Name: Raspberry & Cream Jelly Cakes Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 35 min
Cuisine: Australian
Ingredients: 80 g butter (softened); 110 g (1/2 cup) caster sugar; 1 tsp vanilla extract; 1 egg (room temperature); 160 g (2/3 cup) milk (room temperature); 150 g (1 cup) self-raising flour (sifted); 85 g packet raspberry jelly crystals; 240 g (1 cup) boiling water; 240 g (1 cup) cold water; 280 g (3 1/2 cups) desiccated coconut; 240 g (1 cup) whipped cream

Nothing beats the joyful delight of biting into a sweet, soft cake that surprises you with a burst of fruity jelly and the richness of creamy filling. The Raspberry & Cream Jelly Cakes Recipe is exactly that—a nostalgic treat that’s equally charming and scrumptious. This recipe perfectly balances the lightness of sponge, the tart freshness of raspberry jelly, and the smooth indulgence of whipped cream, all coated in a crunchy coconut embrace. It’s an absolute showstopper for teatime or any moment you want to sprinkle a little happiness!

Ingredients You’ll Need

In the image, a white mixing bowl sits on a white marbled surface. Inside the bowl is a small square of yellow butter with some light brown liquid around it. Above the bowl, a white electric hand mixer with silver beaters is held by a woman's hand, hovering close to the bowl as if ready to mix the ingredients. The scene is bright and clear, showing the simple setup for starting a baking or cooking process. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients, each with a special role, come together in this Raspberry & Cream Jelly Cakes Recipe to create magic. From the soft butter that keeps the sponge tender, to the vibrant jelly crystals that deliver the iconic fruity punch, every component is essential for the perfect taste, texture, and visual appeal.

80 g butter (softened): This keeps the sponge moist and adds a rich buttery flavor.
110 g (1/2 cup) caster sugar: Provides sweetness and helps the cake rise with a fine crumb.
1 tsp vanilla extract: Adds a warm, aromatic depth to the batter.
1 egg (room temperature): Binds ingredients and contributes to structure and texture.
160 g (2/3 cup) milk (room temperature): Keeps the cake light and tender by moistening the flour.
150 g (1 cup) self-raising flour (sifted): Gives the cake its rise and fluffiness.
85 g packet raspberry jelly crystals: Key for that classic tangy sweetness and vibrant color.
240 g (1 cup) boiling water: Activates the jelly crystals perfectly.
240 g (1 cup) cold water: Balances the jelly texture so it’s just right for dipping.
280 g (3 1/2 cups) desiccated coconut: Creates a delightful crunchy coating full of tropical flavor.
240 g (1 cup) whipped cream: The luscious, creamy filling that makes each bite heavenly.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Raspberry & Cream Jelly Cakes Recipe

Step 1: Prepare Your Oven and Tins

First things first, preheat your oven to 175 degrees Celsius fan-forced (that’s 350 degrees Fahrenheit). Lightly grease two 12-hole patty pan tins to make sure your cakes pop out easily once baked — no sticking, guaranteed!

Step 2: Cream the Butter, Sugar, and Vanilla

In a mixing bowl, beat together the softened butter, caster sugar, and vanilla extract until the mixture becomes pale and fluffy. This process is what makes your sponge light and gives it that melt-in-your-mouth texture. When you add the egg in next, make sure it’s at room temperature to blend in smoothly.

Step 3: Fold in Milk and Flour

Now gently fold in the milk and sifted self-raising flour. This delicate movement ensures the batter stays airy and light, making the base for those perfect jelly cakes. If you prefer a Thermomix, this step becomes a breeze with a quick 15-25 second blend on speed 5.

Step 4: Bake to Golden Perfection

Divide your batter evenly into the patty pan holes, filling them just before the top. Pop them in the oven and bake for 15 to 18 minutes until the tops are lightly golden and a skewer inserted into the center comes out clean. The kitchen will smell heavenly by now!

