Home » Small Cakes recipes » Jelly Cakes

Jelly Cakes

Jelly cakes are an old fashion favourite often served at parties and special occasions.

These small vanilla cakes are filled with cream and coated is sweet raspberry jelly and desiccated coconut. One bite and you’ll be in love!

Jelly cake or peach blossoms cut in half

Small vanilla cakes sandwiched with whipped cream or buttercream, dipped in jelly (jello) and rolled in coconut these cakes are dainty and sweet. The best things about Jelly Cakes is that they freeze very well and defrost in a matter of moments.

You will require gem irons to make the traditional shape but if not the cake can be baked in a  cake pan then cut into squares or use shallow patty pans. Use whipped cream or this Italian meringue buttercream to sandwich cakes together.

You’ll love this recipe because:-

  • They’re delicious: The sweet flavor of jelly cakes is loved by all ages.
  • They’re easy to make: This is a relatively simple recipe to make, and can be adapted to suit different tastes and preferences.
  • They’re versatile: You can vary the fillings and coatings, allowing for endless flavor combinations.
  • They’re portable: Jelly cakes are often served at parties and special occasions because they are easy to transport and serve.
  • They’re nostalgic: For many people, these cakes bring back fond memories of childhood and family gatherings.
  • They look so pretty: The colorful jelly coating and desiccated coconut coating these cakes an attractive dessert.
Jelly cakes

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.


  • Salted butter
  • Granulated sugar
  • Vanilla Extract
  • Eggs
  • Self rising flour – if you can’t find this just mix 2 cups all purpose flour 3 teaspoons of baking powder
  • Whole milk
  • Raspberry jelly crystals (or Jell-o)
  • Boiling water
  • Cool water
  • Whipped cream or Italian meringue buttercream
  • Desiccated coconut


If you don’t have gem irons or shallow patty pans, you can make square jelly cakes. Simply make the batter in greased and parchment paper lined 9in/23cm square cake pan for 20-30 minutes.

Cut the baked cake into small squares approximately 2inch/5cm squares. Slice each square through the middle then sandwich back together with cream and dip in jelly as in the recipe.


Preheat the oven to 350F/180C. Sift flour (and baking powder if using). Grease or spray gem irons or patty pans.

  1. Beat butter and sugar to a cream. Add vanilla. Add eggs one at a time.
  2. Alternatively add flour milk to form a batter.
  3. Spoon a small teaspoonful of batter into each gem iron or patty pan holes.
  4. Bake for 15-20 minutes until cooked through.

To assemble

  1. Dissolve jelly crystals in the boiling water then add cold water. Allow to stand in the refrigerator until beginning to set or until the consistency of egg white.
  2. Sandwich two halves together with cream.
  3. Dip your joined cakes into the partly set jelly then roll in coconut. Refrigerate or freeze to keep for longer.


You’ll need gem irons or shallow patty pans. Alternatively use 9in/23cm square cake pan. See the “Variations” section for instructions.


You can store assembled Jelly Cakes in an airtight container in the refrigerator for up to three days. If using Italian meringue buttercream, these cakes can be frozen for up to three months.


Can I make Jelly Cakes in advance?

Yes, you can make the cakes in advance and store them in the refrigerator

Can I use a different flavor of jelly instead of raspberry?

Yes, you can use any flavor of jelly that you like. Strawberry, cherry, and orange are popular alternatives to raspberry.

Can I use a different type of cake instead of vanilla sponge cake?

Yes, you can use a different type of cake, such as chocolate or lemon, if you prefer. However, keep in mind that it will change the flavor of the final product.

Made this recipe?
Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Don’t forget to subscribe to my newsletter – it’s free!

