Hedgehog Cake

5 from 3 rating

This hedgehog cake is just as delicious as it is adorable! It's made with moist chocolate cake and peanut butter and chocolate buttercream.

Prep Time20

Cook Time45

Additional Time30

Total Time1 35

Course: Cakes

Cuisine: American

Servings: 16

Calories: 465kcal

Author: Chelsey White

Ingredients

Chocolate Cake

1 1/4 cups granulated sugar 250 grams
1/2 cup unsalted butter, room temperature 1 stick, 113 grams
2 large eggs, room temperature 112 grams
1/2 tsp baking soda 3 grams
3/4 tsp baking powder 3 grams
1/2 tsp fine salt 3 grams
1/2 cup hot water 120 grams
1/2 cup buttermilk, room temperature 120 grams
1/2 cup unsweetened baking cocoa 40 grams
1 1/2 cups all-purpose flour 195 grams

Chocolate Peanut Butter Frosting

1 cup unsalted butter, room temperature 2 sticks, 226 grams
1/2 cup creamy peanut butter 120 grams
1/2 tsp fine salt 3 grams
1 tsp vanilla extract or vanilla bean paste 4 grams
5 cups powdered sugar 625 grams
1/4 cup heavy whipping cream, room temperature 60 grams
1/4 cup unsweetened baking cocoa, sifted 20 grams

Hedgehog Facial Features

Suggested Tools / Equipment

Instructions

Chocolate Cake Layers

Begin by preheating the oven to 350 F / 175 C. Grease an 8-inch domed cake pan with homemade cake release or non-stick baking spray and parchment paper. Grease a heating core and place at the bottom of the domed pan to help it bake more evenly and quickly. Set aside.
Add 1 1/4 cup of granulated sugar and 1/2 cup unsalted butter into the bowl of a stand mixer and mix on high for 1 minute with a whisk attachment. The mixture should become light in color.
While the butter and sugar mix together, combine 1/2 cup of hot water, 1/2 cup of buttermilk, and 1/2 cup of black cocoa in a separate large bowl. Whisk together until no clumps remain. Set aside.
Add in 2 large eggs, mixing each egg in one at a time on a medium high speed.
Add 1/2 tsp baking soda, 3/4 tsp baking powder, and 1/2 tsp salt. Mix on high for another minute.
Add 1 cup of flour into the butter/egg mixture. Scrape the sides of the bowl with a spatula to ensure the flour is 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!)
Mix in the remaining 1/2 cup of flour on a low speed until the flour is incorporated. Scrape the sides of bowl to make sure everything is properly mixed together, then pour the batter into the prepared pan.
Bake for 45-50 minutes, or until a toothpick comes out with a few moist crumbs.
Allow the pan to cool for 20 minutes, then flip the cake onto a wire rack to finish cooling. Gently remove the heating core from the bottom of the cake layer.
Once the cake has cooled to room temperature, use a serrated knife to cut the domed cake layer into 4 horizontal layers. This hedgehog cake is going to look like the hedgehog is resting on its back, so we need remove the top layer from the dome of the cake. This flat surface will make it easier to stack and frost the cake layers (see pictures above).

Chocolate Peanut Buttercream Frosting

While the cake bakes and cools, make the chocolate peanut butter frosting.
Beat 1 cup of butter and 1/2 cup of peanut butter on a medium speed for 30 seconds with a paddle attachment until smooth.
Mix in 1/2 tsp salt and 1 tsp vanilla extract on a low speed until combined.
Slowly mix in 5 cups of powdered sugar on a low speed. Half way through, pour in 1/4 cup of heavy cream to make the frosting easier to mix.
Beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
Stir by hand with a rubber spatula for a couple minutes to get the frosting SUPER smooth.
Place about 3 cups of frosting (or 3/4 of the total frosting) in a large piping bag fit with a round piping tip and set aside. This will be used to fill and crumb coat the cake, frost the hedgehog's tummy, and to make the hedgehog's quills.
Add in 2 Tbsp of sifted cocoa powder to the remaining frosting and mix on low until the cocoa is fully incorporated and no clumps remain. Place this chocolate peanut butter frosting into a piping bag fit with a round piping tip. Set aside.
Mix in the remaining 2 Tbsp of cocoa powder into the leftover frosting to make a darker chocolate peanut butter frosting.
Fit a small piping bag with a small grass piping tip. Use the peanut butter frosting and chocolate peanut butter frosting to pipe lines up the inside of the piping bag, and fill the center with the all of the darkest chocolate frosting. Fill this bag with about 1 cup of buttercream, and be sure to save about 1/3 cup of the lighter chocolate buttercream for later, to pipe on the hedgehog's arms and legs.

To Assemble this Hedgehog Cake:

Next it's time to assemble the cake! I recommend freezing your cake layers for about 20 minutes before stacking them. It will make them was easier to handle and frost.
Stack and frost cake layers on an 8-inch greaseproof cake board using a dab of frosting to help stick the first cake layer to the board. Start with your smallest cake layer and work your way up to the largest.
Pipe an even layer of peanut butter buttercream between each cake layer and smooth it with a small offset spatula.
Add a thin coat of peanut butter frosting around the cake to fully cover the cake layers.
Smooth using a small offset spatula or acetate sheet, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Pipe a large oval of peanut butter frosting on the flat side / top of the cake, and smooth using an acetate sheet or small offset spatula.
Use the black, white and pink fondant to make the hedgehog's ears, eyes, nose and cheeks.
Pipe on the hedgehog's legs, arms and ears using the lighter chocolate buttercream.
Pipe the chocolate and peanut butter frosting "quills" around this rest of the cake using a small grass tip, then enjoy!

Video

Notes

Tips for Making The Best Hedgehog 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.

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.
If you notice your frosting is getting too warm, wrap a paper towel around your piping bag to minimize the transfer of heat from your hands into the frosting.

Use an acetate sheet to help you get your final coat of frosting super smooth.
If you want to make a standard / non-sculpted hedgehog layer cake, you can bake 3, 6-inch cake layers and add the same fondant features.Bake the layers for 25-30 minutes at 350 F / 175 C or until a toothpick comes out with a few moist crumbs.

Making this Hedgehog 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