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Buttercream Minions Cake

I’m not sure this buttercream minions cake counts as a continuation of my animal cake series, but I’m going to say it!

This buttercream minions cake is made with moist banana cake layers and homemade buttercream frosting. It’s just as cute as it is delicious!!

image of an adorable buttercream minions cake made with banana cake layers and vanilla buttercream frosting

Making this Buttercream Minions Cake: Step-by-Step Tutorial

Let’s walk through each step of this cake together to make sure it turns out as amazing as possible! I’ve shared a video below, or you can check out my in-depth video tutorial on my YouTube channel.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

Step 1: Bake and Level the Banana Cake Layers

The first step is to work on the banana cake layers. Line four, 6-inch round cake pans with parchment rounds and grease with non-stick baking spray or homemade cake release.

If you don’t have 4 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can.

Divide the batter evenly between the cake pans and bake for 28-32 minutes.

Remove the cakes from the oven and set on a wire rack. Run an offset spatula around the edge of the pan to help release the cake layers from the pan. Let the cakes cool fully in the pan.

Once cooled, level three of the cake layers with a serrated knife and leave one unleveled. Place one of the cake tops in a bowl and set aside to make our minion’s feet later (you can “taste test” the other two cake tops).

image of a 6-inch banana cake layer being leveled with a serrated knife

If you make these in advance, wrap and freeze them at this point. Take them out of the freezer about 20 minutes before you want to assemble the cake.

Step 2: Make the Buttercream Frosting

Then it’s time to make the buttercream frosting for this cake! I like to use an American buttercream because I think it’s the easier to decorate with and I love eating it.

image of vanilla buttercream being mixed that's smooth

If you want to use a less sweet frosting, I’d recommend making 1.5 batches of my Swiss meringue buttercream or my hybrid buttercream.

Wait to color the buttercream until the cake is crumb coated. Cover the frosting with plastic wrap to prevent crusting, then set aside.

Step #3: Stack and Frost the Cake Layers

Stack and frost the cake layers on a 10-inch, grease-proof cardboard cake round or flat plate.

Use a dab of frosting to help stick the first cake layer to the board. Place the first cake layer off-center. You’ll need a bit of room to add on the minion’s legs.

Spread an even layer of buttercream between each cake layer with an offset spatula. Repeat with the remaining cake layers, placing the unleveled cake layer on top.

image of 6-inch banana cake layers that have been stacked and filled with buttercream frosting

Spread a thin coat of frosting around the cake and legs to fully cover everything. Smooth using a bench scraper.

Add a couple teaspoons of buttercream into the bowl with the cake top we set aside earlier. Stir the mixture with a fork until the it’s fully combined and has a consistency similar to cake pops. It should be easy to handle and shape.

image of banana cake tops and frosting that have been combined to make cake pop batter

Shape two legs and feet and place them in front of the cake.

Then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

image of a crumb coated cake that's had legs pressed onto it made from cake pops

This makes it easier to get a perfect second coat of frosting.

Step 4: Color the Buttercream

While the cake chills, color the buttercream! Use gel food coloring if possible to color the buttercream. Liquid food coloring can throw off the consistency of the frosting and won’t make as vibrant of a color.

While the cake chills, color the buttercream! Place 1/3 cup of uncolored buttercream into a small piping bag fit with a large round tip or cut opening about 1 cm wide and set aside.

Color 2/3 cup of buttercream bright blue with royal blue gel food coloring to make our minion’s overalls. Place in a small piping bag fit with a flat piping tip (like an Ateco 48) and set aside.

Make 2 Tbsp of buttercream brown using warm brown gel food coloring to make our minion’s irises. Place in a small piping bag fit with a round piping tip (like a Wilton 10) and set aside.

Color 1/3 cup of buttercream gray using a tiny drop of black gel food coloring to make our minion’s glasses. Place in a small piping bag fit with a large round piping tip (like a Wilton 1A) and set aside.

