Old Fashioned Jelly Cakes with Raspberry and Cream Recipe

Name: Pink Jelly Cakes
Prep time: 3 h
Cook time: 15 min
Total time: 3 h 15 min
Cuisine: Australian
Ingredients: – 126 g (½ cup) Butter, room temperature; – 100 g (½ cup) Caster sugar (superfine sugar); – 2 Eggs, lightly beaten; – 1 teaspoon Vanilla extract; – 200 g (1½ cups) Self-raising flour; – 125 ml (½ cup) Full-fat milk, room temperature; – 85 g (1 packet) Raspberry jelly crystals; – 1 cup Boiling water; – 1 cup Cold water; – 120 g (1½ cups) Desiccated coconut; – 1 cup Chantilly cream or whipped cream; – ¾ cup Thickened cream for Chantilly cream; – 2 teaspoons Caster sugar for Chantilly cream; – ¼ teaspoon Vanilla extract for Chantilly cream

By:

Ruby Bennett

Published:

December 31, 2025

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Why You’ll Love This Pink Jelly Cakes

Imagine biting into a soft, fluffy mini sponge cake that’s been dipped in sweet raspberry jelly, rolled in desiccated coconut, and filled with creamy Chantilly goodness. These Pink Jelly Cakes have been a beloved Australian tradition, perfect for parties, afternoon tea, or a simple dessert that brightens any day. They combine light textures and vibrant flavors that make them irresistible for home bakers looking for nostalgia in every bite.

One reason you’ll adore this recipe is its ease of preparation. It only takes about 30 minutes of active prep time, with 15 minutes for baking and roughly 2 hours for the jelly to thicken in the fridge, plus another 30 minutes after assembly to let everything set. This makes it ideal for busy parents or working professionals who want a delightful treat without spending the whole day in the kitchen.

Beyond convenience, Pink Jelly Cakes offer health benefits from natural ingredients like fresh fruit flavors and coconut, which can add a nutritious twist to your dessert routine. They’re packed with the goodness of raspberry, known for its antioxidants, and the recipe’s versatility means you can adapt it for dietary needs, such as vegan or gluten-free options. Whether you’re a student grabbing a quick snack or a baking enthusiast experimenting with flavors, these cakes bring joy and shareable moments to the table.

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Essential Ingredients for Pink Jelly Cakes

Gathering the right ingredients is the first step to making these delightful Pink Jelly Cakes, and the good news is that most are simple pantry staples. This recipe focuses on fresh, quality items that create a perfect balance of sweetness and texture, making it accessible for home cooks of all levels. By using precise measurements, you’ll ensure your cakes turn out just right every time.

The Full List of Ingredients

Butter, room temperature: 126 g (½ cup)
Caster sugar (superfine sugar): 100 g (½ cup)
Eggs, lightly beaten: 2
Vanilla extract: 1 teaspoon
Self-raising flour: 200 g (1½ cups)
Full-fat milk, room temperature: 125 ml (½ cup)
Raspberry jelly crystals: 85 g (1 packet)
Boiling water: 1 cup
Cold water: 1 cup
Desiccated coconut: 120 g (1½ cups)
Chantilly cream or whipped cream: 1 cup
For Chantilly cream:
Thickened cream: ¾ cup
Caster sugar: 2 teaspoons
Vanilla extract: ¼ teaspoon

This structured list ensures you have everything needed for a complete batch of Pink Jelly Cakes. Each ingredient plays a key role, from the butter and sugar that create a tender sponge to the raspberry jelly that adds that signature pink hue and fruity zing. For those interested in substitutions, like making it vegan, check out options in later sections to keep things flexible.

How to Prepare the Perfect Pink Jelly Cakes: Step-by-Step Guide

Creating Pink Jelly Cakes at home is a fun and straightforward process that anyone can master. These traditional Australian treats involve baking mini sponge cakes and then giving them a raspberry jelly dip, a coconut roll, and a creamy filling. With about 30 minutes of prep and a little patience for chilling, you’ll have a batch ready to impress at any gathering.

Step-by-Step Instructions

First, preheat your oven and prepare your baking trays with patty pans for the mini sponge cakes.
Cream the butter and caster sugar together until light and fluffy, then gradually add the lightly beaten eggs and vanilla extract, mixing well.
Slowly incorporate the self-raising flour and full-fat milk, alternating between the two to keep the batter smooth and lump-free. Pour the batter into the patty pans and bake for about 15 minutes, or until golden and springy.
While the cakes cool completely, prepare the jelly coating by dissolving the raspberry jelly crystals in 1 cup of boiling water, then adding 1 cup of cold water. Stir until fully mixed and refrigerate until thickened but not fully set, which takes around 2 hours.
Once the cakes are cool, dip them quickly into the thickened jelly, then roll them in desiccated coconut while still sticky to ensure it adheres well.
For the filling, whip the thickened cream with caster sugar and vanilla extract to make Chantilly cream, then pipe it onto the flat side of one cake and sandwich it with another.
Finally, refrigerate the assembled cakes for at least 30 minutes to let the jelly soften the sponge and set the cream. Serve chilled for the best texture and flavor.

