Cocomelon Cake

This adorable Cocomelon cake is made with soft, tender red velvet cake and homemade buttercream frosting!

How to Make a Cocomelon Cake: Step-by-Step Tutorial

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

Step 1: Bake the Red Velvet Cake Layers

Preheat your oven to 350 degrees F / 175 degrees C. Grease three, 6-inch cake pans with homemade cake release or non-stick baking spray and parchment paper.

Divide the batter evenly between the prepared pans and bang the pans on your counter a few times to release any air bubbles that might be trapped in the batter.

Bake for 30-33 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs. Remove the pans from the oven and let them cool for 10 minutes, then run a small offset spatula around the perimeter.

Carefully flip the layers out of their pans and place on a wire rack to finish cooling. Level 2 of the cake layers with a serrated knife once they’re fully cooled. Stack the three cake layers (without any frosting), making sure to have the untrimmed layer at the top.

Using a serrated knife, trim the bottom cake layer to give the cake a somewhat rounded shape (see pictures below).

If you’re making the cake layers in advance, wrap and freeze them at this point.

Step 2: Make the Vanilla Buttercream Frosting

While the cake layers bake and cool, make the vanilla buttercream frosting with either an electric hand mixer or a stand mixer.

If your frosting seems too thick after mixing your ingredients, add additional cream (1 tablespoon at a time). Or if the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

If you’re unsure how thick your frosting should be, you can learn what consistency you’re looking for in my frosting consistency post.

Once the frosting reaches the desired consistency, place 1/3 cup of white frosting in a small piping bag fit with a small round tip, like a Wilton 12 and set aside.

Place 1/4 cup of frosting in a separate bowl and color it black with black gel food coloring. Add this into a small piping bag fitted with a small round tip, like a Wilton 12, and set aside.

Scoop 1/3 cup of frosting into a separate bowl and color it red with red gel food coloring. Add into a small piping bag fitted with a small round tip, like a Wilton 12, and set aside.

Place 3/4 cup of frosting in a separate bowl and color with a tiny drop of red and orange gel food coloring to make a salmon pink color. Add this into a small piping bag fitted with a large round tip, like a Wilton 2A and set aside.

Scoop 3/4 cup of frosting into a separate bowl and color a light shade of green with electric green gel food coloring. Add to a small piping bag fitted with a large round tip, like a Wilton 2A, and set aside.

Place 3/4 cup of frosting in a separate bowl and color a dark shade of green with leaf green gel food coloring and a tiny drop of black gel food coloring. Add to a small piping bag fitted with a wide flat tip, like a Wilton 2B, and set aside.

Leave the remaining buttercream uncolored, cover it with a piece of plastic wrap to prevent a crust from forming, and set it aside.

Step 3: Stack and Crumb Coat the Cake Layers

Stack and frost the cake layers on a greaseproof cake board. Use a dab of frosting to help stick the first cake layer to the board. Using the white frosting you set aside, spread an even layer of frosting between each cake layer using an offset spatula.

Add a thin coat of white frosting around the cake that fully covers the cake layers.

Smooth using an offset spatula and/or acetate sheet. Chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 4: Add a Second Layer of Frosting

Color the remaining buttercream bright green using electric green gel food coloring (or green and yellow gel food coloring).

Remove the cake from the fridge or freezer and smooth a thick layer of bright green buttercream around the cake.

Use an acetate sheet or a small offset spatula to smooth the frosting.

Chill the cake again in the fridge (30 minutes) or freezer (10 minutes) one more time until the frosting is completely firm to the touch.

Step 5: Bringing this Cocomelon Buttercream Cake to Life

Remove the cake from the fridge or freezer. Use a toothpick or scribe to lightly trace where you want to pipe the face and stripes.

Pipe dark green buttercream stripes up the side of the cake. I recommend starting at the back of the cake. It took me a few stripes to get the hang of it, and that way your best stripes will be in the front!

Then add the cute little face using the pink, white, red, and black buttercream. Start by piping and smoothing a pink rectangle on the front of the cake. Next, pipe the white outline around it.

Use the black frosting to pipe on the eyes, nose, and mouth. Use the white buttercream to add the accents, then pipe on the little red cheeks.

Next, pipe and smooth a mound of pink buttercream on top of the cake. Smooth the frosting using an acetate sheet or small offset spatula.

Use the red and black buttercream to pipe a ladybug on the upper left corner of the cake.

Mix a drop of purple gel food coloring with a 1/2 tsp of clear extract (like lemon or almond) and paint half of the top half of each wooden skewer.

Roll the blue fondant into two small balls and place them on top of the wooden skewers. Press the wooden skewers into place on top of the cake and enjoy!

Substitutions and Swaps – Red Velvet Cake Layers

Below are some swaps and substitutions that can be made in this cake recipe. If you want to make a different cake flavor instead of red velvet, I recommend using my small batch vanilla cake recipe.

