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Chocolate cake shaped like a caterpillar and topped with smarties
210Total Time
2Prep Time
10Bake Time
8slices
intermediate
A little effort

Caterpillar Cake Recipe

On trend
  • Nut Free
  • Vegetarian

About the bake

Whether it’s Cuthbert, Connie or Colin the caterpillar cake...we all love a bug-shaped chocolate birthday cake and now you have a simple recipe to recreate the famous caterpillar cake at home.

Soft chocolate sponge filled and covered in the smoothest, creamiest chocolate buttercream courtesy of Silver Spoon Icing Sugar. You’ll want to eat it quick before it crawls away.

210Total Time
2Prep Time
10Bake Time
8slices
intermediate
A little effort

Method

  1. Step 1:

    Preheat the oven to 180˚C (fan 160°C, gas mark 6). Grease and line a swiss roll tin with baking paper.

  2. Step 2:

    Whisk the caster sugar and eggs in a large bowl until pale and light.

  3. Step 3:

    Sift together the flour and cocoa powder and gently fold into the egg mixture using a metal spoon. Pour into the prepared tin, tilting it so that it covers the whole surface.

  4. Step 4:

    Bake for 8-10 minutes until firm yet springy to the touch. Dust a large sheet of paper with caster sugar and then turn the sponge onto it. Trim off the edges. Make a dent 1cm from the edge and tightly roll up the sponge, starting at the shorter edge of the cake, and leave to cool.

  5. Step 5:

    Whilst the Swiss roll cake is cooling, make the caterpillar decorations. First line a baking tray with baking paper.

  6. Step 6:

    Place a 7cm round cookie cutter on the paper and fill with melted white chocolate. Gently shake the tray so the chocolate levels out. Add two red Smarties for the rosy cheeks.

  7. Step 7:

    Cover with the remaining buttercream, using a fork to create a log effect. For a finishing touch, dust with icing sugar.

  8. Step 8:

    Spoon the remaining white chocolate into a piping bag and snip off the tip to make a small hole.

  9. Step 9:

    Pipe four ‘J’ shapes and four ‘L’ shapes for the caterpillar legs, each 2cm tall. Pipe two small lollipop shapes for the caterpillar antennae.

  10. Step 10:

    Place in the fridge to set (1-2 hours).

  11. Step 11:

    Meanwhile, roll out a small piece of white sugar paste and cut out 2 oval shapes for the eyes and two small dots for the pupils (you can use the tip of a small round piping nozzle for this).

  12. Step 12:

    Once the white chocolate decorations are set, carefully remove the circular face from the cookie cutter.

  13. Step 13:

    Spoon the melted dark chocolate into a piping bag and snip off the tip to make a small hole. Use a dab of chocolate to stick the oval sugar paste eyes to the face. Pipe two chocolate ovals on top of the white eyes and add the sugar paste pupils. Pipe a smiley mouth and leave to set.

  14. Step 14:

    To make the buttercream icing, mix together the icing sugar and butter, then add the melted chocolate and milk. Beat until smooth.

  15. Step 15:

    Unroll the sponge, spread over a generous layer of buttercream and roll up tightly again.

  16. Step 16:

    Coat the outside, front and back of the cake in chocolate buttercream. Use the tip of an icing spatula or spoon to make grooves down the caterpillar’s body.

  17. Step 17:

    Use the Smarties to decorate the caterpillar’s body. Finish by adding the face, antennae and legs to bring the caterpillar to life.

Ingredients

  • For the sponge

    • 125g Silver Spoon Caster Sugar
    • 3 Free range eggs
    • 100g Allinson's Self-Raising White Flour
    • 25g Cocoa Powder
  • For the buttercream

    • 150g Melted dark chocolate
    • 300g Silver Spoon Icing Sugar
    • 150g Unsalted butter (softened)
    • 1 tbsp Milk
  • For the caterpillar chocolate decorations

    • 100g Melted white chocolate
    • 20g Dark chocolate (melted)
    • 100g Smarties
    • 30g White sugar paste icing

Utensils

  • Baking tray
  • Mixing bowl
  • Sieve
  • Baking parchment
  • Spatula
  • Pallet knife
  • 7cm round cookie cutter
  • Fork
  • Piping bag
  • Rolling pin

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