Description
A delightful Jellycat Birthday Cake featuring two layers of moist vanilla sponge, layered with sweet fruit preserves and topped with a smooth powdered sugar glaze. Perfect for celebrations, this classic cake balances rich butter and creamy textures with a light, fluffy crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup heavy cream
Filling and Glaze
- 1/2 cup jelly or fruit preserves
- 1/2 cup powdered sugar
- 1 tablespoon water or milk (for glaze)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake layers evenly.
- Prepare Pans: Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to distribute the leavening agents evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, creating a smooth batter base.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully combine and maintain the batter’s smooth texture.
- Add Vanilla: Stir in the vanilla extract to infuse the batter with a rich, aromatic flavor.
- Combine Dry and Wet: Gradually add the flour mixture in three parts to the wet ingredients, alternating with whole milk and heavy cream, starting and ending with the flour mixture. Mix gently until just combined to avoid overdeveloping gluten.
- Divide Batter: Evenly divide the batter between the prepared pans and smooth the tops with a spatula for an even bake.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
- Cool in Pans: Remove cakes from the oven and let them cool in their pans for 10 minutes to set before handling.
- Cool Completely: Turn the cakes out onto a wire rack and allow them to cool completely to room temperature for easier assembly.
- Apply Filling: Spread a thin, even layer of jelly or fruit preserves over the top of one cake layer to add sweetness and moisture.
- Stack Cakes: Place the second cake layer on top of the jelly-topped cake, gently pressing to adhere and form the full cake.
- Make Glaze: In a small bowl, whisk the powdered sugar with a tablespoon of water or milk until smooth to create a delicate glaze glaze.
- Glaze Cake: Pour the glaze over the top of the assembled cake, allowing it to drip down the sides for a decorative and sweet finish.
- Set Glaze: Let the cake sit for 10 minutes so the glaze can set before slicing and serving, ensuring a neat presentation.
Notes
- Use room temperature ingredients to ensure smooth batter integration.
- Do not overmix the batter to keep the cake tender and light.
- For variations, try different flavors of jelly or fruit preserves.
- Allow the glaze to set completely before slicing for a clean cut.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
