This week I’m continuing my animal cake series with a giraffe cake!! This is another one of those cake designs that used to scare me, so I avoided it for the longest time. But here we are, conquering our baking fears head on!

I really have fallen in love with using cake decorating-friendly rice krispies in sculpted or larger shaped cakes like this. They make challenging cake designs feel so much more approachable.

Making this Giraffe’s Little Face

While I’m always team buttercream, sometimes using a bit of fondant just makes sense.

When you’ve already put so much energy into making the cake layers and buttercream from scratch, a tiny but of fondant won’t hurt.

I used a little bit of black, yellow and white fondant to make this giraffe’s little face.

Small circle cutters can help you to get the shape of the eyes just right and I love the adorable expression they give this cake.

Making this Giraffe Cake with Rice Krispie Treats

Like I mentioned above, using a batch of cake decorating-friendly rice krispies makes this challenging cake shape so much more manageable.

By omitting the butter that is in most rice krispie treats, these rice krispies set quite firmly once they’ve cooled.

This allows you to shape your cakes creatively and easily. I used the same technique with a lot of my animal cakes, and I highly recommend if for larger shaped cake like this.

I made the giraffe’s hind legs quite thick and its front legs pretty thin. After shaping the legs, I used the remaining rice krispies to make the giraffe’s head.

Substitutions and Swaps – Marble Cake Layers

This giraffe birthday cake uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this marble cake recipe.

• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place!
• Egg whites – You can use 4 whole eggs in place of the egg whites in this recipe if needed. Or if you have an egg allergy you can use flaxseed eggs or an egg replacer.
• Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!
• Gel food coloring – Natural food coloring (either liquid or powder) or liquid food coloring can be used if needed.
• Cocoa Powder – Unsweetened baking cocoa works best in this recipe, but you can use Dutch-processed or dark cocoa powder if needed.

Substitutions and Swaps – Vanilla & Chocolate Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Vanilla Extract – Other extracts can also be used in place of the vanilla extract. Feel free to use coconut extract, hazelnut extract, or even pistachio extract.
• Dark Chocolate – To make the giraffe’s spots and hooves we turn a small portion of the buttercream brown using melted dark chocolate. You can also use milk or semi-sweet chocolate if you prefer.
• Gel food coloring – Natural food coloring (either liquid or powder) or liquid food coloring can be used if needed.

Coloring These Marble Cake Layers & Frosting

Coloring these marble cake layers is totally optional, but it creates a fun surprise when you cut into the cake!

I used gel food coloring to make both my cake layers and frosting yellow.

Liquid food coloring can work too, but it can throw off the consistency of the cake batter and frosting if you add too much. Sometimes it can also give your frosting a bitter taste!

I highly recommend using gel food coloring. Gel food coloring is concentrated so it allows you to use less. A couple squirts will create a beautiful shade of yellow.

Gel food coloring is also thicker so it won’t change the consistency of the cake batter.  Americolor and Chef Master are my go-to brands of gel food coloring and I order them on amazon.

Natural food coloring (either liquid or powder) can be used in place of the gel food coloring! The colors won’t be quite the same, but it will still be beautiful.

Tips for Making the Best Giraffe 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, 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 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.
• 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.

Making This Giraffe Cake in Advance & Storage Tips:

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 store it in the freezer for up to 3 months! Be sure to give it a good stir once it thaws to get the consistency smooth again.

A frosted cake can last in the fridge for up to a week. 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. It can be stored in the fridge like this for up to a week.

Let Me Know What You Think!

If you try this giraffe birthday cake recipe, I’d love to hear what you think of it! Let me know by leaving a rating below.

If you share on social media, please tag me @chelsweets and #chelsweets so that I can see your amazing creations.

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