Strawberry Jelly Cake

By Vallery Lomas

Strawberry Jelly Cake
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1½ hours
Rating
4(309)
Notes
Read community notes

This layer cake is affectionately referred to as “Grandma’s Cake” by many Southerners. Using jelly as the filling and the frosting is a wonderful way to add fruity flavor to a cake year-round. The jelly seeps into the cake, so there’s no need to brush on a simple syrup to keep it moist. This recipe uses cake flour, which has less protein than all-purpose flour and yields a more tender crumb. But it can be prone to clumping. Sift it into the mixing bowl, or use a whisk to aerate it and break up any lumps. “Frost” the sides of the cake with jelly or buttercream, or just let it drip down the sides. When making this cake in the summer, you can top it with sliced fresh strawberries.

Learn: How to Frost a Cake

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Ingredients

Yield:12 servings
  • Nonstick baking spray
  • 3cups/385 grams cake flour, plus more for flouring the pan
  • 1tablespoon baking powder
  • 1teaspoon fine sea salt
  • 1cup/115 grams unsalted butter (2 sticks), at room temperature
  • 2cups/400 grams granulated sugar
  • 4large eggs, at room temperature
  • 1teaspoon vanilla extract
  • 1cup/240 milliliters whole milk (or nondairy milk)
  • 2cups/480 grams strawberry jelly
  • 1cup/165 grams sliced fresh strawberries
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

534 calories; 18 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 88 grams carbohydrates; 1 gram dietary fiber; 55 grams sugars; 6 grams protein; 333 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.

  2. Step 2

    Sift the 3 cups cake flour and the baking powder into a medium bowl. Add the salt and stir to combine.

  3. Step 3

    In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 4 minutes.

  4. Step 4

    Add eggs, one at a time, beating until each is incorporated before adding the next. Add the vanilla extract.

  5. Step 5

    Reduce the mixer speed to low, and alternate adding the flour mixture and milk, one third at a time, until both are fully incorporated.

  6. Step 6

    Scrape down the mixer attachments, and the sides and bottom of the bowl. Beat just until the batter comes together. (Don’t overmix.) Pour the batter evenly into the cake pans.

  7. Step 7

    Bake until the cake is browned on top, and a toothpick inserted into the middle comes out clean, about 25 minutes.

  8. Step 8

    Remove from the oven and place the cake pans on a wire rack. Let the cakes cool in the pans completely, about 30 minutes, before inverting onto the rack.

  9. Step 9

    Once the cake layers are cool, add the strawberry jelly to a small bowl and microwave in 10-second intervals, just until the jelly becomes spreadable.

  10. Step 10

    To assemble, place a layer of cake on the serving dish, then spread ½ cup of jelly on top. Repeat with the remaining two layers, adding more jelly on top to drizzle down the cake. Top with fresh, sliced strawberries.

Ratings

4 out of 5
309 user ratings
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Cooking Notes

Randy

Who keeps cake flour on hand? You can mimic cake flour by swapping in two tablespoons of cornstarch per cup of AP flour. If you're weighing, 85 grams of AP flour and 15 grams of cornstarch for 100 grams of cake flour. Whisk or sift.

Robin

I keep cake flour on hand

Susan L

I keep cake flour too. And bread flour and whole wheat. It’s what bakers do.

Theresa

This was delicious! I added strawberries and whipped creme fraiche between the layers and it worked very well. You could make this with almost any seasonal fruit and jam, I think…

Eve E

This cake is like a cloud. It is delicious. And since it is strawberry season, it made perfect sense. I whipped fresh cream for accompaniment. Yummm. I, too, cut the sugar back to 1 2/3 cups. And, YES, I always have cake flour on hand because I LOVE white cake. It is the only thing to use if you want a fine, delicate crumb. This receipt is going into my "Keep" file. Thank you.

Amy C

I made these layers this morning, and they are cooling now. The recipe seemed to work very well. I did cut back the sugar a little to 1 and 2/3 cups. I didn't dare subtract more because of potentially messing up the structure and crumb. I made tart berry jam yesterday from some of the frozen bags I panic bought back in March. So happy to put them to use. I'm going to put both the jam and some whipped cream between the layers and on top. Perfect end to summer.

Elizabeth

Cake was light and moist, but a bit too sweet for my taste. It was great with ice cream.

Mark

Many people have (or should have) instant read thermometers now. Cake is done when the internal temp is 210° (99°C). Enough with the toothpicks.

Sara Tamargo

Without the strawberry stuff, this is 1-2-3-4 cake, my mother’s signature cake.

Paul Hinrichs

If going by weights, note that each stick of butter weighs 115 grams for a combined weight of 230 grams.

Mark

Many people have (or should have) instant read thermometers now. Cake is done when the internal temp is 210° (99°C). Enough with the toothpicks.

Susan L

I keep cake flour too. And bread flour and whole wheat. It’s what bakers do.

Theresa

This was delicious! I added strawberries and whipped creme fraiche between the layers and it worked very well. You could make this with almost any seasonal fruit and jam, I think…

Eve E

This cake is like a cloud. It is delicious. And since it is strawberry season, it made perfect sense. I whipped fresh cream for accompaniment. Yummm. I, too, cut the sugar back to 1 2/3 cups. And, YES, I always have cake flour on hand because I LOVE white cake. It is the only thing to use if you want a fine, delicate crumb. This receipt is going into my "Keep" file. Thank you.

JEB

I like using pastry flour. No cornstarch, low protein and makes divine pie crust, biscuits, you name it. King Arthur’s and Bob’s Red Mill both make it. So many uses.

Robin

I keep cake flour on hand

Elizabeth

Cake was light and moist, but a bit too sweet for my taste. It was great with ice cream.

AFIB

This was a great way to use the strawberry jam I made earlier this summer. Not too sweet at all, and I’m l glad to try out a Southern dessert recipe for the first time. I’d read about jelly cakes but never had one myself!

Randy

Who keeps cake flour on hand? You can mimic cake flour by swapping in two tablespoons of cornstarch per cup of AP flour. If you're weighing, 85 grams of AP flour and 15 grams of cornstarch for 100 grams of cake flour. Whisk or sift.

Amy C

I made these layers this morning, and they are cooling now. The recipe seemed to work very well. I did cut back the sugar a little to 1 and 2/3 cups. I didn't dare subtract more because of potentially messing up the structure and crumb. I made tart berry jam yesterday from some of the frozen bags I panic bought back in March. So happy to put them to use. I'm going to put both the jam and some whipped cream between the layers and on top. Perfect end to summer.

Mary Moon

Yes!!!! It's a great cake.

Sara Tamargo

Without the strawberry stuff, this is 1-2-3-4 cake, my mother’s signature cake.

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