Elmo Cake

Learn how to decorate an Elmo Cake, an adorable Sesame Street themed birthday cake! I love this method because it’s relatively easy, even if you’re a cake decorating beginner. Watch the video tutorial and review the recommended tools before beginning.

elmo cake

Out of all of my 1,200 recipes, you’re looking at one of the most special.

Happy 2nd birthday to Noelle, my sweet and energetic toddler who is the actual definition of pure sunshine. Her bright smile is contagious, her silly giggles are literally my favorite sound, and her baby blue eyes will steal your heart. I’m confident the sun, moon, and stars were never quite as bright until September 23rd 2017. Remember when Noelle turned 1?

That was a year ago already!

Here is her 1st birthday cake. 🙂

To say she loves Elmo is an understatement. This girl is CRAZY for our favorite red guy. Kevin and I threw her birthday party over the weekend complete with her own personalized Elmo shirt, Sesame Street party decor, and… of course… an Elmo cake.


Elmo Cake Video Tutorial


Elmo Cake for Beginners

I’m not an advanced cake decorator. While I’ve been practicing over the years, complicated cake decorations just aren’t realistic for me. I knew I wanted to decorate an Elmo cake for my daughter’s 2nd birthday, so I opted for an easier method. My wonderful assistant, Stephanie, visited and we decorated a practice cake together. The practice was exactly what I needed to film a video tutorial for you (make sure you watch above!).

slice of white cake with red frosting on white plate

How to Decorate an Elmo Cake

  1. Make the Cake: The focus of this cake is the top (as opposed to the sides), so I opted for a 2 layer cake. (Also, the taller the cake, the more piping you need to do!) My 2 layer white cake recipe promises a soft and flavorful cake with the fluffiest texture. It’s always a hit, especially for birthday parties.
  2. Make the Frosting: I used my favorite vanilla buttercream and increased the ratio so I had more frosting to work with. I highly recommend following the frosting recipe below. Tint most of the frosting red for Elmo’s fur. Then tint some frosting black for his mouth and pupils and leave the rest white for the cake’s filling and for Elmo’s eyes and nose. I recommend gel food coloring. The frosting’s color will dry darker, so don’t go overboard on the red and black.
  3. Level the Cakes: The baked cakes will have a slight dome, so carefully level them off with a cake leveler or serrated knife. Save the scraps for Elmo’s eyes and nose.
  4. Add Crumb Coat: Apply a thin layer of red frosting around the sides and on top of the cake. A bench scraper, icing spatula, and cake turntable are helpful. The crumb coat creates a helpful flat “base” of frosting for Elmo’s piped fur decoration. Chill the cake as you make his eyes and nose.
  5. Make Elmo’s Eyes & Nose: Remember the cake tops you leveled off? Crumble them up cake pops style. Mix with a little frosting and form into 2 circles for Elmo’s eyes and an oval or egg shape for his nose. Freeze until solid, about 30 minutes. Melt white chocolate (or even candy melts), then coat the eyes. Tint the remaining white chocolate orange (gel food coloring is best), and coat the nose. Chill until the coating has set.
  6. Add Mouth & Pipe Elmo’s Fur: With a small offset spatula, spread a thin layer of black on top for Elmo’s mouth, then use a toothpick to trace out its exact shape. Now let’s begin piping! You need a grass tip, such as Wilton piping tip 233 or Wilton piping tip 234. In order for the fur to hold its piped shape, the frosting must be relatively thick, so make sure you follow my recipe below.
  7. Finishing Touches! Once the white chocolate coating has set, pipe the pupils with a round piping tip, then place the eyes and nose on top. 🙂

2 leveled white cakes on a cooling rack

red crumb coated cake on a wood slice cake stand

Great News!

The written instructions below include my time-saving suggestions for each step. For example, I recommend making Elmo’s eyes and nose while the crumb coat chills and piping Elmo’s fur while the eyes and nose set. I include in-depth make ahead instructions too!

