Hello Kitty Cake
be ready to make your own adorable Hello Kitty cake! Whether it's for a birthday or just for fun, this cake is sure to be a hit with Hello Kitty fans of all ages.
Equipment
- candy making mold
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 5 eggs
- 2 tbsp vanilla extract
- 2 cups whole milk
- ½ cup sour cream optional for extra moisture
For the Buttercream Frosting:
- 2 cups unsalted butter room temperature
- 8 cups powdered sugar
- 2 tsp vanilla extract
- 6-8 tbsp heavy cream or milk
- Pink black, and yellow food coloring
For Decoration:
- 1 small piece of fondant for the signature Hello Kitty bow
- Edible black pearls for the eyes and whiskers
- Edible pink heart for the nose optional
- Sprinkles optional
Instructions
Step 1: Preheat the Oven & Prepare the Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. Line the bottom with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter & Sugar
- In another large bowl, cream the butter and sugar with a hand or stand mixer until light and fluffy, about 3-4 minutes.
Step 4: Add the Eggs & Vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Alternate Dry Ingredients & Milk
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Mix until the batter is smooth and well combined, being careful not to overmix.
Step 6: Bake the Cake
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: Prepare the Buttercream Frosting
- In a large bowl, beat the butter on medium speed until creamy, about 2 minutes.
- Gradually add the powdered sugar, 1 cup at a time, beating on low speed until combined.
- Add the vanilla extract and 4-6 tablespoons of cream, beating on high for 3-5 minutes until fluffy. Adjust the consistency with more cream if needed.
- Separate the frosting into three bowls: the largest portion for white frosting (Hello Kitty’s face), a small amount for pink (her bow), and a tiny bit for yellow (her nose).
Step 8: Assemble the Cake
- Level the tops of the cakes with a serrated knife to ensure an even surface.
- Spread a layer of white buttercream on top of one of the cakes, then place the second cake on top to create a two-layer cake.
- Apply a thin crumb coat of white frosting over the entire cake. Refrigerate for 30 minutes to set.
Step 9: Shape Hello Kitty’s Face
- After the crumb coat is set, apply a thicker layer of white frosting over the entire cake.
- Use black edible pearls for the eyes and create six whiskers using thin pieces of licorice or black fondant. Form the nose with a small bit of yellow frosting, and place an edible pink heart or a dab of pink frosting below the eyes for her nose.
Step 10: Create the Hello Kitty Bow
- Roll out the pink fondant to create Hello Kitty’s signature bow. Alternatively, pipe the bow with pink buttercream using a star or round piping tip.
- Place the bow on the top left corner of the cake to complete Hello Kitty’s look.