My grandmother’s kitchen always smelled of vanilla and warmth, a comforting blend of butter and sugar that promised something special. On festive afternoons, a particular treat would grace her table, shimmering with a gentle pink hue and generously dusted with snowy coconut. These weren’t just cakes; they were edible memories, each bite a step back to simpler times when homemade goodness reigned supreme.
That’s the enduring magic of Old-Fashioned Pink Jelly Cakes. They capture the essence of vintage charm and homely comfort, reminding us of bygone eras when simple pleasures were the most cherished. Recreating these delightful pink jelly cakes has become a treasured ritual for me, a way to keep those sweet memories alive and share a piece of that nostalgic joy with my loved ones.
I promise, making your own batch of these truly old-fashioned pink jelly cakes is an incredibly rewarding experience, filling your home with a wonderful aroma and your heart with pure delight. Get ready to bake a little bit of history!
Why You’ll Love This Recipe
These Old-Fashioned Pink Jelly Cakes offer so much more than just a delicious dessert. Firstly, they evoke a powerful sense of nostalgia. Many of us remember these charming jelly cakes from childhood parties or family gatherings.
They represent a simpler time, a comforting classic that never fails to bring a smile. Furthermore, their visual appeal is undeniable. The delicate pink color, combined with the fluffy white coconut, makes them absolutely stunning on any dessert table.
You will surely impress your guests with these elegant treats. Moreover, the texture combination is simply divine: a tender, vanilla-infused sponge cake perfectly complemented by the slightly firm, fruit-flavored jelly and the chewy sweetness of coconut. Finally, this recipe for Old-Fashioned Pink Jelly Cakes is surprisingly approachable.
Even novice bakers can achieve beautiful, delicious results with my clear, step-by-step instructions. You truly can master these delightful pink jelly cakes and create your own cherished memories.
Ingredients You’ll Need
Gathering your ingredients for these delightful Old-Fashioned Pink Jelly Cakes is the first step to baking bliss. Make sure everything is at room temperature for the best results!
For the Sponge Cakes:
* 2 ½ cups (300g) all-purpose flour
* 1 ½ teaspoons baking powder
* ½ teaspoon salt
* 1 cup (226g) unsalted butter, softened
* 1 ½ cups (300g) granulated sugar
* 3 large eggs, at room temperature
* 1 teaspoon vanilla extract
* 1 cup (240ml) whole milk, at room temperature
For the Pink Jelly Coating:
* 2 (85g) packages strawberry flavored jelly powder (e.g., Jell-O brand, ensure it’s halal if needed)
* 2 cups (480ml) boiling water
* 1 cup (240ml) cold water
* Few drops pink or red food coloring (optional, to deepen color)
For the Coconut Coating:
* 3 cups (225g) shredded unsweetened coconut
Flexibility in the kitchen allows for endless creativity, and these Old-Fashioned Pink Jelly Cakes are no exception. To explore another delicious option, try our recipe for Strawberry Crunch Brownies.
Step-by-Step Instructions
Creating these beautiful Old-Fashioned Pink Jelly Cakes is a rewarding process. Follow these steps carefully for perfect results.
1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
2. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-5 minutes. This creates a good base for your pink jelly cakes.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating each egg fully before adding the next. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
4. Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients.
Mix just until combined; do not overmix, as this can lead to a tough cake. Overmixing also affects the delicate texture of old-fashioned pink jelly cakes.
5. Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool Completely: Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely. This step is crucial; the cake must be entirely cool before cutting and dipping.
Warm cake will absorb too much jelly and might fall apart. A completely cooled cake forms the perfect foundation for your Old-Fashioned Pink Jelly Cakes.
7. Prepare the Jelly: In a medium-sized heatproof bowl, combine the strawberry jelly powder with the boiling water. Stir constantly until the powder is fully dissolved, ensuring no granules remain. Then, stir in the cold water.
