This week I’m making a polar bear cake to continue my animal cake series!

I got a lot of requests for this cake, and with the frigid temperatures we’ve had lately, it felt appropriate.

This polar bear cake is made with tender vanilla cake layers and loads of piped vanilla buttercream fur!

Making the Face for this Little Polar Bear

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

We’ve already put so much energy into making the cake layers and buttercream from scratch, a tiny but of fondant never hurt anyone.

I used a little bit of black, pink and white fondant to make the little face and ears for this polar bear.

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

Shaping this Polar Bear Cake with Rice Krispie Treats

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, my cake decorating rice krispies set quite firmly once they’ve cooled.

This makes it so much easier to make sculpted cakes. I used the same technique to make my Patrick Star cake, and I highly recommend if for shaped cakes like this.

I also suggest greasing your hands with cooking spray before shaping the warm rice krispie mixture. It makes them so much easier to handle!

As you shape your legs and arms, hold them up next to your cake to make sure they are proportionate and shaped properly.

Substitutions and Swaps – Vanilla Cake Layers

This polar bear 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 polar bear cake recipe.

• 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! You can also use vegan butter in its place.
• 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.
• Egg Whites – If you can’t find egg whites in a carton or want to use whole eggs, use 4 whole eggs instead. Or if you have an egg allergy you can use an egg replacer like this.
• Self-Rising Cake Flour – To make your own self-rising cake flour, measure out 3 cups of cake flour, then add 3/4 teaspoon salt and 1 Tbsp baking powder. You can also use all-purpose flour or a gluten free flour blend in this formula if needed.
• Sour Cream – You can use full fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Vegetable Oil – Any flavorless oil would work great in this recipe, like canola or sunflower.

Substitutions and Swaps – Vanilla 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 too.
• Vanilla Extract – Other extracts can also be used in place of the vanilla extract.

Tips for Making the Best Polar Bear Cake:

• 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. Set out any cold ingredients ahead of time.
• Trim your cake layers before stacking and frosting them! It makes it so much easier to get the shape of this polar bear just right.
• Use a small grass piping tip to give this polar bear a perfectly fuzzy layer of “fur.”
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes it easier to stack and frost.
• Make a vegan or dairy free polar bear cake 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 piping the frosting and adding on the details to this cake.
• If your hands run hot, wrap a paper towel, or thin kitchen towel around your piping bag to prevent the transfer of heat from your hands into the frosting.
• Take breaks as you pipe on the buttercream fur to prevent hand cramps and keep your sanity!

Making this Polar Bear 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 make this polar bear cake, I’d love to hear how it goes! Let me know by leaving a comment and rating below.

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

Other Recipes You Might Like: