Jellycat Birthday Cake

There’s something truly magical about celebrating a birthday. The sweet scent of cake baking, the gentle hum of laughter, and the twinkling of candles bring warmth to our hearts. Today, we’re making a Jellycat Birthday Cake that is as delightful as it sounds, filled with fluffy layers, creamy sweet whipped cream, and a touch of strawberry jam. This cake isn’t just a treat; it’s a celebration on a plate, perfect for any party or cozy gathering.

Imagine the golden crumb of the cake, the smooth melt of whipped cream, and the luscious strawberry filling making its joyful way onto your taste buds. Each bite is a reminder of joy and friendship, a heartfelt nod to the little moments that make life sweet. So gather your ingredients and get ready to create a masterpiece that everyone will rave about. Pin this recipe for later so you can bring this cake to life in your own kitchen.

Why You’ll Love This Recipe

• Easy to make with simple ingredients
• Perfect for cozy weekends or brunch with family
• Wholesome flavor that feels like home
• Celebrational yet approachable, perfect for all skill levels
• Ideal for customizing with your favorite fruits or flavors

Ingredients You’ll Need

• 225 g all-purpose flour (for light, fluffy layers)
• 1 1/2 teaspoons baking powder (for that perfect rise)
• 1/2 teaspoon salt (to balance the sweetness)
• 3 large eggs (room temperature for better mixing)
• 225 g granulated sugar (for sweetness and moistness)
• 85 g unsalted butter (softened for an airy texture)
• 190 g milk (dairy or non-dairy for your preference)
• 2 tablespoons oil (to keep the cake moist)
• 1 1/2 teaspoons vanilla extract (for that warm, comforting flavor)
• 300 g whipping cream or heavy cream (cold for easy whipping)
• 30 g powdered sugar (for sweetening the cream)
• 1 teaspoon vanilla extract (for flavoring the whipped cream)
• 1-2 teaspoons cocoa powder (optional for a hint of chocolate)
• 4 tablespoons strawberry jam (store-bought or homemade)
• 2-3 fresh strawberries (halved for decoration and flavor)
• 1 birthday candle (with white and red stripes if possible, for the final touch)
• 20 g dark chocolate (roughly chopped for a sprinkle on top)

Step-by-Step Directions

Cake Layers

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a larger mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, mixing well after each addition. Pour in the milk, oil, and vanilla extract, stirring until combined.
5. Gradually add the dry ingredients to the wet mixture, folding gently until no streaks of flour remain. Be careful not to overmix.
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Filling

1. While the cakes are cooling, prepare the whipped cream. In a large bowl, beat the cold whipping cream until soft peaks form.
2. Add the powdered sugar and the teaspoon of vanilla extract, and continue mixing until stiff peaks form. Next, fold in the cocoa powder if you’re making a chocolate-flavored layer.

Assemble

1. Once the cakes are completely cool, place one layer on your serving plate. Spread half of the whipped cream over the top.
2. Gently spread the strawberry jam over the whipped cream, then half of the fresh strawberries.
3. Place the second cake layer on top and repeat the process with the remaining whipped cream and strawberries.

Decorate the Cake

1. Finish your Jellycat Birthday Cake with a sprinkle of chopped dark chocolate on top for that extra touch.
2. Place your birthday candle in the center and stand back to admire your edible creation.

Pro Tips for Success

• Measure flour correctly for a light texture by spooning it into the measuring cup and leveling it off.
• Let baked goods cool completely in the pans before stacking to avoid squishing the layers.
• Store leftovers in an airtight container to keep them moist and delicious for up to three days.
• Consider using a cake leveler to create perfectly flat layers for even icing.

Variations and Creative Twists

• Different Flavors: Substitute the strawberry jam with raspberry or blueberry jam for a fruity twist, or try orange marmalade for a citrus kick.
• Cocoa Layers: Add cocoa powder to the cake batter for a chocolate version of your Jellycat cake.
• Zesty Touch: Incorporate lemon zest into the cake batter or cream for a refreshing zing.

