Raspberry Con-fusion Cake

I wanted to Kool-Aid my cake using Raspberry Kool-Aid, but the supermarket didn't carry that flavor. I thought about using Jello, maybe make a poke cake. Fortunately, I found info for helping integrate raspberry gelatin and cake in a non-pokey way. The result was my raspberry con-fusion cake (details farther down).

No Hokey Pokey Cake for Me, but Something Else

When I read elsewhere that a poke cake would deteriorate in a few days, I abandoned the idea. Besides short life, the recipe looked like more work than I wanted to do. I later thought about making something with raspberry gelatin and cake. Did some poking around supermarket prices and availability. Jello's small size cost nearly as much as the family size. I noticed that the store carries both Royal and Hill Country Fare raspberry sugar-free brands.

I found a few resources to use gelatin in cake besides making poke cakes. Several commenters recommended merely following the cake box's instructions and mixing in the gelatin powder. I've run across info about enhancing cakes by adding an extra egg and using milk instead of water, In my zeal to try a few different details, I put in too much fluid.

My Con-fusion

My con-fusion with this cake resulted from using the amount of fluid called for if making a small gelatin batch. For integration into a cake, I needed to put in only half the fluid. Regular instructions for small-package gelatin calls for 1 cup of boiling water and 1 cup of cold water. Normal box cake recipes call for 1 cup of water total. Sooo, I put too much fluid. I decided to just carry on and see how the cake turned out.

To adjust for too much fluid, I baked the cakes for several minutes longer, hoping evaporation would help. The cake layers baked; the toothpick test came out well. However, they did not rise. The finished cake cut cleanly with no crumbs. The mouth-feel texture was dense, like pound cake. Within the six days of consumption, the cake became more moist, even watery. The frosting seemed to almost liquefy to saucy consistency.

If inclined, Google "what happens if you add too much fluid to cake batter". The next time I retry the recipe, I'll remember to use only half the amount of fluid.)

Update April 29 2025: "Followup Raspberry Cake, Fluid Deconfusion" (article, video)

Resources for Using Gelatin in Cakes (Excluding Pokes)

• "Jello Gelatin Mix In Cakes??"
• "What happens if you add jell-o gelatin (not pudding) to cake mix? ..."
• "Is it true you can put jello in cake mix and make a cake that is a combination of jello and cake? "
• Related: "How To Make: Jello from a Box"

Calories and Sodium

The calories and sodium differ on whether you use sugar-free or sugared Jello gelatin powders.

Note: Using sugared Jello instead of sugar-free HCF adds about 320 extra calories (~27 C/svg) and 320 extra mg of sodium (~27 mg/svg) to the cake. Between the two sugar-free brands, the amount of calories is negligible. The amount for sodium is more significant. The following abbreviated table compares calories and sodium for HCF, Royal, and Jello raspberry gelatins.

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Got cake sweet tooth? Get results for some of my cake blog articles.

Kool-Aided Cake

I recently made a two-layer cake using yellow cake mix and added Black Cherry Kool-Aid powder. The flavoring contained one teaspoon of powder. I used half in one cup of my batter for marbling effect, and the other half in 18 ounces of spreadable frosting.

Tasted good, although the colors were a bit pale. I didn't feel confident about adding food color to darken anything. As for the swirling, I think zebra-ing would have looked more interesting. Oh, well, I have more beverage powders to try the next time

Short Version of Kool-Aid Cake Infusing
Experienced bakers know the cake preparation process or how to find reminders. FYI, I've omitted the info for utensils, pre-prep, and post-bake.

1. I used a yellow cake mix, adding the ingredients called for (3 eggs, 1/3 C oil, 1 C water).
2. I added 1/2 pack of Black Cherry Kool-Aid into 1 C mixed batter for marbling before dispensing and baking.
3. I added the other 1/2 pack of the Kool-Aid into 18 ounces of spreadable frosting.

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Longer Version of Kool-Aid Cake Infusing
Novice bakers can use my content as supplemental info about cake making. Additional and reinforcement info is available on cake mix boxes and web searches.

Pre-preparation
Cake mix boxes provide excellent instructions for preparation. Obtain cooking utensils, bowls, measuring cups and spoons, ingredients, plates for setting cookery items on, cake pan(s). Be forewarned: Making a cake dirties up a lot of items and surfaces.

Pan Preparation
Pan(s) need preparation so that the batter doesn't stick to the surfaces during baking. Cake mix boxes tend to advise greasing and flouring. I use spray oil at the bottoms and sides, then press down parchment paper circles, and spray more oil. Pre-heating the oven to 350 at this time is good.

