Bluey Birthday Cake

This Bluey birthday cake is made with tender funfetti cake layers and decorated with homemade buttercream to look just like Bluey!

And if you’re also a big fan of Bingo, don’t worry, I am too!! I have a full tutorial for the cutest little Bingo cake as well.

How to Make This Bluey Birthday Cake

Let’s walk through each step of this cake to make sure it turns out as amazing as possible.

I’ve also shared the tools I used to make this cake, along with a video tutorial in the recipe card at the bottom of this post (or you can watch the detailed video tutorial on YouTube).

However, if you don’t have all of these on hand, feel free to improvise with what you’ve got!

• 4, 7-inch Cake Pans or 4, 6-inch Cake Pans
• Spinning Cake Stand
• 10-inch Cake Board or Flat Plate
• Offset Spatula
• Acetate Sheet – cut down into a small piece with scissors
• Yellow, Brown, Blue, and Black Gel Food Coloring
• 4 Large, Round Piping Tips (like a Wilton 1A)
• 2 Medium, Round Piping Tips (like a Wilton 10)
• 3 Small Piping Bags
• 3 Large Piping Bags
• 5 small bamboo skewers or toothpicks (for the ears and snout)

Step 1: Make the Funfetti Cake Layers

The first step is to make the funfetti cake layers following the recipe card at the bottom of this post.

If you want to use a different recipe or make a different flavor of cake, that’s totally fine! Just be sure to pick one that makes 4, 6- or 7-inch cake layers.

Divide the batter evenly between the prepared pans and bake for 34-37 minutes or until a toothpick comes out with a few moist crumbs.

Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.

Place the cake pans into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

This also helps lock in the steam and makes the layers nice and moist.

These layers bake up pretty flat, so leveling them is optional! If you want to level them, use a serrated knife to level the top of each cake layer. If you make these in advance, wrap and freeze them at this point.

Step 2: Make the Buttercream Frosting

While the cake layers bake and cool, make the vanilla buttercream frosting.

Beat the unsalted butter on medium speed for 30 seconds with a paddle attachment until smooth. Then mix in the vanilla extract and fine salt on a low speed.

Slowly mix in the powdered sugar on a low speed, then add the heavy cream halfway through to make the frosting easier to mix.

Continue to mix on a low speed for a few minutes until the desired consistency is reached. 

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).

Cover the buttercream flush with plastic wrap to prevent crusting, then set aside.

Step 3: Stacking the Cake Layers

Stack and frost the cake layers on a 10-inch greaseproof cake board or flat plate using a dab of frosting to help keep the first cake layer in place.

Place the cake layers a bit off-center so that you have room to add Bluey’s legs and feet.

Then spread an even layer of buttercream between each cake layer with an offset spatula. If desired, add some sprinkles on top of the frosting for a bit of texture. Repeat with the remaining cake layers.

Once all the cake layers are stacked, spread a thin coat of frosting around the cake.

Smooth using an offset spatula and/or bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 4: Coloring the Buttercream

While the cake chills, color the buttercream. It’s going to sound crazy, but all the frosting can be colored in one medium-sized bowl.

We start with the lightest colors and work our way to the darkest.

Place 1/2 cup of uncolored buttercream into a small piping bag fitted with a large round tip (like a Wilton 1A) or cut an opening about 1/2-inch wide and set aside.

Color 3/4 cup of buttercream tan with yellow and brown gel food coloring to make Bluey’s snout and inner ears. Add the coloring gradually in small drops to make sure you get the right shade.

You can always add more, but you can’t take it back once it’s mixed in! Place the tan buttercream in a small piping bag fitted with a medium piping tip (like a Wilton 10) or cut an opening about 1 cm wide and set aside.

Color 1 cup of buttercream light blue using a small drop of blue gel food coloring to make Bluey’s tummy, paws, and eyebrows. Place in a large piping bag fitted with a large round tip (like a Wilton 1A) or cut an opening about 1/2-inch wide and set aside.

Color 2 cups of buttercream medium blue using blue gel food coloring to make Bluey’s fur. Place in a large piping bag fitted with a large round tip (like a Wilton 1A) or cut an opening about 1/2-inch wide and set aside.

Color 2 cups of buttercream navy blue with blue gel food coloring, plus a tiny bit of black gel food coloring. Place in a large piping bag fitted with a large round tip (like a Wilton 1A) or cut an opening about 1/2-inch wide and set aside.

Color 1/3 cup of frosting using black gel food coloring and place it in a small piping bag fitted with a medium piping tip (like a Wilton 10) or cut an opening about 1 cm wide and set aside.

If you have any remaining buttercream, cover it with plastic wrap to prevent it from crusting, then set it aside. It’s nice to have some leftover frosting in case any of the colors don’t turn out quite right!

Step 5: Cake Decorating Rice Krispies

Next, make the rice krispie snout and ears. Place the marshmallows in a heatproof bowl and heat in the microwave for 30 seconds at full power.

Stir then heat in 15-second intervals (stirring between) until the marshmallows look soft and are melted.

Pour in the rice krispies or puffed rice cereal and stir until the cereal is fully coated in melted marshmallows.

Grease your hands with cooking spray then create two triangles (about 3 inches tall, 2.5 inches wide, and 1/2-inch thick) and a small, slightly oval snout (2 inches long and about 3/4 of an inch thick).

