Adorable Jellycat Birthday Cake Recipe (EASY Vanilla Sponge!)

Your favourite Jellycat birthday cake plushie-turned into a real, edible cake! It's made with two soft vanilla sponge layers, strawberry jam, whipped cream, and fresh raspberries. The homemade citrus syrup keeps the cake moist and adds just the right touch.

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 seeing their faces light up when they saw the finished cake was the best part.

🍰 Serves 10 | 🥛 Creamy Filling | 🎂 Special Occasion Cake

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.

💗 Why You'll Love This Recipe

• Light sponge layers that slice neatly
• Cream and jam filling feels festive with this Jellycat birthday cake
• Simple syrup keeps cake moist
• Easy to decorate with fresh raspberries and chocolate

🎂 Jellycat Birthday Cake Ingredients

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

• All-purpose flour - I usually stick with plain flour, and it works perfectly here.
• Baking powder - this helps the cake rise nicely and be soft.
• Use room temperature eggs - they whip up with more volume and give the cake a better structure. If you're short on time, place them in a bowl of warm water for 5-10 minutes.
• Unsalted butter - You can use cold butter, no need to soften it beforehand, since it will melt with the milk.
• Unsweetened plant-based milk works well if you're skipping dairy. Just make sure it's plain and not flavoured.
• Oil - a light oil like canola or avocado, works best for a neutral taste.
• Real vanilla extract gives the best taste. Avoid imitation if you can.
• For the whipped cream, keep everything cold, including the mixing bowl. It helps the cream whip faster and hold its shape longer.
• Powdered sugar - to sweeten the cream just right. If you don't have any, just add some granulated sugar to a blender and whiz for a couple of seconds.
• Cocoa powder - just a small amount to give the cream the right colour for the legs. (If you want, you can swap in some brown gel food colouring instead.)
• Strawberry jam -Pick a thick jam so it stays put in the centre of the cake. If yours is too runny, simmer it for a few minutes to reduce it.
• Dark chocolate - just a bit melted for drawing the face on the cake. Melt the chocolate gently - short bursts in the microwave or a warm water bath will help keep it smooth and easy to pipe.
• If your orange isn't labelled "unwaxed," scrub the peel under hot water or skip it altogether.

♻️ Substitutions

• Use dairy-free cream if needed, or a combination of soft cream cheese or mascarpone with whipping cream. Or you can use the cream cheese frosting from my lemon curd layer cake recipe.
• Swap strawberry jam for raspberry or apricot
• Use almond or oat milk instead of dairy
• If you don't have piping bags, a small ziplock with the corner snipped works perfectly for both whipped cream and chocolate details.

📋 Variations

• Add lemon zest to whipped cream
• Mix crushed cookies into the cream for texture
• Use colourful berries for a bright twist. This is my chocolate berry mousse cake that you might want to try next.

👩‍🍳 How To Make Jellycat Birthday Cake

Inspired by Jellycat's iconic plush toys, this birthday cake brings the same playful charm to your dessert table! You can also make my homemade raspberry coconut cake with shredded coconut.

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

If You Enjoyed This Recipe, You Will Love These Too 

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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 Dessert

Cuisine American

Servings 10

Calories 463 kcal

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.

Video

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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