My next addition to my animal cake series is this cute goat cake!

I wanted this cake flavor to match its decoration, so I made it with buttermilk cake layers, honey cream cheese frosting, and fig jam.

If you feel really adventurous you can swap goat cheese in for the cream cheese in this frosting recipe, and goat milk for the buttermilk in the cake recipe.

It sounds weird, but it’s actually so delicious! Trust me on this one.

Making this Goat Cake: Step-by-Step Tutorial

Let’s walk through each step of this goat cake together to make sure it turns out as amazing as possible!

Step 1: Making the Goat’s Face and Ears

If possible, make the goat’s features a day or more in advance! The ears will need time to dry so that you can easily press them into the cake.

Use the white, pink, and black fondant to shape the goat’s eyes, mouth, horns and ears. Set aside.

image of a fondant face that's been made to decorate a goat cake

Step 2: Bake the Buttermilk Cake Layers

Next, make the buttermilk cake layers! These pair so well with the filling in this cake.

Wait to level and trim the cake layers until they are completely cool.

image of a white cake layer that's been leveled with serrated knife

Then pop them in the freezer for 20 minutes before assembling the cake. It makes the cake so much easier to assemble and frost, and it minimizes crumbing.

Step 3: Make the Honey Cream Cheese Frosting

While the cake layers bake and cool, make the honey cream cheese buttercream frosting with either an electric hand mixer or a stand mixer.

If your frosting seems too thick after mixing all your ingredients, add in additional cream (1 teaspoon at a time).

Or if the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

image of goat cheese and honey buttercream

If you’re unsure how thick your frosting should be, you can learn what consistency you’re looking for in my frosting consistency post.

Step 4: Assemble and Crumb Coat the Cake Layers

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Pipe a ring of buttercream around the edge of the cake layer and spread 1/4 cup of fig jam in an even layer inside the ring.

Pipe additional frosting on top of the jam to fully cover it. Repeat with the remaining cake layers.

image of a cake being filled with fig jam and goat cheese frosting

Step 5: Crumb Coat and Frost the Cake

Once all the cake layers are stacked, spread a thin coat of frosting around the cake. Smooth using a small offset spatula and/or bench scraper.

image of a 7-inch layer cake that's being crumb coated and smoothed with a bench scraper

Chill the cake again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Then add a second, thicker layer of cream cheese frosting to the cake and smooth using a small offset spatula and/or bench scraper.

image of a 7-inch cake being frosted with goat cheese frosting to make a goat cake

Chill the cake again (last time I promise!) in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Pipe a few large spots around the cake using the brown frosting to give this goat a little more character. Smooth out the frosting used to make each spot.

image of a cake being frosted with chocolate frosting spots to make a goat cake

Step 6: Add on the Goat’s Face & Ears

Carefully press the fondant facial features into place.

Wait to add the ears until right before you serve that cake! It’ll make it easier to store in the fridge and transport.

When the time comes to add the ears, carefully press them into the center of the cake.

Focus on pressing the skewers into the cake rather than squeezing and pressing on the fondant portion of the ears to prevent them from cracking.

image of an adorable goat cake made with buttercream and a fondant face

Substitutions and Swaps – Buttermilk Cake Layers

This goat birthday cake uses quite a few ingredients and I know you might not have all of them 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 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 (and also omit the salt)!
Egg whites – I use egg whites out of a carton to avoid wasting any yolks. You can also use 7 fresh egg whites or 4 whole eggs if needed. 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!
Fig Jam – If you can’t find fig jam I recommend using raspberry jam in its place. You can also leave it out, but the jam really helps balance the flavors in this cake.

image of a cross section of a goat cake that's filled with goat cheese frosting and fig jam

Substitutions and Swaps – Honey Cream Cheese 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 (and omit the salt)!
Cream Cheese / Goat Cheese – I prefer this frosting recipe with goat cheese (yes you read that right!), but you can use cream cheese in its place as well.
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.

