Gelatin Diaries: Raspberry Angel Cake Dessert

August is my birthday month so I decided I would make a vintage cake in honor. I was originally going to make a two layer frosted cake so I set out to find the perfect recipes. Though those plans changed while I was looking through a newly purchased vintage recipe box, I found this simple raspberry angel cake dessert recipe which included Jell-O. Now you know on this blog I do not shy away from a gelatin recipe. I also realized that it has been awhile since I made a recipe using Jell-O so I decided this was fate.

It is a super easy recipe that includes only six ingredients. It is made even easier by purchasing a premade angel food cake from the store. Though if you rather use a homemade one, that is your prerogative! Despite the raspberry is in the title, you can use any combination of frozen fruit and gelatin. I tested the recipe with a blueberry version and a raspberry version and those were just as tasty.

Raspberry Angel Cake Dessert

  • Servings: 8-10
  • Difficulty: easy
  • Print

An easy no bake cake that is perfect for a summer day!


  • 1 3 oz package raspberry Jell-O
  • 1 1/4 cup boiling water
  • 1 10 or 12 oz bag of frozen raspberries
  • 3 cups of heavy whipping cream
  • 1 angel food cake
  • Fresh raspberries for garnish, optional


  1. In a large mixing bowl, dissolve Jell-O in the hot water. Then add the frozen raspberries and stir until they are mostly thawed. Chill in fridge for 15 to 20 minutes until the mixture as cooled and slightly thickened.
  2. While mixture is cooling, whip one cup of the heavy whipping cream into soft peaks.
  3. Fold whipped cream into the cooled Jell-O mixture.
  4. Into a 10 inch spring form pan, put half of the angel food cake that has been ripped into small pieces. Then pour half of Jell-O mixture over the cake and repeat those layers one more time.
  5. Cover and chill overnight in the refrigerator.
  6. To finish, run a knife around the pan and then release the spring form pan. Turn on to platter and then carefully run a knife under the the metal base to remove. Whip the remaining heavy whipping cream into stiff peaks and frost the cake and garnish with the fresh raspberries.


  • If you don’t like raspberries, you can do any frozen fruit and Jell-O combo. I tested frozen strawberries and blueberries and both were delicious with their respective Jell-O flavors.


8 thoughts on “Gelatin Diaries: Raspberry Angel Cake Dessert

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