Blue Bear Birthday Cake

4.75 from 4 votes

Blue Bear Birthday Cake

This super cute bear cake is perfect for a little one's birthday! The cake and frosting recipes are simple and the technique is surprisingly easy to do!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 40

Total Time 2 40

Servings

Calories 835kcal

Author Olivia

Ingredients

Cake:

1 box yellow/white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1/2 tsp salt
3 large eggs
1 1/3 cup water
2 tbsp vegetable oil
1 cup sour cream 250g carton
2 tsp vanilla extract

Buttercream:

9 cups powdered sugar sifted
3 cups unsalted butter room temperature
1 Tbsp vanilla extract or flavoring of your choice
4 tbsp heavy whipping cream
Blue color gel

US Customary - Metric

Instructions

Cake:

Preheat oven to 325°F.
Butter and flour three 8" cake rounds (I use Homemade Cake Release), line with parchment.
Combine all dry ingredients and whisk together.
Add wet ingredients and mix until combined. I use my KitchenAid on low for 2 minutes but you can also do this by hand.
Divide the batter between the pans and bake for approximately 35-45 minutes.
Cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.

Buttercream:

Prepare a stand mixer with a whisk attachment. Whisk butter until creamy.
Reduce speed to low and add in icing sugar 1 cup at a time until well blended.
Increase speed to medium and beat for 3 minutes.
Add vanilla and 2tbsp cream and continue to beat on medium for 1 minute.
Add more cream as needed until desired consistency is reached (I added all 4).

Assembly:

Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of frosting. Repeat with second layer and crumb coat the cake. Chill for 30mins.
Using Wilton tip #234, pipe fur all over the top of the cake and sides. Create eyes and ears our of fondant or gumpaste.

Notes

NOTE: This cake recipe makes enough for the large cake. For the small cake, I made another batch of the cake recipe and divided it amongst three 6" rounds (which I froze to use later) and one 4"x3" round which I used for the small cake. The frosting recipe makes enough to cover both. Cake design inspired by Coco Cake Land.

Nutrition

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