Chick Cake
This adorable chick cake is made with tender lemon cake layers and fluffy vanilla buttercream.
I use a grass tip to pipe the frosting so it looks like fuzzy chick feathers, and while it looks impressive, it’s totally doable when you break it into steps. It’s such a cute spring dessert for Easter, baby showers, or farm-themed birthday parties.
What You’ll Need to Decorate This Chick Cake
You don’t need a ton of fancy tools to make this cake, but a few things really help! This includes:
- Large grass piping tip for the feathers (like a Wilton 234)
- Two round piping tips for the eyes and beak (like a Wilton 10)
- Large piping bag for the yellow frosting
- Two small piping bags for the orange and black frosting
- Offset spatula for frosting the cake
A cake board or flat plate also makes it much easier to flip and decorate the cake.
How to Make This Chick Cake
To make sure this cake turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process in the recipe card at the bottom of this post.
Step 1: Bake the Lemon Cake Layers
The first step is to make the lemon cake batter following the recipe card at the bottom of this post.
Bake the layers for 33-35 minutes or until a toothpick comes out with a few moist crumbs. Remove the cake layers from the oven and let them cool in the pans for about 15 minutes.
Gently run an offset spatula around the rim of the cake pans to loosen them, then flip the cake layers onto wire racks. Cool in the pans for 10–15 minutes, then fully cool or chill before leveling and assembling.
Once cooled, use a serrated knife to level the top of each layer and trim the browned edges if desired.
If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before assembling your cake. The cake layers should still be cold to the touch, which will make it easier to assemble your cake.
Step 2: Make the Vanilla Buttercream
While the cake layers bake and cool, make the vanilla frosting.
I like to frost this cake with my American buttercream because it’s so easy to make and pipes like a dream!
If you aren’t a fan of this type of buttercream, you could also make a batch of my Swiss meringue buttercream (SMBC) or my hybrid buttercream.
Step 3: Stack and Fill the Cake Layers
If you plan to turn the cake on its side like I did, leave the parchment paper attached to the bottom cake layer, and place it on a greaseproof cake board or flat plate. If you don’t, remove the parchment rounds from the bottom of the cake layers and add a dab of frosting to keep the bottom cake layer in place.
Spread an even layer of yellow buttercream on the first cake layer, and top it with the second cake layer. Use a sharp knife to cut off a thin strip on one side of the cake. Mine was about 2 inches tall (see pictures above). This is optional, but it allows us to stack the cake layers on their side (and as a bonus, you get to snack on the cut-off piece).
Add a very thin coat of frosting around the cake, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Step 4: Decorate the Chick Cake
Gently lift the cake to flip it on its side, and spread some frosting onto the cake board where you plan to place the cake to help keep it in place. Spread a very thin layer of frosting on the back of the cake. Place the remaining yellow buttercream in a large piping bag fitted with a large grass piping tip.
Use the black frosting to add eyes to the front of the cake, and the orange frosting to add the beak and the feet. Then pipe the yellow frosting all around the cake to look like fluffy feathers. Be careful around the eyes, beak, and feet, making sure you don’t cover them. Take breaks as you go to give your hand a rest.
Then pipe wings on the side of the cake with yellow buttercream and enjoy!
Substitutions and Swaps – Lemon Cake Layers
Below are some swaps and substitutions that can be made in this cake recipe.
- All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend or cake flour if that’s all you have on hand.
- Granulated Sugar – I do not recommend reducing the amount of sugar because it will change the texture of the cake layers.
- Lemon Zest – I love making this cake with lemon cake layers, but you can skip the lemon zest and make vanilla cake layers if you prefer.
- Unsalted Butter – If you only have salted butter on hand, you can use it instead of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place (and also skip the salt)!
- Egg Whites – I like to use the pasteurized egg whites that come in a carton, but you can also use 5 fresh egg whites or 3 whole, large eggs. If you have an egg allergy, you can use flaxseed eggs or an egg replacer.
- Buttermilk – You can also use full-fat yogurt, sour cream, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy-free.
- Vegetable Oil – Any flavorless oil can be used in this recipe. Canola or even sunflower oil would work great!
