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Cake designed like a doughnut with sugar packs in background
145Total Time
115Prep Time
30Bake Time
A challenge

Comic Cartoon Cake

On trend
  • Nut Free

About the bake

The comic cartoon cake will make you believe that you've just stepped right into Toon Town and makes the best birthday cake for a cartoon lovers of all ages. Don't be fooled though this vanilla cake tastes as good as it looks, with a soft vanilla sponge and hot pink icing filling. 

145Total Time
115Prep Time
30Bake Time
A challenge


  1. Step 1:

    Preheat the oven to 160ºC fan / 180ºC conventional and place the silicon cake moulds on a flat baking tray. 

  2. Step 2:

    In a large bowl, beat the butter, sugar and vanilla extract together until light and creamy. 

  3. Step 3:

    Beat in the eggs one at a time, mixing well after each.

  4. Step 4:

    Fold in the milk and flour to make a smooth cake mixture.

  5. Step 5:

    Fill one of the cake moulds to the top line with the cake mixture. Fill the other mould to the lower line and place the insert on top sealing the edges.

  6. Step 6:

    Bake for 35-40 minutes or until risen and springy to the touch. Leave to cool in the cake tins completely.

  7. Step 7:

    To make the buttercream, beat the butter until soft, light and fluffy. Sift in half the icing sugar and beat to combine. 

  8. Step 8:

    Sift in the rest of the icing sugar, add the milk and beat until the buttercream is smooth and combined.

  9. Step 9:

    Mix in the food colouring until you reach the desired colour. Transfer the buttercream to a piping bag and snip off the end to make a 1 inch round hole.

  10. Step 10:

    Place the cake with the indent on a cake stand or plate. Pipe circles of pink buttercream inside the indent. Place the other doughnut half on top and press down to stick it in place.

  11. Step 11:

    For the decoration, measure out 400g of white fondant (wrap the remaining 100g in foil to stop it from drying out) Add some pink food colouring to the fondant and use your hands to work the colour into the icing. Keep adding more food colouring until the fondant is a bright pink colour.

  12. Step 12:

    Lay a piece of greaseproof paper on a counter and dust with icing sugar. Place the pink fondant on top, followed by another piece of greaseproof paper. Use a rolling pin to roll the fondant out so it's 10x10 inches and roughly 0.5cm in thickness. 

  13. Step 13:

    Use a knife to cut a swirly line around the outside edge, so that it resembles the icing drips. Then use a 2-inch round cutter to stamp out the centre for the doughnut hole. Brush the top of the cake with water and lay the pink fondant over your cake. 

  14. Step 14:

    Use a cake smoother or the palm of your hand to smooth the fondant out, sticking it to the cake at the same time. Now unwrap the rest of the white fondant and divide it into 5 pieces all roughly the same size.

  15. Step 15:

    Dye each piece a different colour (blue, green, yellow and red) leaving one piece white. Roll each piece into a thin sausage shape and cut into 1.5cm lengths (these will be your sprinkles) Dab each sprinkle with a little water and stick them on top of the pink fondant. 

  16. Step 16:

    To bring the cartoon cake to life, roll out thin strips of black fondant and use to outline the base of the doughnut cake, the middle ring, underneath the pink icing and each sprinkle. It helps to first brush the areas with a little water to help the black fondant stick to the cake. 


  • For the cake

    • 300g Unsalted Butter (room temperature)
    • 300g Silver Spoon White Caster Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 3 Eggs (room temperature)
    • 300g Self-raising flour
    • 1 tbsp Milk
  • For the pink buttercream

    • 150g Unsalted Butter (room temperature)
    • 300g Silver Spoon Icing Sugar
    •  Pink food colouring gel
  • For the decoration

    • 500g White fondant icing
    •  Pink food colouring
    •  Blue food colouring
    • 0g Green food colouring
    •  Yellow food colouring
    •  Red food colouring
    • 100g Black fondant icing


  • Silicone doughnut cake mould (‎25.4 x 24.8 x 8.1 cm)
  • Large bowl
  • Piping bag
  • Plate
  • Kitchen foil
  • Greaseproof paper
  • Rolling pin
  • Knife
  • 5 cm (2 in) round cutter
  • Pastry brush

Nutritional Information

per 100g
  • 524cal Energy
  • 23g Fat
  • 15g of which Saturates
  • 72g Carbohydrates
  • 59g of which Sugars
  • 2.2g Protein
  • 0.23g Salt

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