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Blue Raspberry Ice Pop Cake

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A patriotic triple-layer cake inspired by rocket pop ice pops, featuring layers of cherry, lime, and blue raspberry flavored cake with coordinating buttercream frosting.

Ingredients

Scale
  • 3 1/2 cups (498 g) all-purpose flour
  • 1 Tbsp plus 1 tsp baking powder
  • 1/2 tsp salt
  • 6 large egg whites
  • 1 1/2 cups (360 ml) whole milk, at room temperature
  • 1 cup (226 g) unsalted butter, at room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 3/4 cup (180 ml) boiling water
  • 1 package (3 oz) Cherry Jell-O
  • 1 package (3 oz) Berry Blue Jell-O
  • 1 envelope (0.25 oz) unflavored powdered gelatin
  • 1/2 dram (about 1/4 tsp) LorAnn lime flavoring oil
  • 1 tsp red gel food color
  • 1 tsp sky blue gel food color
  • 1 lb unsalted butter, at room temperature (for frosting)
  • 2 lbs confectioners’ sugar
  • Pinch of salt
  • 1/4–1/3 cup (60–80 ml) milk or cream
  • 2 tsp vanilla extract
  • 1 tsp red gel food color (for piping)
  • 1 tsp sky blue gel food color (for piping)
  • Assorted red, white, and blue sprinkles

Instructions

  1. Preheat oven to 350 °F (175 °C). Coat three 6×2-inch round cake pans with a flour-based baking spray.
  2. Sift together flour, baking powder, and salt in a bowl; whisk egg whites and milk in another bowl.
  3. In a mixer, beat 1 cup butter until creamy. Add sugar and beat until fluffy, scraping down the bowl as needed.
  4. Alternate adding flour mixture and egg-white mixture to the butter, beginning and ending with flour. Beat on medium-low until smooth. Divide batter evenly among three bowls (≈1⅔ cups each).
  5. Divide boiling water into three small bowls (¼ cup each). In one bowl, stir cherry Jell-O and red gel color; in another, stir Berry Blue Jell-O and sky blue gel color; in the third, stir unflavored gelatin and lime oil.
  6. Fold each flavored gelatin mixture into a bowl of batter. Pour each into a prepared pan, filling ¾ full.
  7. Bake 35–40 minutes, until a toothpick inserted in centers comes out clean. Cool completely and level layers if needed.
  8. Meanwhile, make buttercream: beat 1 lb butter until creamy. Add confectioners’ sugar and salt; mix until thick and crumbly.
  9. Gradually add milk or cream until frosting is thin enough to whip. Beat in vanilla. Beat on high 3–4 minutes until nearly white.
  10. Stack layers: spread a little frosting on the blue layer, top with the white layer, then the red. Apply a thin crumb coat to the assembled cake and chill until firm.
  11. Divide remaining frosting into three portions; tint one red, one blue, leave one white. Pipe three thick horizontal bands—blue at bottom third, white in middle, red at top—and smooth with a bench scraper.
  12. Pipe extra white frosting on top and garnish with assorted sprinkles. Store cake at room temperature under plastic wrap.

Notes

  • Use three 6×2-inch pans for tall, even layers.
  • Gelatin may not fully dissolve in boiling water; it will dissolve in the batter.
  • Level the white layer if it puffs higher than the red and blue layers.
  • Chill cake after the crumb coat to make final decorating easier.
  • Store at room temperature; the cake holds up well for up to 2 days.

Keywords: rocket pop layer cake, blue raspberry cake, patriotic cake, Jell-O cake

Find it online: https://recipesfoodeasy.com/blue-raspberry-ice-pop-cake/