This easy (and yummy) dinosaur cake recipe is a total win-win for busy bakers, parents and dinosaur fans alike. Perfect for birthdays or any dinosaur-themed celebration.
How to Make a Dinosaur Cake
To make the cake:
- Mix the flour: Add the flour and baking powder together and whisk to combine. Set aside.
- Mix the batter: Using a stand mixer, beat the butter, maple syrup, powdered sugar, vanilla, and brown sugar until creamy. Add the eggs one at a time. Beat the batter well after each addition. Add the milk and beat to combine. Add the flour mixture and mix well.
- Melt the chocolate: Add the oil and chocolate to a microwave-safe bowl. Microwave the chocolate mixture for 30 seconds on high, stir, and repeat until the chocolate has melted.
- Finish the batter: Add the melted chocolate to the batter mixture and mix to combine. Divide the batter between two prepared pans.
- Bake: Bake for 50 to 60 minutes. Allow to cool completely. Trim the tops of the cakes and halve each cake horizontally.
To make the frosting:
- Cream the Butter: Beat the softened butter and cream cheese together using a stand mixer until creamy.
- Make the frosting: Combine the vanilla extract and powdered sugar. Beat the mixture into the butter mixture for three to five minutes, scraping the sides occasionally until smooth and creamy.
- Ice the cake: Spread a layer of buttercream over the first round of cake, top with the second round of cake, and press down lightly. Repeat until all the rounds are used. Cover the sides and top of the cake in a thin coat of frosting. Chill the cake for at least 30 minutes.
- Make the dinosaurs: Cut a piece of brown fondant into dinosaur shapes. Roll the fondant into a thin layer using a rolling pin. Cut out the dinosaur shapes using dinosaur cutters.
- Make the leaves: To make leaf fondant shapes, cut a piece of green fondant. Roll the fondant into a thin layer using a rolling pin. Cut out the leaf shapes using leaf cutters.
- Add the fondant decorations: Ice the top and sides of the dinosaur cake with the remaining buttercream. Decorate the sides of the cake with dinosaur shapes, leaf shapes, and sprinkles. Top the cake with crumbled Oreos. Refrigerate the cake for at least one hour. Just before serving, decorate the cake with dinosaur figurines, M&M’s peanut chocolate candy, and mini chocolate eggs.
Make-Ahead and Freezing Instructions:
To Make-Ahead: Dinosaur cakes can be made up to two days in advance. Make sure you have a big enough cake dome to protect your cake from drying out and smudging while in the fridge.
To Store: Dinosaur cake leftovers can be stored in the refrigerator for up to five days. For longer storage, cut the cake into portions, wrap each portion tightly, and freeze for up to three months. To thaw, leave the portion in the refrigerator overnight or place the cake on the counter for about 30 minutes. Alternatively, microwave on low until defrosted (this might melt the frosting).
Buttercream Dinosaur Birthday Cake
Here's a classy & yummy dinosaur cake recipe with buttercream frosting and fondant dinosaur cake toppers for birthday parties, celebrations or just because.
Equipment
Ingredients
For the cake:
- 6 oz dark chocolate, chopped
- 2 tsp vegetable oil
- 2 cups unsalted butter, softened
- ¾ cup maple syrup
- ¾ cup powdered sugar
- 1½ cups brown sugar
- 2 tsp vanilla exstract
- 7 eggs
- ⅓ cup milk
- 3¾ cups all-purpose flour
- 3½ tsp baking powder
For the frosting:
- 1 1/2 cups unsalted butter, room temperature
- 1 cup full-fat cream cheese, room temperature
- 1 tbsp vanilla extract
- 1 tsp fine salt
- 7 cups powdered sugar
For the decoration:
- 10 Crushed Oreo Cookies
- dinosaur figurines
- Dinomite sprinkles
- M&M’S Peanut Chocolate Candy
- mini chocolate eggs
- store bought green fondant
- store bought brown fondant
Instructions
- Add the chocolate and oil to a microwave safe bowl.
- Microwave on high in 30 seconds intervals stirring between each interval, until the chocolate has melted. Set aside.
- Preheat oven to 325ºF.
- In a bowl add the flour and baking powder and whisk to combine. Set aside.
- Line two 8 inch springform pans with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter, maple syrup, powdered sugar, vanilla and brown sugar until creamy.
- Add the eggs, one at a time, beating well after each addition.
- Add the milk and beat to combine.
- Add the flour mixture and mix well.
- Add the melted chocolate and mix to combine.
- Divide the batter between two prepared pans.
- Bake in preheated oven for 50-60 minutes.
- Remove from the oven and allow to cool completely.
- Trim the tops of the cakes and halve each cake horizontally.
- Set aside.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter and cream cheese until creamy.
- Add the powdered sugar and vanilla extract and beat, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
- Spread a layer of butter cream over a first round of cake, top with a second round of cake and press down lightly.
- Repeat with the icing and remaining layers.
- Cover the sides and top of the cake in a thin coat of frosting.
- Chill the cake for at least 30 minutes.
- To make the dinosaur fondant shapes, cut a piece of brown fondant.
- Use a rolling pin to roll the fondant into a thin layer.
- Using dinosaur cutters, cut out the dinosaur shapes.
- Set aside.
- To make leaf fondant shapes, cut a piece of green fondant.
- Use a rolling pin to roll the fondant into a thin layer.
- Using leaf cutters, cut out the leaf shapes.
- Ice the top and the sides of the cake with remaining buttercream.
- Decorate the sides of the cake with dinosaur shapes, leaves shapes and sprinkles.
- Top the cake with crumbled Oreo.
- Refrigerate the cake for minimum one hour.
- Just before serving, decorate the cake with dinosaur figurines, M&M’S peanut chocolate candy and
- mini chocolate eggs.
Notes
- Cake consistency: Ensure the cake batter is evenly divided between pans for uniform baking. Use a kitchen scale if possible. If the batter is too thick, add a tablespoon of milk and mix. Repeat until the consistency is perfect. If too runny, do the same with flour.
- Even layers: As the cakes cook, you’ll notice that the tops get round and uneven. For a flat cake, trim the tops with a bread knife to be level with the edges. This makes stacking and decorating a whole lot easier.
- Chill for firmness: Refrigerate the cake after frosting for at least 30 minutes to firm up before decorating. This prevents decorations from sliding off.
- Fondant preparation: Roll out fondant on a clean, non-stick surface dusted with powdered sugar to prevent sticking. For the best results, dust the roller pin with sugar as well.
- Seal the cake: Apply a thin coat of buttercream for crumb coating before final frosting to seal in crumbs for a smoother finish. This prevents cake crumbs from interfering with your decorating efforts.
- Decoration arrangement: Place decorations strategically for balanced visual appeal. Start with larger pieces and fill in gaps with smaller ones.
- Prepare in advance: Fondant shapes and decorations can be made two to three weeks ahead and stored in a cardboard box or breathable container until ready to use.
- Creative freedom: Don’t hesitate to customize decorations or flavors to suit your preferences. Let creativity flow!
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