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Cow Cake

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I’m continuing my animal cake series with this adorable cow cake!

It’s made with moist, 6-inch marble cake layers and delicious vanilla buttercream. It’s just as cute as it is tasty!

image of an adorable buttercream cow birthday cake made with marbled chocolate and vanilla cake layers

Making this Cow Cake: Step by Step Tutorial

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

Step 1: Bake and Trim Your Cake Layers

Line three 6-inch round cake pans with parchment rounds and grease with non-stick baking spray or homemade cake release.

Alternate spoonfuls of chocolate and vanilla cake batter into the prepared cake pans, filling them roughly one inch high with batter.

Bake for 33-35 minutes or until a skewer comes out with a few moist crumbs. Let them cool for 10 minutes, then run an 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. I also chose to torte each cake layer to turn my 3, thicker cake layers in 6 thinner cake layers, but this is totally optional!

image of a vanilla and chocolate marble cake layer that's been made for a cow themed birthday cake

Step #2: Make the Buttercream Frosting

While the cake layers bake and cool, make the vanilla buttercream frosting. You can use either an electric hand mixer or a stand mixer.

If the frosting seems too thick, add in additional cream (1 teaspoon at a time). Or if the frosting is too thin, add in more powdered sugar (1/4 cup at a time).

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

Once you’ve finished making the frosting, you will have a large bowl of vanilla buttercream, and two small piping bags filled with pink and black buttercream.

image of vanilla american buttercream in bowl that's been stirred with a spatula to make it super smooth

Step 3: Assemble and Frost the Cake Layers

Next, it’s time to assemble the cake! I recommend freezing your cake layers for about 20 minutes before stacking them. It will make them was easier to handle and frost.

Stack and frost the cake layers on an 8-inch greaseproof cake board. I recommend using a dab of frosting to help stick the bottom cake layer to the board.

Spread an even layer of frosting between each cake layer with an offset spatula. Add a thin coat of frosting (crumb coat) around the cake to fully cover the cake layers.

Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Cover the cake in a thicker layer of the vanilla 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 cow’s spots and snout!

image a 6-inch layer cake that has perfectly smooth buttercream frosting

Step 4: Making this Little Cow’s Face

While the cake chills, color 1/4 cup of white fondant an ivory color using a small drop of brown gel food coloring. Knead the fondant until it is evenly colored.

I like to do this in a plastic bag so that I don’t dye my hands. Shape two horns using the ivory-colored fondant and set aside.

Color 1 Tbsp of white fondant the same shade of pink as your buttercream using a small drop of pink gel food coloring. Cut out two small rings to be the cow’s nostrils and cut out two 1-inch circles to be the inside of the cow’s ears.

Roll out the remaining white fondant and use a 1 1/2-inch circle cutter to cut the ears. Place the pink circles on top of the white fondant.

Pinch together the bottom of the circles to give them a bit more shape, then insert toothpicks into the base of each ear to make them easier to add to the cake.

Roll out the black fondant and use a circle cutter or bottle cap to cut out two 1-inch circles to make the eyes, and three thin arches to make the cow’s eyebrows and mouth.

I recommend using small circle cutters to get the shape of the ears and eyes just right.

image of a fondant face that's been made for a cow cake

Step 5: Add the Finishing Touches

The final step is to cover the cake is spots and add on its facial features!

Remove the cake from the freezer or fridge. Use the pink buttercream to pipe and smooth a large, oblong, semi-circle onto the cake to make the cow’s snout.

Next add the fondant eyes, nostrils, mouth, ears, and horns. Use the black buttercream to pipe spots around the cake and smooth them with a small offset spatula.

image of an adorable buttercream cow birthday cake made with marbled chocolate and vanilla cake layers

Cow Cake Substitutions and Swaps

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.
  • 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.
  • Eggs – If you don’t have eggs on hand or you have an egg allergy you can use a flaxseed egg in its place or 1/4 cup of unsweetened applesauce.
  • Vegetable Oil – You can use any flavorless oil in this recipe, so canola or even sunflower oil would work great!
  • Vanilla Extract – Other extracts can also be used in place of the vanilla extract like coconut extract or hazelnut extract.
  • 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 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.

Tips for Making the Best Cow 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 a bench scraper 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 cow 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.
image of an adorable cow birthday cake made with marbled chocolate and vanilla cake layers

Making this Cow 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 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.

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
Elephant Cake
image of a sloth birthday cake made with chocolate cake layers and chocolate peanut butter buttercream
Sloth Cake
image of an adorable buttercream koala cake made with chocolate cake layers
Koala Cake

Let Me Know What You Think!

