This pink jelly cake recipe is a tribute to the women who make home feel like home. Its soft vanilla sponge is dipped in raspberry jelly, rolled in coconut, and filled with sweet vanilla cream and jam. It’s charming, easy to make, and honestly—hard to resist. Whether you’re baking for your mom, grandmother, or your own little family, this cake is a tender, handmade gift.
Mother’s Day is about sweetness, comfort, and showing up with something that says, “You’re cherished.” This cake? It says it with powdered sugar and raspberry smiles.
Ingredients & Prep Tips
Simple Ingredients for the Best Pink Jelly Cake
The magic of this pink jelly cake recipe is in its simplicity. Most of the ingredients are pantry staples, and yet, when they come together, the result is a tender sponge layered with creamy filling and a nostalgic jelly-coconut finish.
Here’s everything you’ll need:
Vanilla Cake
- 125g (½ block) Fairy margarine, chopped, at room temperature
- 165g (¾ cup) caster sugar
- 2 tsp vanilla extract
- 2 eggs, at room temperature
- 125ml (½ cup) milk
- 200g (1⅓ cups) self-raising flour
Raspberry Jelly
- 85g packet raspberry jelly crystals
- 250ml (1 cup) boiling water
- 125ml (½ cup) cold water
Vanilla Cream Filling
- 180g Fairy margarine, chopped, at room temperature
- 2 tsp vanilla extract
- 330g (2¾ cups) icing sugar mixture
- 1 tbsp milk
To Assemble
- 95g (1¼ cups) shredded coconut
- 80g (1 cup) desiccated coconut
- 160g (½ cup) raspberry jam
This recipe makes about 12 sandwich-style pink jelly cakes (24 squares), perfect for a family gathering or tea party.
Why Quality Ingredients Make a Difference
For the fluffiest sponge, use room-temperature eggs and margarine—this helps everything blend more evenly. When selecting jelly crystals, raspberry is the classic choice, but strawberry works well too if that’s what you have on hand.
The combination of shredded and desiccated coconut gives texture and better coverage after dipping in jelly.
You can even prep the vanilla cream filling ahead of time and keep it chilled—just let it soften before piping.
How to Make Pink Jelly Cake Step-by-Step
How to Get That Classic Jelly Coating Just Right
Follow these clear steps to bring your pink jelly cake recipe to life, complete with that iconic jelly dip and creamy center. It’s a little messy—but so worth it.
Step 1: Make the Vanilla Cake
Preheat your oven to 180°C (160°C fan-forced). Grease a 20x30cm lamington pan and line with baking paper, allowing it to extend 3cm above the edges.
In a large bowl, beat Fairy margarine, caster sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well after each. (It may look a little curdled—don’t worry!)
Fold in the milk and sifted self-raising flour in two batches until just combined. Pour into the pan and smooth the surface.
Bake for 25 minutes, or until lightly golden and a skewer comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Prepare the Raspberry Jelly
Dissolve jelly crystals in boiling water in a shallow dish. Stir in cold water. Chill in the fridge until it’s just starting to set around the edges—about 30 to 45 minutes. It should still be liquid enough to dip into.
Step 3: Cut & Coat the Cake
Once the cake is fully cooled, cut it into 24 equal squares (around 5cm each). Mix shredded and desiccated coconut together in a large bowl.
One at a time, dip each cake square into the jelly, allowing excess to drip off. Immediately roll in coconut until fully coated. Place on a wire rack and refrigerate for 1 hour until set.
Tips for Perfect Piping and Assembly
Step 4: Make the Vanilla Cream Filling
Beat Fairy margarine and vanilla until pale and fluffy. Gradually add icing sugar, beating until smooth. Add milk and mix until it reaches a pipeable consistency. Transfer to a piping bag with a 9mm plain nozzle.
Step 5: Assemble Your Jelly Cakes
Slice each square horizontally. Spread the bottom half with 1 teaspoon of raspberry jam. Pipe vanilla cream over the top half, then gently sandwich together.
Repeat with remaining cakes—and try not to eat them all as you go!
Serving Ideas, Storing Tips & Easy Variations
Creative Twists for Any Occasion
What I love most about this pink jelly cake recipe is how playful it can be. For Mother’s Day, the raspberry jelly and pink coconut give it a soft, nostalgic charm—but with a few small changes, it can work for birthdays, baby showers, or holidays too.
Try these fun variations:
- Color swap: Use strawberry or cherry jelly and add a few drops of red food coloring for a deeper pink.
