Description
Old-Fashioned Pink Jelly Cakes are a nostalgic American dessert featuring soft, fluffy cake layers filled with sweet, fruity jelly and topped with creamy pink frosting. Perfect for celebrations or a delightful treat, this recipe combines classic baking techniques with a visually stunning presentation and rich flavors.
Ingredients
Scale
For the Cake Layers:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Jelly Filling:
- 1/2 cup fruit jelly or jam (strawberry, raspberry, or cherry)
- 1 tablespoon lemon juice
For the Pink Frosting:
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1–2 tablespoons raspberry or strawberry puree (optional)
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Gradually add the dry ingredients alternately with milk, mixing just until combined to avoid overmixing.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
- Prepare the Jelly Filling: Combine the fruit jelly or jam with lemon juice. If necessary, warm the mixture in the microwave for a few seconds to make it spreadable. Set aside to cool slightly before assembling.
- Make the Frosting: Beat powdered sugar and softened butter together until smooth and creamy. Add heavy cream and vanilla extract, mixing until the frosting is spreadable. Stir in raspberry or strawberry puree if using, to add a natural pink color and flavor.
- Assemble the Cake: Place one cake layer on a serving platter and spread the jelly filling evenly over the surface. Place the second cake layer on top. Frost the entire cake, covering the top and sides with the pink frosting for a beautiful finish.
- Serve and Enjoy: Slice the cake and serve. Store any leftovers in an airtight container at room temperature for up to 2-3 days to maintain freshness.
Notes
- Flour: Use a mixture of whole wheat and all-purpose flour for a denser texture.
- Jelly: Try different fruit jellies like apricot or peach for unique flavor variations.
- Frosting: Adjust the pink color using additional puree or food coloring if desired.
- Storage: Store the cake in an airtight container at room temperature for 2-3 days to keep it fresh.
