Go Back Email Link
image of an adorable bumblebee cake made with black cocoa and honey buttercream
Print Recipe
4.89 from 9 ratings

Bumblebee Cake

This adorable bumblebee cake is made with moist chocolate cake layers and homemade buttercream. It's just as cute as it is tasty!
Prep Time30 minutes
Cook Time34 minutes
Additional Time30 minutes
Total Time1 hour 34 minutes
Course: Cakes
Cuisine: American
Servings: 20 servings
Calories: 448kcal
Author: Chelsey White

Ingredients

Decorations

  • 6 small wooden skewers
  • 1 cup white fondant
  • 1/2 cup black fondant

Black Cocoa Cake Layers

  • 1 cup (2 sticks) unsalted butter, room temperature 226g
  • 2 1/2 cups granulated sugar 500g
  • 4 large eggs, room temperature 224g
  • 1 cup hot water 240ml
  • 1 cup buttermilk, room temperature 240ml
  • 1 cup dark or black cocoa powder 80g
  • 3 cups all-purpose flour 375g
  • 1 1/2 tsp baking powder 6g
  • 1 tsp baking soda 6g
  • 1 tsp fine salt 6g

Honey Buttercream Frosting

  • 1 1/2 cups unsalted butter, room temperature 339g
  • 2 Tbsp Honey 30ml
  • 2 tsp vanilla extract or vanilla bean paste 8ml
  • 1/4 tsp fine salt 2g
  • 5 cups powdered sugar 625g
  • 3 Tbsp heavy whipping cream, room temperature 45 ml
  • 3 Tbsp dark or black cocoa powder 5g
  • Black and yellow gel food coloring

Suggested Equipment

Instructions

Bumblebee Face & Wings

  • Make the bumblebee's wings and face first, so that they have time to dry! These can be made several says in advance if needed and stored uncovered at room temperature.
  • Roll out the white fondant to be about 1/4 inch thick to make the bumblebee's wings. Cut out two large hearts (about 4 inches in diameter). Trim off the base of the heart and insert two skewers into each wing and set aside. As these dry, carefully flip them over to make sure both sides have a chance to dry.
  • Roll out the white fondant again to make it thinner and use a circle cutter or bottle cap to cut out two 1-inch circles to make the eyes. Top these with two black circles that are slightly smaller and brush a tiny bit of water between them to help them stick together. Add two small dots of white fondant to each eye to give them a cartoonish look.
  • Cut out a small arch from the black fondant to make the bumblebee's mouth.
  • Next we make the bumblebee's antenna. Roll out two small circles of black fondant that are about 1 cm wide and press each one onto a small skewer. Paint the skewer black use a mixture of black gel food coloring and 1 tsp of clear extract or alcohol.
  • With the remaining black fondant, create a cone-like shape to look like the bumblebee's stinger! Press a toothpick or short skewer into it. Set aside.

Chocolate Cake Layers

  • Begin by preheating the oven to 350 F / 175 C. Line four 6-inch pans with parchment rounds and spray with non-stick baking spray.
  • Add 1 cup of unsalted butter into the bowl of a stand mixer or a large bowl and beat on a medium speed until smooth and creamy. Add 2 1/2 cups sugar and cream together on a high speed for 1-2 minutes with a whisk attachment or hand mixer. Scrape the sides of the bowl as needed. The mixture should become light in color.
  • Mix in 4 large eggs on a medium speed, two at a time.
  • In a separate bowl combine 1 cup of hot water, 1 cup of buttermilk, and 1 cup of dark or black cocoa powder. Whisk until the mixture is smooth and no clumps remain.
  • Sift 3 cups of flour, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt into a large bowl.
  • Next, add 1/2 the dry ingredients into the butter/egg mixture. Scrape the sides of the bowl with a spatula to ensure the flour gets fully incorporated.
  • Pour in the buttermilk/cocoa mixture and gently pulse the mixture to incorporate the liquid. If you don't, you'll end up splattering the cocoa mixture all over your kitchen!
  • Add in the last half of the dry ingredients and mix on low until fully incorporated.
  • Divide the batter evenly between the prepared pans. I like to use a kitchen scale to make sure each pan has the same amount of batter.
  • Bake for 31-34 minutes or until a toothpick comes out with a few moist crumbs.
  • Let the layers cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans.
  • Place the pans in the freezer for about 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
  • Level two of the cake layers with a serrated knife once they're fully cooled.
  • If you're making the cake layers in advance, wrap and freeze them like this. Remove them from the freezer about 15 minutes before you plan to assemble the cake. They will still be cold, and this will make them easier to stack and minimize crumbing as you frost the cake.

