The most effective method to Make a Cocomelon Cake:
We should stroll through each progression of this buttercream Cocomelon cake together to ensure it turns out as astounding as could be expected.
This adorable Cocomelon cake is made with buttercream and is the perfect way to celebrate! It’s made with red velvet cake layers and colorful buttercream frosting.
Red Velvet Cake
• 2 1/2 cups cake flour (300g)
• 2 Tbsp unsweetened cocoa powder (10g)
• 1 tsp baking soda (6g)
• 1/2 tsp salt (3g)
• 1/2 cup unsalted butter, room temperature (113g)
• 1 3/4 cups granulated sugar (350g)
• 2 large eggs, room temperature (112g)
• 1 1/4 cups buttermilk, room temperature (300g)
• 2/3 cup vegetable oil (145g)
• Squirt of red gel food coloring
• 2 tsp vanilla extract (8g)
• 1 tsp white vinegar (4g)
Vanilla Buttercream Frosting
• 2 cups unsalted butter, room temperature (454g) – 4 sticks
• 1 Tbsp vanilla extract (12g)
• 1/2 tsp salt (3g)
• 7 cups powdered sugar (875g)
• 3 Tbsp heavy cream or whipping cream (45g)
• Green Gel Food Coloring
• Black Gel Food Coloring
• Red Gel Food Coloring
• Electric Green Gel Food Coloring
• Orange Gel Food Coloring
Additional Tools / Decorations
• 3, 6-inch Cake Pans
• 10-inch greaseproof cake board
• Spinning Cake Stand
• Small offset spatula
• 5 Small Piping Bags
• 1 Large Round Piping Tips (like a Wilton 2A)
• Wide, Flat Piping Tip (like a Wilton 2B)
• 3 Small Round Piping Tip (like a Wilton 12)
• 2 Thin Wooden Skewers
• Small Acetate Sheet
• Purple Gel Food Coloring
• 1/4 cup Sky Blue Fondant (or White Fondant kneaded with a drop of blue gel food coloring)
Red Velvet Cake Layers:
• Preheat oven to 350 degrees F / 175 degrees C. Grease three 6-inch cake pans with homemade cake release or non-stick baking spray and parchment paper. Set aside.
• In a medium bowl, sift together the cake flour, cocoa powder, baking soda and salt.
• In a large bowl or the bowl of a stand mixer, use either a hand mixer or a stand mixer to cream together the butter and granulated sugar. Mix on a medium high speed for 1-2 minutes, until the mixture becomes lighter in color. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Mix in the eggs on a medium speed until fully incorporated.
• Add in the buttermilk, oil, red gel food coloring, vanilla extract, and white vinegar. Mix on a low speed until combined. The mixture might look broken at this stage but I promise it will come together once we add in the dry ingredients.
• Slowly mix in the dry ingredients into the wet ingredients a low speed in two installments. Mix until just combined and you can no longer see any visible streaks of cake flour.
• Divide the batter evenly between the prepared pans and bang the pans on your counter a few times to release any air bubbles that might be trapped in the batter. Bake for 30-33 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.
• Remove the pans from the oven and let them cool for 10 minutes, then run a small offset spatula around the perimeter. Carefully flip the layers out of their pans and place on a wire rack to finish cooling.
• Level two of the cake layers with a serrated knife once they’re fully cooled. Trim the bottom cake layer to give the cake a somewhat rounded shape (see pictures above).
• If you’re making these cake layers in advance, wrap and freeze them at this point.
Vanilla Buttercream Frosting:
• Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. If you don’t like cream cheese frosting use additional butter in place of the cream cheese in this frosting recipe.
• Add in the vanilla and salt, and beat on low until the ingredients are fully incorporated.
• Slowly mix in the powdered sugar and heavy cream on a low speed. Place a kitchen towel over your mixer to prevent powdered sugar clouds from coating your kitchen.
Scrape the sides and bottom of the bowl as needed with a rubber spatula.
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