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Bundt Cakes No Bake Desserts

Jelly Cake
Catalina Castravet Catalina Castravet
20

Last updated on June 18th, 2021 at 04:02 pm

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Bundt Jelly Cake

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.

Jelly Cake

  • Prep Time2H 20 MIN
  • Cook Time
  • Servings 12 servings

Ingredients

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

Instructions

  • 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.

Nutrition Facts

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Comments

(20)
Monica Hernandez-Truitt

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 (1)
peasandpeonies

peasandpeonies

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

 Reply
Veronica

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 (1)
peasandpeonies

peasandpeonies

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

Cham

Can we use fresh milk to condense milk?

 Reply (1)
peasandpeonies

peasandpeonies

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

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 (1)
Catalina Castravet

Catalina Castravet

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.

 Reply

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