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

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

Yield: 20 servings

Cow Cake

image of an adorable cow birthday cake made with marbled chocolate and vanilla cake layers

This adorable cow cake is made with moist marble cake layers and delicious vanilla buttercream. It's just as cute as it is tasty!

Prep Time 30 minutes
Cook Time 34 minutes
Additional Time 30 minutes
Total Time 1 hour 34 minutes

Ingredients

Vanilla Cake Recipe*

  • 2 cup all-purpose flour (260g)
  • 2 cups granulated sugar (400g)
  • 1 1/2 tsp baking powder (6g)
  • 1/2 tsp salt (3g)
  • 2/3 cup or 1 1/3 sticks unsalted butter, room temperature (150g)
  • 2/3 cup or 5 large egg whites, room temperature (155g)
  • 1 cup buttermilk, room temperature (240g)
  • 1 1/2 Tbsp vegetable oil (20g)
  • 1 tsp vanilla extract (4g)
  • *additional ingredients for the chocolate cake are listed below

Additional Ingredients: (to be added after the vanilla cake batter is made, to change it into chocolate batter)

  • 1/4 cup unsweetened baking cocoa (20g)
  • 3 Tbsp granulated sugar (38g)
  • 1/4 tsp baking powder (1g)
  • 1 large egg, room temperature (56g)
  • 3 Tbsp buttermilk (40g)

Vanilla Buttercream Frosting

  • 2 cups unsalted butter, room temperature (434g; 1 lb box)
  • 1 Tbsp vanilla extract (12g)
  • 1/2 tsp salt (3g)
  • 7 cups powdered sugar (907g; 2 lb bag)
  • 3 Tbsp heavy cream (or whipping cream) (45g)
  • 2 Tbsp of baking cocoa - added later (10g)
  • 1/4 cup dark chocolate chips, melted and cooled (45g) - added later
  • Black gel food coloring - added later

Decorations

  • 2 small piping tips
  • 1/2 cup white fondant
  • 2 Tbsp black fondant
  • Pink, orange, and brown gel food coloring
  • 2 toothpicks

Suggested Equipment

Instructions

Marble Cake Layers

  1. Preheat oven to 350°F. Line three 6-inch round cake pans with parchment rounds and grease with non-stick baking spray or homemade cake release.
  2. Begin by making the vanilla cake batter. Mix together all dry ingredients (flour, sugar, baking powder and salt) in a stand mixer with a paddle attachment until fully combined.
  3. 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 looks like sand.
  4. Mix in the egg whites on a low speed until incorporated, then mix in the buttermilk on a low speed. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
  5. Add in oil and vanilla and mix at a low speed until fully incorporated, then beat on medium speed for about 30 seconds.
  6. Pour half of the batter into a separate bowl (roughly 625 grams) and set aside.
  7. Now it's time to transform our other bowl of vanilla batter into chocolate cake batter. Mix the additional 1/4 cup baking cocoa, 3 Tbsp sugar, and 1/4 tsp baking powder into the remaining batter.
  8. Add in the additional egg and 3 Tbsp buttermilk. Mix on a low speed until smooth.
  9. Alternate spoonfuls of chocolate and vanilla cake batter into the prepared cake pans, filling them roughly one inch high with batter (I like to use a digital kitchen scale to make sure each pan has the same amount of batter).
  10. Bake for 33-35 minutes (or until a skewer comes out with a few moist crumbs).
  11. Let the layers cool for 10 minutes, then run an 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.
  12. Level the cake layers with a serrated knife once they're fully cooled. I also chose to torte (cut horizontally) each cake layer to turn my 3, thicker cake layers in 6 thinner cake layers but this is totally optional!

Vanilla Buttercream Frosting

  1. Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
  2. Mix in 1 Tbsp vanilla extract and 1/2 tsp salt on a low speed.
  3. Slowly add in 7 cups of powdered sugar. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
  4. Mix on low until the ingredients are fully incorporated and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  6. Place 1 cup of buttercream into a separate bowl and mix in 2 Tbsp of baking cocoa, 1/4 cup melted and cooled chocolate, and a squirt of black gel food coloring in to the frosting. This will be used to make the cow's black spots. Place in a small piping bag fit with a small piping tip and set aside.
  7. Place 1/2 cup of buttercream in another bowl, and color it a warm shade of pink using a squirt of pink gel food coloring and a tiny drop of orange gel food coloring. Place in a small piping bag fit with a small piping tip and set aside.
  8. Cover the remaining uncolored frosting with plastic wrap to prevent crusting and set aside.

