This Refreshing Fruit Jelly Milk Cake is the perfect fusion of moist sponge cake, vibrant fruit jelly, and a hint of milk for added richness. It’s light, fruity, and incredibly refreshing—ideal for summer gatherings, birthdays, or whenever you need a sweet escape. With layers of colorful jelly and soft cake soaked in milk syrup, this recipe delivers both flavor and texture in every bite!
Ingredients
For the Sponge Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk (or buttermilk for tanginess)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
For the Fruit Jelly
- 1 packet (about 3 oz) flavored gelatin mix (e.g., strawberry, raspberry, or tropical)
- 2 cups boiling water
- Optional: Fresh fruit chunks (like strawberries, kiwi, or mango) for added flair
For the Milk Syrup
- ½ cup whole milk
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Assembly
- Whipped cream or fresh yogurt (for topping)
- Fresh fruit slices (for garnish)
Instructions
Step 1: Prepare the Sponge Cake
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the sugar and eggs until pale and fluffy. Stir in the milk, oil, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before assembling.
Step 2: Make the Fruit Jelly
- In a large mixing bowl, dissolve the gelatin mix in the boiling water according to package instructions. Stir until fully dissolved.
- If desired, fold in small pieces of fresh fruit for added texture and flavor.
- Pour the jelly mixture into a shallow dish or mold and refrigerate for at least 2 hours, or until set.
Step 3: Create the Milk Syrup
- In a small bowl, whisk together the milk, powdered sugar, and vanilla extract until smooth. Set aside.
Step 4: Assemble the Cake
- Once the cake and jelly are ready, slice the cooled sponge cake horizontally into two even layers.
- Brush one layer generously with the milk syrup, ensuring it absorbs evenly.
- Cut the set jelly into thin strips or cubes and arrange them evenly over the milk-soaked cake layer.
- Place the second cake layer on top and brush the remaining milk syrup over the surface.
Step 5: Chill and Serve
- Cover the assembled cake and refrigerate for at least 1 hour to allow the flavors to meld and the cake to firm up slightly.
- Before serving, pipe whipped cream around the edges or spread a thin layer over the top. Garnish with fresh fruit slices for color and freshness.
- Slice and serve chilled for maximum refreshment!
Tips for Success
- Jelly Thickness : For easier handling, chill the jelly longer so it firms up well before cutting.
- Milk Absorption : Don’t soak the cake too much in milk syrup—it should be moist but not soggy.
- Flavor Combinations : Experiment with different gelatin flavors like lemon, orange, or mixed berry for variety.
Nutritional Information (Approximate per Serving)
(Based on 8 servings)
- Calories: 250
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 25g
- Protein: 4g
Variations
- Layered Delight : Alternate layers of cake, jelly, and whipped cream for a showstopping presentation.
- Dairy-Free Option : Replace the milk with almond milk or coconut milk and use dairy-free whipped topping for vegans.
- Tropical Twist : Use pineapple or mango gelatin and top with shredded coconut for a beachy vibe.
With its juicy jelly, soft sponge cake, and creamy milk infusion, this Refreshing Fruit Jelly Milk Cake is a delightful treat that’s sure to brighten any day. Whether enjoyed as dessert or an afternoon snack, it’s a sweet reminder of warm sunshine and fruity goodness!