Narwhal Cake

5 from 2 ratings

This adorable narwhal cake is made with moist vanilla cake layers and delicious vanilla bean 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

Author: Chelsey White

Ingredients

Vanilla Cake Recipe

2 cups all purpose flour 260 grams
2 cups granulated sugar 400 grams
1 1/2 tsp baking powder 6 grams
1/2 tsp fine salt 3 grams
2/3 cup unsalted butter, room temperature 150 grams - 1 and 1/3 sticks
2/3 cup large egg whites, room temperature or about 5 egg whites 155 grams
1 cup buttermilk, room temperature 228 grams
1 Tbsp vegetable or canola oil 14 grams
1 tsp vanilla extract or vanilla bean paste 4 grams
blue gel food coloring if desired

Vanilla Buttercream Frosting

1 1/2 cups unsalted butter, room temperature 339g
2 tsp vanilla extract or vanilla bean paste 8g
1/4 tsp fine salt 2g
5 cups powdered sugar 625g
2 Tbsp heavy whipping cream, room temperature 30g

Decorations

1 wooden skewer
1/3 cup white fondant
1/4 cup black fondant
1 Tbsp pink fondant

Suggested Equipment

Instructions

Vanilla Cake Layers:

Preheat oven to 350°F. Grease three, 6-inch cake pans with baking spray and parchment rounds or homemade cake release.
Mix together all-purpose flour, granulated sugar, baking powder, and 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 the unsalted butter into the dry ingredients on a medium-low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in the egg whites and mix on low until just incorporated and the batter looks wet.
Mix in the buttermilk, oil and vanilla on a low speed. Scrape the sides and bottom of of the bowl as needed with a rubber spatula.
If desired, add in gel food coloring and stir by hand with a rubber spatula until the batter is evenly colored.
Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees the layers will bake to be the same height.
Bake for 32-35 minutes or until a toothpick comes out with a few moist crumbs.
Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan. Flip the cake layers onto a wire rack to finish cooling.
Level the cake layers with a serrated knife once they're fully cooled. Stack the layers on top of each other and trim a tapered edge around the base of the cake.
Save the cake tops and scraps and crumble them with a fork in a bowl. Mix them with a spoonful of vanilla buttercream. The mixture should resemble cake pop batter, and should have a consistency like play dough. Cover with plastic wrap and set aside.
If you want to make your cake layers in ahead of time, level them then wrap and freeze themIf you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

Vanilla Buttercream Frosting

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. Half way 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.
Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
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.

Assembling this Narwhal Cake

Stack the cake layers on a greaseproof cardboard cake round or flat plate.
Spread a small dab of buttercream on the center of the board, to help your cake layer stay in place. Center the first cake layer the cake board.
Spread an even layer of 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. Use the cake pop mixture to shape the narwhal's tail. Cover it with a thin layer of frosting as well.
Chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Place 1/4 cup of white buttercream in a small piping bag and set aside. Color the remaining buttercream light blue.
Cover the cake in a thicker layer of the blue buttercream and smooth using a bench scraper. Chill the cake again until the frosting is firm to the touch. This will make it much easier to add on the narwhal's tummy and face.
Place the remaining blue frosting into a small piping fir with a large round piping tip and set aside.

Decorating this Narwhal Cake

While the cake chills, roll 1/3 cup of white fondant into a long, tapered log. Twist this around a wooden skewer to make the narwhal's horn.
Once it's shaped, brush a tiny bit of water or clear liquor between the spirals to keep them in place and prevent them from unwinding and set aside to dry.
Roll out the black fondant and pink fondant and use a circle cutter or bottle cap to cut out two 1-inch circles to make the eyes, cheeks and mouth.
Remove the cake from the freezer or fridge and smooth a heart shaped spot of white buttercream onto the narwhal's tummy. Pipe two small fins next to the the tummy, then add the fondant eyes, cheeks, and mouth and enjoy!

Video

Notes

Tips for Making the Best Narwhal 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 soft.
Use an acetate sheet 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.
Make this narwhal 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 4, 8-inch cake layers.

Making This Narwhal Cake In Advance & Storage Tips

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.

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