This week I’m making a chicken birthday cake to continue my animal cake series!

Easter is just around the corner and it’s finally starting to feel like spring, so I figured a little spring chicken cake was fitting.

Making the Face for this Little Chicken Cake

While I’m always team buttercream, there are some situations where 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, orange, red and white fondant to make the eyes, beak, comb, and feet for this chicken 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. I free-handed the beak, feet and comb and used a small sharp knife to cut them.

Substitutions and Swaps – Fluffy Coconut Cake Layers

This chicken 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 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 in place of the cup of egg whites this recipe calls for. Or if you have an egg allergy you can use an egg replacer like this.
• Cake Flour – You can also use all-purpose flour or a gluten free flour blend in this formula if that’s what you have in your pantry.
• 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.
• Coconut Extract – This is totally optional and can be omitted if you don’t like the flavor.

Substitutions and Swaps – Coconut 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.
• Coconut Extract – This is optional and can be omitted if you don’t like the flavor.

Tips for Making the Best Chicken 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 top cake layers before stacking and frosting them! It makes it so much easier to get the shape of this chicken cake just right.
• Cover your cake in flaked coconut instead of shredded coconut to give it an extra fluffy look.
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes it easier to stack and frost.
• Place your cake in a rimmed baking sheet before adding the coconut to minimize the cleanup after.
• Make a vegan or dairy free chicken 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.

Making this Chicken Birthday 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 chicken 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! Also use the #chelsweets so that I can see your amazing creations.

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