Assembling this Cow Cake

  1. Stack the cake layers on a greaseproof cardboard cake round or flat plate.
  2. Spread a thin dab of buttercream on the center of the board, to help your cake layer stay in place.
  3. Next, center the first cake layer the cake board.
  4. Spread an even layer of white buttercream on top of the cake layer with a large offset spatula. Repeat with remaining cake layers.
  5. Place the top cake layer upside down to make it easier to frost.
  6. Cover the cake in a thin layer of white buttercream and smooth using a bench scraper.
  7. Chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
  8. Cover the cake in a thicker layer of the vanilla buttercream and smooth using a bench scraper. Chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch. This will make it much easier to add on the cow's spots and snout!

Decorating this Cow Cake

  1. While the cake chills, color 1/4 cup of white fondant an ivory color using a small drop of brown gel food coloring. Knead the fondant until it is evenly colored. I like to do this in a plastic bag so that I don't dye my hands. Shape two horns using the ivory colored fondant and set aside.
  2. Color 1 Tbsp of white fondant the same shade of pink as your buttercream using a small drop of pink gel food coloring. Knead the fondant until it is evenly colored. Cut out two small rings to be the cow's nostrils, and cut out two-1 inch circles to be the inside of the cow's ears.
  3. Roll out the remaining white fondant and use a 1 1/2-inch circle cutter to cut the ears. Place the pink circles on top of the white fondant, and pinch together the bottom of the circles to give them a bit more shape, and insert toothpicks into the base of each ear to make them easier to add to the cake.
  4. Roll out the black fondant and use a circle cutter or bottle cap to cut out two 1-inch circles to make the eyes, and three thin arches to make the cow's eye brows and mouth.
  5. Remove the cake from the freezer or fridge and use the pink buttercream to pipe and smooth a large, oblong, semi-circle onto the cake to make the cow's snout. Pipe two small circles at the top of the semi-circle to make the cow's nostrils.
  6. Add the fondant eyes, mouth, ears and horns. Use the black buttercream to pipe spots around the cake, and smooth them with a small offset spatula.

Notes

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.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 622Total Fat 30gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 12gCholesterol 86mgSodium 256mgCarbohydrates 86gFiber 1gSugar 72gProtein 4g
© Chelsey White
Cuisine: American / Category: Cakes

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Buttercream Minions Cake: Delicious Recipe & Detailed Tutorial

