Jellycat Birthday Cake Vanilla (Print-Friendly Version)
Fluffy vanilla cake with creamy filling, sweet jam, and strawberry finish—perfect for joyful gatherings.
# Ingredients:
→ Cake Layers
01 -
225 g all-purpose wheat flour
02 -
1.5 teaspoons baking powder
03 -
0.5 teaspoon fine sea salt
04 -
3 large eggs, at room temperature
05 -
225 g granulated sugar
06 -
85 g unsalted butter
07 -
190 g whole milk or non-dairy alternative
08 -
2 tablespoons neutral oil
09 -
1.5 teaspoons pure vanilla extract
→ Filling
10 -
300 g cold whipping cream or heavy cream
11 -
30 g powdered sugar
12 -
1 teaspoon pure vanilla extract
13 -
1 to 2 teaspoons unsweetened cocoa powder
14 -
4 tablespoons strawberry jam, store-bought or homemade
→ Decoration
15 -
2 to 3 fresh strawberries, hulled and halved
16 -
1 birthday candle, white and red striped if available
17 -
20 g dark chocolate, roughly chopped
# Steps:
01 -
Preheat oven to 175°C. Line two 15-cm round cake pans with parchment paper on the base. Grease sides if desired and set aside.
02 -
In a small bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
03 -
Place butter, milk, oil, and vanilla extract in a small saucepan or microwave-safe bowl. Gently heat until butter has melted; do not allow mixture to boil. Remove from heat and cover to retain warmth.
04 -
In a large mixing bowl, combine eggs and granulated sugar. Using an electric hand mixer with the whisk attachment, beat for 6 minutes on medium speed until the mixture triples in volume and becomes pale.
05 -
Add half of the flour mixture to the egg batter. Mix on low speed until barely combined, then add the remaining flour and mix just until few dry patches remain. Avoid overmixing.
06 -
With the mixer running on low, gradually pour the hot milk mixture into the batter. Mix until the batter is smooth and fluid.
07 -
Evenly distribute batter between the prepared pans, filling each about halfway. Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs.
08 -
Allow cakes to cool in pans for 15 minutes. Run an offset spatula around the edges, then invert onto a wire rack. Remove parchment and cool completely.
09 -
In a large mixing bowl, combine cold whipping cream, powdered sugar, and vanilla extract. Whip using an electric hand mixer until soft peaks form. Reserve a small portion in a separate bowl. Continue whipping the remaining cream until stiff peaks develop.
10 -
To the reserved cream, add cocoa powder and stir until evenly tinted brown. Transfer this chocolate cream to a small piping bag and snip off the tip.
11 -
Transfer the plain whipped cream to a piping bag and snip off the tip. Ensure both creams are ready for assembly.
12 -
On a serving plate, place one cake layer. Pipe whipped cream dollops along the perimeter, extending towards the center. Use a spatula to gently smear cream from the edges inward.
13 -
Spread strawberry jam in the center of the first cake layer, smoothing into an even layer while keeping the whipped cream border intact.
14 -
Place the second cake layer atop the first. Pipe additional whipped cream dollops over the surface. Arrange halved strawberries decoratively on top. Insert the candle in the center.
15 -
Use the chocolate whipped cream to pipe small legs extending from the bottom cake edge onto the plate.
16 -
Melt the chopped dark chocolate gently in the microwave or over a bain-marie. Transfer to a small piping bag and pipe eyes and a smile onto the side of the lower cake layer, between the legs.
# Notes & Tips:
01 -
Ensure cakes are thoroughly cooled before adding cream to prevent melting.
02 -
Use a serrated knife to level cake layers if needed for stable stacking.