There’s an undeniable charm in the nostalgia of dessert, and these Easy Old Fashioned Pink Jelly Cakes capture it perfectly. As I stood in my kitchen, nostalgia washed over me, bringing back memories of childhood birthday parties where every colorful cake felt like a magical creation. The soft, fluffy texture of the cake paired with the vibrant strawberry jelly and the delicate sprinkle of coconut take me back to simpler times.
In just a few simple steps, you can whip up these delightful cakes that will transport you and your loved ones straight to a joyful celebration. Each bite is an enchanting mix of flavors and textures, and the best part? They’re surprisingly easy to make! Whether you’re looking to impress at a potluck or simply want to treat yourself on a quiet afternoon, these cakes are sure to be a crowd-pleaser. So grab your ingredients and let’s dive into the delightful world of pink jelly cakes that promise to spark joy with every slice!
Why are Easy Old Fashioned Pink Jelly Cakes so delightful?
Nostalgic Flavor: These cakes bring back childhood memories with their vibrant strawberry jelly and fluffy texture.
Simple Steps: You’ll love how easy they are to prepare, making them perfect for both novice and seasoned bakers.
Crowd-Pleaser: Whether at a party or family gathering, their unique appearance and delightful taste will impress everyone.
Fun Toppings: Customize with your favorite toppings or fillings to suit your style, making each creation uniquely yours.
Perfect for Any Occasion: From casual afternoon treats to festive dinner parties, these cakes fit every moment beautifully.
Easy Old Fashioned Pink Jelly Cakes Ingredients
Let’s gather everything you need for these delightful treats!
For the Cake
- 80 g butter, softened – A key ingredient for that rich and fluffy texture.
- 110 g caster sugar – Fine sugar dissolves easily, ensuring the batter is silky smooth.
- 1 tsp vanilla extract – Adds warmth and classic flavor to balance the sweetness.
- 1 egg – Serves as a binder, helping to give the cakes their structure.
- 160 g milk – Moistens the cake, contributing to its light and airy feel.
- 130 g self-raising flour, sifted – The flour rises beautifully due to its built-in leavening agents, making it perfect for a fluffy cake.
For the Jelly Mixture
- 85 g strawberry jelly crystals – Provides that vibrant pink color and sweet, fruity flavor, making these cakes truly an Easy Old Fashioned Pink Jelly Cake.
- 240 g boiling water – Helps dissolve the jelly crystals to create a smooth mixture.
- 240 g cold water – Balances the temperature for the jelly, helping it set perfectly.
For Assembly
- 280 g desiccated coconut – Adds a lovely texture and a touch of tropical flavor.
- 240 g whipped cream – Completes the cake with a light and creamy topping that’s simply irresistible.
How to Make Easy Old Fashioned Pink Jelly Cakes
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Preheat your oven to 350°F (175°C). This ensures your cakes will bake evenly and rise beautifully, setting the stage for that perfect fluffy texture.
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Cream together the softened butter and caster sugar in a mixing bowl until light and fluffy. This should take about 3-5 minutes, and will create a wonderful base for your cake.
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Add the vanilla extract and egg to the mixture, mixing well until it’s fully incorporated. The egg will help bind everything together, creating a smooth batter.
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Gradually pour in the milk, stirring until well combined. This step adds moisture and richness to your cakes, enhancing their delightful flavor.
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Fold in the sifted self-raising flour carefully using a spatula. Be gentle to maintain that airy texture; your batter should be smooth without lumps.
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Dissolve the strawberry jelly crystals in 240 g of boiling water, stirring until completely dissolved. Take a moment to appreciate the vibrant color—it’s about to make your cakes dreamy!
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Stir in the cold water into the jelly mixture. This will bring the temperature down to room temperature, ideal for combining with your batter.
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Combine the jelly mixture with the cake batter gently. The mixture should turn a lovely pink color, ensuring each cake is beautifully vibrant and tasty.
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Pour the mixture into prepared cake tins, filling them about 2/3 full. This allows room for rising, leading to fluffy, delightful cakes.
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Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
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Cool the cakes in the tins for 10 minutes, then transfer them to a wire rack to cool completely before assembly. Patience is key here—totally worth the wait!
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Assemble by placing a layer of whipped cream on top of one cake, sprinkle generously with desiccated coconut, and then stack with another cake. Repeat as desired!
Optional: Top with additional whipped cream and a sprinkle of jelly crystals for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Easy Old Fashioned Pink Jelly Cakes are perfect for meal prep, allowing busy cooks to savor their delightful flavors without the last-minute rush. You can prepare the cake batter up to 24 hours in advance; simply store it in the refrigerator. The strawberry jelly mixture can also be made ahead—just keep it covered at room temperature for up to 3 days. To assemble, bring everything to room temperature before pouring the batter into the tins and baking. This method ensures your cakes are just as delicious and vibrant as if freshly made, giving you beautiful treats with minimal effort on busy days!
How to Store and Freeze Easy Old Fashioned Pink Jelly Cakes
Room Temperature: Store leftover cakes in an airtight container at room temperature for up to 2 days to maintain freshness, perfect for snacking.
Fridge: If you want to keep them longer, refrigerate in an airtight container for up to 5 days, ensuring the whipped cream stays firm and delicious.
Freezer: For extended storage, freeze individual slices wrapped tightly in plastic wrap and then aluminum foil for up to 3 months, perfect for a special treat whenever you crave it!
Reheating: To enjoy frozen pink jelly cakes, thaw overnight in the fridge and let them come to room temperature before serving; a light dusting of extra coconut adds a lovely touch!
