Don’t let this white chocolate raspberry jello cake fool you! It’s a dressed up box cake mix with everyone’s favorite jiggly indulgence on top. It’s an easy way to impress on Valentine’s Day.
If you want to impress your special someone for Valentine’s Day look no further than this cake! I like to make a fun special dinner for my family on Valentine’s Day with a decadent dessert. Usually it’s fettuccine alfredo with homemade bread sticks and steamed broccoli. Yum.
And what would put that fabulous meal over the top? This Jello cake! It’s easy to make, but looks like you slaved away. And White chocolate and raspberries? Yes! And thank you!
The cake batter is made from a cake mix with some extra fun ingredients that amp it up to the next level. And then let’s talk about that white chocolate ganache! Oh my. Delicious.
White Chocolate Raspberry Jello Cake
- For the cake:
- 1 1/2 cups white cake mix about half a box
- 2 eggs
- 1/3 cup buttermilk
- 1/4 cup oil
- 1/3 cup sour cream
- White chocolate ganache:
- 1 cup white chocolate chips
- 1/2 cup heavy whipping cream
- Jello layer:
- 1 package 6 oz raspberry Jello
- 2 cups boiling water
- 1 cup cold water
- 1 tub 12 oz. Cool whip
- 2 nd Jello layer:
- 1 package 3 oz raspberry Jello
- 1 cup boiling water
- 1/2 cup cold water
- White chocolate shavings or curls
Preheat oven to 350 degrees.
Add all cake ingredients in a bowl and mix until well combined.
Bake for 25-30 minutes or until lightly browned.
While cake is baking make white chocolate ganache.
Put white chocolate chips into a glass bowl.
Heat whipping cream until almost to a boil.
Pour hot cream over chocolate chips and whisk until smooth.
Let cake cool for about 5 minutes and then pour ganache over cake.
Let cool completely.
Mix 2 cups boiling water with 6 oz. Jello and whisk until dissolved.
Pour in 1 cup cold water and stir.
Cool in the fridge for about 45 minutes or until cooled but not starting to set up.
Put the Cool Whip in a mixing bowl and then pour the cooled Jello in and whisk until smooth.
Put in fridge to cool for about 45 more minutes, stirring every 15 minutes or so. The Jello & Cool Whip will seperate, so giving it a good whisk will keep that from happening.
Pour over cooled cake and refrigerate for 1-2 hours or until Jello is set.
Mix 1 cup boiling water with 3 oz. Jello until dissolved.
Add the 1/2 cup of cold water.
Place in the fridge for about 30 minutes or until cooled but not starting to set up.
Place 15 raspberries in rows on top of cake.
Pour Jello over raspberries and Jello/Cool whip layer. Let the Jello run over the back of a spoon.
Refrigerate for 1-2 hours more or until Jello is set.
Cut and top with white chocolate shavings or curls.
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