Pink Jelly Cakes have a way of showing up just when a little sweetness is needed. At a spring fundraiser tucked behind the community center, folding tables held everything from lemon tarts to foil-wrapped brownies.
Kids darted around plastic chairs, someone checked raffle numbers with a hopeful grin, and I placed a tray of sponge cakes still warm at the center of the dessert table. Earlier that morning, the kitchen was all soft light and quiet motion. Butter slowly came to room temperature while strawberry jelly chilled in the fridge, just thick enough to coat without dripping.
Mixing and spooning batter into patty pans felt easy, unrushed. Once cooled, the cakes took on their final look dipped in jewel-toned jelly, rolled in coconut, stacked with a swirl of cream each one looking like a celebration on its own.
By midafternoon, the Pink Jelly Cakes had vanished. A few guests paused to ask what was in them. Others wrapped one “for later” and tucked it gently into a napkin. They weren’t flashy, but they didn’t need to be. These little cakes held their own familiar, festive, and quietly adored.
Short Description
Pink Jelly Cakes are soft vanilla sponge cakes dipped in strawberry jelly, coated in coconut, and filled with whipped cream for a classic dessert that feels light and celebratory.
Key Ingredients
- Butter, softened
- Caster sugar
- Vanilla extract
- 1 egg
- Milk
- Self raising flour, sifted
- 85 g strawberry jelly crystals
- Boiling water
- Cold water
- Desiccated coconut
- Whipped cream
Tools Needed
- Electric mixer or mixing bowl and spoon
- Two 12 hole patty pan tins
- Cooling rack
- Slotted spoon
- Medium bowl for jelly
- Refrigerator
Cooking Instructions
Step 1: Prepare the Cake Batter
Preheat the oven to 175°C fan forced and lightly grease two 12 hole patty pan tins. Cream butter, sugar, and vanilla until pale and fluffy. Beat in the egg until fully combined.
Step 2: Finish the Batter
Add milk and sifted flour alternately in two batches, mixing gently until smooth. Spoon batter into patty pans, filling just below the rim.
Step 3: Bake and Cool
Bake for 15–18 minutes until lightly golden and a skewer inserted comes out clean. Cool in tins for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Prepare the Jelly
Dissolve jelly crystals in boiling water, then stir in cold water. Refrigerate for 1–2 hours until partially set but still liquid enough to coat.
Step 5: Dip and Coat
Using a slotted spoon, dip each cake into the jelly until evenly coated. Roll immediately in desiccated coconut and place on a tray.
Step 6: Fill and Chill
Spread whipped cream on the base of one cake and sandwich with another. Chill assembled cakes for 30 minutes before serving to allow the jelly to fully set.
Why You’ll Love This Recipe
Light texture with balanced sweetness
Visually charming and festive
Easy to prepare in stages
Perfect for parties and bake sales
A nostalgic dessert with broad appeal
Mistakes to Avoid & Solutions
Jelly setting too firmly
Makes dipping difficult.
Solution: Chill only until lightly thickened, not fully set.
Warm cakes when dipping
Can cause them to break apart.
Solution: Ensure cakes are completely cool before dipping.
Overfilling the patty pans
Leads to uneven baking.
Solution: Fill just below the rim for even layers.
Too much cream filling
Causes sliding when stacked.
Solution: Use a modest, even layer of cream.
Serving and Pairing Suggestions
Serve chilled for best texture
Pair with tea or light coffee
Arrange on tiered dessert stands
Ideal for birthdays and afternoon teas
Serve as finger desserts at gatherings
Storage and Reheating Tips
Store in an airtight container in the fridge
Best enjoyed within 24 hours
Avoid freezing as jelly texture may change
Do not reheat
FAQs
1. Can I use a different jelly flavor?
Yes, raspberry or cherry jelly works well.
2. Can these be made ahead of time?
They can be made the day of serving for best results.
3. Why is my jelly sliding off the cake?
The jelly may be too warm or the cake too dry.
4. Can I use store bought sponge cakes?
Yes, though homemade gives a softer texture.
5. Do they need to stay refrigerated?
Yes, especially once filled with cream.
Tips & Tricks
Use a fork or skewer for easier dipping
Chill jelly slightly longer in warm kitchens
Lightly trim cake tops for even sandwiches
Whip cream just before assembling
Recipe Variations
Chocolate Pink Jelly Cakes
Add 2 tablespoons cocoa powder to the batter and increase milk slightly. Pair with strawberry jelly for contrast.
Lemon Cream Version
Add lemon zest to the batter and fill with lemon flavored whipped cream.
Mini Party Cakes
Bake in mini patty pans and reduce baking time to 10–12 minutes.
Berry Jelly Twist
Use mixed berry jelly and roll in fine coconut for deeper color.
Final Thoughts
Pink Jelly Cakes carry a quiet sense of joy. They look playful on the plate, yet feel familiar in the hand. Each step, from dipping to rolling, feels deliberate without being complicated.
These cakes fit naturally into moments meant for sharing. They sit comfortably among other desserts, never loud, never overlooked. Pink Jelly Cakes bring color, softness, and a gentle sweetness that lingers long after the plates are cleared.
Old-Fashioned Pink Jelly Cakes
Ingredients
- Butter softened
- Caster sugar
- Vanilla extract
- 1 egg
- Milk
- Self raising flour sifted
- 85 g strawberry jelly crystals
- Boiling water
- Cold water
- Desiccated coconut
- Whipped cream
Instructions
- Preheat oven to 175°C and grease two 12-hole patty pans. Cream butter, sugar, and vanilla until fluffy, then beat in the egg.
- Add milk and sifted flour in two parts, mixing gently. Spoon batter into pans, filling just below the rim.
- Bake 15–18 minutes until golden. Cool 5 minutes in tins, then fully on a rack.
- Dissolve jelly crystals in boiling water, add cold water, and refrigerate 1–2 hours until slightly set.
- Dip cooled cakes in jelly using a slotted spoon, coat with coconut, and place on a tray.
- Spread whipped cream on one cake, sandwich with another, and chill 30 minutes before serving.
