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JELLYCAT CAKE RECIPE:
Ingredients
For the Cake:
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 stick (½ cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup milk
1 tsp vanilla extract
¼ cup vanilla Greek yogurt
For the Frosting:
1 cup heavy whipping cream
2-3 tbsp powdered sugar (adjust to taste)
2 tbsp cocoa powder (for decorating)
For Assembly:
3-4 tbsp strawberry jam (or your favorite jelly)
Strawberries (for garnish)
Preheat the oven to 350°F (175°C) and grease and line two 6-inch cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients and milk to the butter mixture, alternating between the two and starting and ending with the dry ingredients. Stir in the vanilla extract and Greek yogurt until just combined.
Divide the batter evenly between the prepared cake pans. Use a kitchen scale if needed to ensure even layers. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely on a wire rack.
Whip the heavy cream and powdered sugar together until stiff peaks form. Set aside a portion of the whipped cream and mix in the cocoa powder to create chocolate whipped cream for decorating.
Level the cooled cake layers if needed to ensure flat surfaces. Place one cake layer on a serving plate. Pipe a thick ring of whipped cream around the edge of the layer, leaving the center empty. Fill the center with strawberry jam.
Place the second cake layer on top and repeat the process with whipped cream and jam.
Use the chocolate whipped cream to pipe “feet” on the cake and add any additional decorations as desired.
Draw a Jellycat-inspired face with the chocolate whipped cream and top the cake with fresh strawberries. Serve and enjoy!
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