A Playful Jellycat Birthday Cake for Every Celebration

Say hello to a cake that feels cozy, cute, and full of joy. The Jellycat Birthday Cake is a soft vanilla sponge with sweet strawberry jam, light whipped cream, and a touch of chocolate on top. It looks cheerful, tastes fresh and fluffy, and fits right into any birthday moment. You can keep the look simple and sweet, or play with the design to match the fun, plush vibe that the name suggests. Add a striped birthday candle, and you are ready to sing, smile, and slice.

This cake gives you the best of both worlds: classic flavors and a modern, light finish. The sponge stays tender and moist because it blends butter, oil, and milk. The filling uses whipped cream and a bright layer of strawberry jam. Fresh strawberries add color and a juicy bite. A sprinkle of dark chocolate makes a nice contrast and adds a little crunch.

You can bake this cake in two small layers or one larger layer. You can frost it with smooth cream or rustic swirls. You can keep it elegant, or add playful touches for a cute birthday look. No matter how you style it, the flavors stay balanced and crowd pleasing. The method is simple, the ingredients are common, and the result feels special.

If you love light cakes that do not taste heavy or overly sweet, this one is for you. If you want a cake that is easy to decorate yet looks charming, this one is for you. And if you want to bake something from scratch that feels doable on a busy day, this one is definitely for you.

Light the candle. Make a wish. Share a slice. This Jellycat Birthday Cake brings big smiles to any table.

Why Make This Recipe

It is simple and friendly for home bakers. The steps are clear, and the ingredients are basic.
The cake is soft, moist, and light. The butter brings flavor, the oil adds moisture, and the milk helps keep the crumb tender.
The flavor balance is lovely. Sweet vanilla sponge meets a bright strawberry jam and airy whipped cream.
It feels festive without being fussy. A few strawberries, a sprinkle of chocolate, and a candle are enough to make it party-ready.
It works for many sizes and styles. Bake as two small layers or one larger layer. Frost simply or decorate with playful swirls.
It is not heavy or overly rich. The whipped cream keeps it light and fresh.
It is easy to adapt. Use dairy or non-dairy milk. Adjust the jam flavor. Keep the look classic or cute.
It suits all ages. Kids love the soft texture and jam layer. Adults enjoy the fresh taste and not-too-sweet finish.

How to Make Jellycat Birthday Cake

Here is the simple plan:

Bake a fluffy vanilla cake. Whisk dry ingredients, beat eggs and sugar, then fold everything together with butter, oil, milk, and vanilla.
Make the filling. Whip cold cream with powdered sugar and vanilla. Stir the jam to loosen it.
Assemble the cake. Layer the cake with jam and cream. Smooth or swirl the outside with more cream.
Decorate. Add fresh strawberries, sprinkle dark chocolate, and place the birthday candle on top.

You can bake this cake in two 15 cm (6-inch) pans for a tall, cute look, or in one 20 cm (8-inch) pan for a classic round cake. Adjust the bake time as needed. Cool the layers well before filling so the cream holds its shape.

Ingredients:

225 g all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs (room temperature)
225 g granulated sugar
85 g unsalted butter
190 g milk (dairy or non-dairy)
2 tablespoons oil
1 1/2 teaspoons vanilla extract
300 g whipping cream or heavy cream (cold)
30 g powdered sugar
1 teaspoon vanilla extract
1-2 teaspoons cocoa powder
4 tablespoons strawberry jam (store-bought or homemade)
2-3 fresh strawberries (halved)
1 birthday candle (with white and red stripes if possible)
20 g dark chocolate (roughly chopped)

Directions:

Cake Layers
Heat the oven to 175°C (350°F). Grease and line the base of two 15 cm (6-inch) round cake pans or one 20 cm (8-inch) round cake pan with baking paper. Lightly flour the sides.
In a medium bowl, whisk the dry mix: 225 g all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
In a heatproof cup or small pan, melt 85 g unsalted butter. Warm it gently until just melted, then let it cool for 2 to 3 minutes. Stir in 190 g milk, 2 tablespoons oil, and 1 1/2 teaspoons vanilla extract. The mix should be lukewarm, not hot.
In a large bowl, beat 3 large room-temperature eggs and 225 g granulated sugar with a hand mixer or stand mixer on medium-high speed for about 3 to 4 minutes. The mix should look thick, pale, and foamy.
Add the dry mix to the egg-sugar mix in two parts, alternating with the milk-butter mix. Start with dry, then add half the milk-butter mix, then the rest of the dry, and finish with the rest of the milk-butter mix. Stir gently on low speed or fold by hand with a spatula until just combined. Do not overmix.
Divide the batter evenly between the pans (if using two), or pour it all into the single pan. Tap the pans lightly on the counter to release air bubbles.
Bake until the tops spring back when pressed lightly and a toothpick comes out clean. For two 6-inch pans, this may take about 20 to 26 minutes. For one 8-inch pan, it may take about 28 to 34 minutes. Ovens vary, so start checking early.
Let the cake cool in the pan for 10 minutes. Run a thin knife around the edges, then turn the cake out onto a rack. Peel off the paper. Let the layers cool fully before filling and frosting.
Filling
Chill a mixing bowl and beaters for 10 minutes if possible. Cold tools help the cream whip better.
Add 300 g cold whipping cream or heavy cream to the bowl. Beat on medium speed until it starts to thicken.
Add 30 g powdered sugar and 1 teaspoon vanilla extract. Beat until you get medium peaks. The cream should hold lines but still look smooth and soft. Do not overbeat.
Reserve a few spoonfuls (about 2 to 3 tablespoons) of whipped cream in a small bowl. Stir in 1 to 2 teaspoons cocoa powder to make a light cocoa cream for small swirls or a ribbon on top (optional).
Place 4 tablespoons strawberry jam in a small bowl and stir well. If the jam is very thick, warm it for 5 to 10 seconds in the microwave to loosen it. Let it cool to room temperature.
Wash and dry 2 to 3 fresh strawberries. Remove stems. Cut them in half.
Assemble and decorate the cake
If needed, level the tops of the cake layers with a serrated knife so they sit flat.
Place the first cake layer on a serving plate or cake board. If you baked one 8-inch cake and plan to split it, carefully slice it in half horizontally to make two layers.
Spread a thin ring of whipped cream around the edge of the first layer. This “cream dam” helps keep the jam from leaking out.
Spoon the strawberry jam inside the ring and spread it evenly to the edges of the ring.
Add a layer of whipped cream over the jam. Spread it gently without mixing the layers too much.
Place the second cake layer on top. Press very lightly to set it.
Cover the top and sides with a thin “crumb coat” layer of whipped cream. Smooth it lightly. Place the cake in the fridge for 10 to 15 minutes to set the crumbs.
Add the final layer of whipped cream. You can leave it rustic with soft swirls, or smooth it for a clean look.
Add small swirls or a soft ribbon of the cocoa whipped cream on top (optional), to give a gentle two-tone look.
Sprinkle the top with 20 g roughly chopped dark chocolate. Let some pieces stay larger for a pretty, casual finish.
Arrange the halved strawberries on top. You can place them around the candle spot, or line them along the edge.
Add 1 birthday candle (white and red stripes if possible) in the center or slightly off center for a playful touch.
Chill the cake for 20 to 30 minutes so the cream sets. This makes slicing clean and neat.
Light the candle when you are ready to serve. Make a wish, then slice and enjoy.