- Flavored fillings: Add lemon zest to the vanilla cream, or swap raspberry jam for strawberry preserves.
- Coconut-free: If you’re not a fan of coconut, try crushed freeze-dried raspberries or roll in pink sprinkles.
- Mini versions: Cut into smaller cubes for bite-sized party treats.
How to Store Pink Jelly Cake (and Make It Ahead)
Once assembled, these cakes store well in the refrigerator for up to 3 days. Keep them in an airtight container to prevent the jelly coating from drying out.
To make ahead:
- Bake the cake a day in advance
- Store it wrapped tightly at room temperature
- Prepare the jelly and filling the same day or the night before
- Assemble the cakes the morning of serving
If you want to freeze unassembled cake squares, wrap them tightly and freeze for up to a month. Just be sure to thaw completely before dipping in jelly.
From prep to plating, this pink jelly cake recipe is made for sharing. And just like the women we celebrate on Mother’s Day—it’s sweet, strong, and full of love.
FAQs About Pink Jelly Cake
Can I make pink jelly cake ahead of time?
Yes, this pink jelly cake recipe is great for making ahead. You can bake the sponge and prepare the filling a day early. Assemble the cakes the morning of your event for the best texture. Fully assembled cakes store well in the fridge for up to three days.
What type of jelly is best for pink jelly cake?
Raspberry jelly is the classic choice—it gives the perfect balance of fruity flavor and soft pink color. You can also use strawberry or cherry for different shades or tastes. Look for jelly crystals that set firmly and are easy to dip into.
How do you store pink jelly cake?
After assembling, store the cakes in an airtight container in the fridge. Keep them cool to maintain the jelly coating and cream filling. If you’re making them in hot weather, chill them for an hour before serving so they hold their shape.
Can I make it without coconut?
Absolutely. If coconut’s not your thing, try rolling the jelly-dipped cake in crushed freeze-dried berries, finely chopped nuts, or even pink sanding sugar. Just be sure your alternative topping sticks well to the jelly coating.
Conclusion
There’s a quiet kind of joy in baking something by hand—especially when it’s for someone you love. This pink jelly cake recipe isn’t just pretty to look at or sweet to eat. It’s a memory in the making.
Whether you’re honoring your mom, grandma, or simply celebrating a beautiful spring day with your family, these soft, jam-filled cakes offer a tender touch of tradition. I hope your kitchen fills with laughter, pink fingerprints, and the same kind of warmth that’s made our multigenerational home so sweet.
Print
Pink Jelly Cake Recipe for Mother’s Day – Soft, Sweet & Filled with Love
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 filled cakes
- Category: Dessert
- Method: Baking
- Cuisine: Australian / Retro
- Diet: Vegetarian
Description
This soft and nostalgic pink jelly cake is perfect for Mother’s Day. Vanilla sponge dipped in raspberry jelly, rolled in coconut, and filled with sweet cream and jam.
Ingredients
Vanilla Cake
125g (½ block) Fairy margarine, chopped, at room temperature
165g (¾ cup) caster sugar
2 tsp vanilla extract
2 eggs, at room temperature
125ml (½ cup) milk
200g (1 ⅓ cups) self-raising flour
Raspberry Jelly
85g packet raspberry jelly crystals
250ml (1 cup) boiling water
125ml (½ cup) cold water
Vanilla Cream
180g Fairy margarine, chopped, at room temperature
2 tsp vanilla extract
330g (2 ¾ cups) icing sugar mixture
1 tbsp milk
To Assemble
95g (1 ¼ cups) shredded coconut
80g (1 cup) desiccated coconut
160g (½ cup) raspberry jam
Instructions
1. Preheat oven to 180°C/160°C fan-forced. Grease and line a 20x30cm lamington pan with baking paper.
2. Beat margarine, sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well.
3. Fold in milk and sifted flour in two batches. Pour into prepared pan and smooth the top.
4. Bake for 25 minutes until golden and a skewer comes out clean. Cool on a wire rack.
5. Dissolve jelly crystals in boiling water, stir in cold water. Chill until slightly set around edges.
6. Cut cake into 24 squares. Dip each into jelly and roll in combined coconut. Place on rack to set.
7. Beat margarine and vanilla for the cream. Add icing sugar gradually, then milk, until smooth.
8. Slice each cake square horizontally. Spread jam on one side, pipe cream on the other, and sandwich.
Notes
You can use strawberry jelly or cherry for color variation.
To skip coconut, use crushed freeze-dried raspberries or pink sprinkles.
Store finished cakes in the fridge for up to 3 days in an airtight container.