Name: Old-Fashioned Pink Jelly Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup whole milk; 1/2 cup strawberry jelly (or raspberry jelly); 1 1/2 cups powdered sugar; 2 tablespoons milk (for glaze); 1/2 teaspoon vanilla extract (for glaze); 1–2 drops red food coloring

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Tender vanilla butter cakes layered with sweet strawberry jelly and finished with a delicate pink glaze always bring a sense of nostalgia to my kitchen. I love how these Old-Fashioned Pink Jelly Cakes combine soft, buttery texture with a bright fruity center and a glossy pastel finish that feels both charming and celebratory.

Old-Fashioned Pink Jelly Cakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

¾ cup whole milk

½ cup strawberry jelly (or raspberry jelly)

For the Pink Glaze:

1 ½ cups powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

1–2 drops red food coloring

Directions

I start by preheating the oven to 350°F (175°C) and greasing and lightly flouring two 8-inch round cake pans, or lining them with parchment paper for easy removal.

In a medium bowl, I whisk together the flour, baking powder, and salt, then set the mixture aside.

In a large mixing bowl, I cream the softened butter and sugar together for about 3–4 minutes until the mixture becomes light and fluffy. I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Next, I gradually add the dry ingredients to the wet mixture, alternating with the milk. I begin and end with the dry ingredients, mixing just until everything is combined to keep the cake tender.

I divide the batter evenly between the prepared pans and smooth the tops. I bake the cakes for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

After baking, I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once fully cooled, I spread the strawberry jelly evenly over the top of one cake layer and gently place the second layer on top to form a sandwich.

For the glaze, I whisk together the powdered sugar, milk, vanilla extract, and red food coloring until smooth and pale pink. I adjust the thickness if needed, then pour the glaze over the top of the cake, allowing it to drip softly down the sides. I let the glaze set before slicing and serving.

Servings and timing

I prepare this cake in about 20 minutes, bake it for 25 minutes, and have it ready in a total of 45 minutes.

This recipe makes 8 servings, with each slice containing approximately 320 calories.

Variations

I sometimes swap the strawberry jelly for raspberry jelly to create a slightly tart contrast. If I want a citrus twist, I add a little lemon zest to the batter for brightness.

For special occasions, I like to bake the batter in smaller round pans to create mini layered cakes. I also occasionally tint the glaze a deeper pink for a more vibrant finish at parties.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to two days. If I need to keep it longer, I refrigerate it for up to five days and let it come to room temperature before serving for the best texture.

If I want to enjoy it slightly warm, I heat individual slices in the microwave for about 10–12 seconds, just enough to soften the cake without melting the glaze too much.

FAQs

Can I use a different type of jelly?

I can easily substitute raspberry or even apricot jelly if I prefer a different flavor. I choose smooth jelly for the most even layer.

Can I make this cake ahead of time?

I often bake the cake layers a day in advance and store them tightly wrapped. I assemble and glaze the cake the next day for the freshest presentation.

How do I keep the cake layers moist?

I make sure not to overbake the layers and measure the flour carefully. I also avoid overmixing the batter to maintain a soft crumb.

Can I freeze this cake?

I freeze the unfrosted cake layers tightly wrapped for up to two months. I thaw them at room temperature before adding the jelly and glaze.

Why is my glaze too thin or too thick?

If the glaze is too thin, I add a little more powdered sugar. If it is too thick, I stir in a small amount of milk, a teaspoon at a time, until I reach the desired consistency.

Conclusion

I find these Old-Fashioned Pink Jelly Cakes to be a beautiful blend of simplicity and charm. The soft vanilla layers, sweet fruit filling, and delicate pink glaze come together in a dessert that feels both nostalgic and festive. Whenever I bake this cake, I bring a little touch of vintage sweetness to the table that never fails to delight.

📖 Recipe:

Old-Fashioned Pink Jelly Cakes

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Author: Cheryl
Total Time: 45 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Tender vanilla butter cakes layered with sweet strawberry jelly and finished with a delicate pink glaze. These nostalgic Old-Fashioned Pink Jelly Cakes feature a soft, buttery texture, bright fruity filling, and a glossy pastel finish perfect for celebrations or afternoon treats.

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar together for 3–4 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
Divide batter evenly between prepared pans and smooth the tops.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Spread strawberry jelly evenly over one cake layer and place the second layer on top.
Prepare the glaze by whisking powdered sugar, milk, vanilla extract, and food coloring until smooth and pale pink.
Pour glaze over the cake, allowing it to drip down the sides. Let set before slicing and serving.