Description
Old-Fashioned Pink Jelly Cakes are a charming vintage dessert featuring soft pink layers of cake infused with a delicate vanilla flavor, filled generously with raspberry or strawberry jelly, and topped with a creamy buttercream frosting. These nostalgic cakes are perfect for gatherings and celebrations, offering a sweet balance of tart fruitiness and rich sweetness.
Ingredients
Scale
Cake Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- 2 to 3 drops pink food coloring
- 1 cup raspberry or strawberry jelly
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Pink sanding sugar or shredded coconut for garnish (optional)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed within the flour.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Egg Whites and Vanilla: Incorporate the egg whites one at a time, beating well after each addition to maintain the airy mixture. Then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and milk to the butter-sugar mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Add Pink Food Coloring: Stir in 2 to 3 drops of pink food coloring until the batter reaches a soft pink hue desired for the cake layers.
- Fill Pans and Bake: Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely. This prevents crumbs and melting of the filling and frosting later.
- Assemble with Jelly: Spread the raspberry or strawberry jelly evenly over the top of one cooled cake layer, then carefully place the second layer on top.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the milk and vanilla extract. Beat the frosting until smooth and fluffy.
- Frost and Garnish: Frost the top and sides of the assembled cake with the buttercream. Optionally, sprinkle pink sanding sugar or shredded coconut over the frosting for a decorative touch.
- Serve: Slice the cake into 12 servings and enjoy this delightful old-fashioned pink jelly cake.
Notes
- For a more traditional appearance, use raspberry jelly for a deeper pink filling that contrasts beautifully with the cake.
- If you prefer a lighter frosting, substitute half of the butter with vegetable shortening to reduce richness.
- Ensure that the cake layers are completely cooled before spreading jelly and frosting to maintain structural stability and prevent melting.