How to Serve Jellycat Birthday Cake

Serve the cake slightly chilled or at cool room temperature. If fully chilled, let it sit for 10 to 15 minutes before slicing so the cream softens a little.
Use a long, sharp knife. Wipe the knife between slices for clean cuts.
Serve with a glass of cold milk, tea, or coffee. The cake is light, so it pairs well with simple drinks.
For a party, pre-slice the cake into neat wedges and place the candle on a center slice to blow out before serving. Or light the candle on the whole cake first, take photos, then slice.
Keep the slices out only as long as you need for serving. Return any extra cake to the fridge to protect the whipped cream.

How to Store Jellycat Birthday Cake

Because this cake uses whipped cream, store it in the fridge.
Place the cake in a cake box or cover it loosely with plastic wrap or a large bowl to protect it from fridge odors and from drying out.
Eat the cake within 2 to 3 days for the best taste and texture. The cream and strawberries are freshest on day 1 and day 2.
If you want to make ahead, bake the cake layers one day in advance. Wrap the cooled layers well and store them at room temperature for up to 24 hours, or in the fridge if your kitchen is very warm.
Do not freeze the assembled cake with whipped cream. The cream can separate after thawing. If needed, you can freeze the plain cake layers (without cream and jam) for up to 1 month. Wrap tightly, then thaw in the fridge overnight before filling and frosting.
Keep the cake out at room temperature for no more than 1 to 2 hours if your room is warm. Return it to the fridge once the party ends.

Tips to Make Jellycat Birthday Cake

Measure carefully. Weigh ingredients for best results. This helps the cake rise well and stay soft.
Use room-temperature eggs. Cold eggs can make the batter heavy.
Melt the butter gently. Do not pour hot butter into the batter. Warm is okay; hot is not.
Do not overmix. Stir just until the flour is blended. Overmixing can make the cake dense.
Beat the eggs and sugar well. Aim for a thick, pale mixture. This traps air and helps the cake rise.
Line the pans. Use baking paper on the bottom so the cake releases cleanly.
Check doneness early. Ovens vary. A toothpick should come out clean or with a few moist crumbs.
Cool completely before filling. Warm cake can melt the cream and make the layers slide.
Keep cream cold. Cold cream whips faster and holds better.
Aim for medium peaks. Overwhipped cream turns grainy. Stop when it looks smooth and holds gentle peaks.
Build a cream dam. A ring of cream around the edge holds the jam in place.
Dry the strawberries. Pat them dry before placing on the cake to avoid extra moisture on the cream.
Chill between coats. A short chill after the crumb coat helps you get a neater finish.
Use a gentle hand. When spreading cream over jam, be light so the jam does not mix into the cream.
Keep it simple. This cake looks lovely with easy swirls, a few strawberries, and a sprinkle of chocolate.
Serve fresh. This cake tastes best within two days, while the cream is airy and the jam is bright.

Variation (if any)

Jam swap: Use raspberry, cherry, or mixed berry jam instead of strawberry. Keep the same amount (4 tablespoons).
Fruit swap: Use other soft berries such as raspberries or blueberries on top. Dry them well before placing on the cream.
Cocoa swirl style: Use the cocoa whipped cream to pipe dots or a ring on top. Or marble a small spoonful into the white cream for a soft two-tone look.
More chocolate crunch: Add a thin sprinkle of chopped dark chocolate between the layers (over the cream), as well as on top. Keep the pieces small so the cake slices cleanly.
Extra vanilla: Increase vanilla in the cream to 1 1/2 teaspoons if you want a stronger vanilla note.
Simple glaze effect: Warm the chopped chocolate very gently in short bursts and drizzle a few thin lines over the top. Let it cool and set before placing strawberries. If you prefer not to melt it, keep it as a rough sprinkle for a rustic look.
Non-dairy friendly: Use non-dairy milk in the cake batter (as listed), and whip a plant-based whipping cream for the frosting. Keep everything cold to help the cream set.
Single-layer party cake: Bake one 8-inch layer and leave it as a single layer. Top with cream, a thin ring of jam, strawberries, and chopped chocolate. Add the candle and serve. This is fast and sweet for small celebrations.

