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    Home > Desserts > Cakes

    Cake "Broken Glass"

    Published: Oct 16, 2014 by Valya's Taste of Home · 34 Comments

    Jump to Recipe Print Recipe

    Cake "Broken Glass"

    Every family has its share of favorite cakes, we definitely have ours! My husband’s favorite cake is the Curly Boy cake. But this Broken Glass cake is my favorite. It’s a bit more time consuming to make but it’s very appealing to the eye. And the taste buds... 😛

    About 10 years ago when I tried this cake I did not like it much. To see all the different cake pieced cut up and thrown into a cake form was unusual to me, and when I tried it I didn’t like that combination. I guess it’s an acquired taste for us traditionalists.

    My kids loved it on the other hand, Jell-O is all kids favorite, but the rest of it is fantastic. Rich and delicious. With time I developed a taste for this cake and it’s become a top choice. In the beginning I would not have believed how much I love this cake now with a cup of plain Lipton tea.

    I remember when we had visitors and I had made this cake, everyone loved it and was asking for seconds. It’s a great dessert to eat, worth the little bit of extra work to make it. It always goes over well, especially with kids but adults love it too. It looks great on a holiday plate. Change up the colors of the Jell-O to the holiday colors you make it for or around. I make yellow and red for fall, and green and red for Christmas. This cake is so fun and cheerful! Enjoy! 🙂

    Ingredients you will need:

    4 cups – cold water (split into 2 pots)
    1 pack (6 oz.) – cherry Jell-O
    1 pack (6 oz.) lemon Jell-O
    4 – eggs
    1 cup - sugar
    1 cup – sour cream
    1 tsp. – baking soda
    1 tsp. – vinegar
    1 ½ cup – all-purpose flour
    2 tbsp. – Hershey Cocoa (+ 1 tbsp. for decorating cream)
    2 (16 oz.) – sour cream
    2 cups – sugar
    ½ cup – boiling water
    3 packets – Knox Original Gelatin
    16 oz. – Cool whip
    ¼ cup - confectioners’ sugar
    10 – Lemon drops
    Hershey Dark Chocolate bar

    Cake "Broken Glass"

    Make Jell-O first the night before.

    In two separate small pots add 2 cups of water of water in each. Bring to a boil. Add cherry Jell-O into one pot and lemon Jell-O into the second pot. Stir until all gelatin dissolves, cool and place in the fridge to completely set.

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    Direction for batter:

    1. Preheat oven to 350F. In the bowl of your electric mixer at eggs and sugar and beat it on high for 5 minutes.

    Cake "Broken Glass"

    2. Add cup of sour cream and beat for 2 minutes on medium speed.

    Cake "Broken Glass"

    3. Activate baking soda with vinegar, and mix it for another minute.

    Cake "Broken Glass"

    4. Add flour through the sifter and mix it on low for 2 minutes. You can mix it with whisker instead of the mixer attachment. You can over beat the flour and it won’t rise, so if you are not using a kitchen aid mixer I recommend to use a hand whisker.

    Cake "Broken Glass"

    Cake "Broken Glass"

    5. Grease both pans with butter.

    Cake "Broken Glass"

    6. Pour half of the batter into one pan. For the other half add Hershey Cocoa and mix until all combined. Pour the chocolate batter into the second pan. Bake for 30 minutes on 350 F.

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    7. Remove from the oven and let it cool completely.

    Cake "Broken Glass"

    8. Cut white and chocolate bread into ½ inch pieces. Same with Jell-O, cut it into ½ inch cube inside the pots.

    Cake "Broken Glass"

    Cake "Broken Glass"

    How to make the white binding cream for the cake:

    1. Start with making gelatin first. Add ⅓ cup boiling water into a cup and add 3 packets of original gelatin. Mix it until all gelatin bits are dissolves.

    Cake "Broken Glass"

    Cake "Broken Glass"

    2. In a medium bowl add sour cream, sugar and mix with a hand mixer on medium until all sugar is combined and the mixture is smooth.

    Cake "Broken Glass"

    Cake "Broken Glass"

    3. Add hot gelatin into the cream and mix it right away until cream and gelatin is all combined.

    Cake "Broken Glass"

    Cake "Broken Glass"

    How to assemble the cake:

    1. Place a large spring form pan ring on a cake holder.

    Cake "Broken Glass"

    2. You need to work fast as cream will set fast (if the cream starts to get too thick, mix it with a mixer again for a minute. You can repeat mixing the cream in between if it gets thick while working). Spread some of the white bread on to the cake holder.