Batter Mixing
Cake mix box instructions say to mix water, oil, eggs, and powder together, slowly for 30 seconds, then 2 minutes on medium. I tend to draw the process out as follows:

1. Ensure no bad eggs or loose egg shells during cracking process. Crack an egg into the bowl. Crack another egg into a cup; pour it into the bowl if no mishap. Pour the third egg into the cup; pour it into the bowl.
2. Measure and pour the oil into measuring cup, then add to bowl.
3. Measure and pour the water into measuring cup, then add to bowl. Blend these wet ingredients about 20-40 seconds.
4. Slowly add the cake powder while continuing to mix for about half a minute. Speed up mixer to medium for the next two minutes, also using rubber spatula to help blend.
5. Scoop out 1 C batter into a smaller bowl. Lightly blend in Kool-Aid powder. (I used 1/2 envelope, which amounted to 1/2 teaspoon)

Batter Dispensing, Baking

1. Pour lighter-color batter into pan(s).
2. Pour Kool-Aided batter afterward, use spatula to lightly swirl colors.
In my case, I used 2 9-inch pans, aided by kitchen scale for weight checks. Another option for batter distribution is using additional measuring cups to alternate the different batters, thereby getting a zebra cake effect. (Visit "Zebra Cake, Using Two Half Boxes of Cake" or "Zebra Cake, Using Marble Cake Mix".) Advisory: Weigh battered (grin) pans to ensure similar doneness.
3. Bake according to box instructions, then cool.
Part of the baking process includes checking for doneness, often poking a toothpick into the risen cake, pulling the toothpick out and seeing if still-raw batter sticks. If not, cake's done. Pull the pan(s) and place onto cooling racks for about 10 minutes, invert the cake(s) onto the rack(s), remove papers if you used them, and let cool to room temperature, about an hour or more.

Blending Kool-Aid into Spreadable Frosting
I had a partially used can, which I pulled out of the refrigerator for warming to room temperature. I added enough from a new can to total 18 ounces. I added the other half of the Kool-Aid (1/2 teaspoon) into the frosting.
Caution: If your frosting isn't at least room temperature, blending the powder in is laborious. I'd be sure to microwave chilled frosting in very small doses before attempting to stir in the Kool-Aid.

Frosting the Cake, Two-layer (Assembly)

1. Frost a layer, flat side up.
2. Set other layer on top, flat side down, and frost.
3. Finish frosting sides.

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Looking Closer at Unsweetened Beverage Powders
I noticed that weights seem to vary among brands, even among Kool-Aid flavors. My collection:

• Kool-Aid, Black Cherry, .13 oz, 3.6 g (Used this one.)
• Kool-Aid, Cherry, .13 oz, 3.6 g
• Kool-Aid, Tropical Punch, .16 oz, 4.5 g (Oy, I have 5!)
• Strawberry Fresa Flavor Aid, .15 oz, 4.3 g
• Hawaiian Punch Berry Blue Typhoon, .35 oz, 10 g

Looking a Bit into Kool-Aid
Each packet costs about a quarter, takes up very little room, and is non-perishable. I poked around the web for shelf life. It seems that Kool-Aid lasts forever if the packet is unopened. If you're inclined to try Kool-Aid to flavor your cake, frosting, or both, you can find plenty of info on the web.

• "KOOL AID OLDER THAN ME!" includes research that the teen did, revealing some Kool-Aid was up to 18 years old.
• "Drinking 53 year old Kool-Aid" shows Bugs Bunny on the envelope.
• "The History of Kool-Aid" provides overall history of the product, inventor, and the product path since its invention in 1920 (under a different name). It had cost 10 cents an envelope for a long time, then dropped 5 cents for awhile. My supermarket shows envelopes for 26 cents.

Lemonade Kool-Aid and More Flavor Suggestions
I previously wrote "Lemon Juice Aid 1, Let There Be Cake!", where I first mentioned my intention to use Kool-Aid lemonade flavoring for next lemon cake or pie.

Earlier, I mentioned different weights for Kool-Aid powders. Oddly, lemonade Kool-Aid weight seem to vary even more. "Kool-Aid Lemonade Unsweetened Drink Mix" shows .23 oz (6.5 g). "Kool-Aid Cake or Cupcake Recipe" looks like a reasonably uncomplicated recipe—one packet for the cake, and one packet for the frosting. Amount of Kool-Aid in one envelope is .15 oz.

"Anyone Used Kool-Aid (Powdered) To Flavor Buttercream??" provides bakers' helpful hints about Kool-Aid in frostings. The handiest post, imho:

All I do is just add the Kool-Aid to my icing as I am making it. You already have the water and it doesn't leave a gritty taste. ... I also marble it into my cake mixes for the kids and kids at heart.... Lemon lime, grape, and lemon is very tart so don't add that much. I have have even mixed 3 to 4 different flavors in the cake mixes ...