Everyone loves character cakes because they add a special touch to the celebration. This Labubu cake fulfills the expectations with a buttery vanilla cake and a buttercream frosting, which is very approachable even to home bakers.
The real fun starts when you shape the distinguishing Labubu features: those big eyes, the cheeky mouth with the iconic teeth, and those pointy, elf-like ears.
Ingredients
For the Vanilla Cake:
- 2 and 3/4 cups all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 and 1/4 cups whole milk, room temperature
For the Buttercream:
- 2 cups unsalted butter, softened to room temperature
- 7 to 8 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Pink gel food coloring for Labubu’s body
- White fondant or extra buttercream for teeth and eyes
- Black gel food coloring or edible marker for details
For Assembly and Decoration:
- Simple syrup, optional for extra moisture
- Cornstarch or powdered sugar for dusting when working with fondant
Instructions
Please understand the steps carefully. You can also drop comments if you have any questions.
Step 1
Start by preheating your oven to 350°F.
Grease and flour two 8-inch round cake pans,
Then line the bottoms with parchment paper circles for easy removal later.
In a medium bowl, whisk together the flour, baking powder, and salt.
Set this aside while you work on the wet ingredients.
Start by beating together the softened butter and sugar for about 4 minutes on medium-high speed in a big mixing bowl.
It’s important to get the mixture light, fluffy, and nearly double in volume,
This makes for a more tender cake.
Incorporate the eggs one by one and beat well between each addition.
It’s okay if the batter looks a bit curdled after the eggs and before the cohesion happens.
Don’t forget to incorporate the vanilla extract.
With the mixer running on low speed, add the flour mixture in three portions and the milk in two, with the flour mixture as the starting and ending portion.
With each addition, the mixture should be mixed only to the point of incorporation.
After some flour mixture, the batter should be thick and smooth
Under no circumstances should you overmix, as the cake will be dense.
Evenly distribute the batter in your prepped pans and use a spatula to smooth the tops.
Step 2
Baking should take 28 to 32 minutes.
A toothpick should come clean or with a few moist crumbs.
The tops should spring back when baked.
After 15 minutes of cooling, the cakes can turn out onto wire racks to finish the cooling.
Step 3
Prepare the Buttercream:
Using a large bowl, whip the softened butter on medium speed for approximately 3 minutes until it’s creamy and smooth.
Gradually add 4 cups of the powdered sugar, one cup at a time,
And beat on low speed for 30 seconds after each addition.
Add the cream, vanilla, and salt, and beat on low until incorporated.
Increase the speed to medium-high for 3 minutes until the frosting is fluffy.
Add the rest of the powdered sugar, one cup at a time, until it is the desired consistency.
The buttercream should still be spreadable.
Step 4
Set aside 1 cup of white buttercream for the details.
The rest of the buttercream can then be colored with pink gel food coloring to reach the desired shade that matches Labubu’s signature soft pink.
Step 5
Assemble and Decorate:
If the cake layers dome during baking, level your cake layers.
To create flat tops, a serrated knife or cake leveler can be used.
Place one cake layer on your serving plate or cake board.
If you are using simple syrup, this layer is where you brush it on to add moisture.
Begin by spreading approximately 1 cup of pink buttercream over the first layer,
Make sure to cover the layer to the edge.
Place the second layer on top of the cake, making sure the flat side is facing up.
Step 6
Spread a thin layer of pink buttercream over the entire cake as a crumb coat.
Place the cake in the refrigerator to chill for 20 to 30 minutes, or until the crumb coat is firm.
Finish the cake by adding the last coat of pink buttercream.
Use an offset spatula or a bench scraper to smooth the buttercream as much as possible.
Guide to Designing the Perfect Labubu Cake
Step 1
Cake structure
Begin with a base that’s a dome-shaped cake layer.
To form Labubu’s body, stack and carve your cake layers into a rounded, slightly tapered shape that’s wider at the bottom and narrower at the top.
You can use a serrated knife for the gentle curves and slopes.
The shape overall should give the impression of a plush toy that’s sitting down, with a rounded bottom and head, and looking slightly downward.
Step 2
Creating the Fuzzy Texture
The signature fuzzy, fur-like texture on the cake is created using a grass piping tip (Wilton 233 or similar).
Starting at the bottom, work your way to the top while using short, upward strokes in overlapping rows.
For full coverage, the piping should be consistent and close together.
The fuzzy texture should cover the entire body except for the face and detail pieces that you’ll be adding later.
Step 3
Shaping the Ears
Two pointed triangular ears are made using fondant or modeling chocolate.
After that, shape them into cones with slightly rounded bases.
Attach ears to the top of the head, angling them slightly outward.
