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.

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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.

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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.

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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