Mini Hello Kitty Cake


by: Oh Sweet Day!


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serves: 6

Vanilla Sponge Cake

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk, room temperature

1/2 stick unsalted butter, melted

1/2 tablespoon vanilla extract

2 large eggs, room temperature

1 cup granulated sugar

Lemon Buttercream Frosting

2 sticks unsalted butter, room temperature

2 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons heavy cream

2 tablespoons fresh lemon juice

Black food coloring paste

Red food coloring paste

Yellow food coloring paste

Nutrition Facts
Mini Hello Kitty Cake

Servings Per Recipe: 6

Amount per Serving

Calories: 768

  • Total Fat: 42.3 g
  •     Saturated Fat: 26.3 g
  •     Trans Fat: 1.5 g
  • Cholesterol: 172.2 mg
  • Sodium: 140.4 mg
  • Total Carbs: 93.6 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 73.2 g
  • Protein: 5.7 g

how is this calculated?

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1.  Preheat oven to 350F. Grease three 5-inch cake pans, and line bottoms with parchment paper.

2.  In a large bowl, sift the flour, baking powder and salt. Set aside.

3.  Mix milk, melted butter and vanilla in another bowl. Set aside.

4.  Whip the eggs and sugar on medium-high speed in a bowl of a standing mixer until pale, thick and ribbony. About 5 minutes.

5.  Reduce the speed to low and beat in the flour mixture until just incorporated.

6.  Scoop 2 cups of cake batter and add it into the milk and butter mixture. Whisk until well combined. Then pour the mixture back into the remaining cake batter. Fold until well mixed.

7.  Evenly distribute the batter into the prepared cake pans and spread evenly.

8.  Bake for 20 to 25 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely before frosting.

9.  To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and lemon juice, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

10.  For black outline, scoop 1/4 cup white frosting and add black coloring, mix and add coloring one drop at a time until you get the deep black color. Transfer the black frosting to a piping bag with a small round tip.

11.  For ribbon, scoop 1/4 cup white frosting and add red coloring, mix and add coloring one drop at a time until you get the deep red color. Transfer the red frosting to a piping bag with a small star tip.

12.  For the nose, scoop one tablespoon of white frosting and add yellow coloring, mix and add coloring one drop at a time until you get the sharp yellow color. Transfer yellow frosting to a piping bag with a small round tip.

13.  To assemble the cake, place one cake layer on your serving plate and spread with 1/3 cup white frosting. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup white frosting. Place the last layer of cake on top, lightly coat the top and the sides of the cake with the white frosting.

14.  Transfer the remaining white frosting to a piping bag with a small round tip.

15.  Chill the cake in the refrigerator.

16.  Outline Hello Kitty’s face in a 5-inch circle on a parchment paper. Place the image face up on the cake surface, and prick the outlines with a needle to leave tiny holes in the buttercream.

17.  Pipe black frosting along the pricked outlines, and fill the eyes.

18.  Fill the nose with yellow frosting.

19.  Pipe red little stars to fill the ribbon.

20.  Pipe white little stars to cover the rest of the face and the whole cake.

21.  Cover and refrigerate. Remove from refrigerator an hour before serving.

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