Princess Cake with Jelly Layers and Buttercream

Ingredients

• 3 Eggs (large, room temperature)
• 1 cup Milk (whole milk preferred)
• 1.5 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar
• 1 tsp Vanilla Extract (pure vanilla)
• 0.5 cup Butter (unsalted, softened)
• 2 cups Powdered Sugar (sifted)
• 2 tbsp Gelatin Powder (unflavored)
• 1 cup Water (for gelatin; plus extra for boiling fruit if desired)
• 1 packet Flavored Jelly Mix (any fruit flavor, prepared according to package instructions)
• 1 tsp Edible Glitter (optional, for decoration)
• a few drops Food Coloring (optional, to tint batter or jelly)
• 1 pinch Salt

Instructions

1. Prepare the Jelly Layer

   In a small saucepan, sprinkle 2 tbsp gelatin over 1 cup cold water. Let it bloom for 5 minutes, then heat gently, stirring until fully dissolved. Add the flavored jelly mix (or fruit puree) and a few drops of food coloring if desired. Transfer the liquid to a syringe or squeeze bottle.

   Time: PT10M

2. Set the Jelly in the Mold

   Place the cake mold on a flat surface. Using the syringe, draw a thin line of jelly around the inner walls of the mold, then gently spread the remaining jelly to form a thin, even layer on the bottom. Chill the mold in the refrigerator for 30 minutes until the jelly is firm.

   Time: PT30M

3. Make the Vanilla Sponge Batter

   In a mixing bowl, whisk together 3 large eggs, 1 cup milk, 1 cup granulated sugar, 1 tsp vanilla extract, and a pinch of salt until light and frothy (about 2 minutes). Sift 1.5 cups flour over the mixture and fold gently until just combined. Add food coloring if you want a tinted cake.

   Time: PT10M

4. Bake the Sponge Cake

   Pre‑heat the oven to 350°F (175°C). Remove the chilled jelly mold from the fridge and pour the batter over the set jelly, spreading evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT30M

   Temperature: 350°F

5. Cool the Cake

   Allow the cake to cool in the mold for 10 minutes, then run a thin knife around the edges and invert onto a cooling rack. Let it cool completely (about 15 minutes) before frosting.

   Time: PT25M

6. Prepare the Buttercream Frosting

   In a clean bowl, beat 0.5 cup softened unsalted butter until creamy (2 minutes). Gradually add 2 cups sifted powdered sugar, 1 tsp vanilla extract, and a pinch of salt. Beat on medium speed for 3‑4 minutes until light and fluffy. If the frosting is too stiff, add a teaspoon of milk; if too soft, add more powdered sugar.

   Time: PT10M

7. Assemble the Cake

   Place the cooled sponge on a serving plate. If the cake has a dome, level it with a serrated knife. Spread a thin “crumb coat” of buttercream over the entire surface, chill for 10 minutes to set. Then spread a generous layer of buttercream over the top and sides. Pipe or spread a thin ribbon of prepared jelly (or extra flavored gelatin) on the top, then smooth the frosting.

   Time: PT15M

8. Decorate

   Sprinkle edible glitter over the frosting for sparkle. Add any additional decorations (sprinkles, fresh fruit, candy stickers) as desired.

   Time: PT5M

9. Final Chill

   Refrigerate the finished cake for at least 30 minutes before slicing to set the layers and make cutting clean.

   Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g