How to Make a Fluffy Jellycat Birthday Cake

My 11-year-old daughter asked me to make this Jellycat birthday cake for her sister's birthday. They're both big plushie fans, so I knew this would be a fun surprise.

I made it as a homemade version of the Jellycat birthday cake plush, using a simple vanilla sponge rather than a complicated decorated cake. You don't need advanced cake-decorating skills for this one. The face is made with melted chocolate, and the little feet are piped with chocolate whipped cream.

Seeing their faces when I brought the finished cake to the table was easily my favourite part.

This adorable Jellycat birthday cake takes inspiration from Jellycat's famously soft plush toys, turning their signature cuddly style into a delicious homemade treat! The London-based brand has been creating lovable stuffed animals since 1999, and now you can bring that same playful charm to your dessert table with this easy recipe.

If you are a fan of fresh desserts, I am sure you will also enjoy my strawberry tiramisu, no-coffee and kid-friendly.

💗 What Makes This Jellycat Cake Special

• Soft vanilla sponge - Two light, tender layers make a good base for the cream and jam without making the cake feel heavy.
• Strawberry jam and whipped cream - The filling is simple, but the combination works really well with the vanilla sponge.
• Orange syrup - A light orange syrup brushed over the sponge keeps it moist without making it soggy.
• Simple Jellycat decoration - Melted chocolate creates the little face, while chocolate whipped cream makes the feet.
• No fondant or complicated piping - The design is meant to look cute rather than perfect, so you don't need advanced decorating skills.

🎂 Jellycat Birthday Cake Ingredients

*See the recipe card for full information on ingredients and quantities.

• All-purpose flour - Plain flour works perfectly for this sponge.
• Baking powder - Helps the sponge rise and stay light.
• Room-temperature eggs - They whip up with more volume, which helps give the cake its soft texture. If you've forgotten to take them out, place them in warm water for 5-10 minutes.
• Unsalted butter - Melted with the milk, so there's no need to soften it first.
• Milk - Regular milk works well, but you can use an unsweetened plant-based milk if needed, like almond or oat milk instead of dairy
• Neutral oil - Canola or avocado oil both work well.
• Vanilla extract - Adds a simple vanilla base to the sponge and whipped cream.
• Heavy cream - Keep it well chilled before whipping for the best results.
• Powdered sugar - Sweetens and helps the whipped cream hold its shape.
• Cocoa powder - Gives the small amount of cream used for the feet a brown shade.
• Strawberry jam - Use a thick jam so it stays in place between the layers.
• Dark chocolate - Melted chocolate is used for the Jellycat face.
• Orange - You'll use the peel for the syrup. If your orange isn't unwaxed, scrub the peel well or leave it out.

👩‍🍳How To Make Jellycat Birthday Cake

Step 1: In a large bowl, beat the eggs and sugar on high for about 6 minutes until thick, pale, and tripled in volume.

Step 2: Add half the dry mix to the eggs and mix on low. Add the rest and mix briefly.

Step 7: Add the second sponge layer on top, then pipe more whipped cream and decorate with halved strawberries.

Step 8: Use chocolate whipped cream to pipe little legs at the base, then add eyes and a smile with melted chocolate on the bottom layer.

*See the recipe card for detailed instructions. 

🥗 Serving Suggestions

• Serve the Jellycat birthday cake with fresh berries
• Pair with a cup of tea or sparkling juice
• Slice small wedges for kid-friendly portions

❓Jellycat Birthday Cake FAQs

More Cake Recipes to Try

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📖 Recipe

Jellycat Birthday Cake

Claudia Ciorteanu

Light sponge layers filled with whipped chocolate cream and strawberry jam, drizzled with syrup, decorated with raspberries.

5 from 14 votes

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Prep Time 50 minutes mins

Cook Time 40 minutes mins

Cooling Time 50 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Desserts

Cuisine American

Servings 10

Calories 463 kcal

Video

Equipment

• ▢
  2 6 inch baking pans
• ▢
  1 electric mixer
• ▢
  3 piping bags

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cake:

• ▢ 2 cups all-purpose flour
• ▢ 1 ½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 3 large eggs room temp!
• ▢ 1 cup granulated sugar
• ▢ 6 tablespoon melted unsalted butter (cool slightly)
• ▢ ¾ cup + 1 tablespoon milk (any kind)
• ▢ 2 tablespoon neutral oil (like vegetable or sunflower)
• ▢ 1 ½ teaspoon vanilla

For the Filling/Frosting:

