If you’ve ever walked past a bakery and been transported back to childhood by the delightful sight of bright pink cakes, you’re in for a treat. The Old-Fashioned Pink Jelly Cakes are not just a dessert; they’re a nostalgic journey filled with joy, sweetness, and a touch of whimsy. I first discovered this recipe while searching for a simple yet crowd-pleasing treat for a family gathering, and I was amazed at how these charming cakes brought smiles to everyone’s faces.
These delightful little treats feature a soft, fluffy base that pairs beautifully with a glistening layer of strawberry jelly and a cozy roll in desiccated coconut. The addition of whipped cream creates an irresistible sandwich that is perfect for any occasion, be it a cozy afternoon tea or a festive celebration. Each bite is a flavor explosion that dances on the palate, leaving you longing for just one more.
So, grab your apron and let’s whip up a batch of these delightful Old-Fashioned Pink Jelly Cakes together!
Why Are Old-Fashioned Pink Jelly Cakes Irresistible?
Nostalgic Flavors: Each bite takes you back to childhood, evoking memories of sweet treats and joyful gatherings.
Easy to Make: With straightforward steps, even beginner bakers can create these charming cakes without a hitch.
Crowd-Pleasing Treat: Perfect for parties, the vibrant pink color and delightful flavors are sure to impress family and friends.
Versatile Dessert: Great for any occasion, be it an afternoon tea or birthday celebration, they fit right in.
Mouthwatering Combination: The soft cake, fruity jelly, and rich whipped cream create an exciting taste experience.
Bring a touch of nostalgia into your kitchen, and enjoy these delightful cakes that never fail to charm!
Old-Fashioned Pink Jelly Cakes Ingredients
For the Cake
• 80g butter, softened – This ensures a tender, moist crumb in your cakes.
• 1/2 cup (110g) caster sugar – Use superfine sugar to achieve that light and fluffy texture.
• 1 tsp vanilla extract – Adds a warm, sweet aroma that lifts the flavor profile.
• 1 egg – Essential for binding the ingredients and adding richness.
• 2/3 cup (160g) milk – Helps to keep the batter creamy and moist.
• 1 cup (130g) self-raising flour, sifted – Guarantees a light and fluffy rise perfect for cake-making.
For the Jelly Coating
• 85g packet strawberry jelly crystals – The star ingredient that defines the unique flavor of the Old-Fashioned Pink Jelly Cakes.
• 1 cup (240g) boiling water – Needed to dissolve the jelly crystals smoothly.
• 1 cup (240g) cold water – This helps cool the jelly mixture before setting.
For the Topping
• 3 1/2 cups (280g) desiccated coconut – Provides a lovely texture and a tropical taste, enhancing the cake’s visual appeal.
• 1 cup (240g) whipped cream – Adds a luxurious creaminess that perfectly complements the soft cake.
Gather these ingredients, and you’re one step closer to creating a delightful array of Old-Fashioned Pink Jelly Cakes that are sure to win hearts!
How to Make Old-Fashioned Pink Jelly Cakes
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Preheat oven: Begin by preheating your oven to 175°C (fan-forced). This temperature is vital for achieving that perfect golden hue on your cakes. Lightly grease two 12-hole patty-pan tins to ensure easy removal later.
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Cream mixture: In a large bowl, cream together the softened butter, caster sugar, and vanilla extract until the mixture turns pale and fluffy. This should take about 3-5 minutes—don’t rush it! Then, beat in the egg until it’s fully incorporated and well-blended.
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Fold in liquids: Gently fold in the milk and self-raising flour alternately, starting with half the milk, followed by half the flour, and repeat. This technique keeps the batter light and airy.
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Fill tins: Spoon the prepared batter into the patty-pan holes, filling each just below the top. This will allow the cakes to rise without overflowing.
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Bake cakes: Place your filled tins into the preheated oven and bake for 15–18 minutes. They’re done when they are lightly golden and a skewer inserted into the center comes out clean—trust me, the smell will be heavenly!
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Cool your cakes: Leave the cakes to cool in the tins for about 5 minutes before transferring them to a wire rack. Let them cool completely—this is crucial for jelly adherence later!
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Prepare jelly: To make your jelly, dissolve the strawberry jelly crystals in boiling water, stirring until fully mixed. Then, stir in the cold water. Refrigerate the mixture until it’s partially set, which should take about 1–2 hours.
