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Jellycat Birthday Cake Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 2 hours 20 minutes
  • Yield: 10 servings

Description

Celebrate any special occasion with this delightful Jellycat Birthday Cake recipe featuring a moist vanilla sponge cake soaked in orange-scented syrup, layered with luscious strawberry jam and fluffy whipped cream. Decorated with raspberry accents, chocolate details, and a charming candle, this cake is both visually stunning and irresistibly delicious, perfect for gatherings and birthdays.

Ingredients

Sponge Cake

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • 6 tbsp melted unsalted butter (cooled slightly)
  • ¾ cup + 1 tbsp milk (any kind)
  • 2 tbsp neutral oil (vegetable or sunflower)
  • 1 ½ tsp vanilla extract

Syrup

  • 1 ¼ cups water
  • Peel of 1 orange (organic/unwaxed)
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract

Whipped Cream Filling

  • 1 ¼ cups cold heavy cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp cocoa powder (for chocolate whipped cream “feet”)

Decoration

  • 4 tbsp strawberry jam (preferably thicker varieties)
  • 8 raspberries (or halved strawberries)
  • 1 striped candle (for the classic Jellycat look)
  • ¼ cup chopped dark chocolate (or chocolate chips)

Instructions

  1. Making the Syrup: In a saucepan, combine water, orange peel, sugar, and vanilla extract. Bring to a boil, then reduce heat and simmer for a few minutes until sugar dissolves completely. Remove from heat and allow the syrup to cool completely before using.
  2. Preparing the Sponge Cake: Preheat your oven to 350°F (180°C). Line two 6-inch round cake pans with parchment paper both on the bottoms and sides to ensure easy cake removal. Set aside.
  3. Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
  4. Heat Wet Ingredients: In a small saucepan or microwave-safe bowl, combine melted butter, milk, neutral oil, and vanilla extract. Warm just until butter melts, ensuring not to boil. Cover to keep warm while preparing the batter.
  5. Beat Eggs and Sugar: Using a hand mixer with a whisk attachment, beat eggs and granulated sugar in a large bowl for 6 minutes until the mixture becomes pale, thick, and has tripled in volume. This step is crucial for a light, airy sponge.
  6. Combine Batter: Add half the flour mixture to the egg mixture and mix on low speed until just combined, then add the remaining flour and mix briefly. Some streaks of flour are acceptable. With mixer running on low speed, slowly pour in the warm milk mixture. Mix until the batter is smooth and fluid.
  7. Bake: Divide the batter evenly between the two prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Cool Cakes: Let the cakes cool in pans for 15 minutes. Run a spatula around edges to loosen, then turn cakes out onto wire racks. Peel off parchment and allow cakes to cool completely.
  9. Make Whipped Cream Filling: In a large bowl, whip the cold heavy cream with powdered sugar and vanilla extract to soft peaks. Remove a small portion to a separate bowl, then continue whipping the remaining cream to firm peaks.
  10. Prepare Chocolate Whipped Cream: Stir cocoa powder into the smaller whipped cream portion until fully combined. Transfer both plain and chocolate whipped creams into piping bags with snipped tips.
  11. Assemble Cake Base Layer: Place one sponge cake layer on a serving plate. Lightly brush or spoon some cooled syrup onto the cake to moisten it evenly. Pipe dollops of plain whipped cream around the edge, moving toward the center, then gently smooth the dollops toward the middle with a spatula.
  12. Add Strawberry Jam: Spoon strawberry jam into the center of the cake layer within the cream border and spread into an even layer.
  13. Add Second Layer and Top Decoration: Place the second sponge cake layer over the jam and cream. Moisten lightly with more syrup. Pipe additional plain whipped cream on top and decorate with raspberries or halved strawberries. Add the striped candle for the signature Jellycat look.
  14. Create Chocolate “Feet”: Using the chocolate whipped cream, pipe small leg-like shapes extending from the base of the cake onto the serving plate to mimic the Jellycat’s legs.
  15. Decorate Face Details: Melt the chopped dark chocolate gently, then transfer to a small piping bag. Pipe eyes and a smile on the bottom layer between the chocolate whipped cream legs to complete the Jellycat design.

Notes

  • Use room temperature eggs for better volume in the sponge cake batter.
  • Make sure the syrup is completely cooled before applying to the cake to avoid melting the whipped cream.
  • Thicker strawberry jam works best to prevent it from soaking through the whipped cream layer.
  • For best results, chill the whipped cream and beat it cold to achieve stable peaks.
  • If you don’t have a piping bag, use a plastic sandwich bag with the corner snipped off.
  • Decorations like the candle and raspberries can be adjusted based on preference.
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

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