Add a few drops of pink or red food coloring if you desire a deeper pink hue. Place the jelly mixture in the refrigerator for 20-30 minutes, or until it slightly thickens but remains pourable. This slight thickening is key for even coating.
8. Cut the Cake: Once the cake is completely cool, use a sharp, serrated knife to trim the edges for a neat finish. Then, cut the cake into squares, typically 2×2-inch pieces.
You should get about 24-30 squares, depending on the size.
9. Dip in Jelly: Place the shredded coconut in a shallow dish.
Working with one cake square at a time, gently dip each piece into the slightly thickened pink jelly, ensuring all sides are coated. Use a fork or slotted spoon to help lift and drain any excess jelly.
10. Coat in Coconut: Immediately after dipping, transfer the jelly-coated cake square to the dish of shredded coconut. Roll it around gently, pressing lightly, until all sides are thoroughly covered with coconut. Place the finished Old-Fashioned Pink Jelly Cakes on a clean wire rack set over parchment paper to allow any excess jelly to drip off and to set completely.
11. Chill and Serve: Refrigerate the finished Old-Fashioned Pink Jelly Cakes for at least 1-2 hours to allow the jelly to set firmly and the flavors to meld beautifully. Serve chilled and enjoy these delightful pink jelly cakes!
Pro Tips for Success
Achieving perfect Old-Fashioned Pink Jelly Cakes is easy with a few insider tricks. These tips ensure your treats are as beautiful as they are delicious.
* Room Temperature Ingredients: Always use room temperature butter, eggs, and milk. This allows them to emulsify properly, creating a smoother, more uniform batter and a tender, moist cake. Cold ingredients can cause the batter to curdle and affect the cake’s texture.
This is a fundamental step for any quality pink jelly cakes.
* Do Not Overmix: Once you combine the wet and dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough and dry cake.
A light hand creates a tender crumb, essential for delicate jelly cakes.
* Thorough Cooling is Key: Ensure the baked cake is completely, absolutely cool before you attempt to cut it or dip it. A warm cake will be too delicate, prone to crumbling, and will absorb the jelly unevenly, possibly becoming soggy.
Patience here pays off for flawless Old-Fashioned Pink Jelly Cakes.
* Chilled Jelly: The jelly mixture must be slightly thickened, but still liquid enough to pour, when you dip the cakes. If it’s too warm or too thin, it will run off the cake.
If it’s too firm, it won’t coat smoothly. Monitor it closely in the fridge; stir it occasionally. This perfect consistency ensures a beautiful, even coating on your pink jelly cakes.
* Shallow Dishes for Dipping: Use a shallow, wide dish for both the jelly and the coconut. This makes the dipping and coating process much easier and less messy, allowing you to coat each of your Old-Fashioned Pink Jelly Cakes efficiently.
* Clean Cuts: Use a sharp, serrated knife to cut the cake into even squares.
Wipe the knife clean between each cut to prevent crumbs from sticking and ensure clean, neat edges for your jelly cakes.
* Two-Fork Method: When dipping the cakes in jelly, use two forks. Use one to gently lower the cake into the jelly, and the other to lift it out, allowing excess jelly to drip off before transferring to the coconut.
This minimizes handling and maintains the cake’s integrity.
* Generous Coconut: Don’t be shy with the shredded coconut! A generous coating not only adds flavor and texture but also helps to absorb any residual moisture from the jelly, keeping your Old-Fashioned Pink Jelly Cakes neat and appealing.
Achieving perfect Old-Fashioned Pink Jelly Cakes is easy with a few insider tricks. For another tasty dish that’s sure to impress, check out our Spicy Sweet Chicken Diablo recipe.
Storage & Reheating Tips
Proper storage ensures your delightful Old-Fashioned Pink Jelly Cakes remain fresh and delicious for as long as possible. Unfortunately, reheating is not recommended for these delicate treats.
