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jelly cake recipe

This jelly cake recipe is perfect for a quick and easy dessert that’ll satisfy any sweet tooth.

Made with only four simple ingredients – flour, sugar, egg whites, and milk – this jelly cake can be made in minutes.

It’s also an excellent choice if you want something different from your usual desserts.

What Is A Jelly Cake?

A jelly cake is one of those desserts which has a rich history behind it.

Jelly cakes were originally created as part of religious celebrations like Easter or Christmas, but they quickly became popular among people all over Europe.

The name “jelly cake” comes from its soft texture and jelly-like appearance when cut into slices.

This cake is usually eaten warm because its high butter content makes it difficult to keep cool once it goes out of the oven.

Jelly cakes have since become so much more than their original purpose.

Today, there are many variations on this traditional dessert including chocolate, peanut butter, lemon poppy seed, and even banana.

You can make a variety of jelly cakes by simply changing up the flavors of each ingredient.

For example, adding vanilla extract will change the flavor profile of a chocolate jelly cake, while using coconut oil will give it a tropical taste.

If you don’t know how to cook, then making these kinds of recipes may seem intimidating at first glance.

However, we’re here to help! Keep reading below to learn what exactly a jelly cake is and how to make them step by step.

jelly cake recipe

What Are The Ingredients In A Jelly Cake?

The main ingredient of this simple cake is gelatin.

Gelatin is a clear substance made by boiling down collagen (a protein found naturally in animal tissues).

When mixed into water or other liquids, gelatin forms a transparent gel which sets when cooled.

You can find gelatin at most supermarkets under the name “Jell-O.”

In addition to gelatin, this cake uses two other types of food products.

The first is cornstarch.

Cornstarch is a white powder derived from maize starch.

It helps keep the mixture smooth and moist while baking.

If you don’t have cornstarch on hand, regular all purpose flour will work as well.

The second product is powdered sugar.

Sugar has many benefits including helping cakes taste better, keeping them soft so they bake more evenly, and making frosting easier to spread over the top.

To use, simply mix 1 cup of granulated sugar with 2 teaspoons of cream of tartar.

A fourth type of product used in this recipe is vanilla extract.

Vanilla is a fruit grown primarily in Madagascar.

Its flavor comes from flowers rather than seeds like other fruits.

Like sugar, vanilla adds sweetness to foods.

Unlike common sugars such as table sugar, however, it doesn’t cause blood glucose levels to rise quickly because its chemical structure differs slightly from those of normal sugars.

How Do You Make A Jelly Cake?

To create a jelly cake, all you need is flour, sugar, eggs, and milk.

You might think there aren’t many surprises left, but once you’ve got these basics down, you’ll start coming up with some tasty new creations.

  • Flour – A basic ingredient used in most baking recipes, flour helps bind together moist ingredients like butter, sour cream, or yogurt.
  • Sugar – Sugar adds sweetness and flavor to baked goods.
  • The type of sugar you use will affect how much moisture your jelly cake contains.
  • For example, granulated white sugar will add more moisture than confectioner’s sugar.
  • Egg Whites – Egg whites help keep cakes light and fluffy by creating air bubbles.
  • When they’re whipped into stiff peaks, they trap those air bubbles inside.
  • Milk – Milk is one of the best options when choosing what kind of liquid should go into a particular recipe.
  • Depending on which other ingredients you have in your kitchen, you may choose whole milk, low-fat milk, skim milk, or even condensed milk.
jelly cake recipe2

What Is The History Of Jelly Cake?

Jellies have been around since the time of ancient Egypt, when they were used as food preservatives and medicinal remedies.

In fact, jellies date back over 4500 years! They were served at weddings during medieval times, but by the 18th century, jellies started being sold commercially in shops.

By the 19th century, jelly cakes were common across Britain and America, where they became popular treats for children on their birthdays.

Today, jelly cake recipes abound online, making them one of the most popular types of cake.

So what makes them so special? Well, there’s no denying that these sweets are delicious! Jelly cakes are often very moist because they contain eggs and/or dairy products (milk or cream), which helps create a light texture.

