Jellycat Birthday Cake with Fresh Berries

Name: Jellycat Birthday Cake with Fresh Berries
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup whole milk; 3 large eggs; 1 tablespoon baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; 2 cups mixed fresh berries (strawberries, blueberries, raspberries); Mint leaves for garnish (optional)

Highlighted under: Dessert Recipes

I absolutely love baking cakes, and this Jellycat Birthday Cake with Fresh Berries is no exception! Every year, I look forward to creating something special for birthdays, and this delightful cake has become a favorite among family and friends. The vibrant layers of sponge cake combined with fresh, juicy berries not only create a stunning visual but also an explosion of flavor. Perfect for celebrations, this recipe has quickly become my go-to for making joyous memories with loved ones.

Created by

Ninas

Last updated on 2026-02-16T13:50:18.573Z

This cake has a special place in my heart, as it combines my love for baking with the joy of celebrating life’s milestones. Each layer is infused with a subtle vanilla flavor, making it the perfect canvas for the fresh fruit topping. I remember the first time I decorated it with berries; the colors were so vibrant, and it turned out even better than I had imagined!

One important tip to keep in mind is to let the cake layers cool completely before frosting; this ensures that the frosting doesn't melt and gives you that perfect, smooth finish on the outside. It's such an uplifting cake to make and share! I can't wait for you to try it and create your own beautiful memories.

        Why You'll Love This Cake
        Layers of fluffy vanilla sponge for a delightful texture
Fresh berries add a burst of flavor and color
Perfectly sweetened and not overly rich, ideal for any occasion

      

Perfecting the Cake Layers

Achieving light and fluffy cake layers is essential for this Jellycat Birthday Cake. Make sure to cream the softened butter and granulated sugar until the mixture is pale and fluffy, which usually takes about 3-5 minutes with an electric mixer. This step incorporates air into the batter, resulting in a tender crumb. Remember to add your eggs one at a time; this helps maintain that airy texture. Overmixing after adding the dry ingredients may lead to a dense cake, so blend just until no flour pockets remain.

When it comes to baking the cake, proper oven temperature is key. Preheat your oven to 350°F (175°C) and ensure it’s fully heated before placing your pans inside. If your cakes are browning too quickly, you may want to check that your oven isn't running hot, as uneven baking can result in dry edges and a gooey center. For a sharper finish, gently tap the pans on the counter before placing them in the oven, which can help release any trapped air bubbles, promoting even rising.

Crafting the Perfect Frosting

The frosting for this cake is as important as the cake itself. Begin by using softened butter, which should feel like a firm pillow but not greasy. If your butter is too cold, it won’t blend properly and can result in a lumpy frosting. During the mixing process, aim for a glossy texture before progressing to high speed. This basic buttercream is flexible; you can adjust its sweetness by varying the amount of powdered sugar based on your taste preference.

If you're looking to flavor the frosting or add a little twist, consider incorporating pureed berries or a splash of lemon juice for a zesty touch that pairs wonderfully with the fresh berries on the cake. Keep in mind that adjusting the consistency may require additional heavy cream or powdered sugar; aim for a spreadable but firm consistency that can hold its shape while being piped or spread.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract

For Decoration

2 cups mixed fresh berries (strawberries, blueberries, raspberries)
Mint leaves for garnish (optional)

Instructions

Steps to Create

Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, blending until just combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

While the cakes are cooling, prepare the frosting by beating the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing at low speed. Once combined, add the heavy cream and vanilla extract. Beat on high for 3-5 minutes until the frosting is fluffy.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the entire cake. Decorate with fresh berries and mint leaves as desired.

Serve and Enjoy

Slice and serve the cake at room temperature for the best flavor. Enjoy with family and friends!

Enjoy Your Creation!

Pro Tips

For an extra layer of flavor, consider adding a fruit purée between the cake layers. It complements the berries beautifully.

Storage and Make-Ahead Tips

To save time, you can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store them at room temperature to retain moisture. Avoid refrigeration, as it can dry out the cake. Frost the cake on the day of serving to maintain the best texture of the frosting and berries. If not serving immediately, keep the decorated cake loosely covered in a cool area, but it’s best enjoyed fresh within 24 hours.

If you're planning to make the frosting in advance, store it in an airtight container in the refrigerator for up to a week. Before using, let it soften at room temperature and beat it briefly to restore its creaminess. This can save you a significant amount of time, especially if you’re preparing for a larger gathering or a busy week ahead!

Flavor Variations and Decorations

While this Jellycat Birthday Cake shines with fresh berries, it can be customized. Try layering in other fruits like sliced peaches or kiwi for a tropical twist. For a chocolate variation, you could substitute half of the flour in the cake recipe with cocoa powder, then frost with chocolate ganache instead of buttercream for an indulgent treat. Pair different combinations of frosting and fruits based on seasonal availability to keep the cake exciting.

For an extra touch, use edible flowers or a drizzle of fruit coulis to elevate the presentation. Mint leaves not only provide a fresh garnish but also add a fragrant element that enhances the cake's charm. Doubling the recipe to create a multi-tiered cake for special occasions can make for a stunning centerpiece, just ensure the structural integrity by using cake boards between layers.

Questions About Recipes

→ Can I use frozen berries?

Yes, you can use frozen berries, but make sure to thaw and drain them before using to avoid excess moisture in the cake.

→ How can I make this cake dairy-free?

You can substitute the butter with a dairy-free alternative and use almond milk or coconut milk instead of whole milk.

→ How long will the cake last?

The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the baked cake layers individually wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator overnight before frosting.