This Jelly Bean Cake is bursting with flavor and perfect for Easter! The best part? When you cut into it, a hidden stash of jelly beans spills out, making it extra fun and festive. A touch of coconut adds a sweet, fresh taste that makes every bite even better.
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Whether you’re hosting an Easter brunch or bringing dessert to a family gathering, this jelly bean explosion cake is guaranteed to be a crowd-pleaser. Plus, it’s super easy to customize—switch up the cake flavors, colors, and fillings to make it uniquely yours.
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Ingredients
Cake ingredients
Gather the following ingredients to make the vanilla cake portion of this dessert:
- All-purpose flour – shift flour if necessary to remove any lumps
- Baking powder and salt
- Eggs – use large eggs brought to room temperature before starting this recipe
- Granulated sugar
- Vanilla – use vanilla bean paste or pure vanilla extract
- Vegetable oil
- Milk – use full-fat, room temperature milk
- Food coloring – optional
See recipe card for quantities.
Cream cheese butter cream and filling instructions
To finish off your Jelly Bean Cake, you’ll need these ingredients for the frosting, coconut topping, and surprise filling:
- Cream Cheese – use full-fat cream cheese and soften before starting filling recipe.
- Whipping Cream
- Powdered sugar – sift sugar if necessary to remove any lumps
- Coconut – use sweetened, shredded coconut.
- Jelly beans – use your favorite jelly bean brand
See recipe card for quantities.
Instructions
Cake instructions
The first step in making this recipe is to bake the cake. Follow the instructions carefully, and let the cake cool completely before removing it from the baking pans.
1 – Combine flour, salt and baking powder in a bowl. Sift if necessary to remove any lumps.
2 – Add sugar and eggs to a mixing bowl. Whisk until well combined and the mixture is pale (approximately 2 minutes). Note – an electric hand- or stand-mixer may also be used. Add vanilla and whisk until combined.
3 – Add one-third of the flour mixture and stir until combined.
4 – Add one-half of the milk and vegetable oil and mix until combined. Add another third of the flour mixture and mix till combined. Add the remaining oil and milk and mix till smooth
5 – Add remaining flour mixture and mix until combined.
6 – Optional: add a few drops of food coloring of your choice
7 – Divide cake batter equally between two 8” pans. Bake at 350℉ (177℃) for 35 – 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Place pans on a wire rack and allow to cool completely before unmolding.
Cream cheese buttercream instructions
1 – Place cream cheese, vanilla and powdered sugar in a mixing bowl fitted with the whisk attachment. Whisk together until smooth and well combined.
2 – With the mixer running on medium speed, slowly begin pouring heavy cream into the mixing bowl. Be sure to pour slowly over the period of 1 – 2 minutes. Increase mixer speed to medium-high. Continue to mix until stiff peaks form. The icing is now ready to be used. Refrigerate icing if not using immediately.
Jelly Bean Cake assembly instructions
Follow these steps, and soon you’ll have a colorful, fun-filled Jelly Bean Explosion Cake to wow your family and friends!
1 – Carefully trim the dome off of each cake to create a flat surface. Then, slice each cake in half horizontally for a total of 4 layers.
2 – Remove the top layer and set aside for later.
3 – Using a 3 ½-inch round cookie cutter, cut a hole in the center of the remaining three cake layers. This will create a space for the jelly beans to be poured into later.
4 – Remove the two top cake layers and set aside (you should only have one layer of cake on your serving dish). Add a smooth ¼ inch layer of the cream cheese buttercream on top of the cake. Sprinkle generously with toasted coconut.
5 – Place the second layer of cake over the buttercream ensuring it’s centered and level – and repeat the process of adding buttercream and coconut. Repeat again for the third layer of cake. Add jelly beans to fill the hole in the cake.
6 – Add the final layer of cake, and ice the top and sides of the cake with a smooth layer of buttercream.
7 – Gently press shredded coconut to the sides of the cake and sprinkle over the top. Decorate as desired – consider adding more jelly beans, making buttercream flowers, or placing bunny Peeps on top. Slice, serve and enjoy!
Variations
This dessert is highly customizable, making it easy to adjust to your preferences. Here are a few delicious ways to make it your own:
- Gluten-free – replace the all-purpose flour with a 1-to1 gluten-free flour. I recommend King Arthur or Bob’s Red Mill flours.
- Citrus – want a lemon, lime or orange flavored cake? Replace the vanilla with 1 tablespoon citrus zest and 1 tablespoon fresh juice.
Equipment
Gather the following equipment to make this jelly bean explosion cake:
- Two 8″ round cake pans (for a taller cake use two 7″ round cake pans)
- Hand Mixer or stand mixer
- Bowls, measuring cups and spoons
- Whisk and silicone spatula
- 3 ½” round cookie cutter – to make hole for filling with jelly beans
- Knife to split cake layers
- Metal offset spatula
Storage
To keep your Jelly Bean Cake fresh, store it in an airtight container in the refrigerator for up to four days. When you’re ready to serve it, take the cake out about an hour beforehand so it can warm up to room temperature. This helps bring out its rich flavor and soft texture.
The finished cake does not freeze well as the jelly beans will stick together when defrosted.