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It's just as cute as it is delicious!!","image":["https://chelsweets.com/wp-content/uploads/2022/07/piping-smile-on-buttercream-minion-cake-720x720.jpg","https://chelsweets.com/wp-content/uploads/2022/07/piping-smile-on-buttercream-minion-cake-720x540.jpg","https://chelsweets.com/wp-content/uploads/2022/07/piping-smile-on-buttercream-minion-cake-540x720.jpg","https://chelsweets.com/wp-content/uploads/2022/07/piping-smile-on-buttercream-minion-cake-720x405.jpg","https://chelsweets.com/wp-content/uploads/2022/07/piping-smile-on-buttercream-minion-cake-735x980.jpg"],"recipeCategory":"Cakes","recipeCuisine":"English","prepTime":"PT30M","cookTime":"PT30M","performTime":"PT2H30M","totalTime":"PT3H","recipeIngredient":["1 1/2 cupsu00a0ripeu00a0bananas, mashed - about 3 large bananas (440g) ","2 tsp lemon juice (8g)","3 cups all-purpose flour (375g)","1 tsp baking powder (4g)","1 tsp baking soda (6g)","1 tsp fine salt (6g)","1 cup unsalted butter, room temperature (226g)","1 cup granulated sugar (200g)","2/3 cup light brown sugar, packed (133g)","3 large eggs, room temperature (168g)","2 tsp vanilla extract (8g)","1 1/2 cups buttermilk, room temperature (360g)"," 3 cups unsalted butter, room temperature (678g)","1 Tbsp vanilla extract (12g)","1 tsp fine salt (6g)","11 cups powdered sugar (1375g)","1/3 cup heavy cream or whipping cream (80g)","gel food coloring","4, 6-inch Cake Pans","Spinning Cake Stand","10-inch Cake Board","Small Offset Spatula","Bench Scraper","5 Small Piping Bags","1 Large Piping Bag","Frosting Coupler","2 Small Round Piping Tips (like a Wilton 10)","Small Flat Piping Tip (like an Ateco 48)","Large Round Piping Tip (like a Wilton 1A)","Small Acetate Sheet (I cut these down into smaller squares with scissors)","Electric hand mixer or stand mixer"],"recipeInstructions":[{"@type":"HowToStep","text":"Make the banana cake layers first.u00a0Preheat the oven to 350u00b0F/175u00b0C and grease and line 4, 6-inchu00a0cake pans. Set aside. If you don't have 4 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can.","position":1,"name":"Make the banana cake layers first.u00a0Preheat the oven...","url":"https://chelsweets.com/?p=30349#mv_create_522_1"},{"@type":"HowToStep","text":"Mash 3 large bananas with either a fork or a mixer and stir together with 2 tsp of lemon juice. This prevents the bananas from browning. Set aside.","position":2,"name":"Mash 3 large bananas with either a fork...","url":"https://chelsweets.com/?p=30349#mv_create_522_2"},{"@type":"HowToStep","text":"In a large bowl, whisk 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt together. Set aside.","position":3,"name":"In a large bowl, whisk 3 cups flour,...","url":"https://chelsweets.com/?p=30349#mv_create_522_3"},{"@type":"HowToStep","text":"Use a hand mixer or stand mixer fitted with a whisk attachment to beat 1 cup of butter, 1 cup of granulated sugar, and 2/3 cup brown sugar together. Mix on a high speed for about 3 minutes. The mixture should get lighter in color as air is whipped into it. Use a spatula to scrape the sides andu00a0bottom of the bowl if you notice butter is collecting there.","position":4,"name":"Use a hand mixer or stand mixer fitted...","url":"https://chelsweets.com/?p=30349#mv_create_522_4"},{"@type":"HowToStep","text":"Mix in 3 large eggs and 2 tsp of vanilla extract on a medium speed. Scrape the sides andu00a0bottom of the bowl as needed.","position":5,"name":"Mix in 3 large eggs and 2 tsp...","url":"https://chelsweets.com/?p=30349#mv_create_522_5"},{"@type":"HowToStep","text":"Mix in half of the dry ingredients on a low speed until just combined.","position":6,"name":"Mix in half of the dry ingredients on...","url":"https://chelsweets.com/?p=30349#mv_create_522_6"},{"@type":"HowToStep","text":"Add in 1 1/2 cups of buttermilk and mix until incorporated, then mix in the remaining dry ingredients on a low speed. Be careful not to over-mix the batter once you've added in the flour. 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Stir the mixture with a fork until the it's fully combined and has a consistency similar to cake pops. It should be easy to handle and shape.","position":22,"name":"Add a couple teaspoons of buttercream into the...","url":"https://chelsweets.com/?p=30349#mv_create_522_22"},{"@type":"HowToStep","text":"Shape two legs and feet and place them in front of the cake.","position":23,"name":"Shape two legs and feet and place them...","url":"https://chelsweets.com/?p=30349#mv_create_522_23"},{"@type":"HowToStep","text":"Chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch. This makes it easier to get a perfect second coat of frosting.","position":24,"name":"Chill the cake in the fridge (20 minutes)...","url":"https://chelsweets.com/?p=30349#mv_create_522_24"},{"@type":"HowToStep","text":"While the cake chills, color the buttercream! It's going to sound crazy, but all the frosting can be colored in one bowl. We start with the lightest colors and work our way to the darkest, so it works out great!","position":25,"name":"While the cake chills, color the buttercream! It's...","url":"https://chelsweets.com/?p=30349#mv_create_522_25"},{"@type":"HowToStep","text":"Place 