Description
This vibrant and fun Rainbow Jello Cake combines a moist white cake base with colorful gelatin inserts that create a beautiful, prickly rainbow effect. Topped with fluffy whipped topping and optional rainbow sprinkles, this dessert is perfect for celebrations or brightening up any day with its eye-catching colors and delightful flavors.
Ingredients
Scale
Cake Ingredients
- 15.25 ounces box of white cake mix
- 1 cup water
- ½ cup vegetable oil
- 4 egg whites, room temperature
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 garnish
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Spray a 9×13 inch baking dish with baking spray, such as Baker’s Joy or a generic version, to prevent sticking.
- Mix Cake Batter: In a medium-sized mixing bowl, combine the white cake mix, 1 cup water, ½ cup vegetable oil, and 4 room temperature egg whites. Use a handheld mixer on medium speed to blend until the batter is smooth and no lumps remain.
- Bake Cake: Pour the batter into the prepared baking dish. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly.
- Poke Holes in Cake: Using the handle of a chopstick or a slim, round wooden spoon, poke holes about ¾ to 1 inch apart all over the cake. Let the cake cool completely to set the holes properly.
- Prepare Gelatin Colors: In 5 separate heat-safe bowls, add one flavor of gelatin powder each. Pour ½ cup boiling water into each bowl and stir thoroughly until the gelatin and sugar completely dissolve.
- Add Food Coloring: To each gelatin bowl, add 5-7 drops of corresponding colored food gel to enhance vibrancy: red for strawberry, orange for orange, yellow for lemon, green for lime, and blue for berry blue. Stir well.
- Drizzle Gelatin into Holes: Using a teaspoon or drizzling spoon, carefully drizzle the colored gelatin into each hole, just enough to fill but not overflow. This creates bright color shafts without soaking the cake. Some gelatin will remain unused.
- Chill Cake: Cover the cake and refrigerate for at least 2 hours or until gelatin has fully set.
- Add Topping and Garnish: Remove the chilled cake from the refrigerator. Smooth the entire container of whipped topping evenly over the top with an offset or silicone spatula. Sprinkle with rainbow sprinkles if desired.
- Serve: Slice the cake into 12 servings. Keep refrigerated until ready to serve for best texture and freshness.
Notes
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
- Freezing: Freeze the un-topped cake for up to 3 months. Thaw overnight in the refrigerator before adding whipped topping and sprinkles.
- Gelatin Variations: Substitute any gelatin flavors you prefer for the ones listed.
- Gelatin Garnish: Use leftover gelatin to make shaped gelatin squares to garnish instead of sprinkles.
- Hole Tools: Poking tool options include chopstick handle, wooden spoon back, straw, toothpick, or fork. Hole size and spacing can be adjusted.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 270 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 10 mg
