Glass Cake
A tender cake base topped with colorful gelatin that seeps into the crumb, creating jewel-like patterns and a glossy finish—beautiful, fun, and easy to make ahead.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Measuring Cups and Spoons
- 9x13-inch Baking Pan
- Fork or Skewer
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 2 packs flavored gelatin strawberry or any flavor
- 2 cups boiling water
- 2 cups cold water
Optional Swaps
- almond extract swap for vanilla for nutty aroma
- almond or oat milk replace milk for dairy-free option
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.
- Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate adding milk and flour mixture until smooth.
- Bake 30–35 minutes, or until a toothpick comes out clean. Let cake cool completely.
- Prepare gelatin: dissolve flavored gelatin in boiling water, then stir in cold water. Let cool to room temperature.
- Poke holes in cake with a fork or skewer. Slowly pour gelatin mixture over cake, letting it seep inside.
- Refrigerate 3–4 hours until set. Slice and serve with whipped cream or fruit if desired.
Notes
Let gelatin cool before pouring to avoid melting the cake. Chill overnight for the best texture and appearance. Decorate with berries, whipped cream, or edible flowers.