Description
Old-Fashioned Pink Jelly Cakes are a nostalgic American dessert featuring soft, pink-hued cake layers filled with raspberry or strawberry jelly and finished with a creamy vanilla buttercream frosting. This vintage recipe combines classic flavors and textures, presenting a charming treat perfect for celebrations or a delightful afternoon tea.
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
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
- Cream butter and sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, ensuring proper aeration for a tender cake.
- Add egg whites and vanilla: Add the egg whites one at a time to the butter-sugar mixture, beating well after each addition to maintain a smooth batter. Then mix in the vanilla extract evenly.
- Combine wet and dry ingredients: Add the dry ingredient mixture alternately with the whole milk to the batter, starting and ending with the dry ingredients. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Color the batter: Stir in 2 to 3 drops of pink food coloring until the batter achieves a soft pink shade, adjusting to your preferred hue.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the layers: Remove cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully transfer the cakes onto wire racks to cool completely to room temperature.
- Assemble with jelly: Once cooled, evenly spread the raspberry or strawberry jelly over the top of one cake layer. Place the second cake layer on top to sandwich the jelly filling.
- Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar while continuing to beat. Mix in the milk and vanilla extract, beating until the frosting is smooth and fluffy.
- Frost and garnish: Spread the frosting evenly over the top and sides of the assembled cake. Garnish with pink sanding sugar or shredded coconut if desired for added texture and appearance.
- Serve: Slice the cake into 12 servings and enjoy this nostalgic treat with friends and family.
Notes
- For a more traditional look, use raspberry jelly for a deeper pink filling.
- If you prefer a lighter frosting, substitute half of the butter with vegetable shortening.
- Be sure the cake layers are fully cooled before adding the jelly and frosting to keep the layers stable and prevent melting.
