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White Chocolate Raspberry Jello Cake

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.
Course Cake, Dessert
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 15 slices
Author Jana

Ingredients

  • 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
  • Toppings:
  • Raspberries
  • White chocolate shavings or curls

Instructions

  1. Preheat oven to 350 degrees.
  2. Add all cake ingredients in a bowl and mix until well combined.
  3. Bake for 25-30 minutes or until lightly browned.
  4. While cake is baking make white chocolate ganache.
  5. Put white chocolate chips into a glass bowl.
  6. Heat whipping cream until almost to a boil.
  7. Pour hot cream over chocolate chips and whisk until smooth.
  8. Let cake cool for about 5 minutes and then pour ganache over cake.
  9. Let cool completely.
  10. Mix 2 cups boiling water with 6 oz. Jello and whisk until dissolved.
  11. Pour in 1 cup cold water and stir.
  12. Cool in the fridge for about 45 minutes or until cooled but not starting to set up.
  13. Put the Cool Whip in a mixing bowl and then pour the cooled Jello in and whisk until smooth.
  14. 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.
  15. Pour over cooled cake and refrigerate for 1-2 hours or until Jello is set.
  16. Mix 1 cup boiling water with 3 oz. Jello until dissolved.
  17. Add the 1/2 cup of cold water.
  18. Place in the fridge for about 30 minutes or until cooled but not starting to set up.
  19. Place 15 raspberries in rows on top of cake.
  20. Pour Jello over raspberries and Jello/Cool whip layer. Let the Jello run over the back of a spoon.
  21. Refrigerate for 1-2 hours more or until Jello is set.
  22. Cut and top with white chocolate shavings or curls.