Cocomelon cake
This adorable Cocomelon Cake is made with soft, fluffy red velvet cake and homemade buttercream frosting! How to Bake a Coconut Melon Cake: Step-by-Step Instructions Let’s go through each step of this Coconut Melon Buttercream Cake together to make sure it turns out as amazing as possible.
Bake the layers of red velvet cake first
Preheat the oven to 175°C (350°F). Grease three 6-inch cake pans with homemade cookie remover or nonstick baking spray and parchment paper. Divide the batter evenly between the prepared pans and tap the pans on the work surface a few times to remove any air bubbles trapped in the batter. Bake for 30-33 minutes, or until a toothpick inserted into the Cocomelon Cake center of the cake comes out with a few moist crumbs. Remove the molds from the oven and let them cool for 10 minutes. Then run a small spatula around the edge. Carefully turn the layers out of the tins and place them on a wire rack to cool completely. When cool, flatten 2 of the cake layers with a serrated knife. Stack the three cake layers (without frosting) on top of each other, making sure the uncut layer is on top. Using a serrated knife, cut off the bottom of the cake, giving the cake a slightly round shape (see pictures below
Make the vanilla buttercream frosting
While the cake layers are baking and cooling, prepare the vanilla buttercream frosting using an electric hand mixer or stand mixer. If your frosting seems too thick after mixing the ingredients, add additional cream (1 tablespoon at a time). Or if the frosting is too thin, add more granulated sugar (1/4 cup at a time). If you’re not sure how thick you want your frosting to be, check out my frosting consistency post to find out what consistency you’re looking for. When the frosting has reached the desired Cocomelon Cake consistency, place 1/3 cup of white frosting in a small piping bag fitted with a small round tip, such as a piping bag. B. a Wilton 12 and set it aside. Place 1/4 cup frosting in a separate bowl and color black with black gel food coloring.
Place this in a small alcohol bag fitted with a small round tip, for example, an alcohol bag. B. a Wilton 12 and set it aside. Place 1/3 cup frosting in a separate bowl and color red with red gel food coloring. Place the mixture in a small piping bag fitted with a small round tip, such as a piping bag.B. a Wilton 12 and set it aside. Add 3/4 cup of frosting in a separate bowl and color with a small drop of red and orange gel food coloring to create a salmon pink color. Place this in a small alcohol bag fitted with a large round tip, for example, an alcohol bag. B. a Wilton 2A and set it aside. Place 3/4 cup of frosting in a separate bowl and color Place 3/4 cup frosting in a separate bowl and color it a dark green shade with leaf green gel food coloring and a small drop of black gel food coloring.
Step 3: Stack and crumble the cake layers
Stack the cake layers on a grease-free cake board and frost them. Glue the first cake layer to the plate with a little icing. Using the white frosting you set aside, use an offset spatula to spread an even Cocomelon Cake layer of frosting between each cake pan. Apply a thin layer of white frosting around the entire cake, covering the cake layers completely. Smooth it out with an offset spatula and/or acetate sheet. Put the cake in the fridge (20 minutes) or the freezer (10 minutes) until the frosting feels firm.
Step 4: Spread icing on top again
Using electric green food coloring with gel (or green and yellow food coloring for gel), color the remaining buttercream light green. Take the cake out of the fridge or freezer and spread a thick layer of light green buttercream around the cake. Use an acetate plate or a small spatula to smooth the glaze. Let the cake cool again in the fridge (30 minutes) or the freezer (10 minutes) until the frosting feels completely stiff.
Step 5: Bring this Coconut Melon Buttercream Cake to life
Remove the cake from the fridge or freezer. Using a toothpick or pencil, lightly mark where you want to apply the face and stripes. Spread dark green buttercream stripes around the edge of the cake. I recommend starting with the back of the cake. It took me a few strips to get the hang of, which is why your best stripes are here! Then add the sweet face with Cocomelon Cake the pink, white, red, and black buttercream. Start by smoothing out a pink rectangle on the front of the cake. Then spray the white outline around it. Line the eyes, nose, and mouth with the black icing. Add accents with the white buttercream and then spread it on the little red cheeks.
Then spread a small pile of pink buttercream on the cake and smooth it out. Smooth the glaze with an acetate plate or small spatula. Using the red and black buttercream, pipe a ladybug on the top left corner of the cake. Mix a drop of purple food coloring with 1/2 teaspoon of clear extract (like lemon or almond) and paint half of the top half of each wooden skewer. Form two small balls from the blue fondant and place them on the wooden skewer. Skewer. Press the wooden skewer onto the cake and enjoy!
Tips for making the best Cocomelon birthday cake
- Make sure you measure the flour correctly (scoop it into the measuring cup and level it) or use a kitchen scale to measure the dry ingredients.
- Ingredients mix better at room temperature! Prepare all cold ingredients in advance.
- Use food coloring gel to create colorful icing. It works best because it does not affect the consistency of the glaze and does not give it a bitter taste.
- Mix your cake batter until the ingredients are combined. This will ensure that your cake layers are soft and fluffy.
- Use a scale to weigh your cake pans as you fill them. Make sure each pan contains the same amount of batter so your cake layers are baked to the same height and bake more evenly.
- Line your cake pans on the counter before putting them in the oven. This allows air bubbles trapped in the dough to rise to the surface.
- Flatten your room temperature or thawed cookie sheets with a serrated knife to make them easier to stack.
- Let your cake layers cool in the freezer for about 20 minutes before assembling the cake. It makes cutting, stacking, and freezing much easier!
- Start by placing strips on the back of the cake. That way your best stripes are in the front and all the boo-boo can be hidden in the back 🙂
- Make this coconut melon cake vegan or dairy-free if needed! Use your favorite non-dairy milk to replace the buttermilk, as well as heavy cream and vegan butter sticks in place of the butter. For the eggs, I recommend using an egg substitute like this.