Squishmallow Cake

I still remember the first time I held a Squishmallow plush—how its soft, rounded shape and tiny smile made my heart melt.

So, I decided to bake that same cozy feeling into a cake: a kitty-shaped, buttercream-covered delight that looks like you could hug it.

When I first experimented with this design, I was amazed at how simple ingredients—flour, eggs, butter, and a splash of vanilla—could become something so playful.

I’m not a pastry chef, but following a few straightforward steps, I transformed my kitchen into a miniature bakery.

Smooth layers of sponge, a silky pink-and-white frosting, and just a touch of fondant turn an ordinary afternoon into a celebration.

You’ll hear me cheer you on as you pipe those little buttercream stars for fur and press on fondant ears that stand proud.

By the end, you’ll be holding a cake that’s both adorable and delicious—an edible cuddly friend you made yourself. Trust me, once you see that cute kitty face, you’ll feel a rush of joy that’s hard to beat.

Table of Contents

Squishmallow-Inspired Kitty Cake Recipe

Serves: 12–14 | Prep & Bake Time: 1¾ hours | Skill Level: Intermediate

Ingredients

For the Vanilla Sponge Layers:

320 g (2 ½ cups) all-purpose flour, sifted
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
240 g (1 cup) granulated sugar
120 g (½ cup) superfine sugar
240 ml (1 cup) whole milk, room temperature
240 g unsalted butter, softened to room temperature
4 large eggs, room temperature
2 tsp pure vanilla extract

For the Swiss Meringue Buttercream:

5 large egg whites (≈160 g)
300 g granulated sugar
450 g unsalted butter, diced and at room temperature
2 tsp vanilla extract
Pinch of fine sea salt
A few drops bright pink gel food coloring

For Decorations & Assembly:

White rolled fondant, 300 g
Pink fondant, 100 g
Dark brown fondant, 30 g
Edible pink pearl dust (optional)
Piping bags fitted with a small star tip and a round tip

Equipment:

Two 6″ round cake pans
One 5″ tall dome cake pan (or deep 6″ pan)
Stand mixer or hand mixer
Offset spatula and bench scraper
Parchment paper rounds
Cake board (8″)
Cake turntable (optional but helpful)

Instructions

1. Prepare & Bake Cake Layers:

Preheat oven to 175 °C (350 °F). Grease and line all pans with parchment.
In a medium bowl, whisk flour, baking powder, baking soda, and salt—set aside.
In the mixer bowl, cream butter and both sugars on medium speed until light and fluffy (≈4 min). Scrape down sides.
Add eggs one at a time, mixing well after each addition; stir in vanilla.
With mixer on low, alternate adding dry mix and milk in three additions (dry → wet → dry), mixing just until combined.
Divide batter: fill two 6″ pans ⅔ full (≈400 g batter each) and the dome pan ¾ full (≈500 g). Smooth tops.
Bake 6″ layers for 25–28 min, dome layer for 35–40 min, or until toothpick comes out clean.
Cool in pans 10 min, then invert onto wire racks to cool completely.

2. Make Swiss Meringue Buttercream:

In heatproof bowl over gently simmering water, whisk egg whites and sugar until smooth and 60 °C (140 °F) (no sugar grit).
Transfer to mixer and whip on high until stiff, glossy peaks form and bowl feels room temperature (≈8 min).
Reduce to low speed and add butter cubes, one by one, incorporating fully. Add vanilla, salt, then color until pale pink and silky.

3. Stack & Carve the Cake:

Level 6″ sponges to create two 1.5 cm flat layers. Cut the dome into three equal horizontal slabs.
Place the first 6″ layer on your cake board; pipe a ring of buttercream at edge to trap filling. Fill with ¾ cm buttercream, top with second layer.
Stack dome slabs in order, using thin buttercream layers as glue, to form kitty head height (≈12 cm tall).

4. Crumb Coat & Chill:

Apply a thin “crumb coat” of buttercream over entire cake, smoothing roughly.
Chill in fridge 20 min until firm to touch.

5. Final Coat & Shaping:

Apply a second even layer of buttercream all around, using an offset spatula and bench scraper for smooth sides.
On top, use the offset spatula to gently round front face and define two ear mounds at back edges.

6. Fondant & Piping Decorations:

Roll out white fondant to 2 mm thickness; cut an oval for the tummy and apply to front with a dab of buttercream.
Shape two ear pieces from pink fondant (≈4 cm tall triangles with curved base); adhere to top of head.
Roll brown fondant into two 1.5 cm discs for eyes and three 3 cm tapered sticks for whiskers—position on face.
Form a tiny pink heart from pink fondant for the cheek ornament.
Fit piping bag with round tip, fill with pink buttercream, and pipe a small nose and smile.

7. Fur Texture & Final Touches:

Tint remaining buttercream bright pink if needed.
Using the star tip, pipe short, dense stars all around the cake’s sides, base, and along the ear edges to imitate fluffy fur.
Pipe two clusters at base for the kitty’s “paws” on the board.

