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Jellycat Birthday Cake

A delightful and whimsical cake inspired by Jellycat stuffed animals, featuring layers of fluffy vanilla sponge, rich strawberry jam, and fresh whipped cream, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Birthday, Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cups unsalted butter, softened Make sure the butter is at room temperature.
  • 1 cup milk Use room temperature milk for better mixing.
  • 3 large eggs Use room temperature eggs.
  • 2.5 teaspoons baking powder
  • 1 teaspoon vanilla extract
Filling and Topping
  • 1 cup strawberry jam
  • 2 cups whipped cream Reserve some for decoration.
  • 1 cup fresh strawberries, sliced

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, combine the flour and baking powder.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Assembly
  1. Once cooled, spread a layer of strawberry jam on top of one cake layer.
  2. Add a layer of whipped cream, followed by fresh strawberries.
  3. Place the second cake layer on top and repeat the layering if desired.
  4. Decorate the top with remaining whipped cream and strawberries.
  5. Slice and serve. Enjoy your Jellycat Birthday Cake!

Notes

For best results, ensure the butter and eggs are at room temperature before mixing. You can customize the cake flavor by substituting the jam or incorporating nuts for added texture.