Jellycat Birthday Cake with Berry Compote

Name: Jellycat Birthday Cake with Berry Compote
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 cup milk; 2 tsp baking powder; 1 tsp vanilla extract; ¼ tsp salt; 2 cups mixed berries (strawberries, blueberries, raspberries); ½ cup sugar; 2 tbsp lemon juice; 1 tsp cornstarch (optional, for thicker sauce); 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tbsp milk; 1 tsp vanilla extract

Highlighted under: Pastry & Sweets Corner

When it comes to celebrating birthdays, I believe a spectacular cake is a must-have centerpiece. I created this Jellycat Birthday Cake with Berry Compote to bring joy to my loved ones while combining fluffy layers with vibrant fruit flavors. The combination of the soft vanilla sponge with the tartness of the berry compote is always a hit. This cake isn't just for kids; it delights everyone, making it a fantastic choice for any festive occasion. Join me in creating this delightful indulgence that’s as fun to make as it is to eat!

Created by

Ethan

Last updated on 2026-02-16T14:14:19.588Z

Making this Jellycat Birthday Cake was such a cherishing experience for my family and me. I wanted a cake that was not only beautiful but would also taste amazing. As I whipped up the vibrant berry compote, I couldn’t help but admire how the colors popped against the light sponge. A key tip I learned was to allow the cake to cool completely before applying the frosting; it really helps the layers hold their structure better!

During the celebration, seeing everyone's faces light up with that first bite was truly worth all the effort. The frosting turned out silky and smooth, and the berry compote added the ideal balance of sweetness and tartness. I recommend preparing extra compote to drizzle on each slice; it elevates the taste experience even further!

Why You'll Love This Recipe
Fluffy vanilla cake paired with a vibrant berry compote
Visually stunning design that impresses at any party
Layers of flavors that keep your taste buds excited

Mastering the Cake Layers

Achieving the perfect fluffy texture in your cake layers is crucial for this Jellycat Birthday Cake. To ensure even mixing, make sure to cream the butter and sugar until they're light and fluffy—aim for about 3-5 minutes on medium speed. When incorporating the dry ingredients, be careful not to overmix; stop as soon as you no longer see streaks of flour. This will help create a tender crumb that pairs beautifully with the berry compote.

When you're measuring your flour, spoon it into the measuring cup and level it off with a knife. This prevents packing it down, which could result in a dense cake. If you’re in a humid environment, consider adding an extra 1 to 2 tablespoons of flour, as humidity can affect the cake's structure. Additionally, for added flavor, you might switch the vanilla extract to almond extract in the cake batter, giving it a delightful twist.

Perfecting the Berry Compote

Making the berry compote is where you bring vibrant flavors to the cake. Using a mix of berries not only showcases beautiful colors but also adds layers of taste—from the sweetness of strawberries to the tang of raspberries. When cooking them, keep an eye on the heat; a medium setting allows the berries to break down without turning into jam too quickly. Stir gently to avoid mashing them completely, preserving some texture for that delightful contrast in the final layer.

For those looking for low-sugar alternatives, you can substitute honey or maple syrup for the granulated sugar in the berry compote, adjusting the quantity to your taste preference. Remember that if using frozen berries, they may release more liquid, so you might need to cook the compote a little longer to reach your desired thickness. If it becomes overly thick, simply add a splash of water to loosen it up.

Frosting and Assembly Tips

The frosting is a key component of this cake, not just for its sweetness but also for its visual appeal. When beating the butter for the frosting, it should be at room temperature to ensure it becomes creamy and easy to spread. Gradually incorporating the powdered sugar is essential to avoid a sugary dust cloud. For a lighter frosting, try using heavy cream instead of milk; this will create a fluffier texture but will also require less sugar overall.

As you assemble the cake, ensure each layer is completely cooled to avoid melting the frosting. If you're short on time, you can freeze the layers for about 15-20 minutes to speed up the cooling process. When frosting the cake, use an offset spatula to smoothly spread the frosting from the center outward. Adding extra berries on top not only makes for a stunning decoration but also gives guests a hint of the flavors to expect!

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup milk
2 tsp baking powder
1 tsp vanilla extract
¼ tsp salt

For the Berry Compote

2 cups mixed berries (strawberries, blueberries, raspberries)
½ cup sugar
2 tbsp lemon juice
1 tsp cornstarch (optional, for thicker sauce)

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp milk
1 tsp vanilla extract

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the milk and vanilla extract. In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, combining until just smooth. Divide the batter evenly between the prepared pans.

Bake the Cake

Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Make the Berry Compote

While the cakes are cooling, combine the mixed berries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring gently until the mixture starts to bubble. If a thicker consistency is desired, dissolve the cornstarch in a tablespoon of water and add to the pan, stirring for a few more minutes until thickened. Remove from heat and let cool.

Prepare the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add milk and vanilla extract, beating until fluffy. Adjust consistency with more milk or sugar as needed.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of frosting on top, then add a generous amount of berry compote. Place the second cake layer on top, and frost the entire cake with the remaining frosting. Decorate with extra berries if desired.

Pro Tips

For added decoration, consider sprinkling edible glitter or using colorful sprinkles around the base of the cake. This can enhance the festive look, especially for a birthday celebration!

Storage and Make-Ahead Tips

You can easily prepare the cake layers a day in advance. Once completely cooled, wrap each layer tightly in plastic wrap and store them at room temperature. This helps preserve moisture and flavor. For the berry compote, you can also make it ahead; just store it in an airtight container in the refrigerator for up to a week. It keeps well, and the flavors will continue to meld together, enhancing the overall taste of the cake.

If you have leftover cake, store it in an airtight container at room temperature for about 2-3 days. For longer storage, freeze slices securely wrapped in plastic wrap and then aluminum foil for up to 2 months. When you're ready to enjoy, simply thaw at room temperature for a few hours or warm them in the microwave for a few seconds to bring back that freshly baked feel.

Serving Suggestions and Variations

This Jellycat Birthday Cake can be complemented with various serving suggestions. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the berry compote and adds a creamy contrast. Additionally, a sprinkle of lemon zest over the frosting can elevate the cake with a refreshing touch, perfectly balancing the sweetness.

For variations, you could try different flavor profiles by swapping out the vanilla cake for a chocolate or lemon cake, allowing the vibrant berry compote to adapt beautifully. If you want a more indulgent treat, layer in some chocolate ganache between the cake and compote or incorporate a cream cheese frosting for a tangy twist.

Questions About Recipes

→ Can I use frozen berries for the compote?

Yes, frozen berries work well, but make sure to thaw them beforehand. You may need to adjust the sugar based on their sweetness.

→ How should I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.

→ Can I make this cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Ensure your other ingredients are also gluten-free.

→ What's the best way to frost the cake?

To achieve a smooth finish, use an offset spatula and start from the top, spreading the frosting down the sides. A bench scraper can help get that nice clean edge!