2 images of piping Elmo's frosting fur on a cake

2 images of Elmo's eyes and nose for decorating a cake and dunking into white chocolate

Elmo’s Eyes and Nose

You don’t need anything extra like gum paste or rolled fondant for Elmo’s eyes and nose. Rather, simply use the scraps of cake that you leveled off. Isn’t that convenient?

Shaping Tip: Only add enough frosting to the cake crumbs to yield a semi-moist mixture that you can shape into his eyes and nose. Elmo’s nose is between an oval shape and an egg shape. Make his eyes a 2 inch disc and his nose about 2.5 – 3 inches long.

By the way, the nose and eyes are a big hit! 😉

noelle grabbing Elmo's nose off cake

elmo cake

Tools for Elmo Cake Decoration

This is a special occasion cake and children typically eat small slices, so I am not concerned with the food coloring. However, if you are, I understand and natural food dyes would be great! Many options– search “natural food coloring” online for some tips!

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elmo cake

Elmo Cake

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 5 hours, 30 minutes
  • Yield: serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

 I love this method for an Elmo Cake because it’s relatively easy, even if you’re a cake decorating beginner. Watch the video tutorial and review the recipe and recommended tools before beginning.


Ingredients

  • 2 and 1/2 cups (250g) sifted cake flour* (spoon & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature*
  • 1 Tablespoon pure vanilla extract (yes, Tbsp!)
  • 1 cup (240ml) whole milk, at room temperature*

Elmo’s Eyes and Nose

  • two 4-ounce white chocolate bars (113g each), finely chopped*
  • 1/2 teaspoon vegetable oil or coconut oil

Vanilla Buttercream

  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 6 and 1/4 cups (750g) confectioners’ sugar
  • 1/3 cup (80ml) whole milk or heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • red, orange, and black gel food coloring