The best part about jelly cakes is how quickly they can be prepared.

Just mix everything together, bake, and serve!

What Are Some Variations Of Jelly Cake?

Jelly cakes have been around since the 1800s when they were popularized as one of Queen Victoria’s favorite desserts.

They’re usually served warm or cold.

There are two main types of jelly cakes: sponge cakes and angel food cakes.

Sponge cakes are more dense than angel food cakes, which means they hold their shape better after baking.

Angel food cakes are light and fluffy because they contain whipped eggs instead of whole eggs.

Sponge cakes tend to be denser due to the inclusion of butter as well as additional ingredients such as cream cheese, sour cream, and even heavy whipping cream.

The result is a very moist, rich, and flavorful cake with a crumbly texture.

Angel food cakes are lighter but still quite dense.

They often include airy meringue on top to make up for the lack of fat.

Some recipes use melted chocolate chips or nuts instead of meringue.

You might find them topped with icing or frosting too, or sometimes left plain depending on how fancy you want to get.

Torte à la Chantilly

The French call this type of cake torte chanterille (chantilly).

It’s made by combining almond meal with a vanilla custard filling before spreading it between layers of sponge cake.

Then, the sides are glazed with a mixture of powdered sugar and beaten egg white.

It’s traditionally eaten at Easter time, but it makes for a beautiful treat anytime of year!

Chocolate Cake

Another variation on the theme is chocolate cake.

Chocolate cake has almost no fat, so it’s not like other jelly cakes at all.

Instead, it’s made using cocoa powder, oil, and water.

When baked, it becomes soft and chewy with a thick layer of fudge-like gooeyness that oozes out of every crack.

You can add chopped walnuts, pecans, or almonds to give it extra flavor.

Or try adding marshmallow fluff to give it a fun twist!

Coconut Jelly Cake

If you prefer coconut over chocolate, then a coconut jelly cake is right for you.

Coconut jelly cake uses condensed milk instead of regular milk.

Condensed milk is full of calories and saturated fats, so it’s best to stay away from it unless you really need those extra calories.

If you do decide to eat it though, keep these tips in mind:

  • Use low-fat condensed milk so you don’t end up with a greasy mess.
  • Don’t overbake it or else it will dry out.
  • Add shredded coconut flakes or grated coconut to give it another dimension.

What Are Some Common Toppings For Jelly Cake?

Jellies have been around since ancient times, but they weren’t always called jellies.

In the Middle Ages, when people were more concerned about preserving food than making it look pretty, they would make “sponge cakes” by soaking them in water or wine until they formed gels.

These were then served on top of other foods, such as fruit preserves and meats, and became known as “topping offs”.

Over time, these sponge cakes evolved into what we know today as jellied desserts.

They typically involve gelatin, which comes from animal bones, cartilage, skin, tendons, ligaments, and connective tissue.

Because gelatin has a high protein content, it doesn’t dissolve easily in liquids like water and alcohol.

Instead, it forms a gel when combined with another liquid.

While there are several types of gelatin available at health food stores and supermarkets, most recipes call for unflavored powdered gelatin.

You can find it either refrigerated or frozen.

You can add flavor to your jelly cake using extracts, but unless you plan to serve it warm, it won’t taste very good (unless you use strawberry extract).

If you’d prefer not to use extracts, you may try adding spices instead, including cinnamon, nutmeg, cloves, ginger, cardamom, vanilla bean, or even chili powder.

For an extra kick, sprinkle a pinch of cayenne pepper over the top before serving.

jelly cake recipe3

How Do You Store Jelly Cake?

You might wonder how you should keep jelly cakes fresh after they have been baked.

The best thing to do is refrigerate them right away or freeze them as soon as possible because the longer they sit out, the more likely mold will form on top of the sponge layer.

However, if you don’t plan to eat all of the cake at once, then there is no need to worry about keeping it stored properly.

Jelly cakes aren’t prone to spoilage like other types of cakes so you can leave them sitting out for days without worrying too much.

