Description
This Jellycat Birthday Cake is a charming and delightful treat perfect for celebrations. Featuring light and fluffy vanilla cake layers paired with luscious whipped cream, strawberry jam, and a touch of chocolate, this cake is decorated with fresh strawberries and a playful candle to bring joy to any birthday gathering.
Ingredients
Cake Layers
- 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 Decoration
- 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)
- 2-3 fresh strawberries (halved)
- 1 birthday candle (preferably white and red stripes)
- 20 g dark chocolate (roughly chopped)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 6-inch round cake pans with parchment paper on the bottom and set aside.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, and salt. Stir together and set aside for later use.
- Prepare Hot Milk Mixture: In a small pot or microwave-safe bowl, add butter, milk, oil, and vanilla extract. Heat gently on the stovetop or microwave until the butter has melted, being careful not to bring it to a boil. Remove from heat and cover to keep warm.
- Beat Eggs and Sugar: In a large mixing bowl, add the eggs and granulated sugar. Using an electric mixer with a whisk attachment, beat on medium speed for about 6 minutes until the mixture triples in size and becomes very pale and fluffy.
- Combine Dry and Wet Ingredients: Add half the flour mixture to the egg mixture and mix on low speed until just combined. Add the remaining flour and mix until mostly combined, allowing a few flour patches to remain to avoid overmixing.
- Add Hot Milk Mixture: With the mixer on low, slowly pour in the warm milk mixture while mixing until the batter is smooth and fluid.
- 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.
- Cool Cakes: Let the cakes cool in the pans for 15 minutes. Run an offset spatula around the edges to loosen them, then invert and transfer the cakes onto a wire rack to cool completely.
- Whip Cream: In a clean large bowl, combine the cold whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form. Scoop out a small portion into a separate bowl for the chocolate cream.
- Prepare Chocolate Whipped Cream: Add cocoa powder to the reserved whipped cream portion and mix until evenly tinted brown. Transfer this chocolate cream to a small piping bag and snip the tip to prepare for piping.
- Fill Piping Bags: Transfer the remaining plain whipped cream into another piping bag and cut the tip off. Both bags are now ready for decorating.
- Assemble Cake Layers: Place the first cake layer on a serving plate or cake board. Pipe dollops of plain whipped cream along the edges, smearing the outer ends gently towards the cake center with a spatula.
- Add Strawberry Jam: Spoon strawberry jam in the center of the first cake layer and smooth it into an even layer carefully without disturbing the piped cream.
- Top with Second Layer: Place the second cake layer on top of the jam layer. Pipe more dollops of plain whipped cream on the top surface.
- Decorate the Cake: Arrange halved fresh strawberries on top of the piped cream. Insert the birthday candle in the center.
- Pipe Chocolate Details: Use the chocolate whipped cream to pipe ‘legs’ extending from the base cake layer onto the plate.
- Create Facial Features: Melt the chopped dark chocolate in the microwave or on the stovetop. Transfer the melted chocolate to a small piping bag, snip the tip, and pipe eyes and a smile on the bottom cake layer between the chocolate legs to complete the Jellycat design.
Notes
- Ensure eggs are at room temperature to achieve maximum volume when beating.
- Do not overmix the batter to keep the cake layers light and fluffy.
- Keep the whipped cream cold for best whipping results.
- You can substitute dairy milk and cream with non-dairy alternatives if desired.
- Allow cakes to cool entirely before assembling to prevent whipping cream from melting.
- Use an offset spatula for smooth spreading of jams and creams.
- Store the cake in the refrigerator and consume within 2-3 days for freshness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
