Ingredients:

  • 1 ¾ cups all-purpose flour (220g)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened (170g)
  • 1 cup granulated sugar (200g)
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • ½ cup buttermilk (120ml)
  • 2 cups boiling water (480ml)
  • 1 package (3 oz or 85g) flavored gelatin mix (strawberry or your choice)
  • 1 cup cold water (240ml)
  • 1 cup heavy whipping cream (240ml)
  • ½ cup powdered sugar (60g)
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the butter and sugar until creamy. Add eggs one at a time, mixing well. Stir in vanilla.
  4. Alternate adding dry ingredients and buttermilk. Mix until just combined.
  5. Divide batter between pans. Bake for 20-25 minutes until a toothpick comes out clean.
  6. Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Dissolve the gelatin mix in boiling water and stir until fully dissolved.
  8. Stir in cold water. Let it cool slightly, then refrigerate until thickened but not fully set (about 1 hour).
  9. Once cakes are cool, use a serrated knife to level the tops if necessary.
  10. Place one cake layer on a serving plate, and pour half of the slightly thickened jello over the top.
  11. Carefully place the second cake layer on top, then pour the remaining jello over it.
  12. Cover loosely with plastic wrap and refrigerate until the jello is fully set (about 2-3 hours).
  13. In a clean mixing bowl, whip the heavy cream until it forms soft peaks. Gradually add the powdered sugar and vanilla, continuing to whip until stiff peaks form.
  14. Once the jello is set, spread the whipped cream over the top and sides of the layered cake.
  15. Slice with a sharp knife and serve chilled.