Description
This vibrant Rainbow Jello Cake combines a moist white cake base with colorful gelatin flavors drizzled into poke holes, creating a playful and eye-catching dessert. Topped with fluffy whipped topping and optional rainbow sprinkles, it’s perfect for celebrations or anytime you want a fun, fruity treat.
Ingredients
Scale
For the Cake
- 15.25 ounces box of white cake mix
- 1 cup water
- ½ cup vegetable oil
- 4 egg whites (room temperature)
For the Gelatin Layers
- 3 cups boiling water (divided)
- 3 ounce box of strawberry gelatin mix
- 3 ounce box of orange gelatin mix
- 3 ounce box of lemon gelatin mix
- 3 ounce box of lime gelatin mix
- 3 ounce box of berry blue gelatin mix
- Red, orange, yellow, green, and blue food color gel (5-7 drops each)
Topping and Garnish
- 8 ounce container of whipped topping (thawed)
- Rainbow sprinkles (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Spray a 9×13 baking dish with baker’s spray such as Baker’s Joy or a generic version to ensure the cake doesn’t stick.
- Mix and Bake Cake: In a medium-sized mixing bowl, combine the cake mix, water, vegetable oil, and room temperature egg whites. Using a handheld mixer on medium speed, blend the ingredients just until combined and no lumps remain. Pour the batter into the prepared baking dish. Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool slightly. Then, using the handle of a chopstick or a slim, round wooden spoon, poke holes about ¾-1 inch apart across the surface. This allows the gelatin to seep into the cake. Let the cake cool completely before adding gelatin.
- Prepare Gelatin Colors: Prepare five separate heat-safe bowls. In each, dissolve one 3-ounce box of gelatin in ½ cup boiling water, stirring until fully dissolved. Add 5-7 drops of the corresponding food color gel to each bowl (red for strawberry, orange for orange, yellow for lemon, green for lime, blue for berry blue) to intensify the colors.
- Drizzle Gelatin into Holes: Using a teaspoon or drizzling spoon, carefully drizzle just enough gelatin into each hole to color it without completely filling the hole. This prevents the cake from becoming too wet and maintains distinct colorful shafts. Note: not all gelatin will be used; leftovers can be saved.
- Chill the Cake: Cover the cake and refrigerate for at least 2 hours to allow the gelatin to set inside the cake.
- Add Topping and Garnish: Once chilled, remove the cake from the refrigerator. Spread the entire container of whipped topping evenly over the cake using an offset or silicone spatula. Optionally, sprinkle with rainbow sprinkles for extra fun and color.
- Serve: Slice the cake into 12 pieces. Keep refrigerated until ready to serve.
Notes
- Storage: Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- Freezing: The un-topped cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before topping with whipped topping and sprinkles.
- Gelatin Variations: Feel free to substitute any gelatin flavor to customize the colors and tastes.
- Gelatin Leftovers: Use leftover gelatin to make gelatin squares or cut out fun shapes to decorate the cake instead of sprinkles.
- Hole Poking Tools: Use the back of a wooden spoon, a straw, toothpick, fork, or any slim utensil to poke holes if you don’t have a chopstick. Adjust hole size to your liking.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 35g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 0mg
