Raspberry Jello Cake Recipe

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

You can also get as creative as you want with this; changing up the jello and fruit – the possibilities are endless! The jello mousse portion is the star of the show and all it requires is a package of raspberry jello and whipped topping. So easy!! The bottom layer is our classic European sponge cake but you could easily use lady fingers in a pinch and it will still taste great!

Ingredients:

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
• 1/2 cup granulated sugar
• 1/4 tsp vanilla extract
• 1/2 cup all-purpose flour

For the Syrup:

• 1/2 cup warm water
• 2 Tbsp granulated sugar
• 1 tsp lemon juice

Topping Ingredients:

• 3 oz package raspberry jello
• 6 oz package raspberries