Best 7 Grandma Campbells Jelly Cake Recipes

STRAWBERRY JELLY CAKE

Steps:

• Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.
• Sift the 3 cups cake flour and the baking powder into a medium bowl. Add the salt and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating until each is incorporated before adding the next. Add the vanilla extract.
• Reduce the mixer speed to low, and alternate adding the flour mixture and milk, one third at a time, until both are fully incorporated.
• Scrape down the mixer attachments, and the sides and bottom of the bowl. Beat just until the batter comes together. (Don't overmix.) Pour the batter evenly into the cake pans.
• Bake until the cake is browned on top, and a toothpick inserted into the middle comes out clean, about 25 minutes.
• Remove from the oven and place the cake pans on a wire rack. Let the cakes cool in the pans completely, about 30 minutes, before inverting onto the rack.
• Once the cake layers are cool, add the strawberry jelly to a small bowl and microwave in 10-second intervals, just until the jelly becomes spreadable.
• To assemble, place a layer of cake on the serving dish, then spread ½ cup of jelly on top. Repeat with the remaining two layers, adding more jelly on top to drizzle down the cake. Top with fresh, sliced strawberries.

NANA'S OLD FASHIONED JELLY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.

GRANDMA CAMPBELL'S JELLY CAKE

Steps:

• Melt butter and sugar together.
• Add eggs, flour and milk.
• The recipes says 1/2 cup milk, but Grandma added"OR until of batter consistency" at the bottom.
• Then add vanilla.
• Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
• Melt the apple jelly.
• Pour 3 ounces of jelly over each layer as they are stacked.
• Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.

FARRAH'S JELLY-FILLED CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
• Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
• Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
• Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
• Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.

GRANDMA KATE'S JELLY ROLL SPONGE CAKE

Steps:

• Preheat oven to 375 degrees F.
• PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
• PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
• PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
• PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
• Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
• Turn batter into prepared pan, spread gently to even thickness.
• Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
• Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
• Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
• Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.

GRANNY KAT'S PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
• In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
• Bake at 375 degrees F (190 degrees C) for 15 minutes.
• Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
• Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
• When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

GRANDMA'S APPLE CAKE

Steps:

• Cream together first 3 ingredients.
• Combine next 4 ingredients and add to creamed mixture.
• Mix until blended and add apples and cinnamon.
• Put into greased 8" pan.
• Bake at 350 degrees for about 40 minutes.