• Cake Flour – This recipe turns out best with cake flour, but you can use a gluten-free flour blend if that’s all you have on hand. Or if you can’t find cake flour, you can make your own using this technique.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• 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 cake recipe calls for. You can also use vegan butter in its place (and also omit the salt)!
• Eggs – If you have an egg allergy, you can try using flaxseed eggs or an egg replacer, but it will affect the texture of the layers.
• Buttermilk – You can also use full-fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy-free.
• Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!
• Gel food coloring – Natural food coloring or liquid food coloring can be used if needed to color the cake layers. However, I find gel food coloring works best!

Substitutions and Swaps – Vanilla Buttercream Frosting

• 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 omit the salt)!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Gel food coloring – Natural food coloring or liquid food coloring can be used if needed to color the frosting. However, I find gel food coloring works best!
• If you want to use a frosting that is less sweet, try my Swiss meringue buttercream or my Russian buttercream.

Tips for Making the Best Cocomelon Birthday Cake

• Be sure to properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Use gel food coloring to create brightly colored frosting. It works best because it doesn’t throw off the consistency of the frosting or give it a bitter taste.
• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
• Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter, which will make your cake layers bake to the same height and bake more evenly.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to trim, stack and frost them!
• Start piping your stripes on the back of the cake. That way your best stripes will be in the front, and any boo-boos can be hidden in the back 🙂

Making this Cocomelon Cake in Advance & Storage Tips

• Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
• You can also make your 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 store it in the freezer for up to 3 months! Be sure to give it a good stir once it thaws to get the consistency smooth again.
• A frosted cake can last in the fridge for up to a week. 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. It can be stored in the fridge like this for up to a week.
• If you freeze the cake, transfer it to the fridge overnight, then bring it to room temperature the following day. This helps prevent condensation by minimizing the temperature shock.

Let Me Know What You Think!

If you try this Cocomelon birthday cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating below.

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

Print Recipe

4.91 from 11 rating

Cocomelon Cake

This adorable Cocomelon cake is made with buttercream and is the perfect way to celebrate! It's made with red velvet cake layers and colorful buttercream frosting.

Prep Time45 minutes mins

Cook Time30 minutes mins

Additional Time2 hours hrs

Total Time3 hours hrs 15 minutes mins

Course: Cakes

Cuisine: American

Servings: 20

Calories: 611kcal

Author: Chelsey White

Ingredients

Red Velvet Cake

• 2 1/2 cups cake flour 300g
• 2 Tbsp unsweetened cocoa powder, sifted 10g
• 1 tsp baking soda 6g
• 1/2 tsp fine salt 3g
• 1/2 cup unsalted butter, room temperature 113g
• 1 3/4 cups granulated sugar 350g
• 2 large eggs, room temperature 112g
• 1 1/4 cups buttermilk, room temperature 300g
• 2/3 cup vegetable or canola oil 145g
• Squirt of red gel food coloring
• 2 tsp vanilla extract or vanilla bean paste 8g
• 1 tsp white vinegar 4g

Vanilla Buttercream Frosting

• 2 cups unsalted butter, room temperature 454g – 4 sticks
• 1 Tbsp vanilla extract or vanilla bean paste 12g
• 1/2 tsp fine salt 3g
• 7 cups powdered sugar 875g
• 3 Tbsp heavy whipping cream, room temperature 45g
• Green Gel Food Coloring
• Black Gel Food Coloring
• Red Gel Food Coloring
• Pink Gel Food Coloring
• Electric Green Gel Food Coloring
• Orange Gel Food Coloring

Additional Tools / Decorations

• 3, 6- inch Cake Pans
• 10- inch greaseproof cake board
• Spinning Cake Stand
• Small offset spatula
• 6 Small Piping Bags
• 1 Large Round Piping Tips like a Wilton 2A
• Wide, Flat Piping Tip like a Wilton 2B
• 3 Small Round Piping Tip like a Wilton 12
• 2 Thin Wooden Skewers
• Small Acetate Sheet
• Purple Gel Food Coloring
• 1/4 cup Sky Blue Fondant or White Fondant kneaded with a drop of blue gel food coloring

Instructions

Red Velvet Cake Layers:

• Preheat oven to 350 F / 175 C. Grease three 6-inch cake pans with homemade cake release or non-stick baking spray and parchment paper. Set aside.
• In a medium bowl, sift together the cake flour, cocoa powder, baking soda and salt.
• In a large bowl or the bowl of a stand mixer, use either a hand mixer or a stand mixer to cream together the butter and granulated sugar. Mix on a medium high speed for 1-2 minutes, until the mixture becomes lighter in color. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Mix in the eggs on a medium speed until fully incorporated.
• Add in the buttermilk, oil, red gel food coloring, vanilla extract, and white vinegar. Mix on a low speed until combined. The mixture might look broken at this stage but I promise it will come together once we add in the dry ingredients.
• Slowly mix in the dry ingredients into the wet ingredients a low speed in two installments. Mix until just combined and you can no longer see any visible streaks of cake flour.
• Divide the batter evenly between the prepared pans and bang the pans on your counter a few times to release any air bubbles that might be trapped in the batter. Bake for 30-33 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.
• Remove the pans from the oven and let them cool for 10 minutes, then run a small offset spatula around the perimeter. Carefully flip the layers out of their pans and place on a wire rack to finish cooling.
• Level two of the cake layers with a serrated knife once they're fully cooled. Trim the bottom cake layer to give the cake a somewhat rounded shape (see pictures above).
• If you're making these cake layers in advance, wrap and freeze them at this point.