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Dip cakes: Once the jelly has partially set, dip each cake into the jelly using a slotted spoon. Make sure they’re well-coated, then roll them in the desiccated coconut until they are nicely covered.
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Assemble cakes: Take one cake half and spoon a generous dollop of whipped cream onto it. Sandwich it together with another half, creating a delightful little treat.
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Chill to set: Finally, chill your assembled cakes in the fridge for at least 30 minutes to allow the jelly to set perfectly before serving—this will enhance the overall flavor!
Optional: For an extra touch, sprinkle some extra desiccated coconut on top before serving!
Exact quantities are listed in the recipe card below.
Old-Fashioned Pink Jelly Cakes Variations
Feel free to get creative with these cakes by customizing the flavors and ingredients to suit your taste.
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Fruit Flavored Jelly: Experiment with different jelly flavors like raspberry or lemon for a unique twist—each will add its delightful zing!
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Gluten-Free Flour: Substitute with a gluten-free all-purpose flour blend to make this recipe friendly for those avoiding gluten. Just ensure the blend includes a leavening agent.
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Dairy-Free Milk: Swap the milk for almond or oat milk to create a dairy-free version, keeping the same moist texture and delicious flavor.
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Add Nuts: Mix in chopped nuts, such as almonds or hazelnuts, for an added crunch in the cake that beautifully complements the softness.
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Choco-Coconut Delight: Add cocoa powder to the batter for a chocolatey spin on your jelly cake, and pair it with chocolate-flavored jelly for a rich experience.
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Coconut Cream: Use whipped coconut cream instead of regular whipped cream for a tropical twist that enhances the coconut coating and keeps it dairy-free.
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Spicy Kick: Try adding a pinch of cayenne pepper in the batter for an unexpected kick that counterbalances the sweetness of the jelly.
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Mini Cakes: Pour the batter into mini muffin tins instead of patty pans for bite-sized versions that are perfect for snacks or party treats.
Make Ahead Options
These Old-Fashioned Pink Jelly Cakes are perfect for meal prep, allowing you to enjoy the nostalgic flavors without the last-minute rush! You can bake the cakes up to 24 hours in advance; just cool them completely and store them in an airtight container at room temperature to maintain their moisture. Additionally, prepare the jelly mixture up to 3 days ahead and keep it refrigerated until partially set. When ready to finish your cakes, simply dip them in the prepared jelly, roll in desiccated coconut, and assemble with whipped cream. This way, you can have delicious, homemade treats ready for any occasion, with minimal effort on the day of serving!
Expert Tips for Old-Fashioned Pink Jelly Cakes
- Butter Softness: Ensure your butter is fully softened before creaming; this creates a light and fluffy batter. Cold butter can lead to dense cakes.
- Jelly Consistency: Be patient when refrigerating the jelly; it should be partially set before dipping. If too firm, it won’t coat the cakes properly.
- Filling Carefully: When filling your patty-pan tins, avoid overfilling; cakes need space to rise without spilling over. Best practice is to fill just below the rim.
- Even Cooling: Allow cakes to cool completely on a wire rack before dipping in jelly. This prevents the jelly from slipping off and ensures a beautiful finish.
- Creamy Consistency: Use fresh whipped cream for the best flavor and texture. Store-bought varieties may not provide that rich homemade touch your Old-Fashioned Pink Jelly Cakes deserve.
What to Serve with Old-Fashioned Pink Jelly Cakes?
Create a delightful spread that perfectly complements these whimsical treats and elevates your dessert experience.
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Fresh Berries: A mix of strawberries, raspberries, and blueberries adds a burst of natural sweetness that balances the cake’s rich flavors.
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Tea or Coffee: A warm cup of your favorite tea or fresh brew offers a comforting warmth and nicely offsets the cake’s sweetness.
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Lemonade Spritzer: A tangy, fizzy lemonade is refreshing and enhances the fruity notes of the strawberry jelly. It’s a crowd-pleaser on hot days!
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream introduces a contrasting temperature and a rich, smooth texture that pairs beautifully with the jelly cakes.
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Chocolate Drizzle: A light drizzle of chocolate sauce would add a delightful, indulgent touch, enhancing the flavor profile without overpowering the sweetness.
