Description
Delightful and nostalgic pink jelly cakes featuring a soft sponge base topped with sweet, glossy jelly, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup strawberry or raspberry jelly
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- Alternately add the dry mixture and milk to the butter mixture, starting and ending with the flour.
- Stir in the vanilla extract.
- Grease and line two round cake tins with parchment paper. Divide the batter evenly between the tins.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the tins for 10 minutes before transferring to a wire rack.
- Once cooled, spread jelly on top of one layer, place the second layer on top, jelly side down, and spread more jelly on top.
Notes
Ensure to use room temperature ingredients for optimal mixing results. Experiment with different jelly flavors for variety.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