Instructions

  1. Read through the full directions and watch the video tutorial above before beginning. If you wish to make the cake ahead of time, read my Make Ahead Instructions below before beginning.
  2. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until creamed, about 2 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, sour cream, and vanilla. Beat on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the bowl. Then with the mixer running on low, slowly pour in the milk and beat on low speed just until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  5. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Taste. Add a pinch of salt if frosting is way too sweet. Frosting will be thick.
  7. Tint the frosting: Place 1 cup + 2 Tablespoons (about 1 heaping cup) of frosting into a medium bowl. This will remain white and be used for the cake’s filling and to form Elmo’s eyes and nose. Place 1/3 cup of frosting into a small bowl. Stir in 3 drops of black gel food coloring until it’s dark gray. (Keep in mind that frosting dries darker.) Tint the remaining frosting red using about 4-5 big drops of red gel food coloring. Tint until you are satisfied with the color. Remember, frosting dries darker.
  8. Level the cakes & add the crumb coat: Using a large serrated knife, slice the domes off the cooled cakes (a semi-thin layer) to create a flat surface. Place tops into a bowl to use in step 9. Place 1 cake layer on your cake stand, serving plate, or cake turntable. Spread 1 cup of white frosting all over the top. (Reserve remaining white frosting for step 9.) Top with 2nd layer. Spread a thin layer of red frosting around the sides and top of the cake. This is your crumb coat and should be a pretty thin layer. An icing spatula and bench scraper are helpful for this. See video tutorial above. Chill uncovered in the refrigerator or freezer for at least 30 minutes to help set the crumb coat.
  9. Meanwhile, shape Elmo’s eyes and nose: Crumble the pieces of cake that you leveled off into crumbs. I just use my hands for this. Stir in 1 Tablespoon of white frosting. If the mixture still seems pretty crumby and cry, add a little more of the white frosting until you have a moist mixture that you can form into shapes. Mixture shouldn’t be overly wet. Form into 3 shapes: two 2-inch discs for Elmo’s eyes and one 3-inch oval/egg shape for Elmo’s nose. Smooth them out as best you can. Place on a lined baking sheet and chill in the refrigerator or freezer for at least 30 minutes to set. (Once they’re set, you can smooth out any bumps in the surface with your hands if needed.)
  10. Meanwhile, pipe Elmo’s fur: First, spread a thin layer of black frosting on the bottom half of the top of the cake. Use a small offset spatula to help ensure it’s perfectly smooth. Reserve remaining black frosting. Using a toothpick, trace/outline Elmo’s mouth shape within the black frosting. Use it as your guide for piping his fur around it. Fit your piping bag with Wilton piping tip #233 (grass tip). Spoon some red frosting inside. It’s difficult to pipe this frosting if the bag is over-filled, so just work with a little bit of frosting in the bag at a time. Place the tip directly on top of the cake’s surface and apply pressure to squeeze the frosting out of the tip. Quickly lift the tip up while squeezing the frosting out. The video tutorial above is helpful for this step. Pipe his fur all over the top and sides of the cake. (The sides are optional, but if you have enough frosting, go for it!) It’s helpful to carefully tilt the cake stand/turntable so you can more easily pipe frosting on the sides. Set cake aside. You can refrigerate if desired.
  11. Melt the chocolate: You can melt the chocolate and oil together in a double boiler or the microwave. If using the microwave: place the chopped chocolate and oil in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Place one of the discs (eyes) into the white chocolate. Use a fork to help fully coat it. Using a fork, lift the disc (eye) out of the chocolate. Place back onto lined baking sheet. Repeat with 2nd disc (eye). Stir 1 drop of orange gel food coloring into the remaining melted chocolate. Coat Elmo’s nose just how you coated the eyes. Refrigerate or freeze for 30 minutes until white chocolate has set. I find the orange becomes a little darker as it dries.
  12. After the white chocolate sets, fit your piping bag with Wilton tip #12 (round tip). Spoon some black frosting inside. Pipe Elmo’s pupils onto the eyes. Carefully press the eyes and nose onto Elmo’s face.
  13. If you decorated the cake on a cake turntable, use a couple thin spatulas (and a helper!) to carefully lift the cake off the turntable and onto a cake stand, server, or cake carrier base. I actually like to use a cake carrier to cover and store my cakes in the refrigerator.
  14. Serve cake. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: You can prepare the cake layers ahead of time. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days. You can also assemble the cake with Elmo’s mouth & piped fur 2 days ahead of time, too. You can also make, coat in white chocolate, cover, and refrigerate Elmo’s nose and eyes ahead of time, too. Do not place on cake until the day of serving as the red from Elmo’s fur may smear onto the eyes and nose. Pipe Elmo’s pupils the day of serving because the black can smear down onto his eyes if refrigerated ahead of time. It did this for me, so I just carefully wiped it off.
  2. Freezing Instructions: Freeze the cake layers for up to 3 months. See How to Freeze Cake for instructions. Bring cake layers to room temperature, then continue with step 6.
  3. Special Tools:KitchenAid Stand Mixer | 9-inch Cake Pans | Leaf TipRound Tip | Piping Bags (disposable or reusable) | Toothpick | Cake Turntable | Small Offset Spatula | Large Icing Spatula | Bench Scraper | Food Coloring: Orange, Red, and Black
  4. Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe.
  5. White Chocolate: Use real white chocolate to coat Elmo’s eyes and nose. You can use high quality white chocolate chips if needed (I prefer Ghirardelli brand), but I recommend using pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars. I like Bakers or Ghirardelli brands. You can also use 8 ounces of candy melts.
  6. This cake serves about 10-12 people, but I served 16 people including half adults and half kids. Slice it up small!

Keywords: birthday, cake, Elmo

108 Comments

  1. I couldn’t ask for better timing on this one! My daughter turns 2 next week and is also OBSESSED with Elmo! I now have a game plan! Can’t wait to try it!

    1. Perfect timing indeed! Happy birthday to your daughter 🙂

    2. I’m so happy for her. HAPPY BIRTHDAY. The cake look soooo good I’m going to need to try to make it.

    3. Hi Sally,
      Also making this for my son’s 2and birthday. My cakes didn’t rise much so I don’t anticipate I’ll have enough to make the eyes and nose. Any suggestions? Should I just make a smaller cake on the side and use that?

