Jelly Mousse Cake
This Jelly Mousse Cake is the perfect showstopper for any occasion. Whether you’re hosting a fancy party, craving a sweet treat, or just trying to impress your family, this recipe has you covered. And yes, it’s an easy dessert with jelly and mousse, so even beginners can master it! Let’s dive into this step-by-step jelly mousse cake recipe and create a dessert that not only tastes amazing but looks like it came straight out of a bakery.
Why You’ll Love This Jelly Mousse Cake
- Layers of Deliciousness: A fluffy vanilla cake with jelly and mousse layers topped with a shiny jelly finish.
- Customizable: Use any jelly flavor you like—raspberry, mango, or even chocolate!
- Great for Parties: This layered jelly mousse cake will wow your guests with its stunning appearance.
How to Make Jelly Mousse Cake at Home
1. Bake the Vanilla Cake
This is the foundation of your vanilla jelly cake!
Step 1
Preheat your oven to 180°C (350°F) and line a deep 8″ x 10″ pan with parchment paper.
Step 2
In a large mixing bowl, combine butter and oil. Whisk for 3 minutes until creamy. Add sugar and mix until fluffy.
Step 3
Beat in eggs, one at a time, along with the vanilla extract.
Step 4
Alternate adding the milk and dry ingredients (flour, salt, baking powder), being careful not to overmix.
Step 5
Pour the batter into the prepared pan and bake for 23–25 minutes. Let the cake cool completely, then flip it and place it back in the pan without parchment paper.
2. Prepare the Jelly Mousse
This creamy layer is what makes this the best mousse cake recipe!
Step 1
Dissolve one pack of raspberry jelly powder in ¾ cup boiling water. Let it cool.
Step 2
Blend the cooled jelly mixture with 1 cup of whipping cream until smooth.
Step 3
Fold the jelly-cream mix into 1 cup of whipped cream in two batches.
Step 4
Spread the mousse over the cooled cake and refrigerate for 45 minutes until firm.
3. Make the Jelly Layer
Time for that glossy top to bring it all together.
Step 1
Dissolve two packs of jelly powder in ½ cup boiling water, then mix in ¼ cup cold water.
Step 2
Arrange fruit slices over the mousse layer.
Step 3
Gently pour the jelly mixture over the fruit. Cover and chill until the jelly sets completely.
Tips and Variations
- No-Bake Jelly Mousse Cake Recipe: Swap the vanilla cake for a biscuit or cookie base if you’re in a hurry.
- Jelly Mousse Cake Without Gelatin: Use agar-agar for a vegetarian version.
- Flavors Galore: Try mango jelly in summer or a chocolate jelly mousse cake recipe for a richer twist.
FAQs
Absolutely! Replace gelatin-based jelly with agar-agar for a vegetarian-friendly dessert. It sets just as beautifully and works with any flavor.
Raspberry and strawberry are classics, but mango and lemon work wonderfully for a tropical twist. Feel free to experiment with your favorites!
Serve and Impress!
Your homemade jelly mousse cake is ready to steal the show. Slice it up and serve with tea, coffee, or a side of whipped cream. Whether it’s a birthday, holiday, or “just because” dessert, this cake will have everyone coming back for seconds.
Tag me in your creations on social media—I’d love to see how your jelly layer cake turns out. Happy baking!
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⭐PLEASE RATE AND REVIEW
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Jelly Cake
Ingredients
Cake ingredients
- ¼ cup butter soft not melted
- ¼ cup oil
- ¾ cup sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 ½ cup all purpose flour
- ¼ teaspoon salt
- ½ cup + 2 tablespoon milk
- ½ tablespoon white vinegar
Jelly Mousse
- 1 pack jelly powder 50 gram I used raspberry
- ¾ cup boiling water
- 1 cup whipping cream not whipped
- 1 cup whipping cream Whipped to a stiff peak
Jelly
- 2 pack jelly packs 50 grams each
- ½ cup boiling water
- ¼ cup cold water
For Garnish
- Slices of strawberry or any berry or fruit you prefer.
Instructions
Making the Cake
- Preheat the oven to 180°C (350°F). Line a deep 8″ x 10″ baking pan with parchment paper.
- In a large mixing bowl, combine the butter and oil. Mix for three minutes using a whisk or a hand mixer.
- Add the sugar and mix until well combined and fluffy. Then add one egg and the vanilla extract, beating well. Add the second egg and mix until combined.
- Pour in half of the milk and mix for one minute.
- In a separate bowl, mix the flour with salt and baking powder. Add half of the dry mixture to the wet ingredients and mix for a few seconds.
- Pour in the remaining milk and white vinegar, mixing for a few seconds. Then, add the remaining flour and mix for a few seconds. (Note: Over-mixing the batter will result in a dense cake.)
- Pour the cake batter into the prepared baking pan. Bake for 23 to 25 minutes, or until a skewer inserted in the middle of the cake comes out clean.
- Once the cake is completely cool, flip it and place it back in the baking pan without the parchment paper.
Making the Jelly Mousse
- In a small bowl, add one packet (50 grams) of raspberry jelly powder and mix it with boiling water until the jelly dissolves. Allow it to cool completely.
- In a blender, add one cup of whipping cream and the cooled jelly mixture. Blend well until smooth, for about one to two minutes. Alternatively, you can use a hand mixer.
- In a separate bowl, whip another cup of whipping cream until it forms stiff peaks. Add half of the jelly and whipping cream mixture and gently fold it in. Then, add the second half and fold gently again.
- Pour this mixture over the cake and spread it evenly. Cover the baking pan and refrigerate for 45 minutes, or until firm.
Making the Jelly
- In a bowl, mix two packets of jelly (50 grams each) with ½ cup of boiling water. Then, add ¼ cup of cold water and mix well.
- Arrange strawberry slices over the jelly mousse. Gently pour the cooled jelly over the strawberries. Cover and refrigerate until firm.
Serving
- Serve with tea or coffee. Enjoy!
Video
Notes
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Cool Each Layer Before Adding the Next
- Patience is key! Ensure the cake is completely cooled before adding the mousse. Similarly, let the mousse set in the fridge before pouring the jelly layer. This prevents layers from blending together and ensures clean, distinct lines.
-
Use High-Quality Whipping Cream
- A creamy, stable mousse depends on good-quality whipping cream. Chill your cream and mixing bowl beforehand for easier whipping to stiff peaks, ensuring your mousse layer is light and airy.
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Choose Complementary Jelly Flavors
- The jelly flavor should enhance the overall taste of the cake. Raspberry pairs wonderfully with vanilla, while mango or strawberry can add a refreshing fruity twist. Experiment to find your favorite combination.
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Slice the Fruit Thinly
- If you’re garnishing with fruit under the jelly layer, thin slices not only look elegant but also allow the jelly to set evenly. Arrange the fruit strategically to create a visually appealing design.
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Handle the Jelly Layer with Care
- When pouring the jelly over the mousse, ensure it’s cool but still liquid. Use a spoon to gently pour the jelly onto the back of a ladle, letting it flow evenly over the mousse to avoid disturbing the layer underneath.
- In my house, we prefer a thick cake layer and a slightly thinner mousse layer. If you enjoy having less cake and more mousse, reduce the cake recipe by half and use a smaller, yet still deep, baking pan. An 8″ x 8″ pan works well; just make sure it is deep enough to accommodate both the mousse and jelly.
