Christmas holds a lot of magic- from Santa and Flying Reindeer to the Grinch and beyond. This year I am shedding a small but mighty spotlight on the humble yet adorable Gnome with this gnome cake!

Gnomes are considered nature spirits that live underground or in secret hideaways in houses or barns. They come out to engage with humans in either helpful or mischievous ways.

In some parts of the world, like Scandinavia, gnomes are associated with Christmas. There is a common tradition where homes will leave a bowl of porridge with a pat of butter on top for the gnomes on Christmas eve!

My gnome cake sticks to the traditional “look” while staying slightly mysterious. What do you think, naughty or nice?

Making this Gnome Cake: Step-by-Step Tutorial

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

Step 1: Bake the Vanilla Cake

Start by preheating your oven to 350°F / 175°C. Then prepare four 7″ pans (or four 6″ pans) and grease and line with parchment rounds and non-stick baking spray.

I always grease my pans but the parchment paper acts as an extra layer of protection for your cake layers.

Prepare your batter by first combining your dry ingredients. Once they are combined add in the butter and mix until incorporated.

Next, add in your egg white and mix until JUST combined, then add in the rest of your wet ingredients.

Divided the batter evenly between the greased pans and bake for 33-36 minutes, or until a toothpick comes out with a few moist crumbs.

Allow the cake to cool in the pan for at least 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan and flip the cake onto a wire rack to finish cooling.

Once the cake layer has cooled fully use a serrated knife to level the top of the cake layer.

At this point, if you’re making the cake in advance, you can wrap and freeze them.

When you are ready to assemble make sure to give the layers 20 minutes to thaw.

Step 2: Make the Vanilla Buttercream

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

Start by creaming the butter, then add in the vanilla extract and salt.

Once combined slowly mix in the powdered sugar alternating with heavy cream as needed.

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

Divide the frosting, color it, and flavor as instructed, and then place in individual piping bags.

Cover the remaining uncolored buttercream with plastic wrap to prevent crusting, then set aside.

Step 3: Assemble the Gnome Cake

Stack and frost cake layers on a 10-inch greaseproof cake board (use a dab of frosting to help stick the cake to the board).

Add an even layer of buttercream between each cake layer.

Once the cake layers are stacked, spread a thin coat of frosting around the cake as a crumb coat.

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

Place the remaining buttercream into a small piping bag fitted with an open star piping tip (like a Wilton 1M).

Next, cover the side of the cake with the dark chocolate buttercream and smooth.

Use a small offset spatula or toothpick to outline a large triangle on the front of the cake.

This will help guide you as you pipe on the gnome’s beard!

Pipe white buttercream lines in the outlined area, starting at the top of the cake and piping down to the edge of the outline.

Use the tan-colored buttercream to pipe a large dollop at the top of the beard to look like the gnome’s nose, then chill the cake in the fridge.

Step 4: Make the Gnome’s Hat

Place 4 cups of mini marshmallows in a heatproof bowl and heat until melted and easy to stir.

Pour in 6 cups of Rice Krispies or puffed rice cereal and stir until the cereal is fully coated in melted marshmallows.

Shape into a tall cone. Make sure the base of the hat is the same size as the top of your cake.

Step 5: Decorate the Gnome Cake

Secure the hat to the top of the cake with some buttercream.

Spread an even layer of red buttercream over the Rice Krispies using a small offset spatula and an acetate sheet.

Use the remaining dark chocolate and tan frosting to pipe two arms on the sides of the cake, then gently press a mini candy cane into one of the hands and enjoy!

Substitutions and Swaps – Vanilla Cake Layers

This gnome 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 omit the salt)!
• Egg whites – I use egg whites out of a carton to avoid wasting any yolks! You can also use 5 egg whites or 3 whole eggs 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!
• Vanilla Extract – Other extracts can also be used in place of the vanilla extract. Feel free to use almond, lemon, or even coconut extract.

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 (and omit the salt)!
• 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.
• Gel food coloring – Natural food coloring (like matcha powder) or liquid food coloring can be used if needed.

Tips for Making the Best Gnome 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. 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 it easier to stack and frost.
• Make this gnome cake vegan or dairy free if needed! Use your favorite type of dairy free milk to replace the sour cream and heavy cream and use vegan butter sticks in place of the butter. For the eggs I recommend using an egg replacer like this.
• Don’t level your cake layers until they are completely cooled.
• Make sure your buttercream is the right consistency. This will help give your cake proper structure and make it easier to decorate.
• If your cake layers turn out less than perfect, read my cake troubleshooting guide to see where things might’ve gone awry.
• Be sure to use heavy cream or heavy whipping cream! You need the high fat content to create the right consistency in this recipe. Milk cannot be used in place of the cream.

Making This Gnome 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 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 it in the fridge for up to a week.

Let Me Know What You Think!

If you try this Gnome cake recipe, 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 that I can see your amazing creations on social media.

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