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Grumpy Cat Cake (10 layer funfetti cake)

I received a unique order for a grumpy cat cake, and decided to document the process 🙂


To make this cake, you will need 8 inch, 6 inch, and 5 inch round cake pans, a mixer, an offset spatula, black gel food coloring, wooden dowels and skewers (to secure the cat ears, and the cat head to the cat body, and a piping bag with grass frosting tip. You also will need about 6 hours to bake and fully assemble.

I used my favorite funfetti cake recipe, listed below:

Funfetti Cake Batter:

  • 1.5 cups (3 sticks) butter, softened
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/3 cups sprinkles
Vanilla Buttercream:
  • 6 sticks butter
  • 12 cups powdered sugar
  • 3 tsp. vanilla extract
  • 1/2 cup heavy cream
  • 1 tsp. salt
  • black food coloring (to be added later in the process)
Baking Instructions:
Preheat oven to 350º F. Prepare one 8 inch cake pan, six 6 inch round cake pans, and three 5 inch cake pans with a lining of parchment paper, and nonstick baking spray. If you don’t have that many six inch pans, bake the layers in waves. Cream the butter until light and fluffy with an electric mixer (about a minute). Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add room temperature eggs one at a time, making sure to fully incorporate each egg before adding another. Whisk together flour, baking powder, and salt. Pour the buttermilk and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients. Gently stir all ingredients until well combined. Stop mixer and scrape down sides of bowl, making sure that all ingredients have fully mixed. Gently fold in the sprinkles, until they have been evenly distributed throughout the batter. Pour equal amounts of cake batter into each cake pan (about 3/4 inch deep), and place pans into oven.
Bake for 20-30 minutes (20-25 minutes for the 5 and 6 inch pans, 30 minutes for the 8 inch pan), or until a toothpick inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 10 minutes, then run an offset spatula or knife around the rim of the cake pans to remove the cakes. Place them on a wire rack to cool completely. If you want to speed up the process, you can pop the layers into the freezer for about 30 minutes!
While the cakes bake and cool, prepare the vanilla buttercream frosting. Whip the butter until it is light and fluffy, then slowly add the powdered sugar. Alternate installments of powdered sugar with heavy cream, and continue mixing until the frosting has reached desired consistency. Add salt and vanilla, and continue mixing until fully incorporated.
Assembly Instructions:
Once the cakes are fully cooled, remove the parchment paper and begin the assembly. Place a dab of frosting on the surface you will be building the cake on (I used a 10 inch cardboard cake round), and place the 8 inch cake layer onto it. This secures the cake to the base and prevents shifting as you build/transport the cake. Add a thin layer of frosting evenly using an offset spatula (about 1/2 centimeter – enough to cover the layer and secure the next layer, but not enough to be squished out as you add on the weight of additional cake layers), and toss some sprinkles on top of the frosting. Repeat with three six inch layers, and then add one of the five inch layers. Place in the freezer for 10 minutes.
Remove from freezer, and shave the top half of the cake from the top 5 inch cake layer to the bottom 8 inch cake layer, so that the cake gradually tapers from top to bottom. This give the cat body a better shape (and allows you to eat cake scraps with frosting :P) Apply a thin crumb coat around the cake.
Cut two rectangles out of one half of one of the 6 inch cake layers (1 inch x 3 inch, with a 1 cm width), and place them against the front of the cake body, where the cat legs should go.  Cut the remaining cake half, and position these two pieces on the sides of the front legs, where the back legs should sit.cover all the legs with frosting, adding additional frosting as needed to shape the legs, and a little extra for the tail!
Place the cat body back in the freezer for about 15 minutes, to allow the frosting to firm up. After 15 minutes, remove from the freezer and set aside.
While the cat body firms up in the freezer, build the cat head. On a separate cake round, place one of the 5 inch cake rounds, and apply an even layer of frosting and sprinkles. Next, stack and frost the two remaining 6 inch cake layers on top of the 5 inch cake layer. Place in freezer for 10 minutes. Once the frosting has firmed up to hold the layers together, shave the edges of the cat head to make a sphere. Apply a thin crumb coat, the use four triangle shaped  pieces of cake to make the grumpy cat ears. Position them on top of the cat head, and secure the with wooden skewers. Frost the ears, then add addition white frosting to make the cat muzzle.
Place about 3/4 of a cup of the white frosting into the piping bag fitted with a grass tip, and pipe white fur onto the grumpy cat’s front paws and chest. Place about 1/2 cups worth of frosting in a separate bowl, and add two generous squirts of black gel good coloring to tint the frosting black. Using a clean piping bag and grass tip, pipe this black fur onto the cats ears and eye area.
Using a small squirt of black food coloring, dye the remaining frosting a dark grey color. Pipe the rest of the cat body and head with this frosting. Save a little bit of frosting for touch ups once you’ve fully assembled the cake. I also made a fondant nose and fondant eyes for my grumpy cat, by tinting small pieces of white fondant pink and blue. Once the head is fully decorated, set aside and get the cat body cake.
Measure three thick wooden dowels, and cut them (using garden sheers or a strong pair of scissors) so that they are about 2 inches longer than the top of the body. Insert in the center of the body in a triangle shape.
Gently lift the cat head off of it’s board, and apply slight pressure to push it onto the skewers. Note that the photo above is from a different cat cake, but used the same technique. Continue to push until the head is fully secured on the body. During this process, the heat and pressure from my thumbs smudged the fur on the sides of the cat head. Use the remaining frosting to cover any spots like this, and to fill in the fur around the neck gap.
And six hours later, you have yourself a very grumpy cat cake!


Thursday 31st of January 2019

Chelsea I love all your recipes, and your cakes are a work of art. Thanks for this post on grumpy cat.


Thursday 31st of January 2019

Thank you Debbie :)


Wednesday 9th of January 2019

How can I alter this batter recipe to make cupcakes?