Crocodile Cake
This adorable crocodile cake looks just like it's peeking up out of the water! It's made with moist, vanilla cake layers and homemade buttercream frosting.
Servings: 16
Calories: 353kcal
Ingredients
Vanilla Cake
- 2 cups all-purpose flour 260g
- 2 cups granulated sugar 400g
- 1 1/2 tsp baking powder 6g
- 1/2 tsp fine salt 3g
- 2/3 cup unsalted butter, room temperature 150g - 1 & 1/3 sticks
- 2/3 cup carton egg whites or 5 large egg whites, room temperature 155g
- 1 cup buttermilk, room temperature 228g
- 2 Tbsp vegetable or canola oil 28g
- 1 tsp vanilla extract or vanilla bean paste 4g
Vanilla Buttercream Frosting
- 1 1/2 cups unsalted butter, room temperature 339g
- 5 cups powdered sugar 625g
- 3 Tbsp heavy whipping cream, room temperature 45g
- 2 tsp vanilla extract or vanilla bean paste 4g
- 1/4 tsp fine salt 2g
- green, yellow and blue gel food coloring
Instructions
Vanilla Cake Layers:
- Preheat oven to 350°F / 175°F. Grease an 8-inch square cake pan with homemade cake release or non-stick baking spray and parchment paper. Grease a heating core and place at the center of the pan to help it bake more evenly and quickly. Set aside.
- Mix together 2 cups 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.
- Mix in 2/3 cup (1 & 1/3 sticks) 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 or about 5 egg whites and mix on low until just incorporated and the batter looks wet.
- Mix in 1 cup of buttermilk, 2 Tbsp of vegetable oil and 1 tsp vanilla extract on a low speed until just incorporated. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Fill the prepared square cake pan and bake for 35-45 minutes, or until a toothpick comes out with a few moist crumbs. Bake time can vary quite a bit based on your oven and if you use a heating core, so keep an eye on the cake once it's been in the oven for 35 minutes.
- Allow the cake to cool in the pan for 20 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan and flip the cake onto a wire rack to finish cooling. Gently remove the heating core from the cake layer.
- Once the cake layer has cooled fully use a sharp knife to level the top of the cake layer. Cut the cake to make a piece that is 6" x 8", and 2" x 8". Take the the 2" x 8" piece of cake and cut into a 2" x 5" and 2" x 3" piece. If you're making these in advance, wrap and freeze them at this point.
Vanilla Buttercream Frosting:
- While the cake layers bake and cool, make the vanilla buttercream frosting.
- Beat 1 1/2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
- Slowly mix in 5 cups of powdered sugar on a low speed, 1 cup at a time. Halfway through, add in 3 Tbsp of heavy cream or milk 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 in 2 tsp of vanilla extract and 1/4 tsp salt. Mix on the lowest speed for a couple minutes to help make the frosting silky smooth.
- 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 (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.
- Wait to color the buttercream until the cake is crumb coated.
To Assemble this Crocodile Cake:
- Stack and frost this cake on a rectangular greaseproof cake board or large rectangular plate using a dab of frosting to help stick the first cake layer to the board. Place the 6" x 8" cake layer on the center of the board.
- Spread an even layer of buttercream on one of the shorter ends of the cake layer and press the 2" x 5" piece of cake on top of the frosting at the same end of the cake. This will be the crocodile's eyes. Use a small, sharp knife to trim the cake layers to give the crocodile a rounded snout and to round out its eyes (see the video and pictures above). Use the leftover 2" x 3" piece of cake to make the back of the crocodiless neck.
- Add a thin coat of frosting around the cake to fully cover the cake layers.
- While the cake chills, color about 1 cup of the uncolored buttercream blue with gel food coloring. Cover and set aside.
- Now it's time to color some of the frosting to make the crocodile's face. Use gel food coloring to color 1/2 cup of frosting black, leave 1/2 cup of frosting white, color 1/3 cup of frosting dark green and 1/4 cup of frosting light pink. Place each color of frosting in small piping bags. Snip a small opening in the bottom of each bag and set aside.
- Color the remaining buttercream olive green with green and yellow gel food coloring. If you want to naturally color the frosting I recommend adding 1 Tbsp of matcha powder.
- Add a thicker second layer of green frosting on the cake and smooth using a small offset spatula and/or acetate sheet. Chill the cake in the freezer for about 5 minutes to help the frosting set. If desired, gently press a paper towel around the cake to add a bit of texture to the frosting and make it look more like reptile skin.
- Place the remaining green frosting in a small piping bag fit with a small round piping tip and pipe on the crocodile's nostrils and eyebrows. Smooth the edges around the crocodile's eyebrows with an acetate sheet.
- Use the black, white, dark green and pink frosting to add the crocodiles mouth, eyes, spots, and cheeks.
- Cover your cake board with blue buttercream to look like waves then enjoy!
Video
Notes
Tips for Making the Best Crocodile 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.
- Use gel food coloring to create brightly colored frosting without throwing off the consistency of the frosting or giving it a bitter taste.
- Ingredients at room temp mix together better, so be sure you 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 fluffy.
- 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 crocodile 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.
- Use an acetate sheet to help you get your final coat of frosting super smooth.
- Gently press a paper towel around the cake once its second layer of frosting has set to add a bit of texture to the frosting and make it look more like reptile skin.
Making this Cake in Advance
- 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 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 in the fridge for up to a week.
Nutrition
Serving: 1 | Calories: 353kcal | Carbohydrates: 42g | Protein: 1g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 74mg | Sugar: 39g