FAQs

Can I use non-dairy milk?
Yes. You can use any non-dairy milk in the cake batter (such as almond or oat). Keep the rest of the method the same. For the cream, use a plant-based whipping cream that is meant for whipping. Chill it well before you whip.
Can I bake this in one pan instead of two?
Yes. Use one 20 cm (8-inch) round pan. The cake will be thicker, so it may need a longer bake time (about 28 to 34 minutes). Let it cool, then split it in half to make two layers. Or serve it as a single-layer cake with cream and toppings.
How do I keep the whipped cream from turning grainy?
Stop at medium peaks. Watch closely as you whip. If the cream looks thick and smooth and holds soft peaks, stop. If you go too far and it turns grainy, add a small splash of cold cream and gently fold to smooth it.
Can I make the cake layers ahead of time?
Yes. Bake the layers, cool them fully, then wrap them tightly. Store at room temperature for up to 24 hours, or freeze for up to 1 month. Thaw in the fridge overnight before assembling with jam and cream.
My cake turned dense. What went wrong?
Common causes include overmixing after adding flour, using cold eggs, or under-whipping the eggs and sugar. Make sure your baking powder is fresh and measure carefully.
Can I reduce the sugar?
You can reduce the granulated sugar in the cake by about 10% if you prefer a less sweet sponge. Keep in mind that reducing sugar can slightly change texture. The cream uses powdered sugar to help it hold; avoid reducing that too much.
How long can the cake sit out?
Because the frosting is whipped cream, keep it out no longer than 1 to 2 hours, depending on room temperature. Return it to the fridge after serving.
Do I need a stand mixer?
No. A hand mixer works well. You can whisk by hand, but it will take longer to beat eggs and whip cream.
Can I add more strawberries inside the cake?
Yes. You can add a few thin slices on top of the cream layer inside. Pat them dry first and avoid large chunks so the cake slices without sliding.
What if I do not have cocoa powder?
You can skip the cocoa swirl. The cake looks and tastes great with plain whipped cream, strawberries, and chopped chocolate.

This Jellycat Birthday Cake brings together soft vanilla, bright strawberry, and light cream for a birthday moment that feels warm and joyful. Keep the method simple, decorate with playful touches, and enjoy each slice with a smile.

Jellycat Birthday Cake

Author: ezio22
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Description

A soft vanilla sponge cake layered with sweet strawberry jam, light whipped cream, and topped with dark chocolate and fresh strawberries, perfect for any birthday celebration.

Ingredients

Scale

225 g all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs (room temperature)
225 g granulated sugar
85 g unsalted butter
190 g milk (dairy or non-dairy)
2 tablespoons oil
1 1/2 teaspoons vanilla extract
300 g whipping cream or heavy cream (cold)
30 g powdered sugar
1 teaspoon vanilla extract
1–2 teaspoons cocoa powder
4 tablespoons strawberry jam (store-bought or homemade)
2–3 fresh strawberries (halved)
1 birthday candle
20 g dark chocolate (roughly chopped)

Instructions

Heat the oven to 175°C (350°F). Grease and line the base of two 15 cm (6-inch) round cake pans or one 20 cm (8-inch) round cake pan.
In a medium bowl, whisk the dry ingredients.
Melt the butter gently and mix with milk, oil, and vanilla extract.
Beat the eggs and sugar until thick and pale.
Combine the wet and dry ingredients without overmixing.
Divide the batter into pans and bake until a toothpick comes out clean.
Let the cake cool before filling.
Whip the cream and mix in powdered sugar and vanilla.
Assemble the cake with layers of jam and cream.
Decorate with fresh strawberries, chocolate, and the birthday candle.
Chill for 20 to 30 minutes before serving.

Notes

Store the cake in the fridge and consume within 2-3 days for best taste.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg

Keywords: cake, birthday, vanilla, strawberry, whipped cream