Vanilla cat cake recipe

Vegan.

Vanilla cakes with a cherry jam core, almond buttercream, decorated with fondant details and edible gold.

This cake is perfect for cat lovers, or any birthday requiring a very delicious yet cute cake!

Preparation- 1 hour

Baking time- 28-30 minutes

Serves- Approximately 10-12

Level- Medium

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Ingredients for the cake

-480ml of dairy-free milk

-2 teaspoons of apple cider vinegar

-420g of self-raising flour

-470g of golden caster sugar

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-120g of coconut oil (melted)

Ingredients for the core

-4 tablespoons of cherry jam

Ingredients for the buttercream

-250 of dairy-free butter

-600g of icing sugar

-2 teaspoons of almond extract

-Dairy-free milk (if needed)

Extras

-Black fondant

-Grey food gel

-Pink food gel

–Edible gold paint

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To make the cakes

Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.

Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Pour equal amounts of batter into the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully.

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and almond extract.

Whip together until combined, light and fluffy.

Add a splash of dairy-free milk if too thick.

Step 2- Take 5 tablespoons of the white buttercream, place it into a separate bowl, and colour it grey

This will be for the lower half of the cake.

Step 3- Stack and fill the cakes with the white buttercream.

Add 2 tablespoons of cherry jam to the center of each layer (optional).

Step 4- Crumb coat the whole cake with the white buttercream and pop into the fridge to set.

This will take around 1 hour.

Step 5- Add a thick layer of white buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.

Pop the cake ito the freezer to set this layer of buttercream.

Step 6- Once the buttercream is firm, add a thick layer of the grey buttercream to the lower half of the cake.

Step 6- Paint the edges of the grey buttercream with edible gold (optional).

Step 7- Place the remaining white buttercream into piping bags fitted with different top nozzles, and pipe swirls and rosettes on top fo the cake, including the ears.

(I use a Wilton 2D, 1M and Patissare tip nozzles)

Step 8- Roll out 4 thin whiskers, a nose, 2 eyes and mouth of black fondant and attach to the cake with buttercream.

To decorate, I added on more gold paint details (this is optional).

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.

Best eaten within a few days!

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