Looking for a whimsical and delicious cake that will wow your guests and bring a smile to everyone’s face? Look no further than the charming panda cake. This delightful treat combines tasty flavors with an adorable panda design, making it a perfect centerpiece for birthdays, baby showers, and other special celebrations. In this article, we’ll guide you through a step-by-step panda cake recipe, share tips for creating a picture-perfect panda cake, and answer some common questions about this cute dessert.
What is a Panda Cake?
A panda cake is a fun and creative dessert that features the lovable face of a panda, often decorated with chocolate and vanilla frosting. The cake can be made in various flavors, but the most popular options include classic vanilla, chocolate, or a combination of both. The key to a successful panda cake is not just in the taste but also in the presentation. With its big, friendly eyes and rounded ears, the panda cake is sure to be a hit at any event.
How to Make Panda Cake Recipe
Ingredients
For the Cake:
- Vanilla Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- 1 cup (240ml) milk
- 2 teaspoons vanilla extract
- Chocolate Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/3 cup (30g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- 1 cup (240ml) milk
- 1 teaspoon vanilla extract
For the Frosting:
- Vanilla Buttercream Frosting:
- 1 cup (225g) unsalted butter, softened
- 3 ½ cups (440g) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Chocolate Buttercream Frosting:
- 1 cup (225g) unsalted butter, softened
- 3 ½ cups (440g) powdered sugar
- ½ cup (45g) unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk
For Decoration:
- Black and White Fondant:
- 1 cup white fondant
- ½ cup black fondant
- Edible Eyes:
- 12 edible candy eyes or you can make your own using white and black fondant
Instructions
1. Prepare the Vanilla and Chocolate Cake:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. - Prepare Vanilla Cake Batter:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth and well combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Prepare Chocolate Cake Batter:
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth and well combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
2. Prepare the Frosting:
- Make Vanilla Buttercream:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating well after each addition. Mix in the vanilla extract and enough milk to reach your desired consistency.
- Make Chocolate Buttercream:
- Follow the same process as for the vanilla buttercream, but add cocoa powder along with the powdered sugar. Adjust the milk as needed to achieve the right consistency.
3. Assemble the Cake:
- Level the Cakes:
- Use a serrated knife to level the tops of the cakes if they have domed. This ensures an even surface for decorating.
- Layer and Frost:
- Place one layer of vanilla cake on a serving plate and spread a layer of vanilla buttercream frosting over it. Place the chocolate cake layer on top and spread chocolate buttercream frosting over it.
- Smooth the frosting over the entire cake to create a base layer of frosting. This is known as the crumb coat. Chill the cake in the refrigerator for 30 minutes to set.
- Decorate the Panda Face:
- Roll out the white fondant and cover the entire cake to create the panda’s face. Smooth the fondant with a cake smoother to remove any air bubbles or wrinkles.
- Roll out the black fondant and cut out shapes for the panda’s eyes, nose, and ears. Attach these pieces to the cake using a little bit of water or edible glue.
- Place edible eyes or make your own with white and black fondant. Attach them to the panda’s face.
4. Final Touches:
- Use any remaining buttercream to add additional details or borders around the cake.
- Chill the cake again to ensure everything is set before serving.
Tips for a Perfect Panda Cake Recipe
- Use Room Temperature Ingredients:
Make sure all your ingredients, especially butter and eggs, are at room temperature for the best results. This ensures a smoother batter and better texture. - Sift Dry Ingredients:
Sift flour, cocoa powder, and baking powder to avoid lumps and ensure a light, fluffy cake. - Fondant Application:
When applying fondant, ensure the cake is covered with a thin layer of buttercream to help the fondant stick. Use a fondant smoother to achieve a flawless finish. - Customize Your Panda:
Feel free to add personal touches to your panda cake, such as different facial expressions or accessories. You can even create a whole panda family if you’re feeling creative! - Practice Patience:
Take your time with decorating to achieve the best results. Let each layer of frosting or fondant set before moving on to the next step.
Creating a panda cake is a fun and rewarding experience that results in a dessert that’s not only delicious but also adorable. With this panda cake recipe, you can impress your guests and bring a touch of whimsy to any celebration. Enjoy the process of baking and decorating, and most importantly, savor every delightful bite of your charming panda cake!
FAQs About Panda Cake Recipe
Yes, you can bake the cake layers in advance. After they are completely cooled, wrap them tightly in plastic wrap and store them in the freezer for up to 2 months. Thaw them before frosting. You can also prepare the buttercream and fondant ahead of time; just store them in airtight containers.
To make a gluten-free panda cake, substitute all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and other ingredients are also gluten-free. The texture might differ slightly from the traditional version, but the flavor will still be delightful.
Certainly! If you prefer a different type of frosting, such as cream cheese frosting or a whipped cream frosting, feel free to substitute. Just ensure that the frosting complements the cake’s flavors and works well with the fondant.
To prevent fondant from cracking, ensure that your cake is evenly covered with buttercream and that the fondant is rolled out to the proper thickness. If the fondant starts to dry out, use a little bit of vegetable shortening or water to soften it before applying.
If you don’t have edible candy eyes, you can create your own using white and black fondant. Roll out small circles of white fondant for the eyes and use a tiny amount of black fondant for the pupils. Attach them to the cake with a bit of water or edible glue.
