Servings: 8 people
Calories: 300kcal
Cost: $10.00
Equipment
- Mixing bowls
- Electric mixer or whisk
- Cake pans
- Spatula
- Piping bag and tips
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- a pinch salt
- to taste food coloring optional
- to decorate frosting of your choice
- as needed cat cake decorations ears, whiskers, etc.
Instructions
- Preheat your oven to 350°F (175°C) and grease cake pans lightly with butter or non-stick spray.
- In a large bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract. Gradually add flour, baking powder, salt, and milk, mixing until smooth.
- If desired, divide the batter and add food coloring. Pour into prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.
- Once the cakes cool, assemble your cat shape by placing the round layer as the head and attaching smaller pieces as ears using frosting.
- Cover the entire cake with frosting and decorate with cat cake toppers or pipe details like eyes, a nose, and whiskers.
Notes
For a dairy-free option, use almond or oat milk in place of regular milk and swap butter with coconut oil for a vegan version. To add extra flavor, brush a light syrup made from equal parts sugar and water onto the cooled cake layers before frosting. Store cat cakes in an airtight container at room temperature for up to three days, or refrigerate in hot climates to prevent melting frosting. For longer storage, wrap individual slices in plastic wrap and freeze up to a month.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!