Raspberry Jello Cake with Marshmallow Frosting

Raspberry Jello Cake with Marshmallow Frosting2

Normally I would prefer a homemade cake from scratch, but this Raspberry Jello Cake with Marshmallow Frosting tastes like it’s made from scratch and has the texture of a pound cake.  This recipe comes from my mother-in-law and it’s one of my favorites.

So, if you don’t mind using a box mix and a package of jello, you’ll love this cake.

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This is the cake I usually ask my husband to make me for my birthday.  He enjoys baking more than I do.  Although he doesn’t do it nearly enough.  Ha!  I stood by to take photos, but he made this raspberry jello cake with marshmallow frosting.

This is the only cake I use the marshmallow frosting.   Normally I like the frosting my mother always made for Wacky Cake, but the marshmallow frosting just seems to go really well with this Raspberry Jello Cake.  I especially like it because it’s not too sweet.

Raspberry Jello Cake with Marshmallow Frosting | Recipe

Ingredients for Cake:

1 box yellow cake mix
1 small package of raspberry jello
3/4 c. vegetable oil
5 whole eggs
3/4 c. water

In a large mixing bowl, whisk together the cake mix and entire box of jello.

Add vegetable oil, eggs, and water.  Using an electric mixer, beat on a medium speed about 2 minutes scraping sides occasionally.

Pour into an ungreased bundt pan or angel food pan.

Raspberry Jello Cake with Marshmallow Frosting1

Bake at 350° for 35-45 minutes.  Check cake with a toothpick.  If it’s wet like raw batter, keep in the oven another 5 minutes and check again.  When only a few flecks of cake stick to the toothpick, remove from oven.

NOTE:  The cake continues to cook for several minutes once it’s removed from the oven so removing from the oven with some cake sticking to your toothpick is OK.  The cake will be more moist if you don’t over cook it.

Cool completely on a wire rack before frosting.

 

Ingredients for Marshmallow Frosting:

38 large marshmallows
1-1/2 sticks of butter (6 oz.) melted
2/3 c. milk

Put marshmallows and milk in a medium sauce pan and heat over a medium-low heat stirring constantly.  (Or, put marshmallows and milk in a microwave safe bowl and heat at 30 second intervals stirring each time until completely melted and smooth.)  My husband always uses the microwave because it’s faster.

Marshmallow Frosting

Cool to room temperature.  Then add melted butter and beat with electric mixer until smooth and fluffy.  Refrigerate until the cake is completely cooled, but leave your beaters handy.  It will help to fluff up the frosting again right before spreading on the cake.

NOTE:  Using the tiny marshmallows for this frosting just doesn’t turn out the same.  We think it’s because of the extra coating on the marshmallows when using the smaller ones.

If you know why it would made a difference between using the small marshmallows or the large ones, please let me know in the comment section below.

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I think you’ll love this recipe for Raspberry Jello Cake with Marshmallow Frosting.  Maybe it’ll even become your traditional birthday cake.  I may give it a try one day using a different flavor of jello, but raspberry is my favorite.

Raspberry Jello Cake with Marshmallow Frosting

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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

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