Expert Tips for Easy Old Fashioned Pink Jelly Cakes
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Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for a smoother batter and even baking.
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Gently Fold: When incorporating the self-raising flour, fold gently to retain air. Overmixing can lead to dense cakes instead of fluffy Easy Old Fashioned Pink Jelly Cakes.
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Check for Doneness: Use a toothpick to test the center; it should come out clean. Oven temperatures can vary, so start checking a few minutes earlier.
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Cooling Time: Allow the cakes to cool completely on a wire rack to prevent sogginess. A warm cake may make the whipped cream runoff during assembly.
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Creative Enhancements: Feel free to add fresh strawberries or a dash of coconut extract to elevate flavors—experiment to make each cake uniquely yours!
Easy Old Fashioned Pink Jelly Cakes Variations
Customize your Easy Old Fashioned Pink Jelly Cakes with these delightful twists that will keep everyone coming back for more!
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Dairy-Free: Substitute milk with almond or coconut milk to make it dairy-free while maintaining a lovely flavor and texture.
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Gluten-Free: Use a gluten-free all-purpose flour blend instead of self-raising flour for a delightful and inclusive treat.
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Add Citrus: Incorporate the zest of a lemon or orange into the batter for a refreshing, tangy flavor that brightens the cake.
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Chocolate Twist: Mix in a handful of chocolate chips for a deliciously decadent chocolate-strawberry combination. The melted chocolate will lend a rich depth to your treats.
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Berry Medley: Add fresh raspberries or blueberries to the batter for bursts of fruity flavor and a fun pop of color.
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Nutty Crunch: Mix in some chopped almonds or walnuts for added texture and a delightful nutty flavor that complements the sweetness.
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Spicy Heat: Add a pinch of cayenne pepper to the batter for a surprising kick that plays well with the sweetness of the jelly.
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Vegan Version: Replace the egg with a flaxseed egg and use vegan butter to create a completely plant-based version; it’s just as scrumptious!
These exciting variations will allow you to create personalized memories with each bite, making your Easy Old Fashioned Pink Jelly Cakes even more special.
What to Serve with Easy Old Fashioned Pink Jelly Cakes?
Delight your senses with these charming accompaniments that elevate your cake experience to new heights.
- Fresh Strawberries: Juicy and sweet, they provide a refreshing burst of flavor that perfectly complements the pink jelly cakes.
- Vanilla Ice Cream: The creamy vanilla adds a luscious richness, balancing the sweet strawberry taste and enhancing every bite.
- Mint Leaves: Bright and aromatic, a sprinkle of fresh mint leaves adds a beautiful color contrast and a refreshing twist.
- Coconut Macaroons: These chewy treats echo the desiccated coconut in the cakes, creating a satisfying synergy of flavors and textures.
Serve a slice of nostalgia alongside a glass of chilled lemonade for the perfect summer day treat. The bright acidity of the lemonade cuts through the sweetness, making every bite refreshing. Can you imagine the laughter and joy at your next gathering with these delightful pairings? Enjoy!
Easy Old Fashioned Pink Jelly Cakes Recipe FAQs
How do I choose ripe ingredients for my Easy Old Fashioned Pink Jelly Cakes?
Absolutely! For the best flavor, ensure your butter is softly at room temperature for easy creaming. Fresh eggs are key—integral for binding the cake, so check for cracks or unusual odors. When selecting milk, opt for whole or semi-skimmed for sweetness and creaminess in your cakes.
How should I store leftover Easy Old Fashioned Pink Jelly Cakes?
I recommend storing them in an airtight container at room temperature for up to 2 days. If you have whipped cream topping, the fridge is a better choice—keeping them there maintains flavor and texture for up to 5 days. They’ll be even more delightful when enjoyed chilled!
Can I freeze the Easy Old Fashioned Pink Jelly Cakes?
Certainly! To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or cover with aluminum foil. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge, and they’ll be just as scrumptious as when you made them!
What should I do if my cakes didn’t rise properly?
Very! This can often be due to overmixing the batter after adding the flour or using expired self-raising flour. For fluffy cakes, gently fold the ingredients together and ensure your leavening agents are fresh. If they’re too dense, remember next time to handle the batter with care to keep that light texture!
Are these Easy Old Fashioned Pink Jelly Cakes suitable for people with allergies?
Great question! These cakes contain common allergens like eggs, dairy, and gluten from flour. If you need alternatives, consider using vegan butter, almond milk, or a gluten-free flour blend. Always check the ingredient labels to keep your loved ones safe while baking these delightful treats!
Can I use different flavors of jelly for my Easy Old Fashioned Pink Jelly Cakes?
Absolutely! While strawberry jelly is classic, feel free to experiment with raspberry, peach, or even lemon jelly for a tangy twist. Just be mindful that different flavors will affect the cake’s color and overall taste—it’s a fun way to make your cakes uniquely yours!
Deliciously Easy Old Fashioned Pink Jelly Cakes for Everyone
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and caster sugar in a mixing bowl until light and fluffy.
- Add the vanilla extract and egg to the mixture, mixing well until it's fully incorporated.
- Gradually pour in the milk, stirring until well combined.
- Fold in the sifted self-raising flour carefully using a spatula.
- Dissolve the strawberry jelly crystals in 240 g of boiling water, stirring until completely dissolved.
- Stir in the cold water into the jelly mixture.
- Combine the jelly mixture with the cake batter gently.
- Pour the mixture into prepared cake tins, filling them about 2/3 full.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
- Assemble by placing a layer of whipped cream on top of one cake, sprinkle generously with desiccated coconut, and then stack with another cake.