ideal mix. It’s a concise list with big impact.
The measurements are spot-on for the texture I love, with room to tweak. I can adjust for fewer—adapts effortlessly. This is my key to dessert magic!
Instructions
I start by preheating the oven to 350°F—spraying a 13-by-9-inch pan with cooking spray gets me ready. In a large mixing bowl, I dump a 15.2-oz. box of yellow cake mix—my base is set in a flash. In a medium bowl, I whisk 1 cup cold water, ½ cup vegetable oil, and 3 eggs—mix into the cake mix until smooth, my batter flows.
I pour the batter into the pan—bake 22-25 minutes per package directions, my cake turns golden. I cool it in the pan on a rack for 30 minutes—my prep continues. In a medium bowl, I dissolve a 3-oz. package of raspberry gelatin in 1 cup boiling water—stir in 1 cup cold water, my jello is ready.
I prick the cooled cake with a toothpick—pour the jello evenly over it, my cake soaks it up. I cover and chill it for 6-12 hours—my fruity layer sets. For the whipped cream, I microwave ½ cup heavy cream until steaming—pour over ⅔ cup white chocolate chips, whisk after 2 minutes, and chill 6-12 hours, my cream base forms.
In a stand mixer with the whisk, I combine the chilled white chocolate mix, 1 cup heavy cream, and 1 tsp. vanilla—beat to stiff peaks, my frosting fluffs up. I spread it over the cake—top with ½ cup raspberries, each slice is a delight that makes me smile. This process fills me with pride every time—simple steps, big joy!