• ▢ 1 ¼ cups cold heavy cream
• ▢ ¼ cup powdered sugar
• ▢ 1 teaspoon vanilla
• ▢ 1 teaspoon cocoa powder for "feet"
• ▢ 4 tablespoon strawberry jam (thicker varieties work best)

For the Syrup:

• ▢ 1 ¼ cups water
• ▢ Peel of 1 orange (organic/unwaxed)
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoon granulated sugar

To Decorate:

• ▢ 8 raspberries or halved strawberries
• ▢ 1 striped candle  (classic Jellycat look!)
• ▢ ¼ cup chopped dark chocolate (or chocolate chips)

Instructions

 

• Making the Syrup: Add the water, orange peel, sugar, and vanilla to a saucepan. Bring it to a boil, then reduce the heat and simmer for a few minutes until the sugar fully dissolves. Remove from heat and let the syrup cool completely.
• Making the Sponge Cake: Preheat the oven to 350°F (180°C). Line two 6" round cake pans with parchment paper-place a round piece on the bottom and strips along the sides to help the cakes come out cleanly. Set aside.
• In a small bowl, mix the flour, baking powder, and salt.
• In a small saucepan or microwave-safe bowl, combine the butter, milk, oil, and vanilla. Heat just until the butter melts-don't let it boil. Cover and keep warm.
• In a large mixing bowl, beat the eggs and sugar with a hand mixer fitted with a whisk attachment for 6 minutes until pale, thick, and tripled in volume.
• Add half of the flour mixture and mix on low speed until just combined. Add the rest and mix again briefly-some streaks are fine. With the mixer on low, slowly pour in the warm milk mixture. Mix until smooth and fluid.
• Divide the batter evenly between the two pans. Bake for 35-40 minutes, or until a toothpick comes out with a few moist crumbs.
• Let the cakes cool in the pans for 15 minutes, then run a spatula around the edges and turn them out onto a wire rack. Peel off the parchment and let cool completely.
• Making the Whipped Cream Filling: In a large bowl, whip the cream with powdered sugar and vanilla to soft peaks. Scoop out a small portion into a separate bowl, then continue whipping the rest to firm peaks.
• Add cocoa powder to the smaller portion and stir until combined. Transfer both the plain and chocolate whipped cream to piping bags and snip the tips.
• Assembling and Decorating the Cake: Place one cake layer on a plate or board. Spoon or brush some of the cooled syrup over the cake to moisten it. Pipe whipped cream dollops around the edge, working toward the center. Lightly smooth the dollops toward the middle with a spatula.
• Spoon strawberry jam into the center and spread it into an even layer, staying within the cream border.
• Gently place the second sponge cake layer over the cream and strawberry jam. Lightly moisten it with more syrup, then pipe whipped cream on top and decorate with raspberries. Add a candle if you like.
• Using the chocolate whipped cream, pipe small legs extending from the base of the cake onto the plate.
• Melt the dark chocolate and transfer it to a small piping bag. Pipe eyes and a smile on the bottom layer between the legs.

Notes

1. Storage - Store the cake in the fridge for up to 2 days (whipped cream softens over time). Cover loosely with plastic wrap or a cake dome to prevent drying.
2. Make Ahead - Bake the sponges a day ahead, wrap tightly in plastic, and store at room temperature. Assemble the cake the day of serving for the freshest taste.
3. Room-Temperature Eggs - Cold eggs won't whip as well. To quickly warm them, submerge in warm water for 5-10 minutes before using.
4. Syrup Tip - Brush syrup lightly to avoid soggy layers. Leftover syrup can be refrigerated for 1 week (great for cocktails or iced tea!).
5. Whipped Cream Stability - For a sturdier cream, add 1 teaspoon cornstarch while whipping, or use ½ mascarpone + ½ cream.
6. Decorating Shortcut - Use store-bought jam and pre-made whipped cream if pressed for time.
7. Allergy Swaps -
   • Gluten-free: Substitute flour with a 1:1 gluten-free blend.
   • Dairy-free: Use plant-based butter, milk, and coconut cream.
8. Serving - For clean slices, dip your knife in hot water and wipe between cuts.
9. Freezing - Freeze unfrosted sponge layers (wrapped tightly) for up to 1 month. Thaw at room temperature before assembling.
10. Kids' Help - Let little ones decorate with extra berries or chocolate chips!

Nutrition

Calories: 463kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 103mgSodium: 220mgPotassium: 147mgFiber: 1gSugar: 34gVitamin A: 750IUVitamin C: 1mgCalcium: 97mgIron: 2mg

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