This method not only brings out the light and attractive qualities of Pink Jelly Cakes but also makes them ideal for parties or afternoon tea. To learn more about adapting this recipe, check out our easy sponge cake variations for additional tips. Remember, gentle dipping helps prevent the cakes from falling apart, as the jelly needs to be just the right consistency.

Dietary Substitutions to Customize Your Pink Jelly Cakes

Pink Jelly Cakes are versatile enough to fit various dietary preferences, making them a hit for everyone from diet-conscious individuals to vegans. By swapping a few ingredients, you can tailor this recipe without losing its signature charm. Let’s explore how to make these adjustments while keeping the cakes delicious and accessible.

For protein and main component alternatives, substitute the gelatin aspect with agar-agar powder if needed, though this recipe uses raspberry jelly crystals that are naturally flexible. You could add plant-based collagen boosters for an extra nutritional boost. When it comes to vegetable, sauce, and seasoning modifications, try incorporating natural fruit purees like raspberry or cherry to vary the flavors, or use lemon zest alongside the vanilla extract for a brighter twist.

Adjust sugar levels by replacing caster sugar with natural sweeteners to suit low-sugar diets, which is great for diabetics or health-focused eaters. These changes ensure Pink Jelly Cakes remain a go-to dessert for busy parents, students, or seniors looking for simple yet customizable treats. Always test small batches when experimenting to maintain the light texture that makes these cakes so appealing.

Mastering Pink Jelly Cakes: Advanced Tips and Variations

Once you’re comfortable with the basic recipe, it’s time to elevate your Pink Jelly Cakes with some pro techniques and creative twists. Ensuring the jelly is thickened but not set is key to a smooth coating, so keep an eye on it during refrigeration. Gentle heating when dissolving the jelly crystals helps maintain clarity and prevents any graininess in the final product.

Expert Advice for Better Results

Pro cooking techniques: Always bloom any gelatin alternatives properly and stir continuously to avoid lumps, resulting in a silky texture.
Flavor variations: Add finely chopped mint leaves or a dash of rose water to the jelly for a fresh aroma, or experiment with layered cakes using different fruit purees.
Presentation tips: Arrange the cakes on a platter with fresh berries for a visually stunning display, perfect for food enthusiasts or newlyweds hosting a dinner.
Make-ahead options: Prepare the jelly mixture and cakes in advance, storing them separately until you’re ready to assemble, which keeps everything fresh for up to two days.

As a baking enthusiast, you’ll love how these tips make Pink Jelly Cakes even more enjoyable. For more inspiration, our quick jelly making guide offers additional ideas to enhance your skills.

How to Store Pink Jelly Cakes: Best Practices

Proper storage is essential to keep your Pink Jelly Cakes tasting fresh and maintaining their soft texture. These treats hold up well in the fridge, making them convenient for meal prep or busy schedules. Always handle them with care to preserve the jelly coating and cream filling.

Storage Method	Duration	Tips
Refrigeration	Up to 3 days	Use an airtight container to keep cakes moist and flavorful.
Freezing	Up to 1 month	Wrap tightly, but note it may change the texture; thaw in the fridge.
Reheating	N/A	Avoid microwaving; let them come to room temperature slowly.

For travelers or working professionals, preparing batches in advance can be a game-changer. Storing individually wrapped cakes ensures easy grab-and-go options without compromising quality.

FAQs: Frequently Asked Questions About Pink Jelly Cakes

What exactly are Pink Jelly Cakes?

Pink Jelly Cakes are a classic Australian dessert featuring small pink sponge cakes dipped in raspberry-flavored jelly, coated with desiccated coconut, and filled with chantilly cream. Known for their soft texture and sweet, fruity flavor, they became popular in the 1970s, often enjoyed at school events and family gatherings.

How do I make Pink Jelly Cakes at home?

To make Pink Jelly Cakes, bake mini sponge cakes in patty pans, then dip them in thickened raspberry jelly (made from jelly crystals). Roll the cakes in desiccated coconut while sticky, then sandwich two cakes together with freshly whipped chantilly cream. Chill the assembled cakes for at least 30 minutes before serving for the best texture.

What ingredients do I need to prepare Pink Jelly Cakes?

You’ll need butter, caster sugar, eggs, vanilla extract, self-raising flour, full-fat milk, raspberry jelly crystals, desiccated coconut, and chantilly cream (whipping cream whipped with sugar and vanilla). Using quality ingredients helps achieve the soft, sweet flavor Pink Jelly Cakes are known for.

How can I prevent the sponge cakes from falling apart when dipping in jelly?

Chill the jelly until it’s thick but not fully set to avoid sogginess. Allow the sponge cakes to cool completely before dipping. Dipping quickly and gently helps prevent the cakes from breaking apart. Removing the dome from the cakes can also help create a flat surface for easier sandwiching.

Can Pink Jelly Cakes be made ahead and how should they be stored?

Yes, Pink Jelly Cakes can be made a few hours ahead. After assembling, store them in an airtight container in the refrigerator for up to two days. Chilling helps the cream set and keeps the cakes soft. Avoid freezing as it can affect the jelly and cream texture.

Old Fashioned Jelly Cakes with Raspberry and Cream Recipe

Why You’ll Love This Pink Jelly Cakes