To obtain jelly cake capable of suppressing adhesion between jelly cakes, preventing deformation due to own weight and carrying out coating without causing binding and deformation even in jelly cake having low hardness by coating center jelly produced by using a gelling agent and further coating the coated jelly with a coat containing a gelling agent.

Center jelly produced by using a gelling agent such as gum arabic, gelatin or xanthan gum is coated with oil and fat or oil and fat and saccharide and further coated with coat containing a gelling agent to provide the objective cake having high palatability. It is preferable that oil and fat are applied to jelly cake in order to prevent binding between jelly cake products or suppress escape of water content in the jelly cake product.