Bundt Jelly Cake with a Creamy Layer
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Gorgeous and easy to make jelly cake with fresh summer flavors and a creamy condensed milk sweet layer that is also perfect for the holiday season.
Happy Friday everyone, the weekend is so so so close. Today is a stressful day, my son is scheduled to undergo surgery, its very routine, for adenoids removal, but you can only imagine how much I worry, he is so little, just 2 years old and has to go thru this. After the surgery he will have to eat cold or chilled food to ease the pain, so I decided to make a jelly cake for him and for us too. I think jelly is so refreshing especially during hot summer days, plus the flavors are endless and it’s so easy to make it.
I just want to face plant into it, it’s so creamy, cold, sweet, and refreshing!
I went with summer flavors, peach and raspberry, and also a creamy and sweet layer of condensed milk jelly, that is just so good.
It was my first time trying to make condensed milk jelly, but OMG its so so fabulous, it tastes a little like flan and creme brulle, just a different texture and so much easier to make.
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For a more festive look I used a bundt cake pan, and the cake turned out very sophisticated and looking 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.
It will be my baby’s first time trying jelly so I hope that he really likes it and it will ease his pain.
Me and my husband had a slice, and we both agreed that this is a decadent, light and summery dessert.
If you want to experience summer on a plate, indulge yourself with this fabulous, creamy and delicious jelly cake! Also, the possibilities are endless, you can make this with the flavors you love, maybe even add fresh fruits, use single serving cups, or a different pan to make jelly bars, the sky is the limit!
- 1 box raspberry Jello
- 1 box peach Jello
- 2 cans Sweetened Condensed Milk
- 4 envelopes Plain Knox Gelatin
- Nonstick Cooking Spray
- Spray a bundt cake pan with cooking spray and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- If you use a silicone mold you can skip the hot water step as the cake will be very easy to remove.
Those layers!!!!!
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Wow! Just beautiful.
Thanks Christine
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
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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This just looks downright gorgeous! I LOVE LOVE LOVE how super easy this is! Thanks for sharing! 😀
Thanks KC 🙂
Such an easy and beautiful dessert idea, it looks gorgeous!!
Thanks Swah!
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!
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.
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 🙂
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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.