    Cake "Broken Glass"

    3. Spread some of the cake cream on top of it.

    Cake "Broken Glass"

    4. Add some of the chocolate bread cubes.

    Cake "Broken Glass"

    5. Add more cream to cover the chocolate bread.

    Cake "Broken Glass"

    6. Spread red Jell-O on top of the cream.

    Cake "Broken Glass"

    7. Add more cream to cover red Jell-O.

    Cake "Broken Glass"

    8. Spread yellow Jell-O on top of the cream.

    Cake "Broken Glass"

    9. Cover the yellow Jell-O with cream. Keep repeating these assembling steps until all the bread, Jell-O and cream is gone. Refrigerate for at least four hours or overnight before removing the ring.

    Cake "Broken Glass"

    Cake "Broken Glass"

    Decorating the cake:

    1. In a medium bowl add cool whip, confectioners’ sugar and lemon drops. Mix it on medium for 2 minutes or until all combined. Remove the ring from the cake by separating edge of the cake from ring pan with knife.

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    2. Cover the cake with the cream. Shape the cake with Wilton cake tracer, and cover the cake with grated dark chocolate.

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    3. With left over cream decorate the edges. Add 1 tbsp. of Hershey Cocoa.

    Cake "Broken Glass"

    4. Mix the cream and Cocoa with a spatula until well combined.

    Cake "Broken Glass"

    5. Place the cream into decorating bag with Wilton 21 attachment and decorate the bottom of the cake.

    Cake "Broken Glass"

    Cake "Broken Glass"

    6. With Ateco 87 attachment decorate the top of the cake. Refrigerate for 10-12 hours for the cake to completely set before serving.

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    Enjoy with your favorite cup of tea!

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    Cake "Broken Glass"

    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Prep Time: 2 hours
    Cook Time: 40 minutes
    Total Time: 2 hours 40 minutes
    Servings: 14 -16
    Author: Valya's Taste of Home

    Ingredients

    • 4 cups – cold water split into 2 pots
    • 1 pack 6 oz. – cherry Jell-O
    • 1 pack 6 oz. lemon Jell-O
    • 4 – eggs
    • 1 cup sugar
    • 1 cup – sour cream
    • 1 tsp. – baking soda
    • 1 tsp. – vinegar
    • 1 ½ cup – all-purpose flour
    • 2 tbsp. – Hershey Cocoa +1tbsp for decorating cream
    • 2 16 oz. – sour cream
    • 2 cups – sugar
    • ½ cup – boiling water
    • 3 packets – Knox Original Gelatin
    • 16 oz. – Cool whip
    • ¼ cup - confectioners’ sugar
    • 10 – Lemon drops
    • Hershey Dark Chocolate bar