      1. Hi Jennifer you can make a smaller cake or some cupcakes if you need extra – I’ve also seen bakers use white marshmallows for his eyes 🙂

  2. What a beautiful cake! I love special cakes made at home. This cake reminded me the blue Cookie Monster cake, I made my son when he was one. He was blue when he got done and so was the wall beside him. I think I got a bit carried away with the food coloring then as this was many years ago, he is now 39. Happiest of birthdays! I’m so glad you’re making special memories.

    1. What sweet memories!! Love the idea of a Cookie Monster cake! Too cute 🙂

  3. Josephine Mullane says:

    I LOVE LOVE LOVE this Elmo Cake and would make it for my 4 year old grandson’s birthday party but he has asked me for a Tiger Cake. Do you have instructions for a Tiger Cake or know where I might find some? Any help would be appreciated. Thank you.

    1. DO you mean to decorate it like a tiger – or tiger stripes on the inside? For the inside of the cake I would use my zebra cake recipe (and you can even tint the vanilla part orange): https://sallysbakingaddiction.com/zebra-cake/.
      For the outside you can decorate it the same way as the Elmo cake but use orange and black frosting to make the striped fur instead of the red (and maybe a black nose instead of orange!). Let me know how it turns out!

  4. Happy birthday to your daughter. Your cake is very cute! I wish I saw your recipe last year. My grandaughter is 3 years old today, Sept 23. We did Elmo last year, but it didn’t come out anything like yours. This year we make your funfetti cupcakes!!! Thank you for that great recipe!

    1. How fun! Those cupcakes are perfect for a birthday 🙂 Hope she had a great day!

  5. This is so weird; I was just looking at Elmo cake recipes for my son yesterday! This looks great. I love the idea of using cake scraps for the nose and eyes! If I were to make this with a chocolate cake what recipe of yours would you recommend?

    1. Perfect! I recommend my chocolate cake recipe. 🙂

  6. So cute and spot on! I love that the eyes and nose are cake pops… genius!
    Happy birthday to your sweet little girl!

    1. Thank you so much Katrina! 🙂

  7. Carolyn Garcia says:

    Happy 2nd Birthday Noelle, They are always so precious, and love the cake Sally awesome job. Have a wonderful evening, Carolyn Garcia.

    1. Thank you so much Carolyn!

  8. I’m totally doing this, but with Cookie Monster instead! Thank you so much!!!

    1. Such a cute idea! Let me know how it goes 🙂

  9. Laura | Tutti Dolci says:

    Such an adorable cake, Sally! Happy Birthday Noelle!! 🙂

    1. Thank you so much, Laura!

  10. Anamika @ Supplement Crunch says:

    What a beautiful cake! I love special cakes made at home. This cake reminded me the blue Cookie Monster cake, I made my son when he was one.

    1. Thank you! And yes, you can use the exact same methods for a cookie monster cake 🙂

  11. My son turns 2 in November and we’ve been trying to decide between his two favorites – Elmo and curious George. Guess we’re doing Elmo!

    1. What perfect timing! Happy baking, Heidi 🙂

  12. TIME SENSITIVE. Your ELMO is Fantastic and your instructions are giving me the confidence that I, a 70 yr old grandma can make this cake for my grandchild’s first birthday on Wednesday.
    Question, you give the link to your chocolate cake for anyone wanting to make a chocolate cake version, but I am confused… should the cake layers be made with the original recipe: full amount of buttermilk, no sour cream and the full amount of the hot coffee or the updated recipe ie the recipe for Dark Chocolate Mousse Cake?

    1. Either would be great– using the sour cream version (as used in my dark chocolate mousse cake) creates a sturdier crumb. Taste is the same as the original chocolate cake recipe.

  13. May I know if I wanna to make 2 6″ round cakes instead of 9″, the amount of ingredient of vanilla buttercream frosting also reduce by ratio as the cake ingredients,right?

