White Chocolate Raspberry Jello Cake

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! My 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!).

🥘 Ingredients

Don't let the instructions scare you, this is a very easy cake to make.

For The Graham Cracker Crust

For more info and details on how to make this part you can see my graham cracker crust here.

• Graham Crackers
• Brown Sugar
• Butter

For The Flourless Cake

• White Chocolate - A good quality white chocolate is important.
• Butter
• Eggs
• Sugar
• Raspberries - Fresh or frozen (thawed)
• Raspberry Jell-O - You can switch the flavor to what ever you like.
• Whipped cream - You can use store bought or make my stabilized whipped cream ahead of time.

🔪 Step-By-Step Instructions

Graham Cracker Crust

1. Preheat your oven to 325°F (162°C) and line the bottom of a 10 inch springform pan with parchment paper.
2. Butter the parchment paper lined bottom of the pan, or coat with non-stick cooking spray.
3. 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.
4. Combine and mix. 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.
5. Transfer to your springform pan and cover the bottom with an even layer.
6. Bake. Press down on the graham cracker crumb mix to compact the bottom layer, then bake for 15 minutes at 325°F (162°C).
7. Cool. Remove from the oven and allow to cool.

Flourless White Chocolate Raspberry Cake

1. In a large mixing bowl, break your white chocolate into small pieces, as uniform in size as possible.
2. Add the cubed butter and microwave to melt the white chocolate and butter, heating in 30 second increments.
3. Stir between each 30 second heating increment to combine, until completely melted and smooth.
4. Set aside and allow to cool slightly, while you move onto the next step.
5. 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).
6. 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.
7. Add all of the egg mixture, until fully incorporated into the melted white chocolate.
8. Puree the first 1 cup portion of the fresh raspberries in a blender, then gently fold into the flour-less cake batter.
9. Stir the batter as little as possible, but enough to fully incorporate the pureed raspberries throughout the cake batter.
10. 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°F (162°C), or until the center of the cake is only slightly jiggly but firm to the touch.
11. Remove from the oven and allow to cool completely while still in the pan, on a wire cooling rack.
12. Once completely cooled, mix the raspberry jell-o as instructed on the box but using ½ cup boiling water to dissolve the gelatin, and adding 1 cup ice cubes to help set the jello quickly.
13. Pour over the top of the flour-less 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.
14. Transfer the cake and place it on an even rack in the refrigerator to set up for at least two hours.
15. Top with the whipped cream once chilled, and serve cold.
16. Enjoy!

💭 Angela's Tips & Recipe Notes

• 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.
• Easily swap the jello for any other flavor.
• If you don't have a food processor, you can place the graham crackers in a zip-lock bag and crush em'.

If you are looking for with no flour cakes try my Cherry Clafoutis or my Flourless Chocolate Raspberry Cake

📋 Recipe

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5 from 1 review

White Chocolate Raspberry Jello Cake

Get ready to be seriously addicted to this raspberry filled white chocolate cake with graham cracker crust!

Author | Angela

Servings: 12 slices

Calories: 572kcal

Prep 20 minutes

Cooking 1 hour 10 minutes

Total Time 3 hours 30 minutes

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Ingredients

 

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Graham Cracker Crust

• ▢ 2 ½ c graham cracker crumbs (blended to a fine consistency)
• ▢ ¾ c light brown sugar (packed)
• ▢ ¾ c butter (melted)

Flourless White Chocolate Raspberry Cake

• ▢ 10 oz white chocolate (broken into small, uniform size pieces)
• ▢ ¾ c butter (cubed)
• ▢ 6 large eggs
• ▢ ⅓ 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°F (162°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.
  2 ½ c graham cracker crumbs, ¾ c light brown sugar, ¾ c butter

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.
  10 oz white chocolate, ¾ c butter
• 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.
  6 large eggs, ⅓ c sugar
• 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.
  2 c fresh raspberries
• 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°F (162°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 ½ 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.
  3 oz package raspberry jell-o
• Top with the whipped cream once chilled, and serve cold.
  4 c whipped cream

Nutrition

Calories: 572kcal (29%) | Carbohydrates: 51g (17%) | Protein: 7g (14%) | Fat: 39g (60%) | Saturated Fat: 23g (144%) | Cholesterol: 163mg (54%) | Sodium: 376mg (16%) | Potassium: 214mg (6%) | Fiber: 2g (8%) | Sugar: 39g (43%) | Vitamin A: 979IU (20%) | Vitamin C: 5mg (6%) | Calcium: 117mg (12%) | Iron: 1mg (6%)

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Course Cake Recipes, Dessert Recipes

Cuisine American

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Angela @ BakeItWithLove.com

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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