Bundt Jelly Cake

Catalina Castravet
By Catalina Castravet

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 With Summer Flavors and a Creamy Layer

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.

Bundt Jelly Cake With Summer Flavors and a Creamy Layer

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.

Bundt Jelly Cake With Summer Flavors and a Creamy Layer

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.
Save Recipe
5 from 1 reviews
Jelly Cake
Author: Catalina Castravet Serves: 12 servings
Prep time: 2 hours 20 minutes Total time: 2 hrs 20 mins

Ingredients

  • 1 box  raspberry Jello 
  • 1 box  peach Jello 
  • 2 cans  sweetened condensed milk 
  • 4 envelopes  plain Knox gelatin 
  •  nonstick cooking spray 

Instructions

  1. Spray a bundt cake pan with cooking spray and set aside.
  2. First start with the Peach layer, follow instructions on the package as they may differ based on the brand you use. Usually you just have to mix the package mixture with cold water. Once done, pour it into the bundt pan layer and set in the fridge until jelly is set, 20-30min.
  3. In a bowl pour one cup of cold water and add in 4 envelopes of plain gelatin, stir to dissolve. Pour sweetened condensed milk into a medium-sized mixing bowl. Add 2 cups of boiling water and whisk by hand until well combined.
  4. Pour dissolved gelatin mixture into the condensed milk mixture, and whisk util combined. If the mixture is too warm now, leave it on the counter to cool a little, but make sure it doesn't settle. When the mixture cooled a bit, pour it on top of the peach layer. Place in the fridge for 40 minutes, until the creamy milk layer is set. Once its set, start on the Raspberry layer.
  5. Raspberry Layer: follow the instructions on the package as they may differ based on the brand you use. Usually you just have to mix the package mixture with cold water. Pour it on top of the creamy milk layer and set in the fridge until jelly is set, 20-30min.
  6. To remove cake from the pan, place the cake into a bowl of hot water for a few seconds, cover with the desired serving dish and turn upside down. Place again in the fridge for one hour before serving.
  7. If you use a silicone mold you can skip the hot water step as the cake will be very easy to remove.
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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Comments

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Christine

Wow! Just beautiful.

Reply

Thanks Christine

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[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

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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!

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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

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Thanks KC :)

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Swah

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

Reply

Thanks Swah!

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Tandy | Lavender and Lime

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

Reply

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

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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!

Reply

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.

Reply

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

Reply

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

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Veronica

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?

Reply

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 :)

Reply

Cham

Can we use fresh milk to condense milk?

Reply

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.

Reply

Natassia

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.

Reply

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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