    1. Hi Heidi, Yes you would need less frosting for a smaller cake!

  14. Novice baker here- I want to make this a few days- a week in advance in case I mess it up and need to re-do it. Do you think it will freeze OK??

    1. Yes, you can freeze this cake– but I recommend freezing the layers (see recipe notes) rather than the decorated cake to ensure the design isn’t messed up in the wrapping/freezing/thawing process.

  15. Hi Sally!

    How could I convert this cake to a 6 inch cake?

    1. Hi Jen, Here is everything you want to know about making 6 Inch Cakes.

  16. Layla Samra says:

    I’m just starting to prepare making this beautiful cake for my twins 2nd birthday! I googled if I pipe the cake before the big day it may not look as nice… is that true?

    1. It’s always best to decorate the day of. If I need to decorate the day before, I usually store cakes in cake carriers (see my Cake Tips post!) overnight then bring to room temperature before serving.

  17. Thanks! If I don’t have cake flour what can I substitute instead?

  18. This cake is so cute! I can’t wait to make it for my daughter’s birthday! I plan to make this cake but as a 3 layer cake. I’m using a different cake recipe but the same frosting one. Do you think I would need to make extra frosting to have enough?

    1. Hi Heidi, you *should* have just enough but it might be best to 1.5x the frosting to really make sure.

  19. I am planning to make this with chocolate cake. Will the white chocolate coat the cake sufficiently or should I make some white cake for the eyes and nose?

    1. Hi Jessica, if you wish to use the chocolate cake you might just have to dip the eyes twice (dip once, let dry, then add a second coat for a brighter white color). Have fun!

  20. Hi Sally,
    I made this cake this weekend, and it was awesome!! Came out great and my son (turned 2) was so excited. I decorated it exactly as you indicate here and I was proud of myself how good it looked, and it wasn’t all that hard. Piping on the sides was tricky but it looked fine.
    I used your coconut cake recipe instead (absolutely delicious, the grown-ups raved, the kids were too busy eating cake) and made your buttercream but made it strawberry (Reduced one pound of puréed and strained strawberries to a couple of tbp, cooled and mixed in). I thought it was a bit too sweet. Can you use less sugar for the buttercream and still get the right consistency for piping?
    Thanks so much for this wonderful recipe! I will be scouring your site for more to try.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Irene, We are so happy this cake was a hit! For the frosting, reducing the sugar will make it will be too thin using strawberry puree. Instead follow the recipe for The Best Strawberry Frosting which uses freeze dried strawberries ground to a powder – wonderful natural strawberry flavor without adding extra liquid!

  21. Hi Sally,
    I saw this yesterday and decided at the last minute to copy for my daughter’s bday – she’s turning 2 and also is obsessed with Elmo. My question is whether you think a simple funfetti cake mix will hold up to the frosting. Since it’s so last minute (her bday is in 2 days!) and given the pandemic, I could use any shortcut that will work. I plan to still make the buttercream and decorate as you did.
    Thanks!
    PS: your chocolate cupcakes and chocolate frosting are so very delicious!

  22. Does the red frosting taste ok? Or did you use special food coloring? I’m concerned about the potential bad taste of the red food coloring.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lynne, We use and recommend gel food coloring. You don’t have to add as much compared to liquid food coloring for brighter colors and it has no taste. Also remember that your frosting will dry darker than it appears when it’s first piped. Let us know if you try it!

      1. Thank you! Any preferred brand of food coloring?

      2. Stephanie @ Sally's Baking Addiction says:

        Our team loves the AmeriColor brand. In the recipe steps you can click on the food colors for Amazon links of exactly what we used 🙂

  23. I made this last weekend for my daughter’s second birthday. It was so easy to follow and she LOVED it. I only had issues with the red color…I had to use a LOT of food coloring. I was using the wilton gel, so I’m not sure why I had to use so much more that the recipe said. Overall, so fun and a great result!

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