Skip to Content

Husky Cake

This cute husky cake is made with moist vanilla cake layers and decorated with delicious, homemade buttercream frosting.

image of a cute buttercream husky cake

Making This Husky 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 also included a video below.

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 the Vanilla Cake Layers

The first step is to make the vanilla cake layers. Preheat the oven and line 2, 8-inch cake pans with parchment paper and spray with nonstick spray.

image of fluffy vanilla cake batter that's being made in a stand mixer

Bake the cake layers for 33-35 minutes, or until a toothpick inserted into the middle of the cake comes out with a few moist crumbs.

Let the cake layers cool in their pans for about 20 minutes, then carefully flip them out of the pan and onto a wire rack to finish cooling.

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

Next, we work on the buttercream frosting. I chose to make this cake with American buttercream, but any type of frosting should work great on this cake.

I find American buttercream is sturdier and easier to color, which is why I chose to use it for this design.

image of vanilla American buttercream in a glass bowl

If the frosting seems too thick after mixing all the ingredients, add in additional heavy cream or milk (1 tablespoon at a time).

Or if the frosting is too thin, add in more powdered sugar (1/4 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.

Wait to color the buttercream until the cake is crumb coated.

Step 3: Stack and Crumb Coat the Cake

Stack and frost the cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board.

Spread an even layer of buttercream between the cake layers with a large offset spatula. Place the top cake layer upside down to make it easier to get sharp corners.

Add a thin coat of frosting around the cake to fully cover the cake layers.

Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 4: Color the Buttercream

While the cake chills, color the remaining buttercream. Use gel food coloring to make blue, red, grey, and black buttercream.

Place the buttercream in piping bags and seal the top of the bag with a rubber band or clip.

Step 5: Pipe on the Details

Then use a toothpick or scribe to trace out where you want to pipe the husky’s face.

This helps ensure that the husky’s face will be even and properly spaced out.

Pipe white buttercream on the muzzle/nose of the husky and smooth using an offset spatula. This helps give the face a bit of depth.

Then use the white, black, and blue buttercream to fill in the husky’s eyes, mouth, and nose.

image of buttercream being piped onto a husky cake

Then fill in the rest of its face with fur using small grass piping tips.

This can take a bit of time, so be patient and give your hand breaks as you go.

Press two chocolate squares into the sides of the cake and cover them with buttercream to look like husky ears.

This cake can sit out at room temperature for up to 2 days, be stored in the fridge for up to a week, or be kept in the freezer for up to a month.

Substitutions and Swaps – Vanilla Cake Layers

This cake recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

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 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)!
  • Egg whites – I use egg whites out of a carton to avoid wasting any yolks! You can also use 5 egg whites or 3 whole eggs if needed. Or 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, 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!
  • Vanilla Extract – Other extracts can also be used in place of the vanilla extract. Feel free to use almond, lemon, or even coconut extract.
image of a fluffy white cake layer that's been leveled and is ready to be stacked

Substitutions and Swaps – 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!
  • Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe too.
  • Vanilla Extract – Other extracts can also be used in place of the vanilla extract.
  • Food Coloring – I highly recommend using gel food coloring to color the frosting. It gives the buttercream a vibrant color without throwing off the consistency of the frosting.

Making This Husky Cake in Advance and Storage Tips

You can make these cake layers in advance and freeze them. This breaks the process up and makes it more approachable. Cake layers can be wrapped and stored in the freezer for up to a month.

You can also make the frosting ahead of time or save any leftover frosting! It can be stored in piping bags or an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

If you store it in a large container, be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

This cake can sit out at room temperature for up to 2 days or be stored in the fridge for up to 5 days.

Tips for Making the Best Husky Cake:

  • Properly measure the flour (spoon into the cup measure, then level) or use a kitchen scale to weigh it.
  • Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
  • Chill the cake layers in the freezer for about 15 minutes before assembling the cake. This makes it a lot easier to stack and frost.
  • I used piping bags to decorate this cake, but you can also use Ziplock bags if you don’t have piping bags! I recommend using the freezer type because they’re a bit sturdier. Cut a 1 cm hole in the corner of each.
  • Use gel food coloring to color the buttercream. It creates vibrant colors without throwing off the consistency of the buttercream.
  • Make a vegan or dairy-free husky cake 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.

Making this Husky Cake in Different Sizes

One batch of batter can also be used to bake 3, 6-inch cake layers, or 1, 9- or 10-inch cake layer.

You can also use this recipe to bake a 9×13-inch sheet cake! Bake for 30-40 minutes at 350 F / 175 C.

Let Me Know What You Think!

If you try this husky cake recipe, 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 and use the #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 16

Husky Cake

image of a cute buttercream husky cake

This cute husky cake is made with tender vanilla cake layers and decorated with delicious, homemade buttercream frosting.

