Peach Jello Layer Cake
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Delightful Peach Jello Layer Cake is a delightful fruity and refreshing dessert that’s perfect for any occasion..
When it comes to desserts, there’s nothing quite like a homemade cake. Whether it’s for a special occasion or just a sweet treat to brighten your day, a slice of cake has the power to make anyone smile.
Peach Jello Layer Cake
Today, we’re going to dive into the world of cake baking with a delightful recipe for Peach Jello Layer Cake. This dessert is a perfect combination of moist, fluffy cake layers infused with the vibrant flavor of peach Jello, and a creamy, dreamy icing that will leave your taste buds dancing.
Let’s put on our aprons and get ready to create a dessert that will impress both family and friends.
Ingredients for Peach Jello Layer Cake
The full recipe with ingredient amounts and instructions is at the bottom of this post.
For The Cake:
- white cake mix (yellow or butter cake mix can also be used)
- peach Jello gelatin (the dry mix, don’t make the Jello)
- vegetable oil or melted
butter - whole milk or 2% milk
- large eggs at room temperature
For The Icing:
- cold milk
- vanilla instant pudding (the dry mix, don’t make the pudding)
- Cool Whip Brand whipped topping
Method
For The Cake:
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round or square baking pans by lightly spraying them with non-stick spray or using Wilton cake release.
- In a mixing bowl, combine the white cake mix, eggs, milk, and vegetable oil (or melted
butter ). - Use a hand mixer or a stand mixer to blend the ingredients together until you have a smooth batter.
- Now, it’s time to introduce the star of the show – the dry peach Jello gelatin mix. Add it to the batter and mix for a good 2 minutes. Make sure to pause and scrape the sides of the bowl to ensure everything is well incorporated.
- Divide this flavorful batter evenly among the prepared cake pans.
- Bake the cake layers in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake layers to cool in the pans for about 10 minutes before transferring them to a wire rack. It’s crucial to let them cool completely before moving on to the icing step.
For The Icing:
- In a separate bowl, whisk together 1 cup of cold milk and the dry vanilla instant pudding mix until the pudding begins to thicken.
- Now, fold in the 8 ounces of Cool Whip Brand whipped topping. Be gentle with this step to maintain the icing’s light and fluffy texture.
- Next, frost the cake. Details below
How to frost a layer cake
Tip #1: Begin by ensuring your cakes are level; if they’ve domed during baking, trim the tops with a serrated knife or a cake leveler. If they’ve caved, no need to level them; simply fill the cavity with frosting.
Place the first cake on a cake board or plate using a cake lifter, then place the plate on a cake turntable. Add approximately 1/2 cup of frosting. Use an angled spatula to spread it evenly.
Tip #2: Evenly measure the frosting for each layer. Spread the frosting evenly over each layer, pushing any excess towards the edges.
Continue stacking the layers, ensuring equal portions of frosting between them. If it’s the final layer, place it with the flat side up and add about 1/2 cup of frosting on top. Smooth it evenly, and then apply a thin crumb coat of frosting to the sides.
Chill the cake for at least 30 minutes to set the crumb coat. Afterward, spread another 1/2 cup of frosting on top and frost the sides with a thick coat. Use a cake knife to smooth the sides, and then apply the same technique to smooth the top.
Tip #3: For easier smoothing, frost the cake with a thick layer of frosting. Following these steps will give you a clean canvas for your cake decorating endeavors.
Tools you will need
- Rotating cake stand – this is the largest investment but it is worth it. I’ve used this stand for over 4 years.
- Offset spatula – this helps you spread your frosting and can also help smooth
- Cake leveler – to get even layered cakes. use to remove domed tops of your baked cakes
- Transfer tray – for easy transfer of sliced cakes
- Cake Knife – for smoothing frosting around a frosted cake
Peach Jello Layer Cake final thoughts
And there you have it, our delectable Peach Jello Layer Cake, a true testament to the joy of baking. With its moist cake layers infused with the sweet essence of peach Jello and the creamy, heavenly icing, this cake is bound to become a favorite among your loved ones.
Whether it’s a birthday celebration or simply a day that calls for something sweet, this cake has the power to turn ordinary moments into extraordinary memories. So, why wait? Go ahead and create this delightful masterpiece in your own kitchen, and let the smiles and compliments roll in. Enjoy!
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Peach Jello Layer Cake
Ingredients
For the cake
- 15.25 ounce box *white cake mix yellow or butter cake mix can be used
- 3 ounce box peach Jello gelatin the dry mix, don't make the Jello
- ¾ cup vegetable oil or melted butter
- ½ cup whole milk or 2% milk
- 4 large eggs at room temperature
For the icing
- 1 cup whole milk cold
- 3.5 ounce package vanilla instant pudding mix the dry mix, don't make the pudding
- 8 ounces Cool Whip
Instructions
For the cake
- Preheat oven to 350°F. Lightly spray 3 round or square 8-inch baking pan with non-stick spray or Wilton cake release.
- Add cake mix, eggs, milk, and vegetable oil to a mixing bowl. Use a hand mixer or stand mixer and mix well.
- Mix in the dry peach gelatin. Mix for 2 minutes, stopping to scrape the sides of the bowl.
- Divide the batter evenly among the cake pans. Cool the cake layers for 10 minutes in the pan before removing them to a wire rack. Wait until the cake is completely cool before frosting.
For the icing
- Whisk milk and pudding until the pudding gets thick. Fold in Cool Whip until well combined. (Fold carefully to keep it light and fluffy.)
Frost the cake
- Place one layer on a cake turntable and smooth frosting over the top. Place the next layer on it and frost the top, repeat if you have another layer. If it's a two-layer cake frost the sides and refrigerate until ready to serve.
- Store this cake in an airtight container in the refrigerator for up to 5 days. the frosting will begin to break down after that. You can freeze the layers, but this frosting does not freeze well.
Notes
- For the cake mix, use the ingredients listed here, not what’s listed on the cake mix box.
- This cake can be made into a 9×13-inch cake or cupcakes. Follow the times indicated on the cake mix box for cooking times. Watch carefully.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.