Torta Helada


Mother’s Day is next week so I thought making something that I haven’t posted on the blog yet that reminds me of my mom. In older posts you can read that one of my favorite things to eat for my birthday was a fudgy chocolate cake but there is also one cake my mom used to make for my birthday, we call it “Torta Helada” which in English would be “Frozen Cake” but this is not really frozen. It has a layer of a white vanilla cake, a layer of cream which is a flavored jello mixed with super cold evaporated milk, fruit and a thin layer of regular jello.

There are other versions of this cake online but I created this one so you can make it at home. Usually you need a very deep round pan which are not very easy to find here in USA so I decided to make it in a 9×13 pan and trim some of the top and sides, it worked really good. I chose peach jello but you can use any other flavor you prefer. For the fruit I used canned peaches and maraschino cherries but you can use any other fruit you prefer like strawberries. NEVER use pineapple because your jello won’t set.

Why to make this cake?

  • You can use a cake mix which makes it quicker and easier if you don’t have a lot of time for baking.
  • You can choose the flavor of the jello: strawberry, peach, orange, lemon, the options are endless.
  • Sometimes we are tired of buttercream or heavy frosted cakes. This cake is lighter and perfect to serve in any occasion.
  • This cake is something that you don’t see often, so yes, make it and surprise everybody!

Let’s start with the recipe and if you would like to watch how I made this recipe, look for my Reels on Instagram @pastry_tales

Yield one 9×13 inches cake pan


For the cake

one white cake mix. I used this one.

*this mix needs 2 eggs, oil and water. No need of a mixer, just a bowl to combine all the ingredients.

For the peach cream (or other jello flavor you prefer)

1 box peach jello

(or any other flavor you prefer)

1 cup boiling water

1 can evaporated milk (very very cold, have this can placed in the freezer for 6 hours)

1 small envelope of unflavored gelatin

2 teaspoons lemon juice


1 can of peaches (29 oz, bigger can)

*You will cut about 5 peaches into small squares and the the rest you cut them into thin slices for decoration.

maraschino cherries, cut in half

*You can choose sliced strawberries too

For the jello topping

1 box peach jello 6 oz (bigger box)

(or any other flavor you prefer)

1 cup boiling water


For the cake

Preheat your oven to 350 F.

1.- Grease your pan with softened butter bottom and sides.

2.- Follow the instructions of the cake mix. I mixed everything in a bowl, pour the cake batter into prepared pan and baked it for about 30 minutes.

3.- Let it cool completely.

4.- When it is all cool off, take it out from the pan carefully. Grab a big serrated knife and cut some of the top part of the cake to make it even, we cannot have a dome on top. Also cut the 4 edges of the cake for about 1 inch each side . You can snack on those edges because we won’t use them.

5.- Wash your pan, dry it good. Place the cake back into the pan (without the edges that you just trimmed) placing it in the middle. Add chopped peaches around the cake, into the spaces between the cake and the pan.

For the jello cream

1.- Mix one cup of hot water with jello. Mix it well and let it cool completely.

2.-In a small bowl mix unflavored gelatin and cold water. Let it “bloom” for about 5 minutes.

3.- After 5 minutes, the gelatin-water mixture will look like a block. Place this bowl into the microwave and wam it up for about 40 seconds. Take it out from the microwave and using a spoon mix it well. It should look liquid, all dissolved. Let it cool for a couple of minutes.

4.- When the peach and unflavored gelatin are cooled off we will start making this cream.

3.- In a blender mix : peach gelatin and cold evaporated milk, mix well for about 30 seconds. Then, add lemon juice and keep mixing. Finally, add the unflavored gelatin and mix for 2 minutes in high.

4.- Pour this cream slowly on top of the cake. Some will soak into the cake and that is ok!

5.- Place the cake into the fridge and chill until the cream sets, this will take about 2 hours.

For the jello topping

1.- Mix one cup of hot water and jello. Let it cool completely.

2.- Take the cake out of the fridge and place all the fruit that you have on top of the cream. I used sliced peaches and maraschino cherries cut in half.

3.- Pour cooled jello on top.

4.- CAREFULLY transfer your cake into the fridge until it sets. I let it chill overnight.

5.- Cut and enjoy!!

If you make this recipe, let me know! Happy Mother’s Day!