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Coconut Macaroons: For the coconut fans, serving alongside chewy coconut macaroons provides a fun texture contrast and echoes the desiccated coconut coating.
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Fruit Salad: A light fruit salad featuring citrus and melon brings a refreshing aspect, cutting through the richness and enhancing the overall experience of the meal.
Elevate your occasion with these thoughtful pairings, making every bite from the Old-Fashioned Pink Jelly Cakes a memorable one!
Storage Tips for Old-Fashioned Pink Jelly Cakes
- Room Temperature: These delightful cakes can be kept at room temperature for up to 2 days. Store them in an airtight container to keep them fresh and moist.
- Fridge: For longer storage, place the Old-Fashioned Pink Jelly Cakes in the fridge where they will stay good for up to 5 days. Make sure they are covered to avoid absorbing other odors.
- Freezer: If you want to make these ahead, freeze the unassembled cakes (without the jelly and whipped cream) for up to 3 months. Wrap them well in plastic wrap, then foil.
- Reheating: If you’ve frozen them, thaw in the fridge overnight before reassembling with jelly and whipped cream. Enjoy them chilled for the best flavor experience!
Old-Fashioned Pink Jelly Cakes Recipe FAQs
How do I choose ripe strawberries for the jelly?
Absolutely! When selecting strawberries for your jelly, look for firm, bright red berries with no dark spots or signs of bruising. Ripe strawberries will be fragrant and slightly soft to the touch. If possible, choose organic strawberries for a more natural flavor, though traditional ones will work just as well!
How should I store leftover Old-Fashioned Pink Jelly Cakes?
Very simply! If you have some delicious cakes left, keep them in an airtight container at room temperature for up to 2 days. If you want them to last longer, store them in the fridge for up to 5 days, ensuring they are covered to keep them moist and fresh.
Can I freeze Old-Fashioned Pink Jelly Cakes?
The more the merrier when it comes to freezing! To freeze these delightful treats, I recommend assembling the cakes without the jelly and whipped cream. Wrap them tightly in plastic wrap and then in foil, and they can last in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw them overnight in the fridge and then add your jelly and whipped cream as you normally would!
What should I do if the jelly isn’t setting properly?
No worries at all! If your jelly isn’t setting, it could be because it hasn’t cooled long enough or there wasn’t enough gelatin dissolved. Ensure you’re using the correct amount of jelly crystals and boiling water. If this happens, refrigerate the jelly for a longer time until it thickens properly, which usually takes 1 to 2 hours. If already at that point, consider rehydrating intact jelly with slightly warmed water to aid in thickening.
Are Old-Fashioned Pink Jelly Cakes suitable for my gluten-free friends?
Absolutely! You can easily adjust this recipe for gluten-free baking. Substitute the self-raising flour with a gluten-free all-purpose flour mix or almond flour. Just ensure that your jelly crystals are gluten-free, as some brands may contain additives. Your friends will love these cakes just the same!
Can pets enjoy the scraps from my Old-Fashioned Pink Jelly Cakes?
While your furry friends might be curious, it’s best to keep these cakes away from them. The sugar, jelly, and whipped cream aren’t suitable for pets, particularly dogs, as they can be harmful in large amounts. Instead, consider sharing slices of leftover fruits or plain cake without frosting for a pet-friendly treat!
Delightful Old-Fashioned Pink Jelly Cakes for Sweet Nostalgia
Ingredients
Equipment
Method
- Preheat your oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins.
- In a large bowl, cream together the softened butter, caster sugar, and vanilla extract until pale and fluffy.
- Beat in the egg until fully incorporated.
- Gently fold in the milk and self-raising flour alternately.
- Spoon the prepared batter into the patty-pan holes, filling each just below the top.
- Bake for 15–18 minutes until lightly golden and a skewer comes out clean.
- Leave the cakes to cool in the tins for about 5 minutes before transferring to a wire rack.
- Dissolve the strawberry jelly crystals in boiling water and stir in the cold water. Refrigerate until partially set.
- Dip each cake into the jelly using a slotted spoon, ensuring they are well-coated.
- Roll the coated cakes in desiccated coconut.
- Sandwich a generous dollop of whipped cream between two cake halves.
- Chill the assembled cakes in the fridge for at least 30 minutes to allow the jelly to set.