Elephant Cake

5 from 15 ratings

This elephant cake is just as fun to make as it is eat! It's made with funfetti cake layers and frosted with buttercream frosting.

Prep Time30

Cook Time33

Additional Time2

Total Time3 3

Course: Cakes

Cuisine: American

Servings: 24

Calories: 909kcal

Author: Chelsey White

Ingredients

Funfetti Cake Layers

3 cups all-purpose flour 375g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
1 cup unsalted butter, room temperature 226g
1 cup carton egg whites or 7 large egg whites, room temperature 235g
1 1/2 cups full-fat sour cream, room temperature 380g
2 Tbsp vegetable or canola oil 28g
2 tsp vanilla extract or vanilla bean paste 8g
pink gel food coloring - optional
3/4 cup rainbow jimmies or long strand sprinkles 130g

Grey Buttercream Frosting

3 cups unsalted butter, room temperature 678g
1 Tbsp vanilla extract or vanilla bean paste 12g
2 Tbsp black cocoa powder 12g
1 tsp fine salt 6g
11 cups powdered sugar 1375g
1/3 cup heavy whipping cream, room temperature 80g

Rice Krispie Treats - Elephant Legs & Trunk

4 cups mini marshmallows 200g
6 cups puffed rice cereal 150g

Elephant Cake Decoration

1 Tbsp black fondant
1 tsp white fondant
1 cup light pink fondant
Small offset spatula
Small acetate sheet

Instructions

Step 1: Make the Funfetti Cake Layers

Preheat oven to 350°F / 175°C. Grease and line the following pan sizes: one 7-inch cake layer, three 6-inch cake layers, and three 4-inch cake layers. Set aside.
Mix 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or in a large bowl hand mixer on a low speed until combined.
Mix in 1 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks crumbly.
Pour in 1 cup of egg whites and mix on low until just combined.
Mix in 1 1/2 cups sour cream, 2 Tbsp of vegetable oil, 2 tsp of vanilla extract, and a squirt of gel food coloring if desired. Mix on a medium-low speed until incorporated.
Scrape down the sides of the bowl with a rubber spatula then beat on a low speed for about 30 seconds to make sure everything is properly mixed together.
Fold 3/4 cup rainbow sprinkles into the cake batter using a rubber spatula and mix just until they're evenly distributed.
Pour the batter evenly between the prepared pans, then bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs. The small pans should bake faster, so be sure to check them first. Rotate your pans halfway through to help the cake layers bake evenly.
Let the layers cool in the pan for about 15 minutes, then flip them onto a wire rack to finish cooling.
Once the cake layers have finished cooling use a serrated knife to level the tops and set the cake layers aside.
If you make these cake layers in advance, wrap and freeze them like this. When you're ready to assemble the cake, unwrap the frozen layers and allow them to thaw for about 30 minutes before you plan to frost the cake.

Step 2: Make the Grey Buttercream Frosting

While the cake layers bake and cool, make the buttercream frosting.
Beat 3 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
Add in 1 Tbsp of vanilla extract, 2 Tbsp black cocoa and 1 tsp of salt and mix on a low speed.
Slowly add in 11 cups of powdered sugar, 1 cup at a time. Add 1/3 cup of heavy cream halfway through to make it easier to mix.
Once fully mixed and has reached the desired consistency, beat on low until for a couple extra minutes to make the frosting super smooth and to push any extra air out of the frosting.
If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Cover the buttercream with plastic wrap to prevent crusting, then set aside.

Step 3: Assemble the Elephant Cake

Before you start to make the cake, use black, white and pink fondant to create the elephant's eyes, cheeks, nails and ears (roughly 4.5-in. x 2.5-in). Make the fondant ears about 1/2 inch thick to allow you to press 3 toothpicks into them like in the video. This will allow you to securely add the ears to the cake later.
Place the fondant pieces on a wire rack or piece of parchment paper to let them dry and firm up while you assemble the cake.
Stack and frost cake layers on a 10-inch greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
Add an even layer of buttercream between each cake layer with a large offset spatula and stack them in the following order: 7-inch, 6-inch, 6-inch, 4-inch, 6- inch, 4-inch, 4 inch. Use a serrated knife to trim the cake layers as needed to give the elephants body a rounder shape.
Insert either a thick plastic straw (like a bubble tea straw) or a wooden dowel through the center of the cake layers to help stabilize them.
Spread 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 (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 4: Make the Legs & Trunk with Rice Krispie Treats

Place 4 cups of mini marshmallows in a heatproof bowl and heat in the microwave for 30 seconds at full power.
Stir then heat in 15 second intervals until the marshmallows are melted.
Pour in 6 cups of rice krispies or puffed rice cereal and stir until the cereal is fully coated in melted marshmallows.
Grease your hands with cooking spray then shape two front legs, two hind legs, and a trunk with the rice krispie mixture. Place the legs and trunk against your cake as you make them to ensure they are proportionate and shaped properly.

Step 5: Decorate the Elephant Cake

Press the rice krispie treat legs and trunk into place on the cake.
Add a second, thicker layer of grey buttercream around the cake and rice krispies. Smooth using a small offset spatula and an acetate sheet .
Chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the second coat of frosting firms up.
Place the fondant facial features on the chilled cake with a small dab of buttercream.
Carefully press the ears into the sides of the elephant's head and pipe grey buttercream around the edge of each ear. Pipe a thin layer of buttercream on the back of each ear, then chill the cake again in the fridge or freezer to help lock the ears into the place.
Let the cake sit out at room temperature for 1-2 hours before serving to make it easier to cut.

Video

Notes

Tips for Making The Best Elephant Cake:

Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
Natural food coloring (either liquid or powder) can be used in place of the gel food coloring. The colors won’t be quite the same, but it will still be beautiful.
Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
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 elephant 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.
Insert a thick bubble tea straw or wooden dowel through the layers once they're stacked to help keep the cake stable as you decorate it.
Shape the fondant ears before you start assembling the cake. This will give them a chance to firm up before you have to add them to your cake.
Use an acetate sheet to help you get your final coat of frosting super smooth.

Making this Cake in Advance

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 in the fridge for up to a week.

Nutrition