Ocean Cake

I still remember the first time I made an Ocean Cake. I wasn’t trying to impress anyone—I just wanted to bake something fun for my niece’s birthday because she’s obsessed with the beach.

I didn’t expect everyone to fall in love with it before even tasting a bite. But that’s exactly what happened.

The bright waves, the sandy shore, the tiny crab peeking out from the side—all of it made people smile like they were five again.

This cake has a way of doing that. It’s playful, colorful, and somehow a little magical. You don’t need to be a pro baker to pull it off either.

The messy wave texture? That’s the fun part. The sandy bits? Just crushed cookies. The sea creatures? You press them into molds like you’re playing with clay.

And suddenly, you’ve got a whole little beach scene that feels like a summer day in dessert form.

If you’ve got a celebration coming up—or even if you’re just bored and want to try something new—this Ocean Cake might be exactly what you need.

It’s the kind of cake that gets talked about long after the plates are clean. Want to see how it’s done? Keep reading.

Table of Contents

Ocean Cake – Detailed Recipe (8-Inch, 3-Layer Round Cake)

Ingredients

For the Vanilla Cake Layers (8-inch round pans):

2 ¾ cups (330g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (225g) unsalted butter, softened
1 ¾ cups (350g) white granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup (240ml) whole milk, room temperature
⅓ cup (80ml) vegetable oil

For the Ocean Buttercream:

2 cups (454g) unsalted butter, softened
7 cups (840g) powdered sugar, sifted
2 tsp vanilla extract
6 tbsp (90ml) heavy cream or milk
Gel food coloring: royal blue, turquoise, and white (use a touch of purple for deeper blue if needed)

For the Sand Effect:

1 ½ cups (150g) crushed digestive biscuits or graham crackers
2 tbsp light brown sugar

For the Decorations:

White fondant or white chocolate (for seashells and starfish)
Red fondant or modeling chocolate (for the crab)
Cornstarch (for dusting molds)
Small sea-themed silicone molds (starfish, shells, crab)
Edible glue or water (to stick fondant pieces)

Tools Needed:

Three 8-inch cake pans
Offset spatula
Bench scraper
Piping bags (optional)
Silicone sea molds
Cake turntable
Small paintbrush for detailing

Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat softened butter and sugar until light and fluffy (about 3–5 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and oil.
Alternate adding the flour mixture and milk in batches, starting and ending with flour. Mix until just combined. Do not overmix.
Divide the batter evenly among the pans and smooth the tops.
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Beat the butter until creamy and pale.
Gradually add powdered sugar, mixing on low to avoid a sugar cloud.
Add vanilla and milk, increasing speed to medium-high. Beat for 5–7 minutes until fluffy.
Divide buttercream into four portions:
One portion white
One light blue (turquoise)
One medium ocean blue
One deep blue (mix royal blue + a dot of purple)
Combine crushed biscuits with brown sugar until texture resembles wet sand. Set aside.
Level the cake layers if domed.
Place one layer on a turntable. Spread a layer of white or light blue buttercream.
Repeat with the next layers.
Apply a thin crumb coat using any leftover buttercream. Chill for 20–30 minutes.
Using an offset spatula, spread buttercream around the sides and top in rough horizontal waves.
Blend the ocean colors from bottom (dark blue) to middle (blue) to top (light blue), adding white streaks for sea foam.
Use the spatula or a small spoon to swipe and swirl in the wave textures. Don’t over-smooth—texture is key.
On one side of the cake, gently press the biscuit “sand” mixture into the buttercream to form a sloped beach.
Do the same around the base of the cake, building up natural mounds.
Dust silicone molds with cornstarch. Press white fondant into shells/starfish molds and red fondant into the crab mold.
Unmold and let firm up for 15 minutes.
Arrange fondant pieces on the beach and around the cake.
Use a small brush and edible glue (or a tiny dab of water) to attach if needed.
Chill the cake briefly before serving to firm up the buttercream and decorations.
For a glossy ocean effect, lightly mist with a bit of edible pearl spray or brush the waves with corn syrup.
Store the cake covered in the fridge for up to 4 days.

What Can I Use For Edible Sand On a Beach-Themed Cake?

To create the look of beach sand on your cake, you can use simple everyday ingredients that look just like real sand:

Crushed digestive biscuits: gives a soft, grainy texture with a warm color.
Crushed graham crackers: has a light brown color that looks just like beach sand.
Golden Oreos (without the cream): crush them for a pale yellow sand effect.
Vanilla wafers: fine and crumbly, perfect for soft sand texture.
Brown sugar: mix with cookies for added color and moisture.

How To Make Fondant Sea Creatures For a Cake?

You can make sea creatures like shells, crabs, and starfish at home using fondant and a few basic tools:

Use silicone molds: press soft fondant into sea-themed molds, then pop them out after a few minutes.
Add details by hand: use toothpicks or sculpting tools to shape things like eyes, shell lines, or textures.
Let them dry: leave the fondant shapes at room temperature for 15–30 minutes so they firm up.
Use different colors: color your fondant with gel food coloring for a fun, realistic look.