Make 2/3 cup of buttercream black with black gel food coloring to make our minion’s shoes, hands, and glasses. Place in a small piping bag fit with a coupler and a round piping tip (like a Wilton 10) and set aside.

Color the remaining buttercream yellow with yellow gel food coloring. Place in a large piping bag fit with a large round piping tip and set aside.

image of frosting that's been colored with gel food coloring and placed in piping bags

Step 5: Decorate this Buttercream Minions Cake

Cover the cake in a thick layer of yellow buttercream. Make sure you save a little bit to pipe our minion’s arms later! Smooth using an offset spatula and acetate sheet.

image of a cake being covered in thick layer of yellow buttercream and smoothed with an acetate sheet

Chill the cake until the frosting is firm to the touch. Then it’s time to sketch out our little minion.

Use a circle cutter to outline where the lenses should go (I used a circle cutter that was about 2-inches wide) and use an offset spatula or butter knife to trace out where the glasses strap should go.

image of a circle cutter being used to map out where to pipe the details on a buttercream minions cake

Then trace out where you want the overalls to be.

And then it’s onto the piping! Pipe on the overalls first. Use the smooth side of the piping tip to pipe blue frosting around the base of the cake and over the minion’s legs.

image of buttercream overalls being piped onto a minions cake with blue buttercream

Then add the minion’s arms with yellow buttercream like in the photo below.

Use black buttercream to pipe the minion’s hands, overall buttons, and shoes. I also piped on a small smile with black buttercream using a very small round piping tip.

image of a glove being piped on a minion buttercream cream

The last step is to make our minion’s glasses! Pipe the lenses with white buttercream, then outline them with grey buttercream.

Use brown and black buttercream to make the irises and pupils. Then pipe black buttercream around the cake to look like the strap.

image of a buttercream minions cake made with buttercream frosting

And voila! Several hours later, you have an adorable buttercream minions cake 🙂

Minions Cake Substitutions and Swaps

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

  • Overripe Bananas – If you don’t have overripe bananas on hand, bake your bananas at 300 F for about 15 minutes or until the skins of the bananas are black.
  • Lemon Juice – Fresh lemon juice really enhances the banana flavor in this recipe and prevents the mashed bananas from browning. It can be left out if needed though!
  • All-Purpose Flour – This recipe turns out best with AP flour, but you can use a cup for cup gluten free flour blend in its place if needed.
  • Unsalted Butter – If you only have salted butter, on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
  • Baking Powder / Baking Soda – This recipe uses both leavening agents, and both are important to help this recipe rise correctly! Make sure both types of leavening agents are properly measured and haven’t expired.
  • Buttermilk – You can also use whole milk, full-fat yogurt, sour cream or alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
  • Eggs – If you don’t have eggs on hand or can’t eat eggs, you can try using flaxseed eggs.
image of a slice of cake being cut from a banana minions cake

Tips for Making the Best Buttercream Minions Cake

  • Use gel food coloring to color the buttercream. Liquid food coloring can throw off the consistency of the frosting and won’t make as vibrant of a color.
  • Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure the dry ingredients.
  • Bang your cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
  • Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack (but leave one unleveled!!).
  • Use an acetate sheet to make the frosting super smooth. I buy them in big squares on Amazon and then cut them into smaller pieces with scissors to make them easier to use.
  • Make this buttercream minions cake vegan or dairy free if needed! Use your favorite type of dairy free milk to replace the buttermilk and heavy cream and use vegan butter sticks in place of the butter. For the eggs I recommend using an egg replacer like this.
image of an all buttercream minions cake

Making This Buttercream Minions Cake in Advance & Storage Tips

Make the cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

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 in the fridge for up to a week.

image of a slice of banana cake on a plate

Let Me Know What You Think!

If you make this minions birthday cake, I’d love to hear what you think! Let me know by leaving a rating and comment below.

