Jellycat Birthday Cake

5 from 14 votes

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

Prep Time50

Cook Time40

Cooling Time50

Total Time2 20

Course: Desserts

Cuisine: American

Servings:

Calories: 463kcal

Author: Claudia Ciorteanu

Equipment

2 6 inch baking pans
1 electric mixer
3 piping bags

Ingredients

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)

US Customary - Metric

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

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.
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.
Room-Temperature Eggs – Cold eggs won’t whip as well. To quickly warm them, submerge in warm water for 5–10 minutes before using.
Syrup Tip – Brush syrup lightly to avoid soggy layers. Leftover syrup can be refrigerated for 1 week (great for cocktails or iced tea!).
Whipped Cream Stability – For a sturdier cream, add 1 teaspoon cornstarch while whipping, or use ½ mascarpone + ½ cream.
Decorating Shortcut – Use store-bought jam and pre-made whipped cream if pressed for time.
Allergy Swaps –
- Gluten-free: Substitute flour with a 1:1 gluten-free blend.
- Dairy-free: Use plant-based butter, milk, and coconut cream.
Serving – For clean slices, dip your knife in hot water and wipe between cuts.
Freezing – Freeze unfrosted sponge layers (wrapped tightly) for up to 1 month. Thaw at room temperature before assembling.
Kids’ Help – Let little ones decorate with extra berries or chocolate chips!

Nutrition