Introduction

This Jellycat Birthday Cake is a charming and delicious treat perfect for celebrations. It features light, fluffy cake layers filled and decorated with whipped cream, strawberry jam, and fresh strawberries, finished with playful chocolate details.

A two-layer small round sponge cake sits on a white plate with wavy edges, placed on a white marbled surface. The bottom layer is light brown and thick, with a smiley face made of dark chocolate dots for eyes and a curved mouth, and two small brown dollops for feet at the base. Between the two cake layers is a ring of large white cream dollops. The top cake layer is the same light brown sponge, decorated with a full circle of white cream dollops on top. Four fresh red strawberries with green leaves are spaced evenly on top of the cream, with a single white lit candle standing in the center. The background has blurred white pots with green plants. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 (white and red stripes if possible)
20 g dark chocolate (roughly chopped)

Instructions

Step 1: Preheat the oven to 350°F. Line two 6-inch round cake pans with parchment paper circles on the bottoms and set aside.
Step 2: In a small bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: In a small pot or microwave-safe bowl, combine butter, milk, oil, and vanilla extract. Heat gently until butter melts, avoiding boiling. Cover and keep warm.
Step 4: In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on medium speed for about 6 minutes until the mixture triples in size and turns very pale.
Step 5: Add half the dry mixture and mix on low speed until barely combined. Add the remaining flour mixture and mix until just mostly combined; some lumps are fine here.
Step 6: Slowly pour the warm milk mixture into the batter with the mixer on low speed until smooth and fluid.
Step 7: Divide the batter evenly between the prepared pans, filling each about halfway.
Step 8: Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 9: Cool cakes in pans for 15 minutes, then run a spatula around the edges and transfer onto wire racks to cool completely.
Step 10: In a large bowl, beat the whipping cream, powdered sugar, and vanilla extract until soft peaks form. Remove a small portion into a separate bowl and continue beating the rest until firm peaks form.
Step 11: Stir cocoa powder into the reserved cream to tint it brown. Transfer this mixture to a small piping bag and snip the tip.
Step 12: Transfer both plain and chocolate whipped cream to separate piping bags and cut off the tips.
Step 13: Place the first cake layer on a serving plate. Pipe dollops of plain whipped cream around the edge, then smear the ends toward the center with a spatula.
Step 14: Spread strawberry jam evenly in the center of the first layer without disturbing the whipped cream.
Step 15: Add the second cake layer on top. Pipe more whipped cream dollops on top and arrange halved strawberries on the cream. Insert the birthday candle in the middle.
Step 16: Using the chocolate whipped cream, pipe small “legs” extending from the bottom cake layer onto the plate.
Step 17: Melt dark chocolate and transfer to a small piping bag. Pipe eyes and a smile onto the bottom cake layer between the legs.

Tips & Variations

Use room temperature eggs for better volume when beating the batter.
For a richer cake, substitute whole milk with buttermilk.
Try different fruit jams like raspberry or apricot for a new flavor twist.
Keep the whipped cream and cake chilled until assembly for easier piping.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 2 days. Reheat is not recommended as the whipped cream will lose texture. For best freshness, assemble the cake shortly before serving.

How to Serve

A two-layer round yellow sponge cake with a light fluffy texture is placed on a white scalloped plate. Between the two layers is a ring of white cream dollops. The top layer has more white cream dollops arranged in a circle, with four red strawberries with green leaves placed evenly on top of the cream. A single white lit candle stands at the center of the cake. On the front side of the bottom cake layer, there is a cute smiling face made with dark chocolate and two small heart-shaped brown chocolate pieces acting as legs. The cake sits on a surface with a white marbled texture and there are green plants in white pots in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, but the baking time will vary. A larger pan will bake faster and thinner, while a smaller pan will take longer. Adjust baking times accordingly and check for doneness with a toothpick.

Is it necessary to use both butter and oil in the cake?

Using both gives the cake a tender crumb and moist texture. Butter adds flavor while oil keeps the cake moist. You can substitute one for the other, but the texture and flavor may slightly change.