The Ultimate Bluey Birthday Cake
A vibrant and delicious Bluey-themed cake that will be the centerpiece of any birthday party. This detailed guide includes both standard and beginner-friendly recipes to create an impressive character cake inspired by the beloved Australian cartoon character.
Equipment
- 2 8-inch round cake pans
- 1 Stand mixer with paddle attachment, or hand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Wire cooling rack
- 1 Offset Spatula For frosting application
- 1 Bench Scraper Optional for smooth sides
- 3-4 Piping bags For detailed decorations
- 1 Turntable Recommended for easier decorating
Ingredients
For the Cake
- 3 cups all-purpose flour 375g
- 2 cups granulated sugar 400g
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter 226g, softened at room temperature
- 4 large eggs room temperature
- 1 cup whole milk 240ml, room temperature
- 2 tsp vanilla extract
- 1 tbsp vanilla bean paste optional for enhanced flavor
For the Buttercream
- 1 1/2 cups unsalted butter 340g, softened
- 5 cups powdered sugar 600g, sifted
- 2 tsp vanilla extract
- 2-3 tbsp whole milk or heavy cream
- 1 pinch salt
- Blue gel food coloring royal blue preferred for vibrant color
- Black, white, and tan gel food coloring for details
Instructions
- Preheat the oven to 350°F (175°C). Grease your cake pans with butter or cooking spray, then line the bottoms with parchment paper circles.
- In a large bowl, whisk together all the dry ingredients (flour, sugar, baking powder, and salt) until they're fully combined.3 cups all-purpose flour, 2 cups granulated sugar, 3 tsp baking powder, 1/2 tsp salt
- Add the softened butter to the dry mixture and mix on low speed using your stand mixer with the whisk attachment until the mixture resembles coarse sand.1 cup unsalted butter
- In a separate medium-sized bowl, use a whisk to combine eggs, milk, and vanilla extract until well blended.4 large eggs, 1 cup whole milk, 2 tsp vanilla extract, 1 tbsp vanilla bean paste
- Gradually add the wet ingredients to the dry ingredients in three additions, mixing on low speed until just fully incorporated after each addition. Be careful not to overmix the cake batter.
- Divide the batter evenly between the prepared pans, ensuring it's evenly distributed.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the sponge is lightly golden.
- Let the cakes cool in pans for 10-15 minutes before inverting onto the wire rack to cool completely.
- In your stand mixer with the paddle attachment, beat the softened butter on medium speed until nice and smooth (about 2 minutes).1 1/2 cups unsalted butter
- Reduce to low speed and gradually add the sifted powdered sugar, one cup at a time, incorporating fully between additions.5 cups powdered sugar
- Add vanilla extract and salt, then beat on medium speed for 3-4 minutes until light and fluffy.2 tsp vanilla extract, 1 pinch salt
- Add milk or cream one tablespoon at a time until you reach the desired consistency for frosting and piping.2-3 tbsp whole milk or heavy cream
- Reserve about 1 cup of uncolored buttercream for details.
- Add blue gel food colouring to the remaining buttercream and mix thoroughly to create vibrant Bluey blue color. Start with a small amount and gradually add more until you reach the desired shade.Blue gel food coloring
- If necessary, level the tops of your cooled cake layers using a serrated knife to create flat surfaces.
- Place the first cake layer on a cake board or serving plate.
- Apply a generous layer of blue buttercream on top using an offset spatula.
- Place the second layer on top and gently press down to secure.
- Apply a thin "crumb coat" of buttercream over the entire cake to seal in any crumbs. Chill in the fridge for 20-30 minutes until set.
- Apply the final, thicker layer of blue buttercream to the cake, smoothing the sides and top with your offset spatula and bench scraper to smooth the frosting.
- Refrigerate the cake for another 15-20 minutes to firm up before adding the detailed decorations.
- For the ears: Cut ear shapes from reserved cake scraps or use additional buttercream to build them up. Cover with blue frosting and attach to the top of the cake.
- For the snout: Use uncolored or slightly lighter blue frosting to pipe or spread an oval shape on the front of the cake.
- For the eyes: Pipe two white ovals, then add smaller black circles for pupils.Black, white, and tan gel food coloring
- For the nose: Pipe a small black triangle or oval in the center of the snout.Black, white, and tan gel food coloring
- For eyebrows and details: Use black frosting to pipe thin lines for eyebrows, mouth, and any other desired details.Black, white, and tan gel food coloring
Notes
- For best results, wrap cake layers in plastic wrap and refrigerate overnight before decorating.
- This cake can be made up to 3 days in advance and stored in the refrigerator.
- For a beginner-friendly version, use a box cake mix and store-bought frosting tinted blue.
- A fully decorated Bluey cake can be stored in the fridge for 2-3 days. Allow to come to room temperature for about 30 minutes before serving for best flavor and texture.