Can I Make An Ocean Cake Without Fondant?

Yes, you absolutely can make an ocean cake with no fondant at all. Here’s how:

Use all-buttercream decorations: pipe seaweed, waves, and corals using different piping tips.
Use edible chocolate or sugar decorations: buy or make sea-themed items from white chocolate.
Top with cookies and colored frosting: create fish or shells using piped icing and cookie cutouts.

How Long Does It Take To Make An Ocean Cake?

The total time depends on how detailed you want it to be:

Baking the cake: 1 hour including prep and baking.
Cooling and frosting: 1.5 to 2 hours.
Decorating and adding details: 1 to 2 hours.

What Kind Of Cake Is Best For An Under-The-Sea Theme?

The base cake should be soft, stable, and easy to decorate. These cakes work best:

Vanilla sponge: light, fluffy, and goes well with any frosting.
Butter cake: holds its shape well and tastes rich.
Lemon cake: adds a fresh flavor and color contrast.
Coconut cake: pairs beautifully with a beach theme.

How Do You Create Wave Textures With Buttercream?

Wave textures are super fun and don’t need to be perfect. Here’s how to do it:

Layer different blue shades: start from darkest at the bottom to lightest at the top.
Use an offset spatula or spoon: press gently and swirl the buttercream in small waves.
Add white streaks: dab white buttercream in places to mimic foam and sea spray.
Use a bench scraper: lightly drag it around the cake to smooth and blend wave layers.

How To Make a Beach Scene On a Cake?

To create a beachy vibe, use textures and shapes that look like the sea and sand:

Apply edible sand: press crushed cookies on one side of the cake to form the “beach.”
Add fondant or molded sea animals: like starfish, fish, shells, or a crab.
Use blue buttercream: swirl it on the top to look like water meeting the shore.
Optional details: use crushed candy rocks or edible pearls for decoration.

What’s The Best Frosting For An Ocean Cake?

The best frosting should hold its shape, take on color well, and be easy to texture:

American buttercream: holds color well and creates nice waves and texture.
Swiss meringue buttercream: smoother and less sweet, great for neat finishes.
Cream cheese buttercream (firmed up): works well if kept cold and firm.

Can I Use Store-Bought Decorations For An Ocean Cake?

Yes, many ready-made items can save time and still look great:

Edible sugar toppers: like fish, seaweed, or sea animals.
Plastic sea toys: for decoration only—remove before eating.
Chocolate seashells: found in candy aisles or online.
Wafer paper toppers: pre-cut ocean shapes.

How Far In Advance Can I Make An Ocean Cake?

Planning ahead is smart, and you can do it in parts:

Bake the cake: up to 3 days before—wrap and store in the fridge.
Make decorations: fondant shapes can be made 1 week in advance.
Frost the cake: 1–2 days before the event.
Store fully decorated cake: keep it in the fridge, covered in a box or dome.

Is An Ocean Cake Suitable For a Baby Shower Or Kid’s Birthday?

Yes, it’s perfect for both! Kids love the colors and shapes, and it’s easy to customize:

Soft sponge cakes: gentle on little ones’ tummies.
Fun decorations: sea animals, waves, and edible sand are exciting for kids.
Safe ingredients: easy to control what goes in when you make it yourself.

How To Keep Buttercream Colors From Blending Together?

To make your waves and colors stand out clearly, follow these tips:

Chill between layers: refrigerate the cake after applying each color layer.
Use a clean tool for each color: avoid mixing with a single spatula or knife.
Let the buttercream firm slightly: don’t blend while it’s too soft.
Apply with dabbing, not smearing: this keeps edges clean.

What Tools Do I Need For Decorating An Ocean Cake?

Having the right tools makes decorating much easier and neater:

Offset spatula: for spreading buttercream smoothly.
Bench scraper: for blending wave colors and smoothing sides.
Piping bags and tips: for adding details like coral, seaweed, or foam.
Silicone molds: to make sea creatures with fondant.
Food-safe brush: for painting details on fondant.

Can I Make An Ocean Cake Without a Mold?

Yes, molds help, but they’re not required:

Shape by hand: roll fondant into seashells, fish, or coral using fingers and tools.
Use cookie cutters: cut shapes from rolled fondant.
Use plastic toys as inspiration: copy their shape by hand.

How To Transport An Ocean Cake Safely?

Moving the cake safely is very important, especially with decorations:

Use a cake box with a tight lid: tall enough to fit the cake without touching the top.
Place a non-slip mat under the cake board: keeps it from sliding inside the box.
Chill the cake before moving: cold frosting is more stable.
Drive slowly and place it on a flat surface: the trunk or car floor is safer than a seat.