Koala Cake

5 from 12 ratings

This adorable koala cake is made with moist chocolate cake layers and chocolate buttercream. It's just as cute as it is tasty!

Prep Time30

Cook Time34

Additional Time30

Total Time1 34

Course: Cakes

Cuisine: American

Servings: 20 servings

Calories: 437kcal

Preheat the oven to 350 F / 175 C. Line and grease three, six-inch cake pans.
Whisk together the dry ingredients (all-purpose flour, sugar, baking cocoa, baking powder, baking soda, and salt) in a medium-sized bowl. Set aside.
In a separate, large bowl combine the instant espresso or coffee and hot water. Stir until dissolved.
Add buttermilk, oil, vanilla extract, egg & egg white and vinegar into the espresso mixture. Whisk together until combined.
Pour the wet ingredients into the dry ingredients. Whisk together until fully incorporated. The batter will be on the thin side, but that’s the consistency you're after!
Divide the batter evenly between the cake pans and bake for 24-26 minutes (or until a skewer comes out with a few moist crumbs).
Let the layers cool for 10 minutes, then flip the cake layers onto a wire rack to finish cooling.
Level 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.

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 vanilla extract and salt on a low speed.
Slowly add in the powdered sugar and mix on a low speed. Halfway through add in the heavy cream to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
Add in the black cocoa. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. It should be a light grey color.
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).
Cover the frosting with plastic wrap to prevent crusting and set aside.

Stack the cake layers on a greaseproof cardboard cake round or flat plate.
Spread a small dab of grey buttercream on the center of the board, to help your cake layer stay in place. Center the first cake layer on the cake board.
Spread an even layer of grey buttercream on top of the cake layer with a large offset spatula. Repeat with remaining cake layers.
Place the top cake layer upside down to make it easier to frost.
Cover the cake in a thin layer of white buttercream and smooth using a bench scraper.
Chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Cover the cake in a thicker layer of buttercream and smooth using a bench scraper. 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 fur.
Place the remaining grey buttercream in a piping bag fit with a small grass tip and set aside.

While the cake chills, roll out the pink fondant and cut out two thick, large circles (about 2.5 inches in diameter). Cut out a triangle from each ear to make it easier to press onto the cake - see photo above. Insert two toothpicks into each ear and set aside.
Roll out the black fondant and use a circle cutter or bottle cap to cut out two 1-inch circles to make the eyes. Add two small white circles to each eye to give them a cartoonish look.
Cut out a semicircle from the black fondant to make the Koala's mouth. Add a small piece of pink fondant to look like the tongue.
Knead the remaining black fondant and shape it into the koala's nose.
Remove the cake from the freezer or fridge and add the fondant ears, eyes, nose, and mouth.
Pipe grey buttercream fur around the entire cake and the ears, then enjoy!

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 soft.
Use a bench scraper 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.
If you notice your frosting is getting too warm, wrap a paper towel around your piping bag! It minimize the transfer of heat from your hands into the frosting.
Make this koala 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, 8-inch version of this cake, double this cake recipe to make 3, 8-inch cake layers.

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.