Jelly Cake Shots
30m prep 30m cook 1h ready
Jelly Cake Shots are playful, boozy mini cakes with layers of colorful batter, a rum-pineapple sauce, and toppings like spiked whipped cream and coconut.
Ingredients
- 88.7 ml unsalted butter
- 237 ml sugar
- 2 eggs
- 4.93 ml vanilla extract
- 37 ml rum
- 59.1 ml pineapple juice
- 59.1 ml sweet-and-sour mix
- 296 ml all-purpose flour
- 7.39 ml baking powder
- 1.23 ml salt
- 22.2 ml blue Curaçao
- blue food coloring
- 118 ml unsalted butter
- 78.1 ml brown sugar
- 29.6 ml rum
- 10 pineapple rings
- spiked whipped cream
- 118 ml sweetened flaked coconut
- 10 maraschino cherries
- 118 ml unsalted butter
- 473 ml sugar
- 4 eggs separated
- 237 ml whole milk
- 4.93 ml vanilla extract
- 44.4 ml liquor
- 710 ml all-purpose flour
- 19.7 ml baking powder
- 2.46 ml salt
- 355 ml powdered gelatin
- 532 ml water or juice
- 118 ml liquor
- fruit, chocolate chips, flavored liqueurs, candies, or cocktail picks
- 473 ml cake flour
- 2.46 ml baking soda
- 2.46 ml baking powder
- 1.23 ml salt
- 4.93 ml vanilla extract
- 14.8 ml gin
- 14.8 ml light rum
- 14.8 ml tequila
- 14.8 ml vodka
- 14.8 ml triple sec
- 29.6 ml fresh lemon juice
- 29.6 ml cola chilled
- 237 ml sugar divided
- 118 ml milk
- 6 egg yolks
- 118 ml unsalted butter
- 14.8 ml gin
- 14.8 ml light rum
- 14.8 ml tequila
- 14.8 ml vodka
- 14.8 ml triple sec
- 29.6 ml fresh lemon juice
- 4.93 ml sugar
- 29.6 ml cold cola
- 118 ml unsalted butter
- 118 ml sugar divided
- 255 g semisweet dark chocolate chopped
- 4.93 ml vanilla extract
- 2 eggs separated
- 14.8 ml coffee liqueur
- 2.46 ml salt
- 118 ml tequila
- 118 ml cajeta or caramel sauce
- 1 brownie mix
- 2 eggs
- 9.86 ml vanilla extract
- 59.1 ml half and half
- 59.1 ml brewed espresso or strong coffee
- 118 ml dark rum
- 118 ml unsalted butter melted
- 24 fresh raspberries
- 59.1 ml strong espresso
- 177 ml Irish cream liqueur
- 532 ml all-purpose flour
- 2.46 ml baking soda
- 4.93 ml baking powder
- 2.46 ml salt
- 118 ml unsalted butter
- 59.1 ml cocoa powder
- 237 ml sugar
- 22.2 ml vanilla extract
- 2 eggs
- 473 ml heavy cream
- 59.1 ml Irish cream liqueur
- 177 ml light brown sugar
- 73.9 ml unsalted butter
- 78.1 ml heavy cream
- 4.93 ml vanilla extract
- 59.1 ml Irish cream liqueur
- 59.1 ml shaved chocolate or chocolate curls
- 237 ml unsalted butter
- 473 ml sugar
- 4 eggs
- 237 ml merlot
- 591 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml ground cinnamon
- 1.23 ml ground nutmeg
- 170 g dark chocolate melted
- 44.4 ml unsalted butter
- 44.4 ml unsweetened cocoa powder
- 59.1 ml merlot
- 296 ml confectioners' sugar
- 4.93 ml vanilla extract
- 177 ml unsalted butter
- 355 ml sugar
- 3 eggs separated
- 4.93 ml vanilla extract
- 2.46 ml anise extract
- 473 ml all-purpose flour
- 14.8 ml baking powder
- 1.23 ml salt
- 118 ml Chardonnay
- 118 ml milk
- 44.4 ml unsalted butter
- 237 ml Chardonnay
- 473 ml confectioners' sugar
- 2.46 ml anise extract
Nutrition (per serving, estimated)
Estimated based off 99 of 120 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 700 mg
- Iron: 15.9 mg
- Magnesium: 191 mg
- Phosphorus: 834 mg
- Potassium: 1239 mg
- Zinc: 5.35 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease 10 ramekins or a cupcake pan. If using ramekins, ensure pineapple rings fit; otherwise, cut rings into wedges to fit.
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Step 2.
In a mixing bowl, cream 6 tablespoons butter and 1 cup sugar until light and fluffy. Beat in 2 eggs, then stir in 1 teaspoon vanilla, 2½ tablespoons rum, ¼ cup pineapple juice, and ¼ cup sweet-and-sour mix.
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Step 3.
Add 1¼ cups flour, 1½ teaspoons baking powder, and ¼ teaspoon salt to the wet mixture; stir until just combined. Transfer one-third of the batter to a separate bowl and stir in 1½ tablespoons blue Curaçao and a few drops blue food coloring.
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Step 4.
For the topping: In a saucepan over medium heat, stir ½ cup butter and ⅓ cup brown sugar for 3 minutes, or until melted. Remove from heat and stir in 2–3 tablespoons rum. Drop a spoonful of sauce and a pineapple ring into each ramekin or cupcake cup.
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Step 5.
Spoon the yellow batter into the pans over the pineapple rings. Refrigerate for 30 minutes (chilling keeps the colored layers separate). Then spoon the blue batter on top, filling each cup almost to the top.
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Step 6.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes, then loosen cakes with a knife. Press a tray against the pan and flip over to unmold.
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Step 7.
Top each cake with spiked whipped cream, toasted or untoasted sweetened flaked coconut, and a maraschino cherry.
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