How to Store or Freeze

To keep your Jellycat Birthday Cake fresh, store it in an airtight container at room temperature for up to three days. If you’d like to save some for later, it’s best to wrap individual slices in plastic wrap and place them in an airtight container or freezer bag. This way, you can enjoy a slice of joy whenever you please!

Serving Ideas

This delightful cake is perfect for any occasion. Serve it warm with a cup of coffee in the morning, or pack slices in lunchboxes for a sweet afternoon treat. It’s also a charming centerpiece for Sunday brunch with family and friends, ensuring everyone feels the love in each delicious bite.

For More Recipe Inspiration

If you enjoyed making this Jellycat Birthday Cake, why not explore other tasty treats? Check out my mini bento cake recipe for a delightful take on single servings, or try a healthy twist with my protein muffins. You might also love creating a birthday smash cake with my easy-to-follow smash cake recipe.

Jellycat Birthday Cake

Emily

A delightful and fluffy birthday cake filled with whipped cream and strawberry jam, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the Cake Layers

• 225 g all-purpose flour for light, fluffy layers
• 1.5 teaspoons baking powder for that perfect rise
• 0.5 teaspoon salt to balance the sweetness
• 3 large eggs room temperature for better mixing
• 225 g granulated sugar for sweetness and moistness
• 85 g unsalted butter softened for an airy texture
• 190 g milk dairy or non-dairy for your preference
• 2 tablespoons oil to keep the cake moist
• 1.5 teaspoons vanilla extract for that warm, comforting flavor

For the Whipped Cream Filling

• 300 g whipping cream or heavy cream cold for easy whipping
• 30 g powdered sugar for sweetening the cream
• 1 teaspoon vanilla extract for flavoring the whipped cream
• 1-2 teaspoons cocoa powder optional for a hint of chocolate

For Assembly and Decoration

• 4 tablespoons strawberry jam store-bought or homemade
• 2-3 fresh strawberries halved for decoration and flavor
• 1 birthday candle with white and red stripes if possible for the final touch
• 20 g dark chocolate roughly chopped for a sprinkle on top

Instructions

 

Cake Layers

• Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• In a larger mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
• Add the eggs, one at a time, mixing well after each addition. Pour in the milk, oil, and vanilla extract, stirring until combined.
• Gradually add the dry ingredients to the wet mixture, folding gently until no streaks of flour remain. Be careful not to overmix.
• Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Filling

• While the cakes are cooling, prepare the whipped cream. In a large bowl, beat the cold whipping cream until soft peaks form.
• Add the powdered sugar and the teaspoon of vanilla extract, and continue mixing until stiff peaks form. Next, fold in the cocoa powder if you’re making a chocolate-flavored layer.

Assemble

• Once the cakes are completely cool, place one layer on your serving plate. Spread half of the whipped cream over the top.
• Gently spread the strawberry jam over the whipped cream, then half of the fresh strawberries.
• Place the second cake layer on top and repeat the process with the remaining whipped cream and strawberries.

Decorate the Cake

• Finish your Jellycat Birthday Cake with a sprinkle of chopped dark chocolate on top for that extra touch.
• Place your birthday candle in the center and stand back to admire your edible creation.

Notes

Measure flour correctly for a light texture by spooning it into the measuring cup and leveling it off. Let baked goods cool completely in the pans before stacking to avoid squishing the layers. Store leftovers in an airtight container to keep them moist and delicious for up to three days. Consider using a cake leveler to create perfectly flat layers for even icing.

Keyword Birthday Cake, celebration cake, Jellycat Cake, Strawberry Cake, Whipped Cream Cake

Jellycat Birthday Cake – FAQs

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Now it’s your turn to bring this joyful Jellycat Birthday Cake to life! Happy baking!