Hello Kitty Cake Recipe
A soft and fluffy vanilla cake layered with pink buttercream, perfect for decorating with Hello Kitty's signature face and bow!
Equipment
- Two 8-inch round cake pans
- Mixing Bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring Cups and Spoons
- Cooling Rack
- Offset spatula (for frosting)
- Piping bags and tips (optional for decorating)
- Hello Kitty cake topper or fondant bow (optional)
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temp
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Pink Buttercream Frosting:
- 1 cup unsalted butter room temp
- 4 cups powdered sugar
- 2 –3 tbsp milk or cream
- 1½ tsp vanilla extract
- Pink food coloring
Instructions
Preheat & Prep Pans:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
Make the Cake Batter:
- In a bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding flour mixture and milk, beginning and ending with the dry ingredients.
Bake:
- Divide batter evenly between pans. Bake for 28–32 minutes or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting:
- Beat butter until creamy. Slowly add powdered sugar. Add vanilla and milk one tablespoon at a time until fluffy. Add pink food coloring and beat until evenly tinted.
Assemble the Cake:
- Trim cake tops if needed. Spread a layer of frosting on one cake, then place the second on top. Frost the top and sides. Decorate with piping, sprinkles, or a Hello Kitty topper/bow!
Notes
Tips:
- Chill cake layers before frosting for smoother results.
- Add strawberry jam between layers for a fruity twist.
- Use fondant or printed Hello Kitty templates to create themed decorations.