Tips for Making the Best Goat Cake

Some other one-off tips I have to help you make the most amazing cake include:

Properly measure your flour. Either spoon it into the cup measure, then level with a knife 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.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Make sure your buttercream is the right consistency. It makes the cake so much easier to fill and frost.
Crumb coat and chill your cake, then smooth on a second layer of frosting. This will help make sure your final coat of frosting is crumb-free and beautiful.

image of a slice of a cake made with goat cheese frosting and fig jam

Making this Goat Cake in Advance and 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 week, or in the freezer for up to a month. 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.

image of a slice of a goat cake on a plate

Let Me Know What You Think!

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

Tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations.

Other Recipes You Might Like:

image of an octopus cake made with colorful cake layers, buttercream and cake decorating rice krispie — Octopus Cake

image of an elephant cake made mostly with buttercream and a little pink fondant — Octopus Cake

Yield: 24

Goat Cake

Name: Goat Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 24
Cuisine: American
Ingredients: 1 cup white fondant; 1/3 cup black fondant; 1/2 cup pink fondant; 4 thin wooden skewers; Brown gel food coloring; 3 cups all-purpose flour (375g); 3 cups granulated sugar (600g); 2 1/2 tsp baking powder (10g); 1 tsp salt (6g); 1 cup or 2 sticks of unsalted butter, room temperature (226g); 1 cup pasteurized egg whites from a carton or about 7 egg whites (240ml); 1 1/2 cups buttermilk, room temperature (360ml); 2 Tbsp vegetable oil (28ml); 2 tsp vanilla extract (8ml); 1 1/2 cups unsalted butter, room temperature (339g); 1 cup cream cheese or goat cheese, room temperature (226g); 2 Tbsp honey (30ml); 1 Tbsp vanilla extract (12ml); 1/2 tsp salt (6g); 7 cups powdered sugar (875g); 1 Tbsp heavy cream or whipping cream (15ml); 1 Tbsp unsweetened baking cocoa - to be added later (5g); 3/4 cup fig jam (188g); 4, 7-inch cake pans; Spinning cake stand; 10-inch cake board; Large offset spatula; Bench Scraper; Electric hand mixer or stand mixer

This adorable goat cake is made from scratch, and is just as delicious as it is cute! It's made with buttermilk cake layers, and is filled with honey cream cheese frosting and fig jam!

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

Goat Face and Ears

Buttermilk Cake

3 cups all-purpose flour (375g)
3 cups granulated sugar (600g)
2 1/2 tsp baking powder (10g)
1 tsp salt (6g)
1 cup or 2 sticks of unsalted butter, room temperature (226g)
1 cup pasteurized egg whites from a carton or about 7 egg whites (240ml)
1 1/2 cups buttermilk, room temperature (360ml)
2 Tbsp vegetable oil (28ml)
2 tsp vanilla extract (8ml)

Cream Cheese Buttercream Frosting

1 1/2 cups unsalted butter, room temperature (339g)
1 cup cream cheese or goat cheese, room temperature (226g)
2 Tbsp honey (30ml)
1 Tbsp vanilla extract (12ml)
1/2 tsp salt (6g)
7 cups powdered sugar (875g)
1 Tbsp heavy cream or whipping cream (15ml)
1 Tbsp unsweetened baking cocoa - to be added later (5g)

Cake Filling

3/4 cup fig jam (188g)

Suggested Tools and Equipment

Instructions

Making the Goat's Face and Ears:

If possible, make the goat's facial features, ears, and horn a day or more in advance! The ears will need time to dry so that you can easily press them into the cake.
Roll out 1 cup of white fondant and cut out 2 large ovals with pointed ends to make the goat's ears. They should be about 2-inches long.
Scoop up the remaining white fondant and mix a small drop of brown gel food coloring into it to give it an ivory color. Divide in half and shape two small horns. Insert 2 toothpicks into the bottom of each horn and set aside to dry.
Roll out 1/2 cup of pink fondant and cut out two smaller ovals with pointed ends to look like the inside of the goat's ears. Press two wooden skewers on top of the white fondant, and sandwich them by placing the pink fondant on top of the white fondant. Brush a bit of water between the two layers to help them seal together.
While the pink fondant is still rolled out, cut out a small, 1-inch triangle and two small, 1-inch ovals. These will be the goat's nose and cheeks. Set aside.
Roll out the black and white fondant and use a circle cutter or bottle cap to cut out 1-inch circles to make the eyes. I recommend using small circle cutters to get the shape of the eyes just right.
If desired, roll out 2 thin lines of black fondant to make the goat's mouth.

