Jello Rainbow Cake

This Jello poke cake gets its rainbow effect by soaking two white cake layers in different flavors of gelatin. Pick any two colors you want: strawberry and lime, orange and blueberry, cherry and lemon. When the layers are stacked and sliced, you see two distinct bands of color running through the white cake with a cloud of whipped topping in between and on top.

The technique is simple but precise. Bake the cake in two round pans, cool completely, then put the cakes back in the same pans. Prick the tops at half-inch intervals with a fork, creating channels for the liquid gelatin to flow into. Pour one dissolved Jello flavor over each layer and let them chill for 3 to 4 hours. The gelatin seeps into every fork hole and sets inside the cake, turning each bite moist and fruity.

Unmolding is the step where patience pays off. Dip the pan in warm water for exactly 10 seconds, no more. Too long and the Jello melts and the cake slides apart. Too short and it sticks to the pan.

Kitchen Tips

• Cool the cakes completely before putting them back in the pans. Warm cake will melt the Jello before it has a chance to soak in.
• Prick all the way through the cake, not just the surface. Deep holes let the Jello reach the bottom for color and moisture throughout.
• Use boiling water only, no cold water in the Jello mix. You want it liquid enough to pour and soak in before it starts to set.
• Keep the finished cake refrigerated. The Jello and whipped topping both need cold to hold their texture.

Variations

• Use sugar-free Jello and light whipped topping for a lighter version.
• Try red and blue Jello for a patriotic Fourth of July presentation.
• Use chocolate cake mix instead of white for a different base that pairs well with cherry or raspberry Jello.