Recipe Background
Who's the leader of the club that's made for you and me? Well, if it's the dessert club, then the leader is this Mickey Cake! Yes, one of the most iconic symbols of all time — those classic Mickey Mouse™ ears — can now be the centerpiece of your next party! Amazingly fluffy chocolate frosting on top of moist, buttery yellow cake would be a treat already, but there is just something about the novelty of this Mickey Cake that makes it the most magical cake on Earth!
Who's the leader of the club that's made for you and me? Well, if it's the dessert club, then the leader is this Mickey Cake! Yes, one of the most iconic symbols of all time — those classic Mickey Mouse™ ears — can now be the centerpiece of your next party! Amazingly fluffy chocolate frosting on top of moist, buttery yellow cake would be a treat already, but there is just something about the novelty of this Mickey Cake that makes it the most magical cake on Earth!
Ingredients
- 2 (13.25-ounce) packages yellow cake mix plus the ingredients called for on the packages
- 3 sticks butter softened
- 3 3/4 cups powdered sugar
- 1 cup cocoa powder
- 2 teaspoons pure vanilla extract
- kosher salt to taste
- 1/4 cup heavy cream
- chocolate sprinkles optional, to taste, for topping
Directions
- Preheat the oven to 350 degrees F.
- Line two 8-inch cake pans and two 9-inch cake pans with parchment paper.
- Grease the parchment paper with cooking spray.
- In a large bowl, add the boxes of the cake mix and the ingredients called for on the package, making sure to add enough of the required ingredients for both boxes.
- Using an electric handheld mixer, beat until the batter is smooth and combined.
- Divide the batter evenly between the four prepared cake pans.
- Bake the cakes according to the package directions.
- Allow the cakes to cool for 10 minutes in the pans.
- Invert the cakes onto a cooling rack and allow them to cool completely, about 1 hour.
- Using a 4-inch biscuit cutter, stamp out 4 smaller cakes out of the 2 larger (9-inch) cakes.
- In a large bowl, add the softened butter and use a clean electric handheld mixer to beat until it is light and fluffy.
- Add the powdered sugar, the cocoa powder, the vanilla, and the salt to the butter and beat until well-combined.
- Gradually add the heavy cream to the butter mixture and beat until the mixture is a creamy frosting that can hold peaks.
- On a serving platter, add 1 of the 8-inch cakes.
- Place 2 of the 4-inch cakes on either side of the top of the cake to make ears.
- Spread enough of the frosting over the tops of each of the cakes.
- Place an unfrosted cake of matching size on each of the frosted cakes.
- Cover the entire cake in with the remaining frosting.
- Sprinkle the cake with the chocolate sprinkles.
- Slice and serve.
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