This White Chocolate Raspberry Jello Cake is as close as you can get to Heaven on Earth! The layers of flavor are so amazing that you simply won’t be able to put your fork down! Our layered raspberry cake is so addictive, you’ll find yourself going back for more (this is one cake that doesn’t make it to leftovers!).
Super decadent, and absolutely delicious White Chocolate Raspberry Jello Cake!
White Chocolate Raspberry Jello Cake Recipe
To Get Started and Make Your Graham Cracker Crust…
Preheat your oven to 325 degrees F (162 degrees C) and line the bottom of a 10 inch springform pan with parchment paper.
Butter the parchment paper lined bottom of the pan, or coat with non-stick cooking spray.
If you are using whole graham crackers (vs. packaged graham cracker crumbs), blitz them in a food processor, pulsing until the consistency is small and fine.
Combine graham cracker crumbs and light brown sugar, then add the melted butter and combine until the butter is evenly distributed throughout the dry mix.
Transfer to your springform pan and cover the bottom with an even layer.
Press down on the graham cracker crumb mix to compact the bottom layer, then bake for 15 minutes at 325 degrees F (162 degrees C).
Remove from the oven and allow to cool.
To Make the Flourless White Chocolate Raspberry Cake…
In a large mixing bowl, break your white chocolate into small pieces, as uniform in size as possible.
Add the cubed butter and microwave to melt the white chocolate and butter, heating in 30 second increments.
Stir between each 30 second heating increment to combine, until completely melted and smooth.
Set aside and allow to cool slightly, while you move onto the next step.
In a medium mixing bowl (using a hand mixer), or in the bowl of your stand mixer, beat the eggs and sugar until light and bubbly (frothy in appearance, and will be roughly double in volume once ready).
Gently fold the beaten egg mixture gradually into the melted white chocolate, being careful to try and leave the bubbles from the beaten egg mixture intact.
Add all of the egg mixture, until fully incorporated into the melted white chocolate.
Puree the first 1 cup portion of the fresh raspberries in a blender, then gently fold into the flourless cake batter.
Stir the batter as little as possible, but enough to fully incorporate the pureed raspberries throughout the cake batter.
Butter the cooled springform pan on the sides (above the graham cracker crust), then transfer the batter into the springform pan and bake for 55 minutes at 325 degrees F (162 degrees C), or until the center of the cake is only slightly jiggly but firm to the touch.
Remove from the oven and allow to cool completely while still in the pan, on a wire cooling rack.
Once completely cooled, mix the raspberry jell-o as instructed on the box but using 1/2 cup boiling water to dissolve the gelatin, and adding 1 cup ice cubes to help set the jello quickly.
Pour over the top of the flourless white chocolate raspberry cake (while still in the springform pan), then place the remaining 1 cup of fresh raspberries into the jell-o on the top of the cake.
Transfer the cake and place it on an even rack in the refrigerator to set up for at least two hours.
Top with the whipped cream once chilled, and serve cold.
Enjoy!
If you are looking for with no flour cakes try my Bing Cherry Clafoutis or my Flourless Chocolate Raspberry Cake
White Chocolate Raspberry Jello Cake
Ingredients
Graham Cracker Crust
- 2 1/2 c graham cracker crumbs (blended to a fine consistency)
- 3/4 c light brown sugar (packed)
- 3/4 c butter (melted)
Flourless White Chocolate Raspberry Cake
- 10 oz white chocolate (broken into small, uniform size pieces)
- 3/4 c butter (cubed)
- 6 large eggs
- 1/3 c sugar
- 2 c fresh raspberries (2 portions - 1 cup pureed, 1 cup whole)
- 3 oz package raspberry jell-o
- 4 c whipped cream
Instructions
Graham Cracker Crust
- Preheat your oven to 325 degrees F (162 degrees C) and line the bottom of a 10 inch springform pan with parchment paper. Butter the the parchment paper lined bottom of the pan, or coat with non-stick cooking spray.
- If you are using whole graham crackers (vs. packaged graham cracker crumbs), blitz them in a food processor, pulsing until the consistency is small and fine. Combine graham cracker crumbs and light brown sugar, then add the melted butter and combine until the butter is evenly distributed throughout the dry mix. Transfer to your springform pan and cover the bottom with an even layer. Press down on the graham cracker crumb mix to compact the bottom layer, then bake for 15 minutes at 325 degrees F (162 degrees C). Remove from the oven and allow to cool.
Flourless White Chocolate Raspberry Cake
- In a large mixing bowl, break your white chocolate into small pieces, as uniform in size as possible. Add the cubed butter and microwave to melt the white chocolate and butter, heating in 30 second increments. Stir between each 30 second heating increment to combine, until completely melted and smooth. Set aside and allow to cool slightly, while you move onto the next step.
- In a medium mixing bowl (using a hand mixer), or in the bowl of your stand mixer, beat the eggs and sugar until light and bubbly (frothy in appearance, and will be roughly double in volume once ready). Gently fold the beaten egg mixture gradually into the melted white chocolate, being careful to try and leave the bubbles from the beaten egg mixture intact. Add all of the egg mixture, until fully incorporated into the melted white chocolate.
- Puree the first 1 cup portion of the fresh raspberries in a blender, then gently fold into the flourless cake batter. Stir the batter as little as possible, but enough to fully incorporate the pureed raspberries throughout the cake batter.
- Butter the cooled springform pan on the sides (above the graham cracker crust), then transfer the batter into the springform pan and bake for 55 minutes at 325 degrees F (162 degrees C), or until the center of the cake is only slightly jiggly but firm to the touch. Remove from the oven and allow to cool completely while still in the pan, on a wire cooling rack.
- Once completely cooled, mix the raspberry jell-o as instructed on the box but using 1/2 cup boiling water to dissolve the gelatin, and adding 1 cup ice cubes to help set the jello quickly. Pour over the top of the flourless white chocolate raspberry cake (while still in the springform pan), then place the remaining 1 cup of fresh raspberries into the jell-o on the top of the cake. Transfer the cake and place it on an even rack in the refrigerator to set up for at least two hours.
- Top with the whipped cream once chilled, and serve cold.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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