Jello Cake or Poke Cake is a classic recipe. This dessert brings me back to my childhood days eating a cake that was cold and refreshing on a hot summer day.
- 1 cup + 2 tablespoons cake flour
- 1/2 tbsp baking powder
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons buttermilk
- 2 large egg whites
- 3/4 cup sugar
- 1/2 stick (4 tablespoons) unsalted butter, room temperature
- 1/4 teaspoon vanilla extract
- 1/2 4-serving box JELL-O powder, raspberry flavor
- 1/2 cup boiling water
- 1/4 cup cold water
- 1 cup heavy cream
- 1 1/2 tablespoons powdered sugar
- 1/2 teaspoon vanilla
Preheat the oven to 350°F. Spray an 8×8-inch baking pan with baking spray.
In a small bowl, sift together flour, baking powder, and salt. In a medium bowl, whisk together buttermilk and egg whites.
In a mixer bowl, cream butter and sugar with the paddle attachment for about 3 minutes, until the mixture is very light. Beat in the vanilla extract. Beating on medium speed, alternate adding the dry ingredients (flour mixture) and the wet ingredients (egg mixture) in 3 steps, starting and ending with the dry ingredients. (So 1/3 flour mixture, 1/2 egg mixture, 1/3 flour mixture, remaining egg mixture, then remaining dry.) Once incorporated, beat well for 2 minutes to ensure the better is well mixed and airy.
Pour batter into prepared pan and bake at 350°F for 25-30 minutes, or until a toothpick in the center comes out clean. Cool in pan. (Do not remove cake from pan!)
Once cool, poke cake all over with a wooden skewer or fork. Stir JELL-O powder in boiling water until dissolved, then stir in cold water. Pour JELL-O mixture over cake in pan. Cover loosely and refrigerate until set, 3-4 hours.
To make frosting, combine heavy cream, powdered sugar and vanilla extract in a mixer bowl. Beat on medium speed with the whisk attachment until stiff peaks form. Spread evenly over cake in pan.
Store covered in the refrigerator.