* Refrigeration is Essential: Because of the jelly coating, these pink jelly cakes must be stored in the refrigerator. Place them in a single layer in an airtight container. If you need to stack them, separate layers with parchment paper to prevent sticking and preserve their pristine appearance.
* Shelf Life: When stored correctly in the refrigerator, Old-Fashioned Pink Jelly Cakes will remain fresh and tasty for up to 3-4 days. The jelly will stay firm and the cake will retain its moist texture.
* Prevent Drying: An airtight container is crucial to prevent the cake from drying out and the coconut from becoming stale.
Exposure to air can quickly diminish the quality of your jelly cakes.
* Do Not Freeze: Freezing is not recommended for Old-Fashioned Pink Jelly Cakes. The delicate texture of the sponge cake can become crumbly or watery upon thawing, and the jelly coating may weep or lose its set.
These treats are best enjoyed fresh and chilled.
* Serving Temperature: While they are stored in the fridge, these pink jelly cakes are best enjoyed chilled, directly from refrigeration. This ensures the jelly is perfectly set and the cake is refreshing.
What to Serve With This Recipe
These Old-Fashioned Pink Jelly Cakes are charming on their own, but pairing them with the right accompaniments truly elevates the experience. Think classic comfort and subtle contrasts.
* A Hot Beverage: A steaming cup of tea, whether a classic Earl Grey, a delicate green tea, or a fragrant herbal blend, is the quintessential partner for these pink jelly cakes. Coffee, especially a lightly sweetened latte or cappuccino, also complements their sweetness beautifully.
* Fresh Berries: The vibrant tartness of fresh raspberries, strawberries, or blueberries offers a wonderful counterpoint to the sweet and mild flavor of the Old-Fashioned Pink Jelly Cakes.
A small bowl of mixed berries brightens the plate and palate.
* Light Whipped Cream: A dollop of lightly sweetened whipped cream (not too heavy!) can add an extra layer of richness and creaminess without overpowering the delicate flavors of the jelly cakes.
* Lemonade or Iced Tea: For a warm weather treat, a tall glass of homemade lemonade or a refreshing iced tea provides a lovely, cooling contrast.
The slight tang of lemon in particular pairs beautifully with the berry flavor of the pink jelly cakes.
* Vanilla Bean Ice Cream: A small scoop of high-quality vanilla bean ice cream could make these Old-Fashioned Pink Jelly Cakes feel even more decadent, especially for a special occasion dessert.
* Fruit Salad: A light, seasonal fruit salad offers a healthy and colorful addition to the dessert spread, allowing guests to cleanse their palate between bites of these lovely jelly cakes.
* Simple Elegance: Ultimately, these Old-Fashioned Pink Jelly Cakes are best served simply, allowing their nostalgic charm and delightful flavors to shine through. They are perfect for afternoon tea, a relaxed brunch, or a charming dessert after any meal.
These Old-Fashioned Pink Jelly Cakes are charming on their own, but pairing them with the right accompaniments truly elevates the experience. Consider serving them with our delightful Crab Rangoon Pinwheels for a unique twist.
FAQs
Can I make Old-Fashioned Pink Jelly Cakes ahead of time?
Absolutely! These Old-Fashioned Pink Jelly Cakes are perfect for making ahead. In fact, they benefit from a few hours in the refrigerator for the jelly to fully set and the flavors to meld.
You can prepare them 1-2 days in advance and store them in an airtight container in the fridge. This makes them an ideal choice for parties and gatherings, saving you time on the day of the event.
What kind of jelly should I use for these pink jelly cakes?
For authentic Old-Fashioned Pink Jelly Cakes, I recommend using a standard fruit-flavored jelly powder, typically found in the baking aisle. Strawberry is the traditional choice, creating that iconic pink color. However, you can use raspberry or cherry jelly powder for a slight flavor variation. Ensure your chosen brand provides that lovely vibrant pink.
