Festive Christmas Jello Cake Recipe: Light, Fruity & Easy

This Christmas Jello Cake is not just a festive-looking dessert; it is also delicious. Imagine layers of fluffy white cake, vibrant strawberry, and lime Jello, with a Cool Whip frosting! Yes, it is going to be your show-stopping holiday centerpiece. 

This Christmas poke cake is light, fruity, and packed with nostalgic flavors. The best part? You can make it ahead of time, making it a perfect choice for your busy holiday schedule. It is guaranteed to impress your family.

Ingredients You’ll Need For This Christmas Cake:

I love creating a checklist for myself of what needs to be gathered before I start. This way, I know in advance if I need to run to the store. Also, I put my serving platter away, and this is a good reminder to go find it.

• White cake mix (plus the ingredients listed on the box, such as eggs, oil, and water)
• Strawberry Jello
• Lime Jello
• Cool Whip
• Sprinkles (optional for garnish)

Tools to Gather:

• 8-inch or 9-inch round cake pans
• 2 small Mixing bowls
• Fork or chopstick (for poking holes)
• Spatula (for frosting)
• Serving platter

How to Make A Christmas Jello Cake Step-by-Step

Step 1: Bake the cake. First, prepare the cake batter according to the instructions on the box. Divide the cake between two greased 8” round cake pans.

The cake is done when you poke the center with a toothpick, and it comes out clean. Let the cakes cool completely in the pans.

Step 2: Poke the holes. Once the cakes have cooled, use a fork or chopsticks to poke holes all over the surface of the cakes about 1” apart.

Step 3: Prepare the Jello. Bowl two cups of water. While the water is boiling, pour the Strawberry Jello into one small heat-safe bowl and the lime Jello into a second heat-safe bowl.  Pour 1 cup of boiling water into each bowl.  Be careful not to splash the hot water. Stir each bowl to ensure that the gelatin is fully dissolved.

Step 4: Pour the Jello. Slowly pour the Strawberry Jello mixture over one cake layer, paying attention to make sure that the liquid seeps into the holes. Repeat this same process with the lime Jello and the second cake layer. Cover both pans with plastic wrap and refrigerate for 2-3 hours, or until the Jello has fully set and the cakes are chilled.

Step 5: Assemble the cake. Carefully run a butter knife around the edges of the pans to loosen the cake. If the cake doesn’t release from the pan, dip the bottoms of the pans into a bowl of hot water for 10-15 seconds to melt the gelatin slightly.

Turn the lime Jello cake layer out onto a serving platter and frost the top of it with a thick layer of Cool Whip.

Then, gently place the strawberry layer on top of the Cool Whip layer.

Next, frost the entire cake with the remaining Cool Whip.

Step 6: Decorate the cake. Now add sprinkles or any other festive decorations on top of the cake as desired. This is not required.

Step 7: Chill the cake. Before serving, chill the cake for at least 1 hour. 

Step 8: Store the cake. You can store the cake in the refrigerator for up to one week if it is covered.

Tips For This Cake

Prevent Sticking. Be sure to grease the cake pans thoroughly, including the sides. Also, consider cutting a piece of parchment paper for the bottom of each pan. 

Poke Strategically. Use a fork or chopstick to create evenly spaced holes across the cake surface. Too few holes might not let the Jello soak in evenly, while too many could weaken the cake structure. I prefer this method if you have a chopstick because you can better space out the holes. 

Work Slowly with Jello. Pour the Jello over the cakes slowly and evenly, focusing on the holes. Pouring too quickly could result in uneven soaking and pooling at the edges.

Use Fresh Cool Whip. Ensure the Cool Whip is fully thawed but still cold for the smoothest frosting. Stir it gently before using it to make it easier to spread.

Serve it chilled. The Cool Whip will soften at room temperature, so I prefer to serve this cake chilled. Keep it in the fridge until you are ready to serve it.