How Long Does Jelly Cake Last?

Jelly cakes have the potential to stay fresh for days or even weeks at room temperature, but they should not be stored in the refrigerator as it will cause them to dry out quickly.

If you plan on freezing jelly cake, wrap tightly in plastic wrap before placing into a freezer-safe bag.

Make sure there is no air inside of the container by pressing down firmly.

Store the frozen cake in the freezer for up to three months.

When thawing jelly cake, place it directly onto a plate so excess water doesn’t drip off.

What Are Some Tips For Making Jelly Cake?

Jellies are quite simple to make but there are still things that need to be done carefully so they don’t end up being too runny or not enough of them form together properly.

  • If using gelatin powder, follow the instructions on the packet to get the right consistency.
  • Use a thermometer to measure the temperature of the mixture while cooking so no one gets burned by hot water!
  • Make sure you use clean utensils because anything else besides glass or stainless steel will affect how well the jelly sets.
  • Don’t overmix the batter as this could result in unevenly set jellies.
  • Add more liquid if needed after mixing so that the jellies won’t stick to each other.
  • When pouring out the jellies onto the plate, let them sit for at least five seconds before turning them upside down to ensure even coating.
  • You might find that the jellies aren’t firm enough after cooling.
  • If this happens, place the pan back into the oven for another minute until the jellies become firmer.

What Are Some Common Mistakes When Making Jelly Cake?

There are several ways of preparing jelly cakes, but the most popular method is simply mixing all of the dry ingredients together and then adding the wet ingredients separately so they don’t mix too much.

However, there are two problems associated with this approach.

The first problem is that the batter will have a tendency to stick to the sides of the pan as the mixture cools down.

This makes cleanup very difficult because you need to scrape the entire thing out before serving.

If you do get stuck, try using plastic wrap instead of butter or oil on the bottom of the pan.

The second issue is that the batter may not set up completely after baking.

You might end up with a soft center surrounded by a hard edge.

To prevent this from happening, add about 2 tablespoons of cornstarch to the batter (about 1/4 cup total).

If you’re looking for more information on how to make jelly cake, keep reading!

jelly cake recipe

Jelly Cake Recipe

This jelly cake recipe is perfect for a quick and easy dessert that’ll satisfy any sweet tooth.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: Jelly Cake Recipe
Servings: 2
Calories: 1592kcal


  • 1 Pan
  • 1 Oven


  • 60 g butter softened
  • 1/2 cup sugar
  • 1 egg lightly beaten
  • 1 cup flour
  • 2/3 cup milk
  • 85 g Aeroplane Original Raspberry jelly crystals
  • 1 cup boiling water
  • 1 cup cold water
  • 3 cups desiccated coconut
  • 1/2 cup thick cream


  • A 180°C oven is to be used. Prepare a 12-by-2-teaspoon patty pan with cooking spray.
  • Cream butter and sugar with an electric mixer until they are frothy and light. Beat in the egg, a bit at a time, until thoroughly incorporated. Gently fold in half the flour and half the milk using a large metal spoon. repeat using the remaining milk and flour.
  • Pour the mixture into the patty pan. Until a skewer inserted into the centre of the dish comes out clean, bake for 15 to 20 minutes. cakes on a wire rack to cool.
  • In a bowl, combine jelly and hot water and stir until crystals are broken down. Add cold water and stir. Keep chilled for an hour, or until it’s slightly thick and cold.
  • Put the coconut in a large bowl. Slice each cake horizontally in half. Reassemble the pieces by using a spoonful of cream as a sandwich. Cakes should be dropped into the jelly one at a time using a slotted spoon. Eliminate extra jelly. Cooked cakes should be well coated in coconut. Place on a tray with a liner and chill for 30 minutes or until set.



Calories: 1592kcal | Carbohydrates: 141g | Protein: 21g | Fat: 112g | Saturated Fat: 91g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 310mg | Potassium: 920mg | Fiber: 22g | Sugar: 73g | Vitamin A: 1000IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 8mg
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