I have another vintage jello recipe for you today, and this one is really really good!!! I was going to wait to share it so I didn’t have back-to-back jello recipes, but with everyone having to stay inside, I wanted to give you all some things to make. And you should seriously all try this! The recipe for this rainbow jello cake comes from a vintage “Joys Of Jell-O” book, and was one of the first things on my list when I thought of recreating vintage desserts. We changed some of the ingredients slightly (mainly because they don’t make the same jello packets anymore), and I was definitely skeptical on how this one would taste with so many different flavors. To my surprise, both Kyle and I absolutely loved how it tasted, especially when we got a bite with all of the flavors! It’s definitely pretty time consuming to make, so allow yourself a few hours to complete all of the layers.
1 3 oz package of black cherry, lime, lemon, orange, strawberry, and grape Jell-O
6 cups boiling water
1 1/2 cups cold water
1 cup heavy whipping cream
9″ springform pan
1. Spray the inside of your springform pan with cooking spray. Line the springform pan with wax paper and cut it to extend 3″ above the top of the pan. Set aside.
2. Bring 1 cup of water to a boil and dissolve the jello packet of your first layer in the boiling water. Make sure all of the gelatin powder has dissolved before moving onto the next step.
3. Add 1/4 cup cold water to the mixture and chill in the refrigerator until it has thickened but not completely solidified. The jello should not be completely liquid but should still move around when you tip the bowl.
4. Once the jello has thickened, use an electric mixer to whip the jello until it become light and doubles in size. Pour the jello into your springform pan and place in the refrigerator. Chill until set, but not firm
5. While the jello is chilling, repeat steps 1-4 with each of your layers. Make sure each layer is just set before pouring on the next layer. Place the whole cake in the refrigerator to set overnight.
6. Once the cake is done, remove it from the springform pan and carefully peel the wax paper from the sides.
7. With an electric mixer, whip 1 cup of heavy whipping cream until it has soft peaks. Cover the outside of the cake in the whipped cream and serve!
Hope you all liked this one! I’m making another vintage jello recipe this weekend to share next week, so follow along on our Instagram stories to see some behind the scenes! And let me know in the comments if there are any vintage recipes that you want to see me try!