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Jellycat Birthday Cake Recipe

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4 from 13 reviews

Jellycat Birthday Cake is a charming and visually delightful layered vanilla sponge cake adorned with whipped cream, strawberry jam, fresh strawberries, and whimsical chocolate decorations. This recipe offers a light, fluffy texture combined with a creamy and fruity filling, perfect for celebrating special occasions with a fun and festive touch.

Ingredients

Cake Layers

  • 225 g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs (room temperature)
  • 225 g granulated sugar
  • 85 g unsalted butter
  • 190 g milk (dairy or non-dairy)
  • 2 tablespoons oil
  • 1 1/2 teaspoons vanilla extract

Whipped Cream Filling & Decoration

  • 300 g whipping cream or heavy cream (cold)
  • 30 g powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons cocoa powder

Additional Toppings and Decorations

  • 4 tablespoons strawberry jam (store-bought or homemade)
  • 2–3 fresh strawberries (halved)
  • 1 birthday candle (white and red stripes if possible)
  • 20 g dark chocolate (roughly chopped)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper at the bottom to prevent sticking and set them aside.
  2. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking powder, and salt. Stir to blend evenly and set aside.
  3. Prepare Hot Milk Mixture: In a small pot or microwave-safe bowl, combine butter, milk, oil, and vanilla extract. Warm gently on the stovetop or in the microwave just until the butter melts. Avoid boiling. Remove from heat and cover to keep warm.
  4. Beat Eggs and Sugar: In a large bowl, use an electric hand mixer with a whisk attachment to beat eggs and granulated sugar on medium speed for about 6 minutes. The mixture should triple in volume and become very pale, almost white.
  5. Combine Dry and Wet Ingredients: On low speed, add half the dry flour mixture to the eggs and sugar just until barely combined. Add the remaining flour and mix until mostly incorporated, leaving some patches of flour to avoid overmixing.
  6. Add Hot Milk Mixture: Slowly pour the warm milk and butter mixture into the batter while mixing on low speed until the batter is smooth and fluid.
  7. Fill Pans and Bake: Divide the batter evenly into the prepared cake pans, filling each about halfway. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Cool Cakes: Allow the cakes to cool in their pans for 15 minutes. Run an offset spatula around the edges to loosen, then invert onto wire racks to cool completely.
  9. Whip the Cream: In a large bowl, add the cold whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form. Set aside a small portion in a separate bowl for coloring. Continue beating the remaining cream until firm peaks form.
  10. Make Chocolate Whipped Cream: Add cocoa powder to the reserved cream and mix until evenly tinted brown. Transfer this chocolate cream to a small piping bag and snip off the tip. Set aside.
  11. Prepare Piping Bags: Transfer the plain whipped cream to another piping bag and cut the tips off both bags to allow for decorative piping.
  12. Assemble the Cake – First Layer: Place one cake layer on a serving plate or cake board. Pipe dollops of whipped cream around the edges of the cake starting from the outer edge moving slightly inward. Use a spatula to gently smear the tops of the dollops towards the center to create a soft tail effect.
  13. Add Strawberry Jam: Spoon the strawberry jam into the center of the first cake layer and smooth it evenly with an offset spatula carefully without disturbing the whipped cream border.
  14. Add Second Cake Layer and Top Decoration: Place the second cake layer on top of the jam. Pipe more whipped cream dollops on top. Arrange halved fresh strawberries evenly over the cream. Insert the birthday candle in the center of the top layer.
  15. Pipe Cake Legs: Using the chocolate whipped cream, pipe little “legs” extending outward from the base of the bottom cake layer onto the serving plate for a whimsical touch.
  16. Draw Face with Chocolate: Melt the chopped dark chocolate gently in the microwave or over a double boiler. Transfer the melted chocolate to a small piping bag and snip the tip. Pipe eyes and a smiling face onto the bottom cake layer between the chocolate whipped cream legs.

Notes

  • Ensure eggs are at room temperature for better volume when beaten.
  • Be careful not to overmix the batter to maintain a light and fluffy texture.
  • Do not boil the milk-butter mixture; just melt the butter to avoid curdling.
  • Use cold cream for whipped cream to achieve best whipping results.
  • Adjust the cocoa powder to taste for the chocolate whipped cream intensity.
  • Fresh strawberries enhance freshness and decoration but can be substituted with other fresh berries if preferred.

Find it online: https://bitezly.com/jellycat-birthday-cake-recipe/