- Lemon Extract – This is optional and can be omitted.
Substitutions and Swaps – Vanilla Buttercream
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (and skip the salt)!
Can I Make This Cake in Different Sizes?
One batch of batter is about 1200g or 6 cups, so I add about 600g to each of my cake pans when using 2, 8-inch cake pans.
You could also make 3, 6-inch layers and add 400g to each pan. Bake time will be similar at 350°F/175°C.
This recipe can also be used to make a sheet cake! One batch will make a 1, 9 x 13-inch cake layer that’s about 1 inch tall.
Bake for 35-45 minutes at 350°F / 175 °C, or until a toothpick inserted in the center comes out with a few moist crumbs. Bake time can vary a lot based on the type of pan you use, if you use heating cores, and your oven. I recommend using heating cores if you have them; they help sheet cake layers bake more evenly and quickly.
Can I Make This Cake in Advance?
I highly recommend making the components of this cake in stages. It breaks the process up and makes it so much more approachable!
The cake layers can also be made in advance and frozen. They taste just as great when they’re frozen as when they’re freshly baked, I promise!
You can 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. Let it come to room temperature, then re-whip briefly until smooth.
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.
Frequently Asked Questions
Can I use vanilla cake instead of lemon cake?
Absolutely. If you prefer, you can skip the lemon zest and lemon extract and make vanilla cake layers instead.
What piping tip do I need for the feathers?
A large grass piping tip works best for the fluffy feather look. I used a Wilton 234, and any similar piping tip will work. You can also use a smaller grass piping tip like a Wilton 233, but it will take you a bit longer to pipe on all the frosting.
How do I keep the cake from sliding when I turn it on its side?
Make sure the cake is chilled before flipping it, and spread a little frosting onto the cake board first so it has something to stick to.
Can I make this cake in different pan sizes?
Yes. This batter can be baked as 2 eight-inch cake layers or 3 six-inch cake layers. You can also bake it as a 9 x 13-inch sheet cake if you prefer.
Tips for Making the Best Chick Cake
- Use a kitchen scale to weigh your cake pans as you fill them. It helps the cake layers bake to the same height and bake more evenly.
- Chill the cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack and fill.
- Chill the cake before trying to flip it on its side.
- Give yourself plenty of time to decorate this cake! It took me about 45 minutes to frost and decorate it.
Let Me Know What You Think!
If you make this chick cake, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.
Tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations.
Chick Cake
Equipment
- 2, 8-inch cake pans
- 2 Small Piping Bags or Freezer Ziplock Bags
- 1 Large Grass Piping Tip (Like a Wilton 234)
- 2 Medium Round Piping Tips – Like a Wilton 10
Ingredients
Lemon Cake Layers
- 2 cups granulated sugar 400g
- 1 Tbsp fresh lemon zest (zest of 1 large lemon) 6g
- 2 cups + 2 Tbsp all-purpose flour 270g
- 1 1/2 tsp baking powder 6g
- 1/2 tsp fine salt 3g
- 2/3 cup (1 1/3 sticks) unsalted butter, room temperature 150g
- 2/3 cup carton egg whites or 5 large egg whites, room temperature 155g
- 1 cup buttermilk, room temperature 240g
- 1 Tbsp vegetable or canola oil 14g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 tsp lemon extract (optional)
- gel food coloring if desired
Vanilla Buttercream Frosting
- 2 cups unsalted butter, room temperature 452g
- 7 cups powdered sugar 907g or a 2 lb bag
- 1/4 cup heavy whipping cream, room temperature 60g
- 1 Tbsp vanilla extract or vanilla bean paste 12g
- 1/2 tsp fine salt 3g
- yellow, orange, and black gel food coloring
Instructions
Lemon Cake Layers
- Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper, then grease them with nonstick spray. Set aside.
- In a small bowl, add 2 cups (400g) granulated sugar and the zest of a large lemon (about 1 Tbsp/6g). Use your fingertips to massage the zest into the sugar. The rubbing action releases the natural oils from the zest, intensifying the citrus flavor throughout the sugar.