Top Tip
Be sure not to cut a hole through the top layer of the cake—you’ll need it intact to keep the jelly beans securely inside.
FAQ
It is thought in the 1930s, jelly beans became a popular part of Easter traditions because of their egg-like shape. This reminded people of the Easter Bunny, who is said to deliver eggs as a symbol of new life and the arrival of spring.
More Easter dessert ideas
Looking for more inspiration for your Easter dessert table? Check out these recipes:
I hope you enjoy this Jelly Bean Cake as much as my family and friends do!
📋 Recipe
Jelly Bean Explosion Cake
Celebrate Easter with a delicious Jelly Bean Coconut Cake full of flavor and a fun jelly bean surprise inside.
Equipment
-
2 8″ Cake Pans round pans
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Bowls, measuring cups and spoons
-
Whisk and silicone spatula
-
3 ½” round cookie cutter to make hole for jelly beans in cake layers
-
Knife to split cake layers
-
Metal offset spatula
Ingredients
Vanilla cake
- 3 Cups All Purpose Flour
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 2 Cups Granulated Sugar
- 4 Large Eggs Room Temperature
- ⅔ Cup Vegetable or Canola Oil
- ⅔ Cup Whole Milk Room Temperature
- 1 ½ teaspoon Vanilla Bean Paste or Vanilla Extract
- Optional: food coloring use your choice of food coloring
Cream cheese frosting
- 1 Cup Cream cheese, full fat softened (note – one cup equals one 8 ounce package)
- ¾ Cup Powdered sugar
- 2 Cups Heavy whipping cream softened
- 1 teaspoon Vanilla bean paste or vanilla extract
Jelly Bean Filling & Coconut Covering
- 2 Cups Jelly beans
- 2 Cups Coconut Shredded
Instructions
Vanilla Cake
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Prepare two 8-inch cake pans by lining with parchment paper or coating with baking spray.
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Combine flour, salt and baking powder in a bowl. Sift if necessary to remove any lumps.
-
Add sugar and eggs to a mixing bowl. Whisk until well combined and the mixture is pale (approximately 2 minutes). Note – an electric hand- or stand-mixer may also be used.
-
Add vanilla bean paste or vanilla extract to bowl and mix until combined. Scrape sides of bowl with a spatula as needed.
-
Add one-third of the flour mixture and mix until combined. Add one-half of the milk and vegetable oil and mix until combined. Add another third of the flour mixture and mix till combined. Add the remaining oil and milk and mix till smooth. Finally, add remaining flour mixture and mix until combined.
-
Optional: add a few drops of food coloring of your choice
-
Divide cake batter equally between two 8” pans.
-
Bake at 350℉ (177℃) for 35 – 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
-
Place pans on a wire rack and allow to cool completely before unmolding.
Cream cheese buttercream
-
Place room temperature cream cheese in bowl of a stand mixer fitted with the whip attachment.
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Add powdered sugar and vanilla to bowl.
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Begin mixing on low speed and gradually increase speed to medium.
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Continue to mix until no lumps are present (2 – 3 minutes). Scrape the side of the bowl if needed.
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With the mixer running on medium speed, slowly begin pouring heavy cream into mixing bowl. Be sure to pour slowly over the period of 1 – 2 minutes.
-
Increase mixer speed to medium-high. Continue to mix until stiff peaks form. The icing is now ready to be used.
-
Refrigerate icing if not using immediately.
Cake Assembly
-
Carefully trim the dome off of each cake to create a flat surface. Then, slice each cake in half horizontally for a total of 4 layers.
-
Place layers on a serving platter.
-
Remove the top layer and set aside for later.
-
Using a 3 ½-inch round cookie cutter, cut a hole in the center of the remaining three cake layers. This will create a space for the jelly beans to be poured into later.
-
Remove the two top cake layers and set aside (you should only have one layer of cake on your serving dish).
-
Add a smooth ¼ inch layer of the cream cheese buttercream on top of the cake. Sprinkle generously with toasted coconut.
-
Place the second layer of cake over the buttercream ensuring it’s centered and level – and repeat the process of adding cream cheese buttercream and coconut
-
Repeat again for the third layer of cake.
-
Add jelly beans to fill the hole in the cake
-
Add the final layer of cake, and ice the top and sides of the cake with a smooth layer of buttercream.
-
Gently press shredded coconut up the sides of the cake and sprinkle over the top.
-
Decorate as desired – consider adding more jelly beans, making buttercream flowers, or placing bunny Peeps on top.
-
Slice, serve and enjoy!
Video
Notes
- Storage: To keep your Jelly Bean Cake fresh, store it in an airtight container in the refrigerator for up to four days. When you’re ready to serve it, take the cake out about an hour beforehand so it can warm up to room temperature. This helps bring out its rich flavor and soft texture.
- Be sure not to cut a hole through the top layer of the cake—you’ll need it intact to keep the jelly beans securely inside.
Nutrition
Calories: 736kcalCarbohydrates: 96gProtein: 9gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 128mgSodium: 302mgPotassium: 198mgFiber: 2gSugar: 57gVitamin A: 949IUVitamin C: 1mgCalcium: 127mgIron: 2mg