1/3 cup of uncolored buttercream into a small piping bag fit with a large round tip or cut opening about 1/2-inch wide and set aside.","position":26,"name":"Place 1/3 cup of uncolored buttercream into a...","url":"https://chelsweets.com/?p=30349#mv_create_522_26"},{"@type":"HowToStep","text":"Color 2/3 cup of buttercream bright blue with royal blue gel food coloring to make our minion's overalls. Place in a small piping bag fit with a flat piping tip (like an Ateco 48) and set aside.","position":27,"name":"Color 2/3 cup of buttercream bright blue with...","url":"https://chelsweets.com/?p=30349#mv_create_522_27"},{"@type":"HowToStep","text":"Color 2 Tbsp of buttercream brown using warm brown gel food coloring to make our minion's irises. Place in a small piping bag fit with a round piping tip (like a Wilton 10) and set aside.","position":28,"name":"Color 2 Tbsp of buttercream brown using warm...","url":"https://chelsweets.com/?p=30349#mv_create_522_28"},{"@type":"HowToStep","text":"Color 1/3 cup of buttercream gray using a tiny drop of black gel food coloring to make our minion's glasses. Place in a small piping bag fit with a large round piping tip (like a Wilton 1A) and set aside.","position":29,"name":"Color 1/3 cup of buttercream gray using a...","url":"https://chelsweets.com/?p=30349#mv_create_522_29"},{"@type":"HowToStep","text":"Color 2/3 cup of buttercream black with black gel food coloring to make our minion's shoes, hands, and glasses. Place in a small piping bag fit with a coupler and round piping tip (like a Wilton 10) and set aside.","position":30,"name":"Color 2/3 cup of buttercream black with black...","url":"https://chelsweets.com/?p=30349#mv_create_522_30"},{"@type":"HowToStep","text":"Color the remaining buttercream yellow with yellow gel food coloring. Place in a large piping bag fit with a large round piping tip or cut with an opening about 3/4 inch wide and set aside.","position":31,"name":"Color the remaining buttercream yellow with yellow gel...","url":"https://chelsweets.com/?p=30349#mv_create_522_31"},{"@type":"HowToStep","text":"Cover the cake in a thick layer of yellow buttercream. Make sure you save a little bit to pipe our minion's arms later! Smooth using an offset spatula and acetate sheet.","position":32,"name":"Cover the cake in a thick layer of...","url":"https://chelsweets.com/?p=30349#mv_create_522_32"},{"@type":"HowToStep","text":"Chill the cake until the yellow frosting is firm to the touch. Then it's time to sketch out our little minion. Use a circle cutter to outline where the lenses should go (I used a circle cutter that was about 2-inches wide) and use an offset spatula or butter knife to trace out where the glasses strap should go. Then trace out where you want the overalls to be.","position":33,"name":"Chill the cake until the yellow frosting is...","url":"https://chelsweets.com/?p=30349#mv_create_522_33"},{"@type":"HowToStep","text":"And then it's onto the piping! Pipe on the overalls first. Use the smooth side of the piping tip to pipe blue frosting around the base of the cake and over the minion's legs.","position":34,"name":"And then it's onto the piping! Pipe on...","url":"https://chelsweets.com/?p=30349#mv_create_522_34"},{"@type":"HowToStep","text":"Then add on the minion's arms next with yellow buttercream. Use black buttercream to pipe the minion's hands, overall buttons, and shoes. I also piped on a small smile with black buttercream using a very small round piping tip (Wilton 5).","position":35,"name":"Then add on the minion's arms next with...","url":"https://chelsweets.com/?p=30349#mv_create_522_35"},{"@type":"HowToStep","text":"The last step is to make our minion's glasses! Pipe the lenses with white buttercream, then outline them with grey buttercream. Use brown and black buttercream to make the irises and pupils. Then pipe black buttercream around the cake to look like the glasses strap. And voila! Several hours later, you have an adorable buttercream minion cake :)","position":36,"name":"The last step is to make our minion's...","url":"https://chelsweets.com/?p=30349#mv_create_522_36"}],"video":{"@type":"VideoObject","name":"Buttercream Minions Cake","description":"This buttercream minions cake is made with moist banana cake layers and homemade buttercream frosting. It's just as cute as it is delicious!!","thumbnailUrl":["https://mediavine-res.cloudinary.com/image/upload/s--sJ-w9lCk--/ar_16:9,c_fill,f_auto,fl_lossy,q_auto/v1658009771/oituatgkfngmp7zsixax.jpg","https://mediavine-res.cloudinary.com/image/upload/s--9dt5XRcs--/ar_4:3,c_fill,f_auto,fl_lossy,q_auto/v1658009771/oituatgkfngmp7zsixax.jpg","https://mediavine-res.cloudinary.com/image/upload/s--eo1cJ-M5--/ar_1:1,c_fill,f_auto,fl_lossy,q_auto/v1658009771/oituatgkfngmp7zsixax.jpg"],"contentUrl":"https://mediavine-res.cloudinary.com/video/upload/prjxeoj1rgx7pudsgkvq.mp4","duration":"PT58S","uploadDate":"2022-07-17T21:05:39+00:00"},"keywords":"buttercream minions cake, buttercream minions cake recipe, buttercream minions cake tutorial, how to make a buttercream minions ca […]

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