If you plan to share on social media, tag me @chelsweets and #chelsweets so that I can see your amazing creations!

image of a minions cake made with buttercream

Other Recipes You Might Like:

Yield: 24

Buttercream Minions Cake

image of a buttercream minions cake made with buttercream frosting

This buttercream minions cake is made with moist banana cake layers and homemade buttercream frosting. It's just as cute as it is delicious!!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours

Ingredients

Banana Cake Layer Recipe

  • 1 1/2 cups ripe bananas, mashed - about 3 large bananas (440g)
  • 2 tsp lemon juice (8g)
  • 3 cups all-purpose flour (375g)
  • 1 tsp baking powder (4g)
  • 1 tsp baking soda (6g)
  • 1 tsp fine salt (6g)
  • 1 cup unsalted butter, room temperature (226g)
  • 1 cup granulated sugar (200g)
  • 2/3 cup light brown sugar, packed (133g)
  • 3 large eggs, room temperature (168g)
  • 2 tsp vanilla extract (8g)
  • 1 1/2 cups buttermilk, room temperature (360g)

Vanilla Buttercream Frosting

  • 3 cups unsalted butter, room temperature (678g)
  • 1 Tbsp vanilla extract (12g)
  • 1 tsp fine salt (6g)
  • 11 cups powdered sugar (1375g)
  • 1/3 cup heavy cream or whipping cream (80g)
  • gel food coloring

Suggested Tools and Equipment

Instructions

Banana Cake Layers

  1. Make the banana cake layers first. Preheat the oven to 350°F/175°C and grease and line 4, 6-inch cake pans. Set aside. If you don't have 4 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can.
  2. Mash 3 large bananas with either a fork or a mixer and stir together with 2 tsp of lemon juice. This prevents the bananas from browning. Set aside.
  3. In a large bowl, whisk 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt together. Set aside.
  4. Use a hand mixer or stand mixer fitted with a whisk attachment to beat 1 cup of butter, 1 cup of granulated sugar, and 2/3 cup brown sugar together. Mix on a high speed for about 3 minutes. The mixture should get lighter in color as air is whipped into it. Use a spatula to scrape the sides and bottom of the bowl if you notice butter is collecting there.
  5. Mix in 3 large eggs and 2 tsp of vanilla extract on a medium speed. Scrape the sides and bottom of the bowl as needed.
  6. Mix in half of the dry ingredients on a low speed until just combined.
  7. Add in 1 1/2 cups of buttermilk and mix until incorporated, then mix in the remaining dry ingredients on a low speed. Be careful not to over-mix the batter once you've added in the flour. The batter will be on the thick side.
  8. Mix in the mashed bananas on a medium speed until just combined.
  9. Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out (relatively) clean.
  10. Remove the cake pans from the oven and set on a wire rack. Run an offset spatula around the edge of the pan to help release the cake layers from the pan. Let the cakes cool fully in the pan.
  11. Once cooled, level three of the cake layers with a serrated knife and leave one unleveled. Place one of the cake tops in a bowl and set aside to make our minion's feet later (you can "taste test" the other two cake tops).

Vanilla Buttercream Frosting

  1. As the cake layers bake and cool, make the vanilla buttercream frosting.
  2. Beat 3 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
  3. Add in 1 Tbsp vanilla extract and 1 tsp salt and mix on a low speed.
  4. Gradually mix in 11 cups of powdered sugar on a low speed. Halfway through add in 1/3 cup of heavy cream to make the frosting easier to mix.
  5. Mix on low until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
  6. Wait to color the buttercream until the cake is crumb coated. Cover the frosting with plastic wrap to prevent crusting, then set aside.

