Our old fashioned Thermomix Jelly Cakes are so easy to prepare and are the ultimate morning tea treat!
Soft vanilla cakes dipped in raspberry jelly, then coated with coconut and filled with whipped cream - these are simply the BEST!
When it comes to classic baking recipes, you really can't go past jelly cakes!
Whether you grew up buying them from the bakery, or eating them at your grandma's house... they really are an old-fashioned favourite.
Just like our simple scones (and date scones!), lemon slice and marble cake, these classic recipes have certainly stood the test of time.
Why You're Going To Love This Recipe
These classic Thermomix Jelly Cakes are perfect for any occasion!
- Most Popular - jelly cakes are always the first to disappear at birthday parties, fetes and high teas. Make a batch and see for yourself!
- The Perfect Combination - delicate, light vanilla cakes with a raspberry jelly and coconut coating filled with whipped cream!
- Suitable For Use In All Thermomix Models - you can make this recipe using the TM31, TM5 or TM6.
- Old Fashioned Favourite - these light little cakes are just like your grandma used to make.
What You Need
Our Thermomix Jelly Cakes have 3 elements: the vanilla cakes, the raspberry jelly and coconut coating and the whipped cream filling.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Vanilla Cakes
- Butter - you can use salted or unsalted butter. Allow it to soften before using as this allows it to cream easily.
- Caster Sugar - a superfine sugar perfect for cakes!
- Vanilla Extract - or vanilla essence
- Egg - use a large (approx 60g) egg at room temperature
- Milk - full cream (not light) milk will give you the best texture
- Self-Raising Flour - this is the rising agent in the recipe
For The Jelly Coating
- Raspberry Jelly Crystals - I generally use Aeroplane brand jelly. You can substitute the raspberry jelly for any flavour you like.
- Desiccated Coconut - use fine desiccated coconut not shredded or flaked.
For The Filling
- Cream - use thickened or heavy cream that is suitable for whipping.
Step By Step Instructions
Our Thermomix Jelly Cakes not only look impressive... they're so yummy too!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Here's how you make them...
Step 1 - Prepare The Jelly
Prepare the jelly and allow to cool in the fridge for 1-2 hours or until thickened (but not set).
Step 2 - Make The Vanilla Cakes
Cream the butter and sugar in the Thermomix bowl.
Add the vanilla extract, egg, milk and self-raising flour to the bowl.
Mix until combined.
Step 3 - Bake The Cakes
Pour the mixture into two patty pan tins.
Bake until lightly golden and cooked through.
Set aside to cool.
Step 4 - Dip In Jelly
Use a slotted spoon to dip the cakes, one by one, into the thickened jelly.
Allow any excess to drip off.
Step 5 - Coat In Coconut
Place the coconut into a bowl and toss the jelly cakes around to coat.
Shake off any excess coconut.
Step 6 - Add The Whipped Cream
Place whipped cream onto the flatter side of one cake and sandwich together with another. Serve.
Expert Tips
- Jelly cakes are best served on the same day that you prepare them. Alternatively you can cook the cakes ahead of time and coat them in jelly/coconut and then fill with whipped cream on the day.
- Classically, raspberry jelly crystals have been used to make jelly cakes, however you can use any jelly flavour you like.
- Allow the jelly to thicken for 1-2 hours in the fridge before dipping the cakes in (this will help the jelly to hold onto the cakes better). Do NOT allow the jelly to set - it should be thickened only.
- Use desiccated coconut (not shredded) to coat the cakes.
- Do not store the jelly cakes in the fridge as they will dry out. Store unfilled cakes in an airtight container at room temperature and then fill with whipped cream on the day of serving.
- This recipe is not suitable for freezing.
FAQS
Absolutely! Traditionally jelly cakes are made with raspberry jelly, but there's any flavour jelly will be delicious!
Yes you can! You can find the conventional method for jelly cakes here.
Jelly cakes are best made and eaten on the same day. If making the jelly cakes ahead of time, prepare the cakes and store at room temperature in an airtight container for 1-2 days and then add the whipped cream on the day of serving.
Related Recipes
If you love baking (and eating!) sweet cakes and cupcakes, we think you'll enjoy these delicious recipes too!
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Thermomix Jelly Cakes
Equipment
- Thermomix
- Oven
Ingredients
- 85 g packet raspberry jelly crystals
- 80 g butter softened
- 110 g caster sugar
- 1 teaspoon vanilla extract
- 1 egg
- 160 g milk
- 130 g self-raising flour
- 280 g desiccated coconut
- 240 g whipped cream see notes
Instructions
- Preheat oven to 175 degrees celsius (fan-forced). Lightly grease 2 X 12 hole patty pan tins and set aside.
- Prepare the jelly (as per the packet instructions) and place into the fridge for 1-2 hours or until slightly thickened.
- Meanwhile, place butter and sugar into the Thermomix bowl and and mix for 15 seconds, Speed 5.
- Add the vanilla extract, egg, milk and self-raising flour and mix for 10 seconds, Speed 7. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 7 or until smooth.
- Divide the mixture between the patty pan holes, filling to just below the top. Bake in the preheated oven for 10 - 12 minutes or until lightly golden and a skewer inserted into the middle comes out clean. Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Dip each cake into the jelly mixture (one at a time - using a slotted spoon).
- Coat with the coconut by tossing together in a bowl.
- Place a spoonful of whipped cream on top of one of the jelly cakes and sandwich together with another. Place into the fridge to set.
Notes
- Jelly cakes are best served on the same day that you prepare them. Alternatively you can cook the cakes ahead of time and coat them in jelly/coconut and then fill with whipped cream on the day.
- Classically, raspberry jelly crystals have been used to make jelly cakes, however you can use any jelly flavour you like.
- Allow the jelly to thicken for 1-2 hours in the fridge before dipping the cakes in (this will help the jelly to hold onto the cakes better). Do NOT allow the jelly to set - it should be thickened only.
- Use desiccated coconut (not shredded) to coat the cakes.
- Do not store the jelly cakes in the fridge as they will dry out. Store unfilled cakes in an airtight container at room temperature and then fill with whipped cream on the day of serving.
- This recipe is not suitable for freezing.
Amber says
Was this meant for mini cupcake tins? Or 1x 12 cupcake tin?. I wasn’t even able to fill one 12 cupcake tray. So thought maybe half fill but that wasn’t enough either?.
Lucy says
Hi Amber, patty pan tins are used for this recipe (they're lower and flatter than cupcake tins).