Buttermilk Cake Layers:

Preheat oven to 350°F. Line four 7-inch pans or three 8-inch round pans with parchment rounds, and grease with non-stick cooking spray.
Mix all dry ingredients (flour, baking powder, sugar, and salt) together in a stand mixer with a paddle attachment or hand mixer until fully combined.
Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in egg whites and mix on low until just incorporated. Mix in the buttermilk in two installments on a low speed.
Add in the oil and vanilla extract and mix at a low speed until fully incorporated. Scrape the sides and bottom of the bowl with a spatula, then beat on low speed for about 15 seconds.
Divide batter evenly between the prepared cake pans.
Bake for 33-35 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
Carefully flip the pans and remove the layers from the pans onto a wire rack. Let them cool fully.
Use a serrated knife to level the tops of the cooled layers.
Stack the cake layers on top of each other and trim the edge of the bottom and top cake layer to give then a rounder shape.
If you're making these in advance, wrap and freeze your cake layers at this point. Take them out of the freezer about 20 minutes before you plan to assemble the cake. They should be slightly thawed but still cold to the touch. This will make them so much easier to stack and minimize crumbing.
If you plan to use them right away, pop the layers in the freezer for about 20 minutes until they're cold to the touch.

Honey Cream Cheese Buttercream Frosting:

While the cake layers bake and cool, make the vanilla buttercream frosting.
Beat the butter and cream cheese or goat cheese on a medium speed for 30 seconds with a paddle attachment or hand mixer, until smooth.
Add in the honey, vanilla extract and salt and mix on a low speed.
Slowly add in the powdered sugar on a low speed. Halfway through add the heavy cream to make the frosting easier to mix.
Once fully mixed, beat on low until for a couple extra minutes to make the frosting super smooth and push any extra air out of the frosting.
If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Place half of the frosting in a large piping bag and cut an opening that's roughly 3/4-inch wide. Set aside.
Scoop 1/2 cup of frosting into a separate small bowl and mix in 1 Tbsp of unsweetened baking cocoa. Place in a small piping bag fit with a large round piping tip and seal off the top of the bag with a rubber band. This will be used to make the goats spots. Set aside.
Cover the remaining frosting with plastic wrap and set aside.

Assembling this Goat Cake:

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
Pipe a ring of buttercream around the edge of the cake layer and spread 1/4 cup of fig jam in an even layer inside the ring. Pipe additional frosting on top of the jam to fully cover it. Repeat with the remaining cake layers.
Once all the cake layers are stacked, spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a small offset spatula and/or bench scraper. Chill the cake again in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of cream cheese frosting to the cake and smooth using a small offset spatula and/or bench scraper. Chill the cake again (last time I promise!) in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Pipe a few large spots around the cake using the brown frosting to give this goat a little more character. Smooth out the frosting used to make each spot.
Carefully press the fondant facial features into place. Wait to add the ears until right before you serve that cake! It'll make it easier to store in the fridge and transport.
When the time comes to add the ears, carefully press the ears into the cake. Focus on pressing the skewers into the cake rather than squeezing and pressing on the fondant portion of the ears to prevent them from cracking.

Notes

Tips for Making the Best Goat Cake

Properly measure your flour. Either spoon it into the cup measure, then level with a knife or use a kitchen scale.
Ingredients at room temp mix together better, so be sure you set out any cold ingredients ahead of time.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Crumb coat and chill your cake, then smooth on a second layer of frosting. This will help make sure your final coat of frosting is crumb-free and beautiful.
Make sure your buttercream is the right consistency before frosting your cake. It will help give your cake proper structure and make it easier to decorate.

Making This Goat Cake in Advance and 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 week, or in the freezer for up to a month. 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.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 572Total Fat 25gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 9gCholesterol 66mgSodium 309mgCarbohydrates 84gFiber 1gSugar 67gProtein 5g