Old-Fashioned Pink Jelly Cakes

Pink Jelly Cakes were already on my mind before I even turned on the oven. It started with a handwritten note taped to the fridge from my daughter, reminding me about a school fundraising afternoon tea. Later that same morning, my neighbor Elaine stopped by with a stack of mismatched china plates she thought might “look right with something pink.”

At the bakery downtown, I overheard two women debating desserts for a baby shower, both circling back to something nostalgic and light. Pink Jelly Cakes kept quietly resurfacing in all those moments, like they were asking to be made.

Back home, the kitchen became a gentle hum of activity. Butter softened on the counter while strawberry jelly crystals caught the light in their packet. The radio played softly as I creamed sugar and vanilla, the batter turning pale and airy under the mixer.

Pink Jelly Cakes always seem to invite curiosity someone peeking into the oven, someone else asking how they get that glossy pink finish without soaking through.

Once the cakes cooled and the jelly reached that perfect, slightly thickened stage, the process slowed down in the best way. Dipping each cake felt careful and deliberate, coconut scattering across the tray like fresh snow.

When the cream-filled sandwiches finally rested in the fridge, the whole kitchen felt settled. Pink Jelly Cakes don’t rush. They wait until the moment is right to be served.

Short Description

Pink Jelly Cakes are fluffy sponge cakes dipped in strawberry jelly, rolled in coconut, and filled with whipped cream for a soft, delicate dessert.

Key Ingredients

• Butter, softened
• Caster sugar
• Vanilla extract
• 1 egg
• Milk
• Self-raising flour, sifted
• 85 g strawberry jelly crystals
• Boiling water
• Cold water
• Desiccated coconut
• Whipped cream

Tools Needed

• Electric mixer or hand whisk
• Mixing bowls
• Two 12-hole patty pans
• Cooling rack
• Slotted spoon
• Shallow bowls
• Baking tray

Cooking Instructions

Step 1: prepare the cake batter
Preheat the oven to 175°C and grease two 12-hole patty pans. Cream the butter, caster sugar, and vanilla until light and fluffy, then beat in the egg until fully incorporated.

Step 2: finish the batter
Add the milk and sifted self-raising flour in two stages, mixing gently after each addition. The batter should be smooth and soft, not overworked.

Step 3: bake the cakes
Spoon the batter into the pans, filling each hole just below the rim. Bake for 15–18 minutes until lightly golden and springy to the touch. Cool for 5 minutes in the pans, then transfer to a rack to cool completely.

Step 4: prepare the jelly
Dissolve the strawberry jelly crystals in boiling water, stirring until fully dissolved. Add cold water and refrigerate for 1–2 hours until the jelly thickens slightly but is not fully set.

Step 5: coat the cakes
Using a slotted spoon, dip each cooled cake into the jelly, allowing excess to drip off. Roll immediately in desiccated coconut and place on a tray to set.

Step 6: fill and chill
Spread whipped cream onto one cake and sandwich with another. Chill for 30 minutes before serving so the filling firms up neatly.

Why You’ll Love This Recipe

Light sponge texture with a fresh strawberry finish

No artificial coloring beyond the jelly

Ideal for parties, showers, and afternoon tea

Simple ingredients with a polished look

Can be prepared in stages ahead of time

Mistakes to Avoid & Solutions

Overmixing the batter
This can result in dense cakes.
Solution: Mix gently once flour is added and stop as soon as combined.

Jelly too thin
Runny jelly won’t coat the cakes properly.
Solution: Chill until slightly thickened before dipping.

Cakes soaking too long in jelly
They may become soggy.
Solution: Dip quickly and let excess drip off.

Cream filling sliding out
Warm cakes or soft cream can cause slipping.
Solution: Ensure cakes are fully cool and cream is well whipped.

Uneven cake sizes
Sandwiching becomes difficult.
Solution: Use a measuring spoon or scoop for even portions.

Serving and Pairing Suggestions

Serve chilled on a tiered cake stand

Pair with hot tea or light coffee

Ideal for baby showers and birthdays

Serve plated with fresh strawberries

Arrange family-style for casual gatherings

Storage and Reheating Tips

Store in an airtight container in the fridge

Best enjoyed within 24 hours

Do not freeze once filled with cream

Keep uncovered briefly before serving for best texture

Avoid reheating, as these are served cold

FAQs

1. Can I use a different jelly flavor?
Yes, raspberry or cherry jelly works well with coconut.

2. Can I make the cakes a day ahead?
Yes, bake and jelly-coat the cakes ahead, then fill with cream on the day of serving.

3. Why is my coconut not sticking?
The jelly may be too set. Dip the cake again lightly before coating.

4. Can I use whipped topping instead of cream?
Yes, but fresh cream gives better structure and flavor.

5. Are these suitable for kids’ parties?
Absolutely, they’re soft, lightly sweet, and easy to handle.

Tips & Tricks

Chill the jelly bowl briefly between dips to maintain consistency

Use a fork under the cake if you don’t have a slotted spoon

Trim cake tops slightly for neater sandwiches

Pipe cream for a cleaner finish

Lightly tap off excess coconut for an even coating

Recipe Variations

Chocolate Pink Jelly Cakes: Add 2 tablespoons cocoa powder to the cake batter and fill with chocolate cream.

Lemon Cream Version: Fill with lemon-infused whipped cream for a brighter flavor.

Mini Jelly Bites: Bake in mini patty pans and skip the sandwiching step.

Vanilla Bean Cream: Add scraped vanilla bean to the cream for depth.

Dairy-Free Option: Use plant-based butter and coconut cream for filling.

Final Thoughts

Pink Jelly Cakes always seem to slow things down in the nicest way. They invite patience, a little care, and just enough attention to detail to make the process feel meaningful. Watching them come together reminds me how desserts can hold both structure and softness at the same time.

These cakes belong at tables where conversation lingers and plates are passed gently. They carry a sense of tradition without feeling dated, and that balance is what keeps me coming back to them. I hope they find a place in your kitchen when something quietly special feels just right.