Cover the ears with the same grass piping technique for consistency in texture.
As indicated in the image, position one ear slightly forward for a playful, asymmetric look.
Step 4
Creating the Face
For the face, use beige or tan fondant, flatten it, and create an oval piece that is large enough to cover the front center portion of the cake.
This piece of fondant should be smooth, flat, and positioned towards the front center of the cake.
The face should occupy about 1/3 of the front portion of the cake.
From white fondant, make large and circular eyes that are quite close together.
For the pupils, make black fondant circles slightly off-center to give Labubu that sleepy and innocent expression.
Use small white fondant circles to create the reflection of light on the pupils, making them look glossy and more realistic.
Step 5
Crafting the Signature Toothy Grin
Use a thin strip of fondant or piped buttercream to create a wide, curved ‘smile line’ under the eyes.
For the ‘teeth’, Labubu has 2 prominent buck teeth that are flanked by smaller teeth.
Make these out of white fondant and make them mini rectangular in shape.
Arrange them in a smile so that the top 2 are the largest and the rest are smaller.
Place these and the rest of the teeth so that they slightly cover the smile line and overlap.
From fondant that is the same color as the face, shape small arm pieces with the same coloring.
These should be chubby and rounded.
Make simple mitten-like hands with minimal finger details, using small indentations or lines to suggest fingers.
Position arms so Labubu sits with hands resting forward. Attach them to the torso.
Use fuzzy piping to conceal any connection points.
Step 6
Final details include placing a pink fondant circle for a nose between the eyes and above the teeth.
To make rosy cheeks, add pink fondant circles or pink luster dust on each side of the face.
Ensure all fondant pieces are attached with a small amount of buttercream or edible glue.
Step back frequently to check the symmetry and proportion from different angles.
Color application: The Main fuzzy body texture will use soft pink gel coloring. The shade should be pastel and sweet, not hot pink.
Use a beige/tan face to create a stark contrast.
For teeth and eye whites, use pure white to make them pop visually.
Chill the carved cake thoroughly before the crumb coat to prevent crumbs in your fuzzy piping.
Do the grass piping technique practice on parchment paper first to make sure you have consistent pressure and length.
When piping the fuzzy texture, it is best to work in sections and maintain the right consistency with your buttercream. If it is too weak, it may droop.
It is best to make all fondant pieces a day in advance.
This way, they will be easier to handle and position once they have firmed up.
For larger fondant pieces like the ears, adding toothpicks or skewers will make it possible to layer more fondant without it collapsing.
For this design, the most important thing is to be patient with the fuzzy piping and to get the facial features in the right proportions to achieve Labubu’s sweet character.
Tips for Successful Labubu Cake
Patience is key for achieving a smooth finish when you ice a cake with buttercream.
If you realize your buttercream is too soft, just chill it for another 10 minutes.
When it comes to baking cakes, it is essential to have all your ingredients at room temperature.
If your batter has cold eggs and milk, you run the risk of the batter curdling.
When it comes to decorating, it may help to practice Labubu’s features on a piece of parchment paper beforehand to help build your confidence.
To create cleaner lines when piping, use a small round tip for detail
Or a zip-top bag with a tiny clipped corner for thinner lines.
It is important to keep in mind that Labubu’s charm comes from the slight imperfections,
So don’t stress about achieving perfection.
Ingredient Swaps For Labubu Cake Recipe Design
- Cake Flavors: You can swap the vanilla cake for a chocolate cake by replacing 3/4 cup of the flour with cocoa powder, or try strawberry by adding 1/2 cup of strawberry puree and reducing the milk slightly.
- Dairy-Free Option: You can use dairy-free butter and your favorite non-dairy milk.
- Buttercream Alternatives: If it is too sweet, you can use Swiss meringue buttercream or cream cheese frosting.
- Color Variations: You can make Labubu any color you like, including purple or blue, like the other variations offered.
Storage and Make-Ahead Tips
This cake is good to leave at room temperature for 2 days and up to 5 days in the fridge.
You can bake the cake layers to store for 2 days in advance.
Wrapping in plastic wrap for freezing is good for 3 months.
Buttercream can also be prepared 1 week in advance and refrigerated.
Bring it back to room temperature to re-whip and use it.
Frequently Asked Questions For Labubu Cake Recipe Design
Here are the FAQs:
Can I make this into cupcakes instead of a cake?
This batter creates approximately 24 cupcakes.
Bake at 350°F for 18 to 22 minutes.
You can also pipe Labubu’s face atop each for a really cute treat.
What if I don’t have Gel food coloring?
You can use liquid food coloring, but you will need quite a bit to get opaque colors.
