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–+ servings
Jellycat Birthday Cake

Delightful Jellycat Birthday Cake with Strawberry Surprise

This Jellycat Birthday Cake is a delightful dessert perfect for celebrations, featuring layers of fluffy vanilla cake and strawberry jam.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with cake flour for a lighter texture.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 pinch Salt Use sea salt or kosher salt for subtle variations.
  • 4 large Eggs Use room temperature eggs for better incorporation.
  • 1 cup Granulated Sugar Can be replaced with a sugar alternative.
  • 1/2 cup Unsalted Butter Can substitute with vegan butter if needed.
  • 1 cup Milk Use dairy or non-dairy alternatives based on dietary needs.
  • 1/4 cup Vegetable Oil Can substitute with canola oil.
  • 1 tablespoon Vanilla Extract May substitute with almond extract for a different profile.
For the Whipped Cream
  • 2 cups Whipping Cream or Heavy Cream Opt for a non-dairy whipping cream if vegan.
  • 1/4 cup Powdered Sugar Confectioner's sugar is a standard choice.
For the Filling and Decoration
  • 1 cup Strawberry Jam Use homemade or store-bought.
  • 1 cup Fresh Strawberries Choose ripe, sweet strawberries for best flavor.
  • 2 tablespoons Cocoa Powder For mixing with whipped cream.
  • 1 optional Birthday Candle Celebratory touch for birthday occasions.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • Saucepan
  • piping bag
  • Cake pans
  • Wire Rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line two 6-inch round cake pans with parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a saucepan over low heat, combine milk, unsalted butter, vegetable oil, and vanilla extract until the butter melts.
  4. In a large mixing bowl, beat together the eggs and granulated sugar until pale and tripled in volume.
  5. Gradually fold the dry mixture into the egg mixture, then add the warm milk mixture, stirring until smooth.
  6. Divide the batter between the prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
  8. Whip the cream with powdered sugar and vanilla until soft peaks form, reserving some for decoration.
  9. Mix cocoa powder into the reserved whipped cream and pipe decorative designs on the assembled cake.
  10. Assemble the cake with layers of strawberry jam and whipped cream, then decorate with fresh strawberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For the best results, use fresh ingredients and allow the cake layers to cool completely before frosting.

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