Crown Jewel Layer Cake Recipe

This Crown Jewel Layer Cake recipe is a colorful and fun recipe, which is made with gelatin cubes and sweetened condensed milk. It’s a classic, no-bake dessert, ready in about 7 hours (mostly chilling time).

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Crown Jewel Layer Cake Ingredients

A complete list for this colorful, multi-layered gelatin cake.

For the colored gelatin:

• Cooking spray
• 2 (3-ounce) boxes purple gelatin (such as grape)
• 6 cups boiling water
• 2 (3-ounce) boxes red gelatin (such as strawberry)
• 2 (3-ounce) boxes pink gelatin (such as watermelon)

For the white gelatin:

• 6 (1/4-ounce) packets unflavored gelatin
• 1 cup cold water
• 3 cups boiling water
• 2 (14-ounce) cans sweetened condensed milk

For the crust and whipped cream:

• Cooking spray
• 30 chocolate wafer cookies (from a 9-ounce package)
• 4 tablespoons unsalted butter, melted
• 2 cups cold heavy cream
• 1/4 cup confectioners’ sugar

How To Make Crown Jewel Layer Cake

Follow these simple, step-by-step instructions.

1. Prepare the Colored Gelatin: Lightly coat three 9-inch square cake pans with cooking spray. In three separate bowls, dissolve each color of gelatin (purple, red, and pink) with 2 cups of boiling water per color. Pour each color into its own prepared pan. Refrigerate until firm, about 2 hours.
2. Make the White Gelatin: In a large bowl, sprinkle the unflavored gelatin over the 1 cup of cold water and let it stand for 1 minute to “bloom.” Carefully stir in the 3 cups of boiling water and the sweetened condensed milk until the gelatin is completely dissolved. Set this mixture aside to cool to room temperature (this is crucial!), which will take at least 20-30 minutes.
3. Create the Cookie Crust: Take an 8-inch round cake pan and coat it with cooking spray. Line it with plastic wrap, leaving a generous overhang on the sides. Spray the plastic wrap as well.
4. Press the Crust: Grind the chocolate cookies in a food processor until they are fine crumbs. Add the melted butter and pulse to combine. Press this mixture firmly into the bottom of the prepared 8-inch pan and freeze for about 10 minutes.
5. Layer the “Jewels”: Cut the set colored gelatin into 1/2- to 3/4-inch cubes. Arrange the purple gelatin cubes over the chilled cookie crust. In two separate 8-inch round pans coated with cooking spray, layer the red cubes in one and the pink cubes in the other.
6. Set the Layers: Divide the cooled white gelatin mixture evenly among the three pans, pouring it over the colored cubes (about 2 cups per pan). Refrigerate all three pans until completely firm, about 4 hours.
7. Make the Whipped Cream: Just before assembling, beat the cold heavy cream and confectioners’ sugar in a large bowl with an electric mixer until soft peaks form.
8. Assemble the Cake: Use the plastic wrap overhang to lift the purple gelatin/crust layer out of its pan and place it on a serving platter. Spread a thin layer of whipped cream on top.
9. Stack the Layers: Carefully turn out the red gelatin layer and place it on top of the purple layer. Spread with more whipped cream. Finally, top with the pink gelatin layer.
10. Frost the Cake: Cover the top and sides of the entire cake with the remaining whipped cream.

Recipe Tips

• How do I get clean gelatin layers? The secret is temperature. Your “white gelatin” (condensed milk mixture) must be cooled to room temperature before you pour it over the colored cubes. If it’s hot, it will melt the cubes and the colors will bleed together.
• Why did my cake stick to the pan? For the crust layer, the plastic wrap overhang is your best friend. For the other two layers, a light but thorough coating of cooking spray is essential. To help release them, you can dip the bottom of the pan in warm water for 5-10 seconds.
• Can I make this in one pan? Yes! The traditional way is to make this in a 9×13 pan. Put the cookie crust on the bottom. Mix all the colored gelatin cubes together gently in the pan, then pour the entire batch of cooled white gelatin over the top. Chill, slice into squares, and top with whipped cream.
• Can I use different Jell-O flavors? Absolutely. Any colors or flavors will work. A mix of orange, lime, and lemon makes a great citrus “jewel” cake.

What To Serve With Crown Jewel Layer Cake

This is a very light, cold, and sweet dessert, perfect for a party or potluck.

• A light, sparkling fruit punch
• A cup of hot tea
• A small glass of sparkling wine, like Moscato d’Asti

How To Store Crown Jewel Layer Cake

• Refrigerate: This cake must be stored in the refrigerator. Keep it loosely covered with plastic wrap or in a tall cake carrier. It will stay fresh and set for up-to 3-4 days (though the cookie crust will soften over time).
• Freeze: Do not freeze this cake. Gelatin’s texture is ruined by freezing.

Crown Jewel Layer Cake Nutrition Facts

(Per serving, assuming 16 slices)

• Calories: ~390 kcal
• Total Fat: 17g
• Saturated Fat: 12g
• Cholesterol: 50mg
• Sodium: 210mg
• Total Carbohydrate: 55g
• Dietary Fiber: 1g
• Sugars: 50g
• Protein: 7g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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