How do I prevent the cakes from falling apart when dipping them?
The key to preventing your jelly cakes from falling apart is ensuring the cake is completely cool before cutting and dipping. Also, the jelly should be slightly thickened (but still liquid) and chilled, not hot. Use a gentle touch when dipping, using two forks to support the cake piece as you immerse it and lift it out. This technique prevents over-handling and maintains the integrity of your Old-Fashioned Pink Jelly Cakes.
Can I use fresh coconut instead of shredded for my Old-Fashioned Pink Jelly Cakes?
While fresh coconut would certainly be delicious, shredded coconut (sweetened or unsweetened) is traditionally used for Old-Fashioned Pink Jelly Cakes. Shredded coconut adheres better to the jelly and provides that classic texture and appearance. If you use fresh coconut, you might find it doesn’t stick as well, and the texture will be quite different.
Are these Old-Fashioned Pink Jelly Cakes suitable for children’s parties?
Definitely! These Old-Fashioned Pink Jelly Cakes are a huge hit with children. Their vibrant pink color, sweet flavor, and soft, tender texture make them incredibly appealing to kids.
They are also perfectly portioned for little hands. They are a charming, mess-free treat that will bring smiles to any children’s party.
How do I achieve the perfect pink color for my Old-Fashioned Pink Jelly Cakes?
The pink color comes primarily from the strawberry (or other red fruit) jelly powder. To enhance and deepen the pink hue, you can add a few drops of pink or red food coloring to the dissolved jelly mixture. Start with a small amount and add more until you reach your desired shade. Remember, the color will intensify slightly as the jelly sets on your pink jelly cakes.
Old-Fashioned Pink Jelly Cakes are a sweet nostalgic treat that often evokes memories of family gatherings and children’s parties. These charming cakes, which feature a sponge base topped with vibrant jelly and coconut, represent the essence of vintage desserts, connecting us to simpler times in culinary history. For more about vintage cakes, visit this link.
Nutrition Information (per serving)
Please note that this nutrition information is an estimate based on the ingredients and preparation method for one serving of Old-Fashioned Pink Jelly Cakes. Actual values may vary depending on specific brands and portion sizes.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 280 kcal |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 60 mg |
| Sodium | 160 mg |
| Total Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Total Sugars | 28 g |
| Protein | 4 g |
Old-Fashioned Pink Jelly Cakes
- Total Time: 2 hours
- Yield: 24 servings 1x
- Diet: Nut-free, Dairy-free if substitutions are made
Description
Old-Fashioned Pink Jelly Cakes are a nostalgic dessert that combines fluffy vanilla-infused sponge cake with a fruity jelly coating and shredded coconut, evoking memories of simpler times and childhood gatherings.
Ingredients
2 ½ cups All-purpose flour
1 ½ teaspoons Baking powder
½ teaspoon Salt
1 cup Unsalted butter, softened
1 ½ cups Granulated sugar
3 large Eggs, at room temperature
1 teaspoon Vanilla extract
1 cup Whole milk, at room temperature
2 packages Strawberry flavored jelly powder (85g each)
2 cups Boiling water
1 cup Cold water
Few drops Pink or red food coloring (optional)
3 cups Shredded unsweetened coconut (225g)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pa
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside
- In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes
- Beat in the eggs one at a time, then mix in the vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined
- Pour the batter into the prepared pan and bake for 25-30 minutes until a wooden skewer comes out clea
- Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely
- In a bowl, dissolve the jelly powder in boiling water, stir in cold water, and refrigerate until slightly thickened
- Cut the cooled cake into 2×2-inch squares
- Dip each cake square into the jelly, then roll in shredded coconut until covered
- Place the finished cakes on a wire rack over parchment paper to set
- Refrigerate for 1-2 hours before serving
Notes
Make sure all ingredients are at room temperature for the best results.
Ensure the cake is completely cool before cutting to prevent falling apart.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg