Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Washington Cake (Jello Cake) Recipe
    Lost? Site Map

    Washington Cake (Jello Cake)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    40 mins

    35 mins

    Chef #934748's Note:

    I've learned this recipe in Russia, where Jello is used for cakes very often. If you like Jello you should love this.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Bake a sponge cake according to box directions, or beat eggs and sugar using mixer, add baking powder and flour, mix again and bake.
    2. 2
      Mix 2 packs (about 2 tbsp) of gelatine with 1 cup of water and leave standing for 30-40 minute Warm the mixture up without boiling, and then let it cool down. In a meantime, beat the cream cheese with 1 cup of sugar with mixer until sugar dissolves, and then mix it with gelatine liquid.
    3. 3
      Prepare Jello to directions, adding 1 pack of gelatine to the jello mixture (so it will hold better) or you can use special gelatine made for cakes.
    4. 4
      Line the cake pan with plastic wrap. Arrange sliced fruits to your liking. Pour Jello mixture over and let it stand until it gets stiff. Slice up the sponge cake into small cubes, and arrange cubes into 1 layer over the fruit/jello layer. Pour some of the creamcheese mixture to cover the sponge cubes. Repeat the sponge and then creamchese layer until no more spongecake left. Put a plate on top, put smth heavy for pressure and leave in the fridge overnight. In the morning, remove plate, put a cake board on top, turn it over, remove the pan and wrap and enjoy.

    Browse Our Top Gelatin Recipes

    Ratings & Reviews:


    Nutritional Facts for Washington Cake (Jello Cake)

    Serving Size: 1 (141 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 709.7
    Calories from Fat 215
    Total Fat 23.8 g
    Saturated Fat 14.1 g
    Cholesterol 172.2 mg
    Sodium 466.0 mg
    Total Carbohydrate 86.8 g
    Dietary Fiber 0.8 g
    Sugars 60.3 g
    Protein 39.5 g

    The following items or measurements are not included:


    Ideas from


    Over 475,000 Recipes Network of Sites