Stained Glass Jelly Cake

    8 hours 30 minutes

    This amazing cake is as delicious to eat as it is to look at! Watch it being made in the Allrecipes Jelly Cake video.

    39 people made this

    Makes: 1 cake

    • 5 (170g) packets jelly crystals, in different colours
    • 24g gelatine powder
    • 2 cups (500ml) water, divided
    • 300ml sweetened condensed milk
    • 300ml double cream
    • 1 teaspoon vanilla extract

    Preparation:30min  ›  Extra time:8hours chilling  ›  Ready in:8hours30min 

    1. Make up the five colours of jelly in five different bowls, using only half the water stated on the packets so that the jelly is very firm. Chill until completely set.
    2. Grease a 23cm cake tin, or use a silicone mold.
    3. Cut the jelly into cubes, toss together and tip into the cake tin or mold.
    4. Place 1 cup water in a bowl and add the powdered gelatine. Let sit for a few minutes, then add 1 cup boiling water. Stir until dissolved.
    5. Place the condensed milk in a blender with the cream. Add the gelatine mixture and vanilla. Blend until well combined.
    6. Pour the milk mixture over the jelly cubes in the mold. Chill 4-5 hours or overnight. To unmold, run a knife along the edges of the mold and invert on a serving plate.

    Watch a video of it being made…

    Stained Glass Jelly Cake
    Stained Glass Jelly Cake

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    Reviews and Ratings
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    Reviews in English (4)


    An odd concept for a cake, but the flavour? Oh yes!  -  07 Sep 2016


    Super easy to make, with great results! I made it with four packets of jello rather than five, and used two colours. It turned out great, and my father who loves jello was very impressed! It tasted pretty good as well; regardless of the flavour combinations you use, it will taste fruity. It wasn't very sweet which was a plus, it was a refreshing rather than rich dessert.  -  05 Jun 2017  (Review from Allrecipes USA and Canada)


    It's so easy to made, u should use powder leaf gelatine.. That would set perfectly in just a few hours  -  04 Dec 2015  (Review from Allrecipes UK & Ireland)

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