The first time I made this recipe, I did not adjust for high altitude baking but I love how the cake turned out. If you would like a sponge cake instead, just adjust the ingredients or click here for a sponge cake recipe from AllRecipes. Here are some great tips on high altitude baking from wikiHow.
Ingredients
Dough Layer
10 Tbsp Unsalted Butter (softened)
1.5 cups finely ground granulated sugar
4 eggs
1 cup flour (sifted) + a couple of tbsp. to coat the pan (don't coat the pan for a sponge cake)
1 tsp baking powder
1 tsp vanilla extract
Cream Layer
1 - 3 oz. box of Jello + 1 cup water
1 - 8 oz. package of cream cheese (I used the 1/3 less fat package)
0.5 cup finely ground granulated sugar
1 cup heavy whipping cream
Strawberries, cherries, peaches, any fruits you want in the cake
Jello Layer
2 - 3 oz. boxes of Jello + 2 cups water
1 to 1.5 cups ice water
Directions
Preheat the oven to 350°F.
In a medium bowl, mix butter and sugar. Add in eggs, one at a time, until the dough has a uniform light yellow color. Add flour, baking soda, and vanilla until all the ingredients are fully mixed.
Coat your pan with butter and dust it with the extra teaspoons of flour (make sure you tap out the excess flour, don't leave it in the pan!). Pour the batter into the prepared pan and bake for 30 minutes. Check the middle of the cake with a toothpick to make sure the batter does not stick to it. Once it is done, let it cool in the refrigerator.
In a small pot, boil the 1 cup of water and add 1 package of Jello, mix until it completely dissolves. Set aside to cool while you prepare the rest of the cream. In a small bowl, whisk the heavy whipping cream until it forms stiff peaks. In a separate bowl, mix the cream cheese and sugar. Fold the whipped cream into the cream cheese mixture making sure you do not over mix it. Add in the cooled Jello and whisk until all ingredients are fully mixed.
Pour the cream mixture onto the cake. Make sure you spread the batter evenly and "glue" it to the sides of the pan (this step is important! If you do not seal this layer, the jello layer will squeeze between the gaps and mix the two). Put fruit on top of the cream mixture, press each piece into the cream a bit to make sure they don't float to the top when the Jello layer is added. Chill the cake in the refrigerator.
In the small pot, boil the 2 cups of water and add 2 packages of Jello, mix until completely dissolved. Take it off the burner and gradually add in the ice water until the Jello cools down, let it start to thicken a bit in the pot. Using a large spoon or ladle, gently pour the Jello over the fruit making sure not to dent the cream layer by pouring it too fast or directly onto the cream. Set the cake in the refrigerator for 2 - 3 hours or until the Jello is firm.
Enjoy!
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