Buttercream Frosting

  • Beat the unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment and stand mixer or a hand mixer.
  • Mix in the honey, vanilla extract, and salt on a low speed.
  • Slowly add in the powdered sugar and mix on a low speed. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds. Halfway through add in 3 Tbsp of heavy cream to make the frosting easier to mix.
  • Mix on low until the ingredients are fully incorporated and the desired consistency is reached. If the frosting is too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  • Place 1 cup of buttercream in a separate bowl and mix in the dark or black cocoa and black gel food coloring. I recommend adding in 1-2 additional Tablespoons of heavy cream at this stage, to make the frosting easier to pipe. Mix until the frosting is evenly colored, then place in a piping fit with a large flat piping tip.
  • Color the remaining frosting yellow with gel food coloring. Add a small drop of orange gel food coloring to give your frosting a warm, golden tone.
  • Cover the frosting with plastic wrap to prevent crusting and set aside.

Assembling This Bumblebee Cake

  • Stack the cake layers on a greaseproof cardboard cake round or flat plate.
  • Spread a small dab of buttercream on the center of the board, to help your cake layer stay in place. Make the unleveled cake layers to be the bottom and top of the cake. This will give the bee a rounder shape.
  • Spread a thick layer of yellow buttercream on top of the cake layer with a large offset spatula. Repeat with remaining cake layers.
  • Chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
  • Once the frosting has set, use a sharp knife to trim off 1-inch of cake from one side of the cake. Flip the cake on its side and place the cut portion of the cake against the cake board. I like to use a bench scraper to life the cake off the board and flip it. If your cake layers start to separate from each other once the cake is flipped, insert a straw, chopstick, or dowel through the cake the help keep them together until the crumb coat has set.
  • Cover the cake in a thin layer of yellow buttercream and chill again.
  • Then spread a thicker layer of yellow buttercream on the cake and smooth using a large offset spatula and acetate sheet. Chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch. This will make it much easier to add on the fondant facial features and wings.

Decorating This Bumblebee Cake

  • Remove the cake from the freezer or fridge and pipe two thick stripes around the cake with black buttercream. I recommend starting at the base of the cake and piping half of a stripe up to the top, then repeating this process on the other side. I find this is way easier than trying to pipe each stripe in one motion.
  • Add the fondant details and enjoy! If you're having a hard time getting the fondant bits to stick to the cake, use small dab of buttercream to press them into place.
  • If you're making this cake in advance, wait to add the wings until right before you plan to serve the cake! It will make it much easier to transport and refrigerate the cake.

Video

Notes

Tips for Making the Best Bumblebee Cake

  • 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.
  • Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and soft.
  • Use an acetate sheet to help you get your final coat of frosting super smooth.
  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes it easier to stack and frost.
  • Make this bumble 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.
  • If you want to make a larger version of this cake, double this cake recipe to make 4, 7-inch cake layers.

Making This Bumblebee Cake in Advance & Storage Tips

  • Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
  • Make your 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 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 it in the fridge for up to a week.

Nutrition

Serving: 1 | Calories: 448kcal | Carbohydrates: 64g | Protein: 2g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 66mg | Sodium: 273mg | Sugar: 54g