Table of Contents
A fruit jelly cake is a light, no-bake dessert that beautifully combines fresh fruits, smooth cream, and a glossy jelly topping. Refreshing and colourful, this Fruit Jelly Cake Recipe is ideal for warm days, family gatherings, or when you want to prepare something elegant without much effort. The layered texture—soft base, creamy centre, and fruit-filled jelly—makes it as pleasing to look at as it is to eat. With simple ingredients and straightforward steps, this dessert can be prepared easily at home, even by first-time bakers.
Cuisine
International
Prep Time
25 minutes
Cook Time
10 minutes
Total Time
35 minutes plus chilling time
Ingredients Required for Fruit Jelly Cake
For the base
- 1 cup plain sponge cake crumbs or digestive biscuits
- 3 tbsp melted butter
For the cream layer
- 1 cup fresh cream (well chilled)
- 2 tbsp icing sugar
- ½ tsp vanilla essence
For the fruit jelly layer
- 1 packet fruit-flavoured jelly
- 1 cup hot water
- ½ cup cold water
- 1 to 1½ cups fresh fruits (apple, kiwi, grapes, strawberries, pomegranate)
Step-by-Step Fruit Jelly Cake Recipe
Prepare the base
Combine the sponge crumbs or crushed biscuits with melted butter until the mixture resembles damp sand. Press it firmly into the base of a springform tin or glass dish. Refrigerate for 15 minutes to set.
Prepare the cream layer
Whip the fresh cream with icing sugar and vanilla essence until soft peaks form. Spread the cream evenly over the chilled base and return it to the refrigerator for another 10–15 minutes.
Prepare the jelly
Dissolve the jelly powder completely in hot water, stirring well. Add the cold water and allow the mixture to cool to room temperature, ensuring it does not begin to set.
Assemble the fruit layer
Arrange the chopped fresh fruits evenly over the cream layer. Slowly pour the cooled jelly mixture over the fruits, covering them gently.
Chill and set
Refrigerate the cake for 4–5 hours, or until the jelly has fully set. Slice carefully and serve well chilled.
Best Fruits to Use in a Jelly Cake
Fruits that retain their shape and texture work best in jelly cakes. Kiwi, strawberries, grapes, apples, and pomegranate are excellent choices. Avoid fruits such as pineapple and papaya, as they can prevent the jelly from setting properly.
Tips for Making the Perfect Fruit Jelly Cake
- Always allow the jelly to cool before pouring it over the cream layer
- Use a clear glass dish to highlight the colourful layers
- For neat slices, dip the knife in warm water before cutting