Those are the sizes I used on a 7-inch cake, but you might want to make them a tiny bit smaller if you make a 6-inch cake. Hold them up against the crumb-coated cake to make sure the size looks right.

I recommend firmly pressing the rice krispies together to compact them into a firm shape. This will make them easier to frost.

Press two small bamboo skewers or toothpicks into the bottom of the ears to help secure them on the cake.

Press a toothpick into the back of the snout to prevent it from sliding down the cake once it’s frosted. Set aside.

Step 6: Decorating This Bluey Cake

Then it’s time to finally decorate the cake! Before we start frosting it, use a toothpick or scribe to outline Bluey’s eyes, snout, and fur patches.

Pipe and smooth medium blue buttercream around the bottom half of the cake and add a thick stripe between the eyes (like in the photos below).

Next, cover the upper half of the cake with navy blue buttercream. I find using a tapered offset spatula and a small piece of acetate sheet makes it easier to smooth the frosting.

Then press the rice krispie ears into place on top of the cake.

Cover the front of the rice krispies with a thin layer of tan buttercream, then pipe navy blue buttercream around the sides and back of the ears. Smooth with an acetate sheet or offset spatula.

Pipe three spots on Bluey’s back with navy blue buttercream, then use the medium blue and navy blue buttercream to add Bluey’s tail.

Use the light blue frosting to pipe a shallow semi-circle at the base of the front of the cake to be Bluey’s tummy. It should be about as wide as Bluey’s eyes.

If you’ve covered where the eyes will go, gently retrace the shape with a toothpick. Then use the white buttercream to pipe on Bluey’s eyes. Smooth with an offset spatula. Next, pipe on Bluey’s pupils with black buttercream.

Then gently press the rice krispie snout into place. Cover it with tan buttercream and smooth with a piece of acetate sheet.

Trace the shape of the nose with a toothpick, then pipe a black triangle of frosting at the top of the snout, and use a toothpick to carve a little smile on the snout.

The last step is to use the medium blue frosting to add on Bluey’s arms and legs, and the light blue frosting to add his paws and eyebrows.

I also carved some lines in the paws with a toothpick to give Bluey toes.

And voila! Several hours later, you have an adorable Bluey birthday cake 🙂

Substitutions & Swaps – Funfetti Cake Layers

This recipe uses quite a few ingredients and I know you might not have all of them on hand.

Below are some swaps and substitutions that can be made in this recipe.

• All-Purpose Flour – A good baking gluten-free flour blend can be used in place of the AP flour in the cake batter.
• Granulated Sugar – You can decrease the amount of sugar by 1/4 cup based on your preferences.
• Unsalted Butter – Salted butter can be used in place of unsalted butter; just omit the salt that the recipe calls for.
• Buttermilk – Sour cream, full-fat yogurt, whole milk, or alternative milk can be used in place of the sour cream.
• Vegetable Oil – Any flavorless or neutral oil can be used in place of vegetable oil. Canola or sunflower oil would work great!
• Rainbow Sprinkles – Rainbow jimmie sprinkles (the long, skinny rainbow sprinkles) work best in this recipe. I don’t recommend using nonpareils!

Substitutions & Swaps – Buttercream Frosting

• Unsalted Butter – Salted butter can be used in place of unsalted butter, just omit the salt that the recipe calls for.
• Heavy Cream – If needed, full-fat coconut milk can be used in place of heavy cream.

Making This Bluey Cake in Advance & Storage Tips

I highly recommend making the cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make the frosting ahead of time or save any leftover frosting! Store it in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to stir it well once it thaws to get the consistency nice and smooth again.

You can also color the frosting ahead of time. Coloring the frosting takes a surprisingly long amount of time (it’s hard to get the shades just right!).

Just keep in mind that the colors will get slightly deeper over time, so keep that in mind as you color them. Store colored frosting in the piping bags in the fridge. When you’re ready to use them, pull them out of the fridge and let them sit on the counter for a few hours until they come to room temperature.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week.

How Many People Does This Cake Feed?

If you make this cake with 4, 7-inch cake layers or 4, 6-inch cake layers, it will feed about 24 people. For more information on cake sizes and servings, check out my cake portion guide.

Recipe Variations – Making This Cake in Different Sizes

This recipe makes about 10 cups of batter or about 1800 grams. If you plan to use four circular cake pans, add about 450 grams of batter into each pan.

If you want to make a tiered cake or different-sized cake with this recipe, check out my cake batter calculator to see how many batches of batter you’ll need.

How To Make the Best Bluey Cake

• Properly measure the flour. Either spoon it into the cup measure, then level with a knife or use a kitchen scale.
• Make sure the ingredients are at room temperature to help them mix together better.
• Chill the cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
• Make sure your buttercream is the right consistency before frosting your cake. It will help give your cake proper structure and make it easier to decorate.
• Use gel food coloring to create vibrant colors of frosting without throwing off the consistency of the frosting.
• If possible, use an acetate sheet to smooth the frosting! It’s just a thin piece of plastic, but it makes it so much easier to get a nice, smooth look than using just an offset spatula. You can order packs of them on Amazon for $8 and cut them down with scissors into smaller pieces that are easier to handle.

Let Me Know What You Think!

If you make this Bluey cake, I’d love to hear what you think of it! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets if you share on social media! I love seeing your delicious creations.

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