Easter Vanilla Gelatin Cake (Printer-friendly)

Colorful vanilla cake soaked in fruity gelatin and topped with sweet whipped cream for festive spring occasions.

# What You’ll Need:

→ Cake

01 - 1 box (15.25 oz) vanilla cake mix
02 - 1 cup water
03 - 1/3 cup vegetable oil
04 - 3 large eggs

→ Gelatin

05 - 1 box (3 oz) strawberry gelatin
06 - 1 box (3 oz) lemon gelatin
07 - 2 cups boiling water, divided
08 - 2 cups cold water, divided

→ Topping

09 - 2 cups heavy whipping cream, chilled
10 - 3 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Assorted pastel sprinkles or jelly beans (optional)

# How-To Guide:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - Prepare vanilla cake batter according to package directions using water, oil, and eggs. Pour batter into prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
03 - Allow cake to cool for 15 minutes. Using a wooden spoon handle or skewer, poke holes evenly across the entire cake surface, spacing approximately 1 inch apart.
04 - In two separate bowls, dissolve strawberry gelatin in 1 cup boiling water and lemon gelatin in 1 cup boiling water. Stir each until completely dissolved, then add 1 cup cold water to each bowl.
05 - Carefully pour or spoon each gelatin flavor over separate halves of the cake, alternating colors to create a marbled effect if desired. Ensure all liquid is absorbed into the holes.
06 - Cover cake tightly with plastic wrap or foil. Refrigerate for at least 2 hours to allow gelatin to set completely.
07 - Using an electric mixer or whisk, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
08 - Spread whipped cream evenly over the chilled cake. Decorate with pastel sprinkles or jelly beans if desired. Slice and serve cold.

# Expert Advice:

01 -
  • It looks like you spent hours on a showstopping dessert, but the whole thing comes together with mostly store bought shortcuts
  • The combination of creamy whipped topping and wobbly gelatin creates this incredible texture that keeps everyone coming back for just one more square
02 -
  • If you pour the gelatin while the cake is still hot, itll absorb too quickly and youll lose those defined colorful pockets
  • Dont skip the refrigeration time, the gelatin needs to fully set before you add that whipped topping or youll end up with a swirly mess
03 -
  • Use the handle of a wooden spoon instead of a fork for cleaner holes that wont tear up the cake too much
  • If your whipped cream feels too soft, pop the bowl in the freezer for 5 minutes before whipping again

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