- Add the lemon sugar made in the step above, 2 cups + 2 Tbsp all-purpose flour (270g), 1 1/2 tsp baking powder, and 1/2 tsp fine salt in a large bowl. Use a stand mixer and paddle attachment or a hand mixer to mix on a low speed until combined.
- Mix 2/3 cup (1 & 1/3 sticks or 150g) unsalted butter slowly into the dry mix, on a medium-low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in 2/3 cup (155g) or about 5 egg whites and mix on low until just incorporated and the batter looks wet.
- Then mix in 1 cup (240g) of buttermilk, 1 Tbsp of vegetable oil, 1 tsp vanilla extract, and 1 tsp lemon extract (optional) on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
- Divide batter evenly between the prepared cake pans. I like to use a kitchen scale to weigh my pans and ensure they all have the same amount of batter. This guarantees your layers will bake to the same height.
- Bake for 33–35 minutes, or until a toothpick comes out with a few moist crumbs. Let the cake layers cool in the pans for 10–15 minutes, then run a small offset spatula around the perimeter of each pan and carefully turn the layers onto wire racks.
- Fully cool or chill the cake layers before leveling and assembling. Use a serrated knife to level the tops of the layers right before you plan to assemble your cake.
Vanilla Buttercream Frosting
- While the cake layers bake and cool, make the vanilla buttercream frosting.
- Beat 2 cups of unsalted butter on medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
- Slowly mix in 7 cups of powdered sugar on a low speed, 1 cup at a time. Halfway through, add 1/4 cup of heavy cream or 2 Tbsp of milk (milk thins it more) to make it easier to mix.
- Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Once the frosting is fully mixed and smooth, add 1 Tbsp of vanilla extract and 1/2 tsp salt. Mix on the lowest speed for a couple of minutes to help make the frosting silky smooth. If the frosting seems too thick, add additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (a quarter of a cup at a time). If you're unsure how thick your frosting should be, check out my frosting consistency post.
- Scoop 1/3 cup of buttercream into a separate, small bowl and color it orange with gel food coloring. Place in a small piping bag fitted with a medium round piping tip (like a Wilton 10). If you don't have that type of piping tip, you can just cut a 1 cm opening at the base of the piping bag. Set aside.
- Scoop 1/4 cup of buttercream into a separate, small bowl and color it black with gel food coloring. Place in a small piping bag fitted with a medium round piping tip (like a Wilton 10). If you don't have that type of piping tip, you can just cut a 1 cm opening at the base of the piping bag. Set aside.
- Color the remaining buttercream yellow with gel food coloring. Cover the frosting flush with plastic wrap to prevent crusting.
To Assemble The Cake
- If you plan to turn the cake on its side like I did, leave the parchment paper attached to the bottom cake layer, and place it on a greaseproof cake board or flat plate. If you don't, remove the parchment rounds from the bottom of the cake layers and add a dab of frosting to keep the bottom cake layer in place.
- Spread an even layer of yellow buttercream on the first cake layer, and top it with the second cake layer. Use a sharp knife to cut off a thin strip on one side of the cake. Mine was about 2 inches tall (see pictures above). This is optional, but it allows us to stack the cake layers on their side (and as a bonus, you get to snack on the cut-off piece).
- Add a very thin coat of frosting around the cake, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Gently lift the cake to flip it on its side, and spread some frosting onto the cake board where you plan to place the cake to help keep it in place. Spread a very thin layer of frosting on the back of the cake. Place the remaining yellow buttercream in a large piping bag fitted with a large grass piping tip.
- Use the black frosting to add eyes to the front of the cake, and the orange frosting to add the beak and the feet. Then pipe the yellow frosting all around the cake to look like fluffy feathers. Be careful around the eyes, beak, and feet, making sure you don't cover them. Take breaks as you go to give your hand a rest.
- Then pipe wings on the side of the cake with yellow buttercream and enjoy!
Video
Notes
Tips for Making the Best Chick Cake
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale.
- Make sure your ingredients are at room temperature to help them mix together better.
- Don’t level and torte your cake layers until they are completely cooled.
- Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
- If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.
Nutrition
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