Easter jello cake

With Easter and spring just around the corner, I’ve started thinking about all of my favorite spring time recipe. And of course, my favorite cake, the almond cake I’ve been making all year, sprung into my mind. 
It would make the perfect base for a strawberry flavored cake. Or even a lemon flavored cake. Or a pistachio flavored cake. So, I decided I would give it a try as my first spring dessert, just in time for everyone to spring forward.
To get the flavors right, I simply added packs of jello gelatin and pudding to my basic cake recipe. I wasn’t 100% sure how it was going to turn out, but surprise, surprise, it worked!
And I absolutely loved how pretty the colors all looked together. To make them a bit more pastel, I added a few drops of food dye to the green and yellow. The purple layer is actually still just the almond cake with red and blue food dye mixed together.

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Easter Jello Cake
1 box white cake mix
1 cup sugar
1 cup flour
1 tsp salt
5 egg whites
1 1/3 cup water
1 cup sour cream (8 ounces)
3 tbsp vegetable oil
1 tsp almond extract
1 tsp vanilla extract
1 box strawberry jello (you will use 1/2 cup jello packet)
1 box Pistachio jello (you will use 1/2 cup jello packet)
1 box lemon jello (you will use 1/2 cup jello packet)
Green food dye
Yellow food dye
Red food dye
Blue food dye

For the icing
3/4 cup butter
1/4 cup crisco
3 cups powdered sugar
5 tbsp half & half
1 tsp vanilla

Preheat oven to 350 degrees. In a mixer, combine cake mix, sugar, flour, and salt. Once combined add in egg whites, water, sour cream, oil, and extracts. Mix together until creamy, about 5 minutes.

Pour batter into 4 separate bowls. Add 1/2 cup strawberry jello packet to one bowl, 1/2 cup pistachio jello packet to another, 1/2 cup lemon jello packet to another, and leave the 4 bowl plain.  Stir in jello in each bowl until it is combined.  Add yellow food dye to lemon bowl, if desired. Green dye to green bowl if desired, and red and blue dye to plain batter if desired.  The strawberry flavor turned out quite pink, so didn’t need help.

Pour batter into greased 9 inch cake rounds. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

While cake is baking prepare the icing. Cream together butter and crisco. Add in powdered sugar, half & half, and vanilla. Mix until combined.

Remove cakes from the oven. Let cool for about 30 minutes. To prepare the cake layers, place strawberry cake on the bottom, roughly ice the top with buttercream, place lemon cake next, roughly ice, place pistachio flavor next, roughly ice, place plain flavor next, roughly ice.  Refrigerate for a few hours until the crumb coat has set, then finish icing the cake with all the remaining icing.

Served on pretty Easter china, or just everyday stuff, the cake still looks pretty!

I was a big, big fan of the lemon layer and almond layer of the cake, while I think Wes said he preferred the strawberry. Regardless, the flavors all taste great together and the presentation is so pretty.

I’m sorry I keep making this cake and writing about it, but in my defense, it is that good. Plus, I always try to trick out the recipe a little bit to make it slightly different. Like adding jello this time, for example.  I wasn’t kidding when I said this cake would be my go to cake recipe for white cakes from now on.

You really should try it.  Or just come over and I’ll make some for you.

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