Tuesday, 28 February 2012

Jelly Bean Cake - recipe

I found this recipe on Google for this Jelly Bean cake I made for our February Clandestine Cake Club cake event...the theme was bean inspired cakes. Its a recipe from the USA but I have converted from US cups to grams, except for the jelly beans. It might be an idea to source your jelly beans BEFORE you start to make this cake, they are not readily available everywhere. You will need between 6 and 8 ounces for this cake (includes decoration).

3/4-cup Jelly Beans, cut into thirds
10 oz Plain Flour, divided
8 oz caster sugar
5 oz margarine of butter, softened
8 oz Cream Cheese, softened
1 tsp Vanilla Extract
3 free range Eggs
1 1/2 tsp Baking Powder
¼ tsp Salt
To decorate:
Icing sugar
Gel food colouring x 3 colours
Jelly Beans to decorate 
1. Preheat oven to 160C Gas 3. The orginal recipe says to "Take a 12-cup fluted bundt type cake pan and grease it well. Sprinkle flour into the pan to coat".  I don't have a bundt cake tin so I improvised like this...I greased and lined a spring-form tin and put in the center an empty golden syrup tin that I filled with baking beans (NOT jelly beans). You must remember to grease the golden syrup tin so the cake comes away smoothly. The weight of the beans help the tin from moving around, otherwise you may get an irregular shape.

2. I cut my jelly beans into 3 as they were quite big. In a mixing bowl, combine the chopped jelly beans with two tablespoons of the flour to coat the beans and leave to one side.
3. In a large bowl, pour the sugar, butter, cream cheese and vanilla extract and beat the mixture well. Add one egg at a time, while you stir the mixture. Add the remaining flour, baking powder, salt and mix by hand for the final step.
4. Put a few dollops of the prepared batter over the bottom of the greased bundt or cake tin. In the remaining batter, add all the jelly beans and mix well. Now, just pour the jelly bean mixture into the pan. This method should help the jelly beans from sinking.
5. Bake the cake in the preheated oven, for about an hour. Cool the cake in the tin, for about ten minutes.
6. Mix coloured icing of your choice in separate bowls and when the cake is cold, drizzle across the cake one at a time, i..e green first, then pink then yellow. Decorate with jelly beans to hide the cracks and dips in a random fashion.

This cake was really unusual I have never made a cake with cream cheese in the batter before. It looked great when I took it from the oven but sunk a lot when cooling,
and developed a ridge around its midriff it as a result.
The jelly beans sunk quite a lot too, not all of them but quite a few.

So not the prettiest cake with its creases and lumps and bumps and sinkings, but it tasted fine and was no trouble at all to make. Left me wondering whether it would be better with the US Jelly Beans, as these are lighter? But that's a whole 'nother cake!


  1. That is such a joyful and fun-looking cake. I love the way you used the golden syrup tin, I will borrow that idea for sure!

    1. Thanks it works well and why buy another tin if you don't need to? x

  2. What a colourful and inventive cake. I love how you improvised a bundt tin with the syrup pot, very clever!

  3. Oh what a fun cake Susan. Haven't had jelly beans in years, but I want some of your cake now. In fact I really really want to know what jelly beans in a cake taste like. Bet that went down well at CCC.

  4. This cake is really fun, I'm sure kids would love it! It's interesting that the cake mix acutally has the cream cheese in it too!

  5. I just love your improvised Bundt tin. Genius! Not sure about Jelly Beans in a cake though. Fun!

  6. Thank you for this - just perfect for the Ye Olde Sweet Shop CCC I'm going to tomorrow. Have tried using a normal round tin rather than a bundt tin - will let you know how it goes!


Please leave a comment...if you have tried one of my recipes I'd love feedback, and thank you for taking time to pop by to read my blog.

Susan x