Description
Indulge in the nostalgic flavors of Old Fashioned Pink Jelly Cakes, featuring fluffy sponge cake layered with sweet jelly. Perfect for any occasion, these charming treats will bring smiles to your gatherings!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- pinch of salt
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup whole milk
- raspberry or strawberry jelly
Instructions
- Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and a pinch of salt. Set this mixture aside.
- In another bowl, cream together 1 cup of unsalted butter and 1 ½ cups of granulated sugar until light and fluffy, about 3-5 minutes.
- Add in 3 large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Gradually add the dry mixture to the butter mixture, alternating with 1 cup of whole milk. Start and end with the flour mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once the cakes are cool, spread a generous layer of raspberry or strawberry jelly between the layers of cake. Optionally, spread jelly on the sides and top of the cake.
- Optionally, dust the top with powdered sugar or decorate with fresh berries.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake slice
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: Ensure your butter, eggs, and milk are at room temperature for a smoother batter. Don't overmix the wet and dry ingredients to avoid dense cakes.