Bundt Jelly Cake

Catalina Castravet
By Catalina Castravet
5 from 2 reviews

Bundt Cakes No Bake Desserts

Jelly Cake is gorgeous and easy to make with fresh summer flavors and a creamy condensed milk.

I love making colorful and easy cakes, like my popular Clementine Mousse Cake and Mango Mousse Cake.

Bundt Jelly Cake

Jelly Bundt Cake is refreshing, puffy and simply delicious. For this cake, I went with summer flavors, such as peach and raspberry. I added some creamy and sweet layer of condensed milk jelly, which resulted in a delicious and perfect cake.

It was my first time trying to make condensed milk jelly, but fortunately it turned out fabulous. This Jelly Cake tastes a little like flan and creme brulle, except it has a different texture and so much easier to make. For a more festive look I used a bundt cake pan, and the cake turned out very sophisticated and fancy.

Look at those amazing layers of creamy goodness, its so nice to have the creamy condensed milk layer, it makes this concoction feel like a real cake, it ties together and balances the fruit flavors. By segregating the peach and raspberry layer, you truly get to experience their individual flavors and aromas.

Why You’ll Love This Bundt Jelly Cake:

  • Firstly, it is puffy, pretty and delicious, and is a show stopper dessert.
  • Also, the color combination make this cake stand out.
  • In addition, it’s easy to find ingredients and minimum prep work is needed.
  • It’s fruity and refreshing dessert, and can be topped with various fruits or flavors.
  • Perfect for special events or occasions, like Valentine’s Day, or Flag Day.
  • Can be made with variation of colors.
  • Lastly, it can be made 1 day in advance, so you don’t have to worry about a last minute dessert.

Do you need gelatin for this jelly cake?

Since this is a jelly cake, you most definitely need gelatin. If you want to substitute the gelatin, you can use agar agar, and it should be handled in the same way.

How Long Will Bundt Jelly Cake Stay Fresh?

The cake can be stored wrapped in plastic wrap at room temperature for about 3-4 days.

CAN YOU FREEZE Bundt Jelly Cake?

  • Freezing is possible for up to 2 months. Since the jelly cake contains gelatin and some sugar it will not freeze completely solid.
  • To thaw the jelly cake, overnight in the fridge and consume within 24 hours. You may also be able to serve the cake almost frozen, as an iced fruit jelly.
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5 from 2 reviews

Jelly Cake

Jelly Cake is gorgeous and easy to make with fresh summer flavors and a creamy condensed milk.

Author: Catalina Castravet Serves: 12 servings
Prep time: 2 hours 20 minutes Total time: 2 hrs 20 mins



Nutrition information

Calories: 216 Carbohydrates: 37 Protein: 5 Fat: 5 Saturated Fat: 3 Cholesterol: 22 Sodium: 103 Potassium: 244 Sugar: 35 Vitamin A: 175 Vitamin C: 1.7 Calcium: 187 Iron: 0.1
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Wow! Just beautiful.


Thanks Christine


[email protected]'s Recipes

Katalina, Thank you so much for your kind words left on my blog. I truly appreciate it! Your bundt jelly cake looks stunning! Really love the beautiful colour contrast and summer flavours here. Have a lovely weekend! Angie


Gayle @ Pumpkin 'N Spice

This cake is gorgeous, Katalina! I can't get over how easy this is to make. Sounds so perfect for the summer. What a great dessert!


Kennedy [email protected] KCole's Creative Corner

This just looks downright gorgeous! I LOVE LOVE LOVE how super easy this is! Thanks for sharing! :D


Thanks KC :)



Such an easy and beautiful dessert idea, it looks gorgeous!!


Thanks Swah!


Tandy | Lavender and Lime

This looks so pretty! Hope the surgery went well and your baby is recovering quickly ;)


Hi Tandy, the surgery went well and he is fine, many thanks!


Thao @ In Good Flavor

I hope everything went smoothly of your son! This jelly cake is gorgeous! I love sweetened condensed milk and can eat it from the can. I'm dying to try this out!


Thanks TAO! OMG me and my husband eat it straight from the can too, its so good, you will love this cake if you are such a fan of condensed milk.


Monica Hernandez-Truitt

Hi Katalina ! I loved your recipe for the condensed milk jello . In Mexico city, my hometown, layered milk gelatin very similar to this is sold by street vendors in plastic cups for kids. So this really brought my back to my childhood ! I made your recipe for Mateo and put it on plastic cups with pieces of cherries and a clear apple juice layer on the bottom . Of course it doesn't look half as profesional as yours ! but it was soooo delicious and made us so happy ! Thank you ! hugs Monica


hey girlfriend!! OMG I am so happy that you made that for Mateo and that you guys like it, you should text me a picture! We also love gelatin desserts in Moldova, we can't get enough of them! Many, many thanks for following my blog and trying the recipe, it means so much to me. Hugs XOXO



On the list of ingredients you list 4 plain knox envelopes, but in the recipe it states mix 2, I want to double check which is correct?


Hi Veronica, sorry my mistake, its 4 envelopes, I updated. So its 2 envelopes per can of condensed milk. In this recipe, I used 4 envelopes, each had 7grams of gelatin. Let me know if you have other questions and how you liked the cake :) you can make jelly bars as well in a pan :)



Can we use fresh milk to condense milk?


Yes, you can, but you will have to add sugar, 1/2 cup I would say, otherwise it wont be sweet, also please keep in mind that it wont be as creamy and rich.



Hello, I've just discovered your wonderful recipe, and was wondering, what size is your Bundt, as in; how many cups is it? I have own a few size's, and want to be sure I use the right one.


Hi Natassia, thank you for the kind words. I usually use a 9” long x 9” wide x 4.6” deep regular size bundt pan, but made of silicone, as its so much easier to remove desserts, especially the ones made of jelly.


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