Hello Kitty Cake
A whimsical and adorable Hello Kitty-themed cake that's perfect for birthdays, baby showers, or any celebration. This recipe includes fluffy cake layers, smooth buttercream frosting, and detailed fondant decorations to capture Hello Kitty's iconic look.
Equipment
- 1 Electric Mixer For preparing the batter and buttercream.
- 2 8-inch Cake Pans For baking the cake layers.
- 1 Spatula For spreading buttercream frosting.
- 1 Bench Scraper For smoothing the frosting.
- 1 Rolling Pin For rolling out fondant.
Ingredients
Cake Layers
- 2 ½ cups All-purpose flour Sifted for better texture.
- 2 ½ tsp Baking powder
- ½ tsp Salt
- 1 ½ cups Unsalted butter Softened at room temperature.
- 1 ½ cups Granulated sugar
- 4 Large eggs
- 2 tsp Vanilla extract
- 1 cup Milk Full-fat for better richness.
Buttercream Frosting
- 1 cup Unsalted butter Softened at room temperature.
- 4 cups Powdered sugar Sifted for a smooth texture.
- 2 tbsp Heavy cream
- 2 tsp Vanilla extract
- As needed drops Pink food coloring For the bow.
- As needed drops Black food coloring For the facial features.
Decorations
- As needed Red fondant For the bow.
- As needed Black fondant For the eyes nose, and whiskers.
- As needed White fondant For the face.
Instructions
Cake Layers
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture, alternating with milk. Mix until smooth.
- Divide the batter evenly between the cake pans and bake for 25-30 minutes.
- Cool completely before frosting.
Buttercream Frosting
- Beat the softened butter until creamy.
- Gradually add powdered sugar, mixing well after each addition.
- Add vanilla extract and heavy cream. Beat until frosting is light and fluffy.
- Divide into two bowls. Tint one pink for the bow and leave the other white.
Assembly and Decoration
- Level the cooled cake layers to ensure they stack evenly.
- Spread a thin layer of frosting between the layers and apply a crumb coat.
- Chill the cake for 20 minutes. Cover with white buttercream and smooth.
- Roll out the red fondant and cut a bow shape. Add to the top of the cake.
- Use black fondant to create the eyes, nose, and whiskers. Attach them carefully.
Notes
- Make sure to let the cake cool completely before frosting to prevent melting.
- If you're new to working with fondant, practice shaping the bow and facial features beforehand.