Minions Cake Assembly

  1. Stack and frost the cake layers on a 10-inch, grease-proof cardboard cake round or flat plate. Use a dab of frosting to help stick the first cake layer to the board. Place the first cake layer off-center. You'll need a bit of room to add on the minion's legs.
  2. Spread a thick, even layer of buttercream between each cake layer with an offset spatula.
  3. Repeat with the remaining cake layers, placing the unleveled cake layer on top.
  4. Spread a thin coat of frosting around the cake and smooth using a bench scraper or acetate sheet.
  5. Add a couple teaspoons of buttercream into the bowl with the cake top we set aside earlier. Stir the mixture with a fork until the it's fully combined and has a consistency similar to cake pops. It should be easy to handle and shape.
  6. Shape two legs and feet and place them in front of the cake.
  7. Chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch. This makes it easier to get a perfect second coat of frosting.
  8. While the cake chills, color the buttercream! It's going to sound crazy, but all the frosting can be colored in one bowl. We start with the lightest colors and work our way to the darkest, so it works out great!
  9. Place 1/3 cup of uncolored buttercream into a small piping bag fit with a large round tip or cut opening about 1/2-inch wide and set aside.
  10. Color 2/3 cup of buttercream bright blue with royal blue gel food coloring to make our minion's overalls. Place in a small piping bag fit with a flat piping tip (like an Ateco 48) and set aside.
  11. Color 2 Tbsp of buttercream brown using warm brown gel food coloring to make our minion's irises. Place in a small piping bag fit with a round piping tip (like a Wilton 10) and set aside.
  12. Color 1/3 cup of buttercream gray using a tiny drop of black gel food coloring to make our minion's glasses. Place in a small piping bag fit with a large round piping tip (like a Wilton 1A) and set aside.
  13. Color 2/3 cup of buttercream black with black gel food coloring to make our minion's shoes, hands, and glasses. Place in a small piping bag fit with a coupler and round piping tip (like a Wilton 10) and set aside.
  14. Color the remaining buttercream yellow with yellow gel food coloring. Place in a large piping bag fit with a large round piping tip or cut with an opening about 3/4 inch wide and set aside.
  15. Cover the cake in a thick layer of yellow buttercream. Make sure you save a little bit to pipe our minion's arms later! Smooth using an offset spatula and acetate sheet.
  16. Chill the cake until the yellow frosting is firm to the touch. Then it's time to sketch out our little minion. Use a circle cutter to outline where the lenses should go (I used a circle cutter that was about 2-inches wide) and use an offset spatula or butter knife to trace out where the glasses strap should go. Then trace out where you want the overalls to be.
  17. And then it's onto the piping! Pipe on the overalls first. Use the smooth side of the piping tip to pipe blue frosting around the base of the cake and over the minion's legs.
  18. Then add on the minion's arms next with yellow buttercream. Use black buttercream to pipe the minion's hands, overall buttons, and shoes. I also piped on a small smile with black buttercream using a very small round piping tip (Wilton 5).
  19. The last step is to make our minion's glasses! Pipe the lenses with white buttercream, then outline them with grey buttercream. Use brown and black buttercream to make the irises and pupils. Then pipe black buttercream around the cake to look like the glasses strap. And voila! Several hours later, you have an adorable buttercream minion cake 🙂

Notes

if you want to make a shorter, more traditional shaped minions cake, this recipe can be used to make 3, 8-inch cake layers. The cake will be shorter and wider, but still just as cute! I'd recommend piping the face on top of the cake, and covering the sides of the cake with blue buttercream.

Tips for Making the Best Buttercream Minions Cake

  • Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
  • Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
  • Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter so that cake layers bake to the same height and bake more evenly.
  • Bang the cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
  • Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack (but leave one unleveled!!).
  • Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
  • Use an acetate sheet to make the frosting super smooth. I buy them in big squares on Amazon and then cut them into smaller pieces with scissors to make them easier to use.

Making this Minion's Cake in Advance and Storage Tips

  • Make the cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
  • Make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
  • This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good mix once it thaws to make it nice and smooth again.
  • A frosted cake can last in the fridge for up to a week or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 667Total Fat 35gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 12gCholesterol 117mgSodium 336mgCarbohydrates 88gFiber 1gSugar 71gProtein 4g

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