How to Make a Jellycat Birthday Cake: A Fun and Delicious Treat

There’s something magical about a homemade birthday cake. It’s not just a dessert—it’s a centerpiece, a memory, and a labor of love all in one. If you’re looking to create a show-stopping birthday cake that’s as cute as it is delicious, look no further than the Jellycat Birthday Cake. This whimsical cake, inspired by the beloved Jellycat plush toys, will bring smiles to any celebration.

Get ready to bake an adorable masterpiece filled with fluffy layers, creamy whipped topping, and a touch of chocolate artistry.

Why Choose a Jellycat Birthday Cake?

When you create a Jellycat Birthday Cake, you’re not just baking—you’re crafting a heartfelt, edible work of art. Its soft, spongy layers combined with fresh strawberries, whipped cream, and delightful chocolate decorations make it a hit with kids and adults alike. Plus, the cake’s playful design mimics the charm of Jellycat toys, adding a unique touch to your celebration.

Ingredients You’ll Need

Before you start, gather all your ingredients. Here’s a detailed breakdown:

Category	Ingredients
Dry Mixture	150g all-purpose flour, 1½ tsp baking powder, ¼ tsp salt
Hot Milk Mixture	60g unsalted butter, 120ml milk, 2 tbsp oil, 1½ tsp vanilla extract
Cake Batter	3 large eggs (room temperature), 150g granulated sugar
Whipped Cream	240ml whipping cream, 3 tbsp powdered sugar, 1 tsp vanilla extract
Chocolate Whipped Cream	2 tbsp reserved whipped cream, ½ tsp cocoa powder or brown gel food coloring
Filling & Decoration	2-3 tbsp strawberry jam, 5 fresh strawberries (halved), 20g dark chocolate (melted)

Step-by-Step Instructions to Make a Jellycat Birthday Cake

1. Preheat Your Oven and Prep the Pans

• Preheat your oven to 350°F (175°C).
• Line two 6-inch round cake pans with parchment paper. This step ensures easy removal of your cake layers later.

2. Mix the Dry Ingredients

1. In a medium-sized bowl, whisk together:
   
   • 150g all-purpose flour
   • 1½ tsp baking powder
   • ¼ tsp salt
2. Set this dry mixture aside. Whisking helps combine the ingredients and removes any lumps.
   

3. Prepare the Hot Milk Mixture

1. In a small saucepan, heat the following over low heat until the butter melts:
   
   • 60g unsalted butter
   • 120ml milk
   • 2 tbsp oil
   • 1½ tsp vanilla extract
2. Keep the mixture warm but not boiling.
   

4. Make the Cake Batter

1. In a large mixing bowl, beat 3 large eggs and 150g granulated sugar using an electric mixer.
   
2. Continue beating for about 6 minutes, until the mixture is pale, thick, and tripled in volume.
   
3. Gradually fold the dry mixture into the egg mixture. Be gentle to maintain the airy texture.
   
4. Slowly add the hot milk mixture, folding it in until the batter is smooth and well-combined.
   

5. Bake the Cake Layers

1. Divide the batter evenly between the prepared pans.
2. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool completely in the pans before removing them.

6. Whip the Cream for Frosting

1. In a chilled bowl, beat together:
   
   • 240ml whipping cream
   • 3 tbsp powdered sugar
   • 1 tsp vanilla extract
2. Beat until firm peaks form. Reserve 2 tablespoons of the whipped cream to create the chocolate whipped cream.
   

7. Create the Chocolate Whipped Cream

1. Mix 2 tablespoons of the reserved whipped cream with:
   
   • ½ tsp cocoa powder or brown gel food coloring
2. This will be used to pipe the Jellycat cake’s legs for a playful touch.
   

8. Assemble the Cake

1. Place one cake layer on a serving plate.
2. Pipe a border of whipped cream around the edge of the cake.
3. Spread 2–3 tablespoons of strawberry jam in the center of the layer.
4. Top with the second cake layer.

9. Decorate the Cake

1. Pipe dollops of whipped cream on top of the cake and decorate with halved strawberries.
2. Using the chocolate whipped cream, pipe two small legs at the base of the cake.
3. Melt 20g dark chocolate, then pipe eyes and a smile onto the cake’s surface to mimic the Jellycat plush design.

Tips for Success

• Use Room Temperature Ingredients: Room temperature eggs and butter blend more easily, creating a smoother batter.
• Keep the Milk Mixture Warm: Warm liquid ensures the batter remains fluffy and light.
• Chill the Whipping Cream Bowl: A chilled bowl helps whipping cream set up faster and hold its shape.
• Customize Your Cake: Try different jams, such as raspberry or apricot, for a new twist.
• Work Quickly with Whipped Cream: Whipped cream can lose its shape at room temperature, so decorate promptly.

Nutritional Information (Per Slice)

Nutrient	Amount
Calories	280
Total Fat	14g
Saturated Fat	8g
Carbohydrates	33g
Sugar	23g
Protein	4g

FAQs About Jellycat Birthday Cake

1. Can I use a different size cake pan?

Yes, but adjust the baking time accordingly. Larger pans will require less baking time, while smaller pans may need more.

2. What type of strawberries work best?

Fresh, ripe strawberries are ideal. Avoid using frozen strawberries, as they can release too much moisture.

3. Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day ahead and assemble the cake on the day of your event.

4. How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices.

5. What can I use instead of dark chocolate for decorating?

You can use melted milk chocolate, white chocolate, or even black gel icing for the eyes and smile.

6. Can I make the whipped cream without powdered sugar?

Yes, but powdered sugar helps stabilize the cream and adds a touch of sweetness.

Why You Should Try a Jellycat Birthday Cake

Creating a Jellycat Birthday Cake is a wonderful way to celebrate any special occasion. Its playful design, combined with layers of tender sponge cake, creamy frosting, and fresh strawberries, makes it a treat that’s sure to be remembered.

With this guide, you have everything you need to make this adorable and delicious cake. So, roll up your sleeves, preheat that oven, and let your creativity shine!

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