Description
A vibrant 4th of July dessert with red, white, and blue gelatin layers in a soft cake base. Effortless 1-bowl baking with a whipped cream topping for a crowd-pleasing celebration cake.
Ingredients
1 box white cake mix
1 cup all-purpose flour
3/4 cup butter, softened
4 large eggs
1 tsp vanilla extract
1 cup milk
1 package red raspberry Jell-O
1 package blueberry Jell-O
1 cup boiling water (for gelatin)
1 quart whipped cream (or 1 can of whipped topping)
Fresh raspberries and blueberries (optional decorative garnish)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan
Mix cake mix, flour, butter, eggs, vanilla, and milk until smooth
Bake 25-30 minutes until a toothpick inserted comes out clean
While cake bakes, mix each Jell-O package with 1/4 cup boiling water and chill to gel
Cool cake 10 minutes, then poke holes throughout with a wooden skewer
Pour half the red Jell-O over the cake center, let absorb, then do the same with blue Jell-O
Repeat layers (red/blue or blue/red depending on desired pattern)
Refrigerate 4 hours to set
Top with chilled whipped cream and decorative fruits before serving
Notes
For a layered look, alternate gelatin colors starting from the center
Let gelatin cool to a liquid but not fully set before pouring
Cake can be made 1 day ahead; gelatin layers need at least 4 hours to set
Substitute vegan gelatin for plant-based option
Freezes well up to 2 months (wrap tightly)
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 90g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg