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Cat cake recipe
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Cat cake

This cat cake is a cute eye-catcher and perfect for a kids' birthday party. You can make it at home with the recipe without much effort and with ordinary ingredients. It doesn't need any fondant or artificial coloring.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling time 8 hours 30 minutes
Servings 12

Equipment

  • Ø 18 cm cake ring

Ingredients

for the cake bases

  • 180 g natural yogurt
  • 100 g butter
  • 3 eggs
  • 130 g sugar
  • 200 g flour
  • 6 g baking soda
  • 1 pinch of ground vanilla bean
  • 1 pinch of salt

for the filling

  • 450 g quark cold
  • 250 g mascarpone cold
  • 100 g powdered sugar

for the cream topping

  • 200 g quark room warm
  • 200 g butter room warm
  • 100 g powdered sugar
  • some cocoa powder

for decorating

  • marzipan raw paste
  • powdered sugar
  • raspberry powder
  • cocoa powder

Instructions

Preparation of the decoration

  • Knead marzipan raw paste with enough powdered sugar until it is no longer too sticky.
  • Knead one part of the marzipan raw paste with a little raspberry powder, one part with a little cocoa powder and leave one part of the marzipan raw paste light.
  • Shape the cat's ears from the light marzipan paste and the raspberry marzipan paste and attach a toothpick to the bottom of each ear.
  • Shape the cat's eyes from the light marzipan paste and the dark cocoa marzipan paste. Use a few drops of water to stick them together.
  • Shape the cat's cheeks from the light marzipan paste and its nose and tongue from the raspberry marzipan paste.
  • Shape the cat's whiskers and eyebrows from the dark cocoa marzipan paste.
  • Spread all the decorations on baking paper and leave to dry overnight.

Preparation of the cake bases

  • Line the baking tray with baking paper.
  • Melt butter and leave to cool to lukewarm or room warm.
  • Beat eggs, sugar and salt until light and fluffy.
  • Add yogurt, vanilla and the melted butter and mix briefly.
  • Mix flour with baking soda, add it to the yogurt mixture and mix briefly but vigorously to form a homogeneous, airy, thick batter.
  • Place the Ø 18 cm cake ring on one half of the baking tray lined with baking paper, pour approx. 3 tbsp of batter into it and spread it evenly into a thin circle. Carefully remove the cake ring, place it on the second half of the baking tray, spread a thin circle of batter in the same way and remove the cake ring again.
  • Bake the two cake bases in a preheated oven at 356 °F (180 °C) for approx. 7 minutes.
  • Bake the remaining cake bases in the same way until the batter is used up and leave to cool. (I ended up with 7 round cake bases).

Preparation of the filling

  • Briefly whip quark, mascarpone and powdered sugar to a firm cream.

Preparation of the cake

  • Spread all but one of the cake layers generously with the cream and stack them on top of each other. Place the last cake layer on top and spread it thinly with the remaining cream.
  • Cover the cake with cling film, place a smooth heavyweight, such as a chopping board, on top of the cake and chill for approx. 8 hours.

Covering the cake with the cream

  • Beat softened butter and powdered sugar for approx. 5 minutes to form a light creamy mixture.
  • Add quark in batches and beat briefly each time to form a homogeneous cream.
  • Pour a small amount of cream into a bowl and mix with a little cocoa powder to make a chocolate cream. Transfer the chocolate cream to a piping bag with a star-shaped nozzle and chill for the time being.
  • Remove the cling film and spread the remaining light cream over the top and sides of the cake several times.
  • Cut off about 1/4 - 1/5 of the cake with a large knife and remove the piece.
  • Place the cake on the cut side, for example using a cake lifter.
  • Now spread the back of the cake with the remaining cream, leaving approx. 1 teaspoon of cream for attaching the decorative elements later.
  • Chill the cake for approx. 30 minutes.
  • Place the "cat ears" on the cake using the toothpicks. Use the cream to stick the cat's "eyes", "cheeks", "nose", "tongue", "whiskers" and "eyebrows" to one side of the cake. Pipe the chocolate cream onto the top of the cat's head.

Notes

  • You can adjust the amount of powdered sugar for the filling and the cream for the coating to taste.
  • Use good quality marzipan raw paste with a high almond content.
  • Use pure raspberry powder without additives. I used homemade powder made from freeze-dried raspberries.
  • With this recipe you can not only make a cat, but also other animal figures. With larger ears and a customized eye shape, for example, you can make a rabbit cake.
  • Take note of the detailed tips and tricks for making the cat cake at the top of the article.