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Jellycat Birthday Cake Recipe

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4 from 3 reviews

The Jellycat Birthday Cake is a charming and delicious layered cake perfect for celebrations. This moist and fluffy cake is made with a simple batter, baked to perfection, and filled with luscious whipped cream and strawberry jam. The cake is beautifully decorated with piped whipped cream, fresh strawberries, and a playful chocolate design, making it a delightful centerpiece for any birthday party.

Ingredients

Cake Ingredients

  • 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 and Filling

  • 300 g whipping cream or heavy cream (cold)
  • 30 g powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons cocoa powder
  • 4 tablespoons strawberry jam (store-bought or homemade)

Decorations

  • 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 rounds in the bottom and set them aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Heat Milk Mixture: In a small pot or microwave-safe bowl, combine butter, milk, oil, and vanilla extract. Warm over low heat or in the microwave until the butter melts. Avoid boiling. Cover to keep warm while preparing the batter.
  4. Beat Eggs and Sugar: In a large mixing bowl, add the eggs and granulated sugar. Using an electric hand mixer with a whisk attachment, beat the mixture at medium speed for 6 minutes until it triples in size and becomes very pale and fluffy.
  5. Incorporate Flour Mixture: Add half the dry flour mixture to the egg mixture and mix on low speed until just combined. Then add the rest and mix until mostly combined, leaving some flour patches to prevent overmixing.
  6. Add Warm Milk Mixture: With the mixer on low speed, gradually stream in the warm milk and butter mixture until the batter is smooth and fluid.
  7. Fill Pans and Bake: Divide the batter evenly between the prepared pans, filling each about halfway. Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  8. Cool Cakes: Allow the cakes to cool in the pans for 15 minutes. Run an offset spatula around edges, then release the cakes and transfer them onto a wire rack to cool completely.
  9. Whip Cream: In a large bowl, combine whipping cream, powdered sugar, and vanilla extract. Beat with a hand mixer fitted with a whisk attachment until soft peaks form. Reserve a small portion in a separate bowl.
  10. Prepare Chocolate Whipped Cream: To the reserved cream, add the cocoa powder and mix until evenly tinted brown. Transfer this to a small piping bag and snip the tip.
  11. Fill Piping Bags: Transfer the plain whipped cream and the chocolate whipped cream to separate piping bags and cut off their tips for piping.
  12. Assemble Cake Base Layer: Place the first cake layer on a serving plate. Pipe dollops of whipped cream around the edges, then use a spatula to smear the dollops toward the center.
  13. Add Strawberry Jam: Spoon the strawberry jam into the center of the first layer and smooth it evenly with an offset spatula without disturbing the piped cream.
  14. Add Top Cake Layer and Decorate: Place the second cake layer on top. Pipe more dollops of whipped cream on the surface. Arrange halved fresh strawberries on top. Insert the birthday candle in the center.
  15. Pipe Legs with Chocolate Cream: Using the chocolate whipped cream, pipe small leg shapes extending from the bottom layer onto the plate.
  16. Create Chocolate Face: Melt the dark chocolate in the microwave or over the stovetop. Transfer to a small piping bag and pipe eyes and a smile on the bottom cake layer between the piped legs.

Notes

  • Use room temperature eggs for better aeration when beating.
  • Be careful not to overmix the batter to keep the cake light and fluffy.
  • Ensure the butter and milk mixture is warm but not boiling to prevent curdling the eggs when combined.
  • Chill whipping cream before whipping to achieve better volume and texture.
  • Decorate just before serving to keep whipped cream fresh and stable.
  • The cake layers and decorations make it ideal for a small, intimate birthday celebration.

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