Ever seen that face light up when they spot Minnie? This Minnie Mouse cake steals the show—pink polka dots, adorable ears, and a big bow that’ll make every party guest go “awww!” If you want smiles, this is your cake.
Why This Recipe Is Awesome
This Minnie Mouse cake is simplicity meets cuteness. Moist vanilla layers, soft buttercream, playful design—it comes together fast, with zero fuss. Your kiddo (or you, no judgment) will feel like they’re starring in their own Disney moment.
Ingredients
- 2 cups all-purpose flour
- 1½ cups sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup milk (dairy or oat)
- 2 eggs
- 2 tsp vanilla extract
- Pink gel food coloring
- 2 cups buttercream frosting (store‑bought works)
- Mini fondant ears (DIY or pre-made)
- Fondant bow or large fondant ribbon
Substitutions: use almond flour for gluten‑free; coconut oil if dairy-free.
Tools & Kitchen Gadgets Used
- Two 8″ round cake pans
- Mixer (stand or hand)
- Mixing bowls & spatulas
- Serrated cake leveler or large knife
- Offset spatula & bench scraper
- Piping bags + round tip
- Fondant rolling mat & cutter
- Cake turntable (optional but helpful)
- Measuring cups/spoons
- Bow & ear-shaped cookie cutters (for fondant)
Step‑by‑Step Instructions
- Preheat oven to 350 °F. Grease/flour pans.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then stir in vanilla.
- Alternate adding flour & milk until just combined.
- Mix in pink color until pastel rosy.
- Divide batter, bake 25‑30 mins, test with toothpick. Cool fully.
- Level cakes, stack with buttercream layer.
- Crumb coat, chill 15 mins.
- Frost smoothly, then pipe polka dots with remaining frosting.
- Shape fondant, attach ears and bow at top.
Calories & Nutritional Info (per slice, serves 12)
- ~380 kcal
- Carbs: 50 g
- Fat: 18 g
- Protein: 4 g
FYI: Swap sugar/butter for half‑fat versions if watching macros.
Common Mistakes to Avoid
- Frosting meltdown? Don’t pipe on warm cake—chill first.
- Color too intense? Add coloring drop by drop.
- Fondant cracks? Knead well and add a dab of water.
- Polka dot blobs? Pipe from 90° angle, let dots settle before adding new.
Variations & Customizations
- Keto twist: Almond flour, erythritol, keto buttercream.
- Chocolate version: Swap ½ cup flour for cocoa powder.
- Fruit filling: Add raspberry jam between layers.
- Disney mash-up: Add tiny fondant Minnie shoes or gloves.
- Glitter glam: Sprinkle edible shimmer dust on the bow.
FAQ Section
- Can I make ahead? Yes—bake cakes 2 days ahead, freeze. Decorate day of.
- How thick should fondant be? Roll to ~1/8″ for ears and bow.
- Buttercream too hard? Add a bit of milk to soften.
- Storing? Keep in a cool place, covered. Best within 3 days.
- Can I skip turntable? Yes—use large plate and slow spin if needed.
- Fondant alternatives? Use large homemade marshmallow cookies for ears.
- Color fades? Refrigerate overnight in airtight box to reset colors.
Final Thoughts
This Minnie Mouse cake is whimsical, easy, and guaranteed to get big smiles—or even tears of delight (from you or the birthday kid 😉). Go wild, snap that pic, and never buy a bakery cake again!