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Jellycat Birthday Cake

Delightful Jellycat Birthday Cake with Strawberry Surprise

This delightful Jellycat Birthday Cake features layers of moist vanilla cake and strawberry jam, making it a charming centerpiece for any celebration.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with cake flour for a lighter texture.
  • 2 teaspoons baking powder Ensure it’s fresh for best results.
  • 0.5 teaspoon salt Use sea salt for a subtle difference.
  • 4 large eggs Room temperature eggs mix better.
  • 1 cup granulated sugar Can use coconut sugar for a less refined option.
  • 0.5 cup unsalted butter Substitute with oil for a dairy-free version.
  • 1 cup milk Can be dairy or non-dairy.
  • 0.33 cup vegetable oil Can substitute with canola oil.
  • 2 teaspoons vanilla extract Use real vanilla extract for the best taste.
For the Frosting
  • 2 cups whipping cream Substitutable with coconut cream for a non-dairy option.
  • 0.25 cup powdered sugar Adjust sweetness according to taste.
  • 2 tablespoons cocoa powder Optional if a lighter color is preferred.
For the Filling and Decoration
  • 1 cup strawberry jam Use homemade jam for enhanced flavor.
  • 1 cup fresh strawberries Choose ripe, fresh strawberries for the best presentation.
  • 1 birthday candle Select a colorful design to match the theme.
  • 0.5 cup dark chocolate Chocolate chips can substitute in a pinch.

Equipment

  • oven
  • mixing bowls
  • Electric mixer
  • piping bag
  • Cake pans
  • spatula
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two 6-inch round cake pans with parchment paper.
  2. Sift together the flour, baking powder, and salt in a bowl.
  3. Melt the butter, milk, oil, and vanilla together until hot.
  4. Beat the eggs and sugar until pale and fluffy.
  5. Gradually mix the dry ingredients into the egg mixture, then add the wet ingredients.
  6. Divide the batter between the prepared pans and bake for 35-40 minutes.
  7. Let the cakes cool in the pans for 15 minutes before transferring to wire racks.
  8. Whip the cream with powdered sugar and vanilla until stiff peaks form.
  9. Mix part of the whipped cream with cocoa powder for decoration.
  10. Layer one cake with cream and jam, then top with the second layer.
  11. Decorate the cake with chocolate cream and fresh strawberries.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 37gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store the cake in an airtight container in the fridge for up to 3 days. Frosted cake requires careful coverage to maintain integrity.

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