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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