Step 5: Cool the Cakes and Prepare the Jelly

Allow the cakes to cool in the tins for about 5 minutes before transferring them to a wire rack. Meanwhile, prepare your raspberry jelly by mixing the jelly crystals with boiling water and cold water as per the packet instructions. Then chill in the fridge until slightly thickened — this is the secret to that perfect jelly dip texture.

Step 6: Dip, Coat, and Assemble

Using a slotted spoon, dip each cake into the thickened jelly mixture one at a time, then immediately toss in the desiccated coconut so they’re fully coated in that snowy white layer. Finally, sandwich two cakes together with a generous spoonful of whipped cream between them and place in the fridge to set. This chilling step helps everything meld beautifully.

How to Serve Raspberry & Cream Jelly Cakes Recipe

A white bowl sits on a white marbled surface, filled with a coarse white powder. In the center of the powder is a round dollop of bright red sticky paste, smooth and shiny, resembling a thick sauce. In the next image, the same bowl with the coarse white powder now has a small round ball in the middle, fully covered in the same white powder, creating a textured, powdery white layer over the red inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh raspberries or a sprinkle of extra coconut on top add a lovely touch to your raspberry & cream jelly cakes recipe. Mint leaves also bring a refreshing pop of green that brightens the presentation and flavor. It’s these little flourishes that make your dessert feel extra special when served to friends and family.

Side Dishes

Pair these cakes with a cup of your favorite tea or coffee for an iconic teatime combo. A scoop of vanilla ice cream or a drizzle of raspberry coulis on the side also complements the sweet and tart layers wonderfully, turning a simple snack into a memorable dessert experience.

Creative Ways to Present

For a playful twist, try serving the jelly cakes on pretty pastel plates or atop small cake stands to emphasize their dainty nature. You could also offer mini-sized versions in cupcake liners for parties, making these treats not only delicious but delightfully Instagram-worthy too!

Make Ahead and Storage

Storing Leftovers

The jelly cakes keep well covered in an airtight container in the fridge for up to 2 days. This will preserve the freshness of the whipped cream and prevent the coconut from drying out. Just be sure they are chilled well to maintain the jelly’s lovely texture.

Freezing

Freezing isn’t recommended for the Raspberry & Cream Jelly Cakes Recipe as the jelly and cream don’t hold their textures well after thawing. To enjoy the best flavor and consistency, it’s best to make and eat them fresh within a couple of days.

Reheating

Since these jelly cakes are best enjoyed cold, reheating isn’t advised. They are the perfect refreshing treat straight from the fridge, especially on a warm day when that cool cream and wobbly jelly taste just right.

FAQs

Can I use other jelly flavors besides raspberry?

Absolutely! While raspberry gives a classic tartness that works beautifully here, you can experiment with other fruit-flavored jelly crystals like strawberry or blackcurrant to put your own spin on the recipe.

Is it necessary to use desiccated coconut?

The coconut coating is traditional and adds a lovely texture contrast to the soft sponge and jelly, but if you’re not a fan, finely crushed nuts or edible sprinkles could be creative alternatives.

Can I make these cakes vegan?

With some swaps, yes! Use a vegan butter substitute, egg replacer, plant-based milk, and a suitable jelly powder that contains no gelatin. This allows everyone to enjoy the Raspberry & Cream Jelly Cakes Recipe.

What’s the best way to get the jelly to stick to the cakes?

Make sure the jelly is slightly thickened before dipping the cakes—that tuggy consistency helps it cling well. Also, gently press the cakes into the coconut right after dipping for an even, secure coating.

How long should I chill the cakes before serving?

Allow at least an hour in the fridge after assembling for the cream to set and the flavors to meld. This patience results in a neater finish and a tastier bite.

Final Thoughts

There’s just something so uplifting about the Raspberry & Cream Jelly Cakes Recipe that makes baking it a joyous experience and eating it even more delightful. Whether you’re treating yourself or sharing with loved ones, these cakes bring out smiles and happy memories with every bite. So don’t hesitate—whip up a batch soon and let this charming classic sweeten your day!