Jelly cakes

Jelly Cakes Recipe

This old fashion favourite small cake is known under various names commonly Jelly Cakes. Vanilla sponge cake is sandwich with whipped cream or Italian meringue buttercream then dipped in cooled but not set jelly (jello) and rolled in coconut
4.75 from 8 votes
Print Pin Rate
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings:40 cakes
Author: Marcellina


For the cake batter

  • 4 ounces (115 grams) salted butter
  • 5 ounces (140 grams) granulated white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups (250 grams) self raising flour or 2 cups all purpose flour with the appropriate amount of baking powder added
  • ½ cup (120ml )milk

To assemble Peach Blossoms/Jelly cakes


  • Preheat the oven to 350°F/180℃.
  • Beat butter and sugar to a cream. Add vanilla. Add eggs one at a time then beat well. Sift flour and add alternately with the milk. Mix lightly into a soft dough.
  • If using gem iron, spray with nonstick cooking spray then carefully place a small teaspoonful in each depending on the size of your gem irons.
    Jelly cake batter in gem irons
  • If using a cake pan, grease and line with baking paper a 9in/23cm square cake pan. Fill with the batter smooth and bake for 20 to 30 minutes or until a skewer inserted comes out clean.
  • Your cakes should be lightly browned and risen.
    Jelly cakes

To assemble your blossoms

  • Dissolve jelly crystals in the boiling water then add cold water. Allow to stand in the refrigerator until beginning to set or until the consistency of egg white.
  • Sandwich two halves together with cream.
    Making peach blossoms
  • If your not using gem irons you will need to cut your cake into small squares about 1in/ 2.5cm square. Hopefully you cake is about 2in/ 5cm high. Cut each square through the middle then sandwich back together with cream.
  • Dip your joined cakes into the partly set jelly then roll in coconut. Refrigerate or freeze to keep for longer.
    Making Jelly cakes
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 70kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 35mg | Potassium: 14mg | Fiber: 1g | Sugar: 6g | Vitamin A: 88IU | Calcium: 7mg | Iron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Love these
    I like to refrigerate my cakes before dipping in jelly.
    Makes the cake a bit more stable

  2. 5 stars
    My first time trying these. I used mini cupcakes and they came out perfectly. Thank you for sharing this Aussie classic.

  3. Love these peach balls old fashioned way ,shaped like a egg cut in middle with cream.Thank you for sharing.

  4. I grew up with these & every time I go back to my small home town in North Queensland, these are the first things I buy! I really need to get some gem irons so I can make them for my friends in Sydney. Thanks ��

  5. My grandma would make these for us all the time, but she passed away before she could pass her know-ow on to me. I'm going to make these right now and see if I can get it right. Thnks a bunch 🙂

  6. They sell cakes like these here, I think Drakes or Hostess, and are called jelly fingers or something like that. However, they're not peach, they're not filled with as much cream as yours, and there's no way they could taste as good as your beauties. I must try these!

    Also – what fun to host and exchange student from Italy!

  7. Marcellina – how great it must have been for your Italian exchange student to have stayed with you and eaten your food! I wish I had a chance to experience being an exchange student when I was younger… it is really a great way to open your eyes to other cultures.

  8. those look amazing!!! my girls would love them! thanks for sharing this great little cake with us!

  9. these peach blossoms are new to me so thanks for the sharing !! and my son just come back from Adelaide !
    Pierre de Paris

  10. This is my delicous Aussy encounter after the Lamingtons. I think they are both lovely 🙂

    Sawadee from bangkok,

  11. What a lovely post Marcelina, we Aussies indeed have a wonderful future to look forward to. I was quite interested to read that when you are not cooking Italian food, you do Asian/Indian. I smiled, because when I am not cooking Asian or Indian, I cook Italian! (which means at least once or twice a week):)

    These peach blossoms look beautiful and sound delicious. I want some gem irons now.

  12. Ohhhh, I picked up a little gem iron on ebay and have been itching to use it. Must bookmark this recipe. They look absolutely delicious. I think the perfect sweet treat to introduce to international visitors!

  13. Thanks so much everyone for your kind comments!
    A gem iron is a cast iron baking tin divided into 12 rounded sections as in the second photo. These are available in good kitchenware shops in Australia or often in second hand shops. Also available online, I have noticed. Failing that, mini muffin tins could be used. Good luck and happy baking!

  14. These are just charming and so beautiful. How wonderful that you hosted that young girl from Padova. I'm sure you showed her all the best you and Australia can offer.

  15. They look gorgeous! I'm sure she absolutely loved them and remembers her time with you and your family very fondly! 😀