Jellycat Birthday Cake
A whimsical birthday cake that's both cute and delicious, perfect for celebrations!
Ingredients
Cake Layers
- 225 g all-purpose flour For the cake base
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 3 large eggs (room temperature)
- 225 g granulated sugar
- 85 g unsalted butter Softened for easy mixing
- 190 g milk (dairy or non-dairy)
- 2 tablespoons oil
- 1.5 teaspoons vanilla extract
Filling and Topping
- 300 g whipping cream or heavy cream (cold)
- 30 g powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons cocoa powder Optional for a chocolaty twist
- 4 tablespoons strawberry jam (store-bought or homemade)
- 2-3 pieces fresh strawberries (halved) For decoration
- 1 piece birthday candle (preferably striped) For decoration
- 20 g dark chocolate (roughly chopped) For decoration
Instructions
Cake Layers
- Preheat your oven to 180°C (350°F). Grease and flour two cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix eggs, sugar, and butter until fluffy.
- Gradually add the dry ingredients into the wet mixture, alternating with milk and oil.
- Stir in vanilla extract until smooth.
- Divide the batter between the prepared cake pans and bake for about 25-30 minutes or until a toothpick comes out clean.
Filling
- While the cakes cool, whip cold heavy cream with powdered sugar and vanilla extract until you have soft peaks.
- If you like a touch of chocolate, fold in cocoa powder for a delicious twist.
Assemble and Decorate the Cake
- Place one cake layer on a serving plate. Spread a generous amount of strawberry jam over the top.
- Add a layer of whipped cream and place the second cake layer on top.
- Decorate with remaining whipped cream, halved strawberries, and quenched dark chocolate for that finishing touch.
- Finally, don’t forget to stick a fun birthday candle right in the center.
Notes
Let the cake chill in the fridge before serving for a firmer texture. Serve each slice with a dollop of extra whipped cream and chocolate shavings.