Prep Time 15 minutes
Cook Time 33 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

Vanilla Cake

  • 2 cups + 2 Tbsp all-purpose flour (270g)
  • 2 cups granulated sugar (400g)
  • 1 1/2 tsp baking powder (6g)
  • 1/2 tsp fine salt (3g)
  • 2/3 cup or about 1 and 1/3 sticks unsalted butter, room temperature (150g)
  • 2/3 cup egg whites or about 5 large egg whites, room temperature (155g)
  • 1 cup buttermilk, room temperature (240g)
  • 1 Tbsp vegetable oil (14g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 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)
  • 1/3 cup heavy cream or whipping cream (80g)
  • 1 Tbsp vanilla extract (12g)
  • 1/2 tsp fine salt (3g)

Recommend Equipment

Instructions

Vanilla Cake Layers:

  1. Preheat oven to 350°F / 175°C. Line two 8 inch pans with parchment rounds and grease with non-stick baking spray.
  2. Mix 2 cups + 2 Tbsp all-purpose flour, 2 cups granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt in a large bowl. Use a stand mixer with a paddle attachment or hand mixer to mix on a low speed until combined.
  3. Mix in 2/3 cup (1 & 1/3 stick) 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.
  4. Pour in 2/3 cup or 5 large egg whites and mix on low until just incorporated and the batter looks wet.
  5. Mix in 1 cup of buttermilk, 1 Tbsp of vegetable oil, and 1 tsp vanilla extract 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.
  6. If desired, add in gel food coloring and stir by hand with a rubber spatula until the batter is evenly colored.
  7. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans and ensure they all have the same amount of batter. This guarantees the layers will bake up to be the same height.
  8. Bake for 33-35 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.
  9. Once the layers are fully cooled, carefully flip the pans, and remove the layers. Use a serrated knife to level the top of the layers right before you plan to assemble your cake.

Vanilla Buttercream Frosting:

  1. While the cake layers bake and cool, make the vanilla buttercream frosting.
  2. Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
  3. Gradually mix in 7 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  4. Once the frosting is fully mixed and smooth, add in 1 Tbsp of vanilla extract and 1/2 tsp salt. Mix on the lowest speed for a couple minutes to help make the frosting silky smooth.
  5. If the frosting seems too thick, add in 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, you can learn what consistency you're looking for in my frosting consistency post.
  6. Wait to color the buttercream until the cake is filled and crumb coated. Cover the frosting flush with plastic wrap to prevent it from crusting, then set aside.

Assembling This Cake:

  1. Stack and frost the cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board.
  2. Spread an even layer of buttercream between the cake layers with a large offset spatula. Place the top cake layer upside down to make it easier to get sharp corners.
  3. Add a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a 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 Buttercream Frosting:

  1. While the cake chills, color the remaining buttercream.
  2. Color 1/4 cup of buttercream light blue with gel food coloring. Place the frosting into a piping bag fit with a small, round piping tip (like a Wilton 10). Seal the top of the bag with a rubber band or clip. Set aside.
  3. Color 2 Tbsp of buttercream red with gel food coloring. Place the frosting into a piping bag fit with a small, round piping tip (like a small, round piping tip (like a Wilton 10). Seal the top of the bag with a rubber band or clip. Set aside.
  4. Color 1 cup of buttercream grey with black gel food coloring. Place the frosting into a piping bag fit with a small grass piping tip (like a Wilton 233). Seal the top of the bag with a rubber band or clip. Set aside.
  5. Color 1/4 cup of buttercream black with gel food coloring. Place the frosting into a piping bag fit with a plastic coupler. Twist a very small, round piping tip (like a Wilton 3) into place and seal the top of the bag with a rubber band or clip. Set aside.
  6. Scoop the remaining uncolored buttercream into a large piping bag fit with a plastic coupler. Place the frosting into a piping bag fit with a small grass piping tip (like a Wilton 233). Seal the top of the bag with a rubber band or clip. Set aside.

Decorating This Husky Cake:

  1. Use a toothpick or scribe to trace out where you want to pipe the husky's face. This helps ensure that the husky's face will be even and properly spaced out.
  2. Pipe white buttercream on the muzzle/nose of the husky and smooth using an offset spatula. This helps give the face a bit of depth.
  3. Then pipe the buttercream to fill in the husky's eyes, mouth, and nose like in the pictures above. Swap out the piping tip on the black buttercream to do this. Use a small, round tip (Wilton 10) to pipe on the pupils and nose, and a very small, round tip (Wilton 3) to pipe on the smile lines.
  4. Then fill in the rest of its face and the sides of the cake with fur using small grass piping tips and the white and grey buttercream. This can take a bit of time, so be patient and give your hand breaks as you go.
  5. Press two, large chocolate squares (at least 1.5 x 1.5 inches) into the sides of the cake and cover them with grey and white buttercream to look like husky ears.

Notes

Tips for Making the Best Husky Cake

  • Properly measure the flour (spoon into the cup measure, then level) or use a kitchen scale.
  • Make sure the ingredients are at room temperature to help them mix together better.
  • Wait to level the cake layers until they are completely cooled.
  • Make sure the buttercream is the right consistency. This will make the cake much easier to decorate.
  • Use gel food coloring to color the buttercream. It creates vibrant colors without throwing off the consistency of the buttercream.
  • If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might've gone awry.

Making This Husky Cake in Advance and Storage Tips

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

You can also make the frosting ahead of time too 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 5 days, 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.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 576Total Fat 29gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 10gCholesterol 76mgSodium 272mgCarbohydrates 78gFiber 0gSugar 75gProtein 3g

Skip to Recipe