Magical Jelly Layer Cake

Ingredients

• 4 large Eggs (room temperature)
• 1 cup Whole Milk (240 ml, room temperature)
• 2 tsp Vanilla Extract (pure vanilla)
• 2 cups All-Purpose Flour (250 g, sifted)
• 1 cup Granulated Sugar (200 g)
• 1/2 cup Rainbow Sprinkles (adds color and crunch)
• 1/2 cup Red Jelly (store‑bought or homemade fruit jelly)
• 1/2 cup Green Jelly (store‑bought or homemade fruit jelly)
• 2 tbsp Unflavored Gelatin (about 20 g, powdered)
• 1/2 cup Water (room temperature for gelatin)
• 1 tbsp Edible Glitter (sparkling, optional)
• 2 cups Buttercream Frosting (vanilla buttercream, prepared)
• 1 tsp Food Coloring (Pink) (gel or liquid)
• 1 tsp Food Coloring (Blue) (gel or liquid)
• 1 sheet Fondant (white fondant, about 200 g)
• 10 pieces Princess Stickers (edible decorative stickers)

Instructions

1. Prepare the Cake Batter

   Crack the 4 eggs into a mixing bowl, add 1 cup whole milk, 2 tsp vanilla extract, 1 cup granulated sugar, 2 cups sifted all‑purpose flour, and 1/2 cup rainbow sprinkles. Whisk until the batter is smooth and no dry flour remains.

   Time: PT10M

2. Bake the Sponge Layers

   Pour the batter evenly into a greased 9‑inch round cake pan. Bake in a pre‑heated oven at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 15 minutes.

   Time: PT30M

   Temperature: 350°F

3. Prepare the Jelly Layers

   In a saucepan, sprinkle 2 tbsp unflavored gelatin over 1/2 cup cold water and let it bloom for 5 minutes. Heat gently, stirring, until fully dissolved. Divide the gelatin mixture into two bowls; stir red jelly into one and green jelly into the other. Add a pinch of edible glitter to each if desired.

   Time: PT10M

4. Set the Jelly Ribbons

   Pour the red jelly mixture into a shallow silicone mold or tray, spreading to about 1/4‑inch thickness. Freeze for 30 minutes. Repeat with the green jelly mixture in a separate mold.

   Time: PT30M

5. Cool and Level the Cake

   Once the sponge is completely cooled, run a thin knife around the edges and turn the cake onto a cutting board. Slice the cake horizontally to create two even layers. Trim any domed tops for a flat surface.

   Time: PT10M

6. Color the Buttercream

   Divide the prepared buttercream into two bowls. Add pink food coloring to one and blue to the other, mixing until the desired hue is reached.

   Time: PT5M

7. Assemble the First Layer

   Place the bottom sponge layer on a serving plate. Spread a thin coat of pink buttercream over the surface. Lay the frozen red jelly ribbon on top, then spread another thin layer of pink buttercream to seal.

   Time: PT5M

8. Add the Second Sponge Layer

   Place the second sponge layer on top of the sealed jelly. Spread a generous layer of blue buttercream over the entire cake, smoothing with an offset spatula.

   Time: PT5M

9. Decorate with Fondant and Sprinkles

   Roll out the white fondant to about 1/8‑inch thickness. Cut shapes (e.g., stars, hearts) and place them around the cake. Sprinkle remaining rainbow sprinkles over the top and add princess stickers for a whimsical touch.

   Time: PT15M

10. Final Chill

    Refrigerate the decorated cake for at least 20 minutes to set the buttercream before serving.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

12 g

Fiber

1 g