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!
PRINT THIS RECIPE: http://bit.ly/printjellocake
KitchenAid – http://amzn.to/20vzVIc
glass baking dish – http://amzn.to/1Q6dINp
OXO good grips spatula – http://amzn.to/20vA26I
glass mixing bowl – http://amzn.to/20vA7at
John Boos cutting board – http://amzn.to/1Q6dOVi
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
½ cup granulated sugar
¼ tsp vanilla
½ cup all-purpose flour
For the Syrup:
½ cup warm water
2 Tbsp granulated sugar
1 tsp lemon juice
3 oz package raspberry jello
6 oz package raspberries
Thanks for watching!!
Full disclosure, because its the law ;). Amazon links above are affiliate links. Thanks for supporting my channel.