Vanilla Buttercream Frosting:

• Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.
• Add in the vanilla and salt, and beat on low until the ingredients are fully incorporated.
• Slowly mix in the powdered sugar and heavy cream on a low speed. Place a kitchen towel over your mixer to prevent powdered sugar clouds from coating your kitchen. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• If the frosting is 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).
• Once the frosting reaches the desired consistency, place 1/3 cup of uncolored frosting in a small piping bag fit with a small round tip like a Wilton 12 and set aside.
• Place 1/4 cup of frosting in a separate bowl and color black with black gel food coloring. Place in a small piping bag fit with a small round tip like a Wilton 12 and set aside.
• Place 1/3 cup of frosting in a separate bowl and color red with a red gel food coloring. Place in a small piping bag fit with a small round tip like a Wilton 12 and set aside.
• Place 3/4 cup of frosting in a separate bowl and color a salmon pink with a tiny drop of red and orange gel food coloring. Place in a small piping bag fit with a large round tip like a Wilton 2A and set aside.
• Place 3/4 cup of frosting in a separate bowl and color a hot pink with a generous squirt of pink gel food coloring. Place in a small piping bag fit and cut a round opening at the base of the bag that is about 1-inch wide.
• Place 3/4 cup of frosting in a separate bowl and color a dark shade of green with leaf green gel food coloring and a tiny drop of black gel food coloring. Place in a small piping bag fit with a flat piping tip like a Wilton 2B and set aside.
• Leave the remaining buttercream uncolored and cover it with a piece of plastic wrap to prevent a crust from forming and set aside.

Decorating this Cocomelon Cake:

• Stack and frost the cake layers on a greaseproof cake board. Use a dab of frosting to help stick the first cake layer to the board. Spread an even layer of the uncolored frosting between each cake layer.
• Add a thin coat of white frosting around the cake that fully covers the cake layers. Smooth using an offset spatula and/or bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Color the remaining buttercream bright green using electric green gel food coloring (or green and yellow gel food coloring).
• Remove the cake from the fridge or freezer and smooth a thick layer of bright green buttercream around the cake.Use an acetate sheet or small offset spatula to smooth the frosting.
• Chill the cake in the fridge (30 minutes) or freezer (10 minutes) one more time until the frosting is completely firm to the touch.
• Remove the cake from the fridge or freezer. Use a toothpick or scribe to lightly trace where you want to pipe the face and the stripes. Pipe dark green buttercream stripes up the side of the cake. I recommend starting at the back of the cake. It takes a couple stripes to get the hang of it, and that way your best stripes will be in the front!
• Then add the cute little face using the salmon, white, red and black buttercream. Start by piping and smoothing a pink rectangle on front of the cake. Next pipe the white outline around it.
• Use the black frosting to pipe on the eyes, nose and mouth. Use the white buttercream to add the accents, then pipe on the little red cheeks.
• Next, pipe and smooth a mound of hot pink buttercream on top of the cake.
• Use the red and black buttercream to pipe a lady bug on the upper left corner of the cake.
• Mix a drop of purple gel food coloring with a 1/2 tsp of clear extract (like lemon or almond) and paint half of the top half of each wooden skewer.
• Roll the blue fondant into two small balls and place them on top of the wooden skewers. Press the wooden skewers into place on top of the cake and enjoy!

Video

Notes

My Tips for Making the Best Cocomelon Cake

• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.

• Be sure to properly measure your cake flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
• Use gel food coloring to create brightly colored frosting. It works best because it doesn’t throw off the consistency of the frosting or give it a bitter taste.

• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
• Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter will make your cake layers bake to the same heigh and bake more evenly.
• Bang your cake pans on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to trim, stack and frost them!
• Start piping your stripes on the back on the cake. That way your best stripes will be in the front, and any boo-boos can be hidden in the back 🙂

Making this Cocomelon Cake in Advance & Storage Tips

• Make your cake layers in advance and freeze them. It breaks the process up and make it more approachable.
• Make your 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 stir once it thaws to make it nice and smooth again.
• A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

Nutrition

Serving: 1 | Calories: 611kcal | Carbohydrates: 76g | Protein: 3g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Cholesterol: 89mg | Sodium: 239mg | Sugar: 60g

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