How to Make a Jellycat Birthday Cake

By:

Ruby Bennett

Published:

May 29, 2026

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Why you’ll love this recipe

This is officially the cutest cake I have ever made. Ever since I saw the little Jellycat birthday cake plushie, I knew I had to turn it into something edible. This recipe captures everything I love about the brand: soft, round, pastel, and packed with personality.

The cake uses the hot milk method, which gives you incredibly tender, fluffy layers that stay moist for days. Instead of heavy buttercream, I top this cake with light, airy whipped cream. The filling is simple strawberry jam (store bought is fine, or use homemade for extra flavor) and the decoration uses fresh strawberries, a few piped dollops, and a melted chocolate face.

It looks just like the plushie, but it tastes like a dreamy strawberry shortcake. Plus, it is designed to make anyone smile, from kids to adults. Whether you are making it for a first birthday, a baby shower, or just because you love cute desserts, this Jellycat birthday cake is guaranteed to be the star of the table.

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Ingredient notes

Here is what you need for this recipe, along with a few helpful notes to get the best results. Most ingredients are pantry staples, but a few details matter for the texture and look.

All purpose flour gives the cake structure. Do not substitute with self rising flour unless you adjust the leavening.
Baking powder and salt are essential for lift and flavor balance.
Eggs must be at room temperature. Cold eggs do not whip to triple volume, and that volume is what makes the hot milk cake so light.
Granulated sugar sweetens and helps stabilize the beaten eggs.
Unsalted butter can be cold since it will be melted with the milk. Use a good quality brand for the best flavor.
Milk any dairy or non dairy works. Whole milk gives the richest crumb.
Light tasting oil (canola, avocado, or grapeseed) adds moisture without flavor.
Vanilla extract use pure vanilla for the cleanest taste.
Whipping cream or heavy cream must be cold for faster whipping. Heavy cream holds peaks better for piping.
Powdered sugar sweetens the whipped cream without graininess.
Cocoa powder or brown gel food coloring for the legs. Cocoa gives a natural brown color.
Strawberry jam choose a brand with less sugar and visible fruit chunks, or make your own.
Fresh strawberries halved for decorating. Pick ripe, bright red berries.
Dark, semi sweet, or milk chocolate for the face. Dark chocolate melts smoothly and sets firmly.

How to make a jellycat birthday cake

Make the cake layers

Preheat your oven to 350°F. Line the bottoms of two 6 inch round cake pans with parchment paper.

In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

In a small saucepan or microwave safe bowl, heat the butter, milk, oil, and vanilla until the butter is melted. Do not let it boil.

Cover and keep warm. In a large mixing bowl, beat the eggs and sugar with an electric mixer on medium speed for 6 minutes.

The mixture should triple in volume and turn pale, thick, and ribbony. Add half of the flour mixture on low speed, mixing just until combined.

Add the rest and mix until a few streaks of flour remain. With the mixer still on low, slowly stream in the hot milk mixture.

Mix until the batter is smooth and liquid. Divide the batter evenly between the prepared pans, filling them about halfway.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs. Let the cakes cool in the pans for 15 minutes. Run a small spatula around the edges, then turn them out onto a wire rack to cool completely before assembling.

Make the filling

In a large bowl, beat the whipping cream, powdered sugar, and vanilla with an electric mixer until soft peaks form. Scoop out about a quarter cup of this cream and set it aside in a small bowl.

Continue beating the remaining cream until it reaches firm peaks, but do not overbeat or it will turn grainy. To the reserved quarter cup of cream, add a teaspoon of cocoa powder and mix until it is a uniform brown color. You can also use brown gel food coloring if you prefer.

Transfer the plain whipped cream to a piping bag and snip off the tip. Do the same with the chocolate cream. Set both aside in the fridge while you prepare the cake layers.

Assemble and decorate the cake

Place one cooled cake layer on a serving plate or cake board. Pipe a border of whipped cream dollops around the outer edge of the cake.

Use a small offset spatula to smear the tails of the dollops toward the center. This creates a well for the jam.

Spoon the strawberry jam into the center and spread it evenly, keeping it within the cream border. Place the second cake layer on top, pressing gently to adhere.

Pipe more whipped cream dollops on top of the cake, covering the surface. Arrange halved fresh strawberries on the cream, cut side down, in a circle or scattered pattern.

Gently insert a birthday candle into the top center. Using the chocolate whipped cream, pipe two rounded legs extending from the bottom of the bottom cake layer, about an inch apart.

Melt the dark chocolate in a small bowl (microwave in 20 second bursts, stirring between each). Transfer the melted chocolate to a small piping bag, snip a tiny tip, and pipe two small oval eyes and a gentle smile on the front of the bottom cake layer, between the legs. Chill the assembled cake for at least 15 minutes before serving to let the cream set.

Storage

Store the assembled Jellycat birthday cake in an airtight container in the refrigerator for up to 3 days. Because the cake uses whipped cream instead of buttercream, it is best kept cold. Before serving, let the cake sit at room temperature for about 30 minutes. This softens the cream and brings back the tender crumb of the cake layers. If your kitchen is very warm, serve it straight from the fridge to keep the cream from softening too much.

Freezing

Leftover cake can be frozen for up to 1 month. Place individual slices or the whole cake (without the fresh strawberries, which do not freeze well) in an airtight container or wrap tightly in plastic wrap and then foil.

To thaw, transfer to the refrigerator overnight, or let it sit at room temperature for 2 to 3 hours. The texture of the cake remains excellent thanks to the hot milk method. Note that the whipped cream may separate slightly after thawing, so it is better to freeze unfrosted cake layers if you plan to decorate later.

Frequently asked questions

What is a Jellycat birthday cake?

A Jellycat birthday cake is a homemade cake designed to resemble the soft, round, and cute style of Jellycat plush toys, such as the popular bashful bunny. It typically features a simple, naked cake design with whipped cream frosting, fresh strawberries, and a plush toy topper instead of fondant or heavy decorations.

How do you make a Jellycat birthday cake from scratch?

Start by baking a vanilla hot milk cake in two 6 inch rounds. Once cooled, fill and frost with stabilized whipped cream and a layer of strawberry jam or fresh berries. Keep the sides mostly naked, then top with a small Jellycat plush. Pipe whipped cream dollops around the base for a fluffy look.

Can I use buttercream instead of whipped cream for a Jellycat cake?

Yes, you can substitute buttercream for whipped cream. However, whipped cream keeps the cake light and matches the soft, airy Jellycat aesthetic better. If using buttercream, opt for a light, not overly sweet version to maintain the gentle flavor profile.

How tall does a 6 inch Jellycat cake serve?

A standard 6 inch cake with two layers serves about 6 to 8 people. It is ideal for a small birthday party or a first birthday celebration. For larger gatherings, consider baking three layers or using an 8 inch pan instead.

How to keep whipped cream from oozing out of a naked cake?

Stabilize the whipped cream by adding a tablespoon of instant vanilla pudding mix or powdered sugar per cup of heavy cream before whipping. Also, chill the cake layers for 30 minutes before assembling, and use a piping bag to apply the filling neatly along the edges.

What piping tip is best for whipped cream dollops on a Jellycat cake?

A large open star tip, such as a Wilton 1M or Ateco 824, works best for creating soft, fluffy whipped cream dollops around the top and base of the cake. This gives a cloud like effect that matches the plush toy theme.

More cake recipes to try

If you love this Jellycat inspired cake, you will enjoy these other fun and flavorful recipes from the blog:

Each one is designed to bring a little extra joy to your table. Happy baking!

How to Make a Jellycat Birthday Cake

Why you’ll love this recipe

Ingredient notes