How to Make a Gummy Cake

Three Methods:Gummy CakeGummy Candy CakeGummy Cupcakes

Gummy cakes can make a delicious treat for any kind of occasion. There are several possible ways to make a gummy cake, including an entire cake with the texture of gummy candy or cakes decorated with gummy candies.


Gummy cake:

  • 1 cup cold water for each layer
  • 3 x 85g packets of jelly (jello) per layer in one colour (each layer to be a different colour)
  • 3 x 30g unflavoured gelatine powder per layer
  • Pieces of candy/chocolate/fruit/coconut/sprinkles, etc. (optional)

Gummy candy cake:

  • 150g/ 6 oz self-raising/self-rising flour, sifted
  • 25g/ 1 oz cocoa powder
  • 1 1/2 teaspoons baking powder
  • 175g/ 6 oz light brown sugar
  • 175g/ 6 oz butter, softened
  • 3 eggs
  • Jam or preserves in flavour of choice
  • Frosting of choice
  • Gummy candies (bears, etc.)

Gummy cupcakes:
Makes 24 cupcakes:

  • 115g/ 4 oz plain/semi-sweet chocolate
  • 15ml/1 tablespoon water
  • 300g/10 oz/ 2 1/2 cups plain or all-purpose flour
  • 5ml/1 teaspoon baking powder
  • 2.4ml/ 1/2 teaspoon baking soda
  • Pinch of salt
  • 300g/1 oz/ heaped 1 1/2 cups caster/superfine sugar
  • 175g/6 oz/ 3/4 cup butter
  • 150ml/ 1/4 pint/ 2/3 cup milk
  • 5ml/ 1 teaspoon vanilla extract
  • 3 eggs
  • Frosting of choice

Method 1
Gummy Cake

  1. 1
    Make as many layers as you like. Three to four layers is probably the most you'll want to make to be effective and manageable.

First Layer

  1. 1
    Pour the cold water into a saucepan.
  2. 2
    Add the jelly or jello crystals to the cold water.
  3. 3
    Add the gelatine powder.
  4. 4
    Set aside for 10 minutes. It will begin to thicken on its own.
  5. 5
    Turn the heat to medium. Cook for 5 minutes, stirring frequently. It is ready when the ingredients have dissolved and the mixture is a smooth liquid.
    • You can strain out any top bubbles if wished but it's not necessary.
  6. 6
    Pour the liquid jelly or jello into the baking tin or pan. Let it sit in the pan to cool off for a quarter of an hour.
    • If adding anything else, do so now. For example, shredded coconut, grated chocolate, small candies, pieces of fruit, etc.
  7. 7
    Place it in the freezer to set. Leave for 30 to 40 minutes.
    • If you have more time and prefer using the refrigerator, it will take about 2 to 3 hours to set.

Next Layers

  1. 1
    Prepare the next jelly mix as for layer 1. Allow to cool properly after heating. Then pour it onto the already set layer 1. Freeze as with the first layer.
    • Be sure to make each layer a different colour
  2. 2
    Repeat until you've added all the desired layers.


  1. 1
    Carefully turn the baking tin or pan upside down over a large cake plate. Before doing this, be absolutely sure that the gummy cake has set thoroughly.
    • Lower it down gently.
    • Tap to help it fall out in one piece.
  2. 2
    Slice in the same way as for a flour baked cake.

Method 2
Gummy Candy Cake

Making the Cake

  1. 1
    Preheat the oven to 170ºC/325ºF. Line or grease the base and sides of the cake tins or pans.
  2. 2
    Add the flour, cocoa powder and baking powder to the mixing bowl. Add the sugar, butter and eggs. Mix together until smooth.
  3. 3
    Spoon into the prepared cake pans. Distribute the batter evenly between the two tins or pans.
  4. 4
    Place in the oven. Bake for 30 minutes; do not open the door during this first half hour. The cake is done when it springs back if touched lightly in the centre.
  5. 5
    Remove from the oven. Leave in the tins or pans to cool for 1 minute. Then transfer to a wire cooling rack and leave to cool completely.

Decorating the Cake

  1. 1
    Warm the jam in a small saucepan. This makes it easier to spread.
  2. 2
    Spread the warmed jam on one side of each cake. Sandwich the cakes together.
  3. 3
    Completely cover the cakes in frosting. Buttercream makes a good choice but it's up to you.
  4. 4
    Decorate the cake with gummy candies. This can be done randomly or in a pattern such as rows, circles, a shape, a letter, etc. It's as simple as can be but it will look really effective when done.
    • The more gummy candies, the merrier.
  5. 5
    Allow to set. The gummy candies will firm into place as the frosting sets.
  6. 6
    Serve. Place on a suitable cake plate or cake stand and serve in slices.

Method 3
Gummy Cupcakes

Making the Cupcakes

  1. 1
    Preheat the oven to 180ºC/350ºF. Prepare the cupcake cases by arranging them across a baking tray or sheet.
    • If preferred, you can place the cupcake cases inside the holes of a muffin pan.
  2. 2
    Melt the chocolate with the water in a double boiler. Heat and stir until it turns smooth, then remove. Set aside to cool.
  3. 3
    Sift the flour, baking soda, baking powder, salt and sugar into the mixing bowl. Add the melted chocolate, butter, milk and vanilla extract.
  4. 4
    Stir or beat to combine. Stir until the ingredients form a smooth batter.
  5. 5
    Add the eggs. Stir until completely combined.
  6. 6
    Transfer the mixture into the cupcake cases. Distribute the batter equally across all the cases.
  7. 7
    Place in the preheated oven. Bake for 20-25 minutes. The cupcakes are done when a toothpick inserted in the middle comes out clean.
  8. 8
    Remove from the oven. Allow to cool on the tray or pan for 10 minutes, then transfer to a wire cooling rack to cool completely.

Decorating the Cupcakes

  1. 1
    Frost the top of each cupcake. Use the frosting of your choice.
  2. 2
    Add the gummy candies. They can be added randomly, in a pattern or piled up in a heap.
  3. 3
    Allow to set. Serve when the frosting has firmed.


  • Gummy candy shapes include: bears, snakes, shapes, jelly babies, worms, etc.

Things You'll Need

Method 1:

  • Saucepan
  • Mixing implement
  • Metal strainer (optional)
  • Non-stick round or square cake tin/pan with tall sides
  • Large cake plate for serving from
  • Knife and spatula for carving and shifting slices

Method 2:

  • 2 cake tins or pans, 20cm/8 inches in diameter
  • Parchment paper
  • Mixing bowl
  • Mixing implement
  • Small saucepan
  • Butter knife or spatula for spreading jam and frosting

Method 3:

  • Cupcake cases
  • Baking tray/sheet
  • Double boiler
  • Mixing bowl
  • Stirring implement or electric mixer
  • Spoon for transferring batter
  • Butter knife or spatula for spreading frosting

Sources and Citations

Article Info

Categories: Pictures | Cakes