8. Serve & Store:

Let cake rest at room temperature 30 min before slicing to soften buttercream.
Store covered in a cool spot (15–18 °C) for up to 48 hr; refrigerate if warmer, returning to room temperature before serving.

How Do I Get Smooth Buttercream For a Squishmallow Cake?

Smooth buttercream gives the cake a clean and polished look. Here’s how to do it easily:

Use softened butter: Room temperature butter blends better and creates smooth frosting.
Sift your sugar: This removes lumps that make buttercream grainy.
Add a little milk or cream: It helps make the buttercream more spreadable.
Beat for 5-7 minutes: Whipping it longer makes it fluffier and smoother.
Use a bench scraper: Glide it around the cake to smooth out the frosting.

What Piping Tip Is Best For Making “Fur” On a Squishmallow Cake?

To make soft, spiky fur like the one in the picture, you need the right tip.

Use a grass tip (like Wilton #233): This creates small, pointy textures.
Or try a star tip (like Wilton #22 or #32): These also make spiky frosting that mimics fur.
Hold piping bag straight: Press and pull up quickly to create texture.

How Can I Color Buttercream Pastel Pink And White?

Soft pastel colors are great for Squishmallow cakes. Here’s how to get them just right:

Start with white buttercream: Always begin with a clean, white base.
Use gel food coloring: Add the tiniest amount with a toothpick. Gel colors are strong, so go slow.
Mix in a white gel color: This helps brighten and lighten pink if it turns too dark.
Let it sit 10 minutes: Colors deepen slightly after resting, so don’t over-color at first.

What Fondant Shapes Do I Need To Decorate a Squishmallow Cake?

Fondant helps add all the cute details to your cake. You’ll need:

Circles: For the eyes and cheeks.
Hearts: For decoration or blushing cheeks.
Triangles: For ears or noses, depending on the character.
Thin strips: For whiskers or smiles.
Ovals: For belly patches or paws.

How Long Does a Squishmallow Cake Stay Fresh?

You can keep the cake soft and tasty with these tips:

Keep it covered in a cake box: This stops it from drying out.
Store at room temperature for 1–2 days: If your kitchen is cool.
Refrigerate up to 4 days: But let it sit out 30 minutes before serving.
Freeze slices up to 1 month: Wrap tightly in plastic and foil.

How Do I Assemble And Stack Layers For a Squishmallow Cake?

Stacking and shaping the cake properly helps it look like a real Squishmallow.

Level your cakes: Slice off the domed tops for even layers.
Add buttercream between layers: This holds them together.
Use 3–4 layers: The more height, the better the shape.
Carve gently with a serrated knife: Round off the edges and sides for a soft look.
Chill before frosting: Cold cake is easier to decorate.

Can I Make a Squishmallow Cake Without a Special Dome Pan?

Yes! You can still make the shape using regular pans.

Use 6-inch or 7-inch round pans: Stack and carve to get the dome shape.
Carve the top layer into a rounded shape: This mimics a dome without a special pan.
Freeze layers briefly before carving: It makes shaping easier.

How Do I Carve a Simple Kitty Shape From Round Cakes?

You don’t need fancy tools to carve a cute cat shape.

Stack 3–4 round cakes: Secure with buttercream in between.
Trim the top edges into a dome: Use a serrated knife slowly.
Cut ear shapes from scraps: Attach with skewers or buttercream.
Add cheeks and paws: Shape frosting or cake trimmings into bumps.

How Do I Fix Common Mistakes When Decorating a Squishmallow Cake?

Messed up the frosting or face? Don’t worry—these tricks can help:

Too much color?: Add more white frosting to lighten it.
Buttercream tearing?: Smooth it with a warm spatula.
Uneven eyes or mouth?: Gently remove fondant and reposition it.
Fondant cracking?: Rub a tiny bit of shortening over the crack.
Smudges on smooth buttercream?: Use a clean paper towel to gently blot.

Are There Vegan or Dairy-Free Versions of Squishmallow Cake?

Yes! You can make a delicious version without milk or eggs. Try:

Vegan vanilla cake
Dairy-free chocolate cake
Coconut or almond milk buttercream
Plant-based food coloring
Vegan fondant

What’s The Best Way To Store Leftover Squishmallow Cake?

Keep extra cake fresh for later with these options:

Cake slices in airtight containers
Wrapped slices in plastic wrap + foil
Whole cake in a cake box in the fridge
Freeze cake slices in zip-top bags
Avoid direct sunlight or heat

What’s The Easiest Way To Transport a Squishmallow Cake?

Moving a tall, decorated cake can be tricky. Here’s how to keep it safe:

Use a sturdy cake board: One that’s bigger than the base.
Chill the cake before transport: Cold frosting holds better.
Place in a tall cake box: So nothing touches the decorations.
Put a non-slip mat under the box: This keeps it from sliding in the car.
Drive slowly and avoid bumps: Hold the box on a flat surface.