This Rainbow Jello Cake is simple and SO delicious! This recipe uses a white cake mix and two different flavours of Jello.
Every year my husband and kids ask for a Rainbow Jello Cake for their birthdays. This is a classic cake recipe that’s been around for many years (it first appeared in print advertising and in Jell-O recipe booklets in 1976)…it was also my favourite cake growing up! If you’ve never tried this cake, you must…it’s always a favourite! You just can’t go wrong with Jello, white cake, and whip cream! Yum.
About Jello Cakes!
This Rainbow Jello Cake, also known as Jello Poke Cake, is as simple as 2 flavours of jello set into 2 layers of white boxed cake mix, then frosted with whipped cream. They’re called poke cakes because you poke holes into the baked cakes, then pour in jello. These cakes are SO easy to make, and super delicious. Here’s a look at how they’re made:
Jello Flavour Ideas:
You can use any flavours of Jello that you like. Our most favourite combination is Grape and Lime. But we also really like Blue Raspberry and Lime, as well as Orange and Grape.
Tips & Tricks
- JELLO: You need 2 – 85 g packages of Jello: use any flavour of Jello that you like! Our favourites are grape, blue raspberry and lime! Just make sure to use regular Jello, not the sugar free packages (I’ve never tried them so I can’t recommend them at this point).
- CAKE MIX: Use a 2-layer white cake mix with NO pudding.
- WHIPPING CREAM: You can use real whipped cream, or Cool Whip.
- TIMELINE: You need to allow the cakes AT LEAST 4 hours to chill before adding the whipped cream frosting. Tip! I like to bake the cakes and add the Jello the day before I want to serve the cake. I just keep them in their pans, covered in the fridge overnight. Then I add the whipped cream the next day.
- LINING THE CAKE PANS: I highly recommend that you line the bottoms of each of the cake pans with circles of parchment paper. This makes it much easier to remove the cakes from their pans.
- POKING THE CAKE: Once your cakes have cooled for 15 minutes, use a fork or skewer to poke holes all over each cake. Make sure you poke your holes deep so the Jello can get all the way through to the bottom of the cake.
- DECORATING TIP: Sometimes the cakes come out of the pan looking a little rough, but don’t worry, you can easily cover up any imperfections with the whipped cream.
- If your cake tops are dome shaped: If the cake layer that you’re placing on the bottom has a top that’s too rounded to place the other cake layer onto, just take a serrated knife and gently trim the top of the cake to make it flat. Then add a layer of whipped cream, then lay on the second cake layer. You don’t need to trim the top cake layer…it can have a little dome.
I hope you try this cake and love it as much as we do!Print
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Have a delicious day!