    Instructions

    • Make Jell-O first the night before.
    • In two separate small pots add 2 cups of water of water in each. Bring to a boil. Add cherry Jell-O into one pot and lemon Jell-O into the second pot. Stir until all gelatin dissolves, cool and place in the fridge to completely set.
    • Direction for batter:
    • Preheat oven to 350F. In the bowl of your electric mixer at eggs and sugar and beat it on high for 5 minutes.
    • Add cup of sour cream and beat for 2 minutes on medium speed.
    • Activate baking soda with vinegar, and mix it for another minute.
    • Add flour through the sifter and mix it on low for 2 minutes. You can mix it with whisker instead of the mixer attachment. You can over beat the flour and it won’t rise, so if you are not using a kitchen aid mixer I recommend to use a hand whisker.
    • Grease both pans with butter.
    • Pour half of the batter into one pan. For the other half add Hershey Cocoa and mix until all combined. Pour the chocolate batter into the second pan. Bake for 30 minutes on 350 F.
    • Remove from the oven and let it cool completely.
    • How to make the white binding cream for the cake:
    • Start with making gelatin first. Add ⅓ cup boiling water into a cup and add 3 packets of original gelatin. Mix it until all gelatin bits are dissolves.
    • In a medium bowl add sour cream, sugar and mix with a hand mixer on medium until all sugar is combined and the mixture is smooth.
    • Add hot gelatin into the cream and mix it right away until cream and gelatin is all combined.
    • How to assemble the cake:
    • Place a large spring form pan ring on a cake holder.
    • You need to work fast as cream will set fast (if the cream starts to get too thick, mix it with a mixer again for a minute. You can repeat mixing the cream in between if it gets thick while working). Spread some of the white bread on to the cake holder.
    • Spread some of the cake cream on top of it.
    • Add some of the chocolate bread cubes.
    • Add more cream to cover the chocolate bread.
    • Spread red Jell-O on top of the cream.
    • Add more cream to cover red Jell-O.
    • Spread yellow Jell-O on top of the cream.
    • Cover the yellow Jell-O with cream. Keep repeating these assembling steps until all the bread, Jell-O and cream is gone. Refrigerate for at least four hours or overnight before removing the ring.
    • Decorating the cake:
    • In a medium bowl add cool whip, confectioners’ sugar and lemon drops. Mix it on medium for 2 minutes or until all combined. Remove the ring from the cake by separating edge of the cake from ring pan with knife.
    • Cover the cake with the cream. Shape the cake with Wilton cake tracer, and cover the cake with grated dark chocolate.
    • With left over cream decorate the edges. Add 1 tbsp. of Hershey Cocoa.
    • Mix the cream and Cocoa with a spatula until well combined.
    • Place the cream into decorating bag with Wilton 21 attachment and decorate the bottom of the cake.
    • With Ateco 87 attachment decorate the top of the cake. Refrigerate for 10-12 hours for the cake to completely set before serving.
    • Enjoy with your favorite cup of tea!
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    Cake "Broken Glass"

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    Cake "Broken Glass"

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    Comments

    1. Yuliya says

      December 10, 2018 at 1:00 pm

      Hi, I was just wondering how far ahead of time can you make this cake?

      Reply
      • Valya of Valya's Taste of Home says

        December 10, 2018 at 2:43 pm

        3 days before serving is ok. It will have plenty of time to soak in the flavors. Would love to see the picture of your creation.

        Reply
    2. Oksana says

      December 22, 2017 at 1:29 pm

      What size pan do u use for this cake? Looks very delicious...

      Reply
      • www.valyastasteofhome.com says

        December 22, 2017 at 1:33 pm

        You can use any size pan since you will have to cube the cake sponges anyway. 8" inches is ok to use.

        Reply
        • Oksana says

          December 22, 2017 at 1:37 pm

          Awesome, how about the pan u lay it out?

          Reply
          • www.valyastasteofhome.com says

            December 22, 2017 at 1:56 pm

            10" inch round springform.

            Reply
    3. Roxanne says

      February 27, 2016 at 1:43 pm

      I made this cake last night. It was so pretty straight out of the mold that I decided I'm not even going to bother frosting the outside. My husband doesn't like frosting anyways :). The only problem I ran across was not having enough of the white filling that gets poured in between the cake/Jello pieces. I just quickly made a half portion more and that solved the problem. Also, I filled the ring rim to the top and still had some cake and Jello leftover. No problem, kids gladly took care of it. Otherwise the taste is delicious and its a gorgeous cake.

      Reply
      • valya'stasteofhome.com says

        February 27, 2016 at 9:30 pm

        I'm very happy to hear that your cake turned out, and you guys like it.
        Sometimes you don't have enough of the white filling if you put to much in between the cake/jello pieces. I do go over the rim and use up all the cake and jello. I'll try to make the cake by posted recipe to double check if I didn't miss anything since you were short on cream filling. Thank you very much for awesome review Roxanne. 🙂

        Reply
    4. N says

      January 26, 2015 at 11:03 am

      Can I use strawberry and orange jello instead of cherry and lemon. Would it taste different

      Reply
      • valya'stasteofhome.com says

        January 26, 2015 at 8:24 pm

        You can use any flavor of jello. It will not change the taste of the cake, just the jello part. I used different jello in the past. Like lime and cherry for Christmas or lemon and orange for fall. I hope that helps.Thanks

        Reply
    5. Marina | Let the Baking Begin! says

      October 22, 2014 at 7:15 pm

      My goodness, I can just imagine how popular this cake is with kids!

