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image of a giraffe cake made with buttercream and rice krispies
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4.91 from 11 ratings

Giraffe Cake

This giraffe cake is just fun to make as it is eat! It's made with delicious marble cake layers and frosted with buttercream frosting.
Prep Time30 minutes
Cook Time34 minutes
Additional Time3 hours
Total Time4 hours 4 minutes
Course: Cakes
Cuisine: American
Servings: 24
Calories: 439kcal
Author: Chelsey White

Ingredients

Vanilla Cake Recipe*

Additional Ingredients (to be added after the vanilla cake batter is made, to change it into chocolate batter):

  • 1/3 cup unsweetened baking cocoa 28g
  • 1/4 cup granulated sugar 50g
  • 1/4 cup large egg whites, room temperature 60ml or 2 egg whites
  • 1/4 cup buttermilk, room temperature 60ml
  • 1/2 tsp baking powder 2g
  • 1/4 tsp fine salt 1g

Vanilla Buttercream Frosting

  • 3 cups unsalted butter, room temperature 678g
  • 1 Tbsp vanilla extract or vanilla bean paste 12g
  • 1 tsp fine salt 6g
  • 11 cups powdered sugar 1375g
  • 1/3 cup heavy whipping cream, room temperature 80g
  • 1/2 cup dark chocolate chips, melted and cooled - to be added later 85g
  • 1 Tbsp heavy cream - to be added later 15g
  • yellow gel food coloring - optional

Rice Krispie Treats - Giraffe Legs and Head

  • 5 cups mini marshmallows 250g
  • 7 cups puffed rice cereal 175g

Giraffe Face

Instructions

Step 1: Make the Marble Cake Layers

  • Preheat oven to 350°F / 175 C. Grease and line three 6-inch cake pans, and three 4-inch cake pans and set aside.
  • Begin by making the vanilla cake batter. Mix the dry ingredients (3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt) together in a stand mixer with a paddle until fully combined.
  • Mix 1 cup of room-temperature butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
  • Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups of buttermilk on a low speed.
  • Add in 2 tsp vanilla extract and 2 Tbsp oil and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium-low speed for about 30 seconds.
  • Pour half of the batter into a separate bowl (roughly 950g) and color it yellow using gel food coloring. Set aside.
  • In the other bowl, transform the vanilla cake batter into chocolate cake batter. Mix the additional 1/3 cup baking cocoa, 1/4 cup egg whites, 1/4 cup buttermilk, 1/4 cup sugar, 1/4 tsp salt, and 1/2 tsp baking powder into the remaining batter and mix on a low speed until combined.
  • Alternate spoonfuls of chocolate and vanilla cake batter into the prepared cake pans, filling them each to a similar height.
  • Drag a small offset spatula or butter knife through the batter in horizontal and vertical lines to create a marbled pattern.
  • Bake for 33-35 minutes or until a toothpick comes out with a few moist crumbs.
  • Once the cake layers are out of the oven, run a small offset spatula around the edges of the pans to help separate the cake layer from the pan.
  • Allow the layers to 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.
  • Stack the 4-inch cake layers on top of each other and use a serrated knife to trim the edges and create a tapered look like in the photos above.
  • If you're making 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 Vanilla 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 and 1 tsp of salt and mix on a low speed.
  • Slowly mix in 11 cups of powdered sugar on a low speed. 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).
  • Wait to color the frosting until the cake is crumb coated. Cover the buttercream with plastic wrap to prevent crusting, then set aside.

Step 3: Assemble this Giraffe Cake

  • Stack and frost cake layers on a 10-inch greaseproof cake board or cake drum 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: 6-inch, 6-inch, 6-inch, followed by the tapered 4-inch cake layers.
  • Once the cake layers are stacked, insert a wooden dowel through the center of the layers to give the cake stability and allow you to secure the rice krispie head onto the cake later on.
  • Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper and/or acetate sheet, 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 Giraffe's Legs and Head with Rice Krispies

  • While the crumb coat chills, make the cake-decorating friendly rice krispies to create the giraffe's limbs and head.
  • Place 5 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 (mine usually take 2 15-second intervals to melt fully).
  • Pour in 7 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 2 hind legs, 2 thin front legs and a head by compacting the rice krispies firmly in your hands.
  • Place the legs against the cake as you make them to make sure they're proportionate, shaped properly, and fit around the cake.

Step 5: Decorate this Giraffe Cake

  • Press the rice krispie treat legs into place around the base of the chilled cake and press the head into place on top of the wooden dowel. They should still be slightly warm and should stick in place with a bit of pressure. If they're not sticking, use a little extra buttercream to keep them in place.
  • Scoop 1/2 cup of frosting into a bowl and add 1/2 cup of melted and cooled dark chocolate chips, along with an additional Tbsp of heavy cream. Place this frosting a small piping bag fit with a small round frosting tip and set aside.
  • Color the remaining buttercream bright yellow with gel food coloring.
  • Add a second, thicker layer of yellow buttercream around the cake and top of the 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.
  • Pipe chocolate buttercream spots on top of the yellow buttercream all over the cake, and on the giraffe's feet to look like hooves.
  • Use black, white, and yellow fondant to make the giraffe's eyes, nose, ears, and little horns. Press toothpicks into the horns and ears to make them easier to add to the cake.
  • Press the fondant features into place with a small dab of buttercream and/or toothpicks.
  • Chill the cake until you're ready to enjoy it, then 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 Giraffe Cake

  • Try to be patient and give yourself lots of time! Sculpted cakes like this can be challenging. Take your time smoothing the frosting and adding on the details to this cake.
  • 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 vibrant colors of frosting without throwing off the consistency of the frosting or giving it a bitter taste.
  • 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 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 giraffe 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.
  • Use an acetate sheet to help you get your final coat of frosting super smooth.

Making this Giraffe 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

Serving: 1 | Calories: 439kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 81mg | Sodium: 272mg | Fiber: 1g | Sugar: 39g