This can thin out your buttercream.
If this is the case, add powdered sugar.
How do I get sharp edges on my cake?
You can do this with a bench scraper or large offset spatula held at a 90-degree angle to the cake and slowly rotated around your turntable.
For the cleanest lines, chill between coats.
Is it possible to use store-bought Frosting?
Of course, you can use store-bought frosting.
Decorating with homemade buttercream is more convenient.
For a two-layer, 8-inch round cake, approximately 4 to 5 containers of store-bought frosting will be needed.
My Buttercream is too soft. What do I do?
Chill it for 10 to 15 minutes, and then re-whip.
On warm days, butter may be too soft to use as well.
Do I need a turntable to decorate this cake?
While a turntable is helpful, it is not a requirement.
For a makeshift turntable, you may put your cake plate on top of an upside-down bowl.
How far in advance can I decorate this cake?
A fully decorated cake is best within 1 to 2 days.
After 3 days the buttercream will firm up, but fondant details will begin to dry and crack.
What’s the best way to transport this cake?
Transfer the cake to a sturdy cake board and chill it until firm, then put it in a cake carrier.
Avoid hard stops and fast turns while driving.
Conclusion
This Labubu cake may look complex, but it’s actually quite simple to make.
The vanilla cake is soft and buttery, and the buttercream is sweet.
And assembling the entire cake will give you the confidence of a cake decorating professional.
Simple Labubu Cake Recipe Design
Everyone loves character cakes because they add a special touch to the celebration. This Labubu cake fulfills the expectations with a buttery vanilla cake and a buttercream frosting, which is very approachable even to home bakers.
Ingredients
- Ingredients
- For the Vanilla Cake:
- 2 and 3/4 cups all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 and 1/4 cups whole milk, room temperature
- For the Buttercream:
- 2 cups unsalted butter, softened to room temperature
- 7 to 8 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Pink gel food coloring for Labubu's body
- White fondant or extra buttercream for teeth and eyes
- Black gel food coloring or edible marker for details
- For Assembly and Decoration:
- Simple syrup, optional for extra moisture
- Cornstarch or powdered sugar for dusting when working with fondant
Instructions
Instructions
Please understand the steps carefully, you can also drop comments if you have any question.
Step 1
Start by preheating your oven to 350°F.
Grease and flour two 8-inch round cake pans,
Then line the bottoms with parchment paper circles for easy removal later.
In a medium bowl, whisk together the flour, baking powder, and salt.
Set this aside while you work on the wet ingredients.
Start by beating together the softened butter and sugar for about 4 minutes on medium-high speed in a big mixing bowl.
It's important to get the mixture light, fluffy, and nearly double in volume,
This makes for a more tender cake.
Incorporate the eggs one by one and beat well between each addition.
It’s okay if the batter looks a bit curdled after the eggs and before the cohesion happens.
Don’t forget to incorporate the vanilla extract.
With the mixer running on low speed, add the flour mixture in three portions and the milk in two, with the flour mixture as the starting and ending portion.
With each addition, the mixture should be mixed only to the point of incorporation.
After some flour mixture, the batter should be thick and smooth
Under no circumstances should you overmix, as the cake will be dense.
Evenly distribute the batter in your prepped pans and use a spatula to smooth the tops.
Step 2
Baking should take 28 to 32 minutes.
A toothpick should come clean or with a few moist crumbs.
The tops should spring back when baked.
After 15 minutes of cooling, the cakes can turn out onto wire racks to finish the cooling.
Step 3
Prepare the Buttercream:
Using a large bowl, whip the softened butter on medium speed for approximately 3 minutes until it’s creamy and smooth.
Gradually add 4 cups of the powdered sugar, one cup at a time,
And beat on low speed for 30 seconds after each addition.
Add the cream, vanilla, and salt, and beat on low until incorporated.
Increase the speed to medium-high for 3 minutes until the frosting is fluffy.
Add the rest of the powdered sugar, one cup at a time, until it is the desired consistency.
The buttercream should still be spreadable.
Step 4
Set aside 1 cup of white buttercream for the details.
The rest of the buttercream can then be colored with pink gel food coloring to reach the desired shade that matches Labubu's signature soft pink.
Step 5
Assemble and Decorate:
If the cake layers dome during baking, level your cake layers.
To create flat tops, a serrated knife or cake leveler can be used.
Place one cake layer on your serving plate or cake board.
If you are using simple syrup, this layer is where you brush it on to add moisture.
Begin by spreading approximately 1 cup of pink buttercream over the first layer,
Make sure to cover the layer to the edge.
Place the second layer on top of the cake, making sure the flat side is facing up.
Step 6
Spread a thin