      Reply
      • valya'stasteofhome.com says

        October 23, 2014 at 9:40 am

        I know, kids really love different colors in one cake. Thanks Marina! 🙂

        Reply
    6. Baker says

      October 19, 2014 at 7:46 pm

      What a beautiful creation! So unique, just as some of your other things! I am still new to baking and cooking, and I am so thankful for bloggers like you! I am definitely going to try this cake and the cherry Iake one for a holiday! Thank you!

      Reply
      • valya'stasteofhome.com says

        October 19, 2014 at 9:50 pm

        Thanks! I'm glad I can be a help. Let me know how it turns out. 🙂

        Reply
    7. Lindsey @ American Heritage Cooking says

      October 17, 2014 at 5:24 pm

      That is really cool! I can see why it is your favorite!

      Reply
      • valya'stasteofhome.com says

        October 17, 2014 at 5:44 pm

        Thank you Lindsey!

        Reply
    8. huntfortheverybest says

      October 17, 2014 at 2:34 pm

      what a pretty cake! you can really make holiday versions with different colors.

      Reply
      • valya'stasteofhome.com says

        October 17, 2014 at 4:37 pm

        Thank you! You"re right! It will really stand out on the holiday table. 🙂

        Reply
    9. Natasha says

      October 17, 2014 at 11:26 am

      Yum! Absolutely delicious! It's like 4 major flavors in one bite! The chocolate cake, the white cake, jello and the cream:) my top 3 favorite! Thanks for posting! I've been waiting for this post for a long time.

      Reply
      • valya'stasteofhome.com says

        October 17, 2014 at 1:35 pm

        You are very welcome! I try to accommodate all the recipe request as soon as I can. 🙂 Thanks Natasha!

        Reply
    10. Tatyana says

      October 17, 2014 at 9:07 am

      Wow! That's looks delisious! I'm not real good in baking but maybe I should break my shell and try it out! Thanks for sharing and God bless!!!

      Reply
      • valya'stasteofhome.com says

        October 17, 2014 at 10:04 am

        You are very welcome Tatyana! Its not as hard as it looks, especially if you get the hang of it, it's piece of cake! Gods blessings to you too Taneychka! 😉

        Reply
    11. Stacey @ Bake Eat Repeat says

      October 17, 2014 at 7:48 am

      What a fancy looking cake! This is really interesting, I've never heard of broken glass cake before, but you're right, the kids would definitely love it, jello in a cake!

      Reply
      • valya'stasteofhome.com says

        October 17, 2014 at 10:00 am

        Thanks Stacey! Even picky eater kids absolutely love this cake. "Yum... Jell-O" you hear from them. 😉

        Reply
    12. Gayle @ Pumpkin 'N Spice says

      October 17, 2014 at 7:28 am

      Wow this cake is incredible! Definitely looks like it was worth the extra work. I love this!

      Reply
      • valya'stasteofhome.com says

        October 17, 2014 at 9:55 am

        It sure is. I make this cake about 5 time a year and never get tired of it. Love to see that "WOW" expression on peoples faces. Thanks Gayle 🙂

        Reply
    13. mira says

      October 17, 2014 at 7:10 am

      Valya,this cake looks so colorful and beautiful! Great for kids! Your cooking skills are amazing!

      Reply
      • valya'stasteofhome.com says

        October 17, 2014 at 9:45 am

        Thanks Mira! 16 years in the kitchen will give everyone amazing skills! Your cupcakes are beautiful too! 🙂

        Reply
    14. spicedblog says

      October 17, 2014 at 5:10 am

      What a fun recipe! I can totally see this showing up at the holidays. Thanks for sharing! P.S. You did an awesome job with that seashell border. 🙂

      Reply
      • valya'stasteofhome.com says

        October 17, 2014 at 9:40 am

        Thanks David!:)

        Reply
    15. Rachel @ Bakerita says

      October 16, 2014 at 9:45 pm

      Okay - this cake is SOO cool looking, and you did a great job and showing how to make it! Great recipe 🙂

      Reply
      • valya'stasteofhome.com says

        October 16, 2014 at 10:17 pm

        Thanks Rachel! Worth the time making it! 🙂

        Reply
    16. tworaspberries says

      October 16, 2014 at 8:34 pm

      wow! this is absolutely beautiful 😉

      Reply
      • valya'stasteofhome.com says

        October 16, 2014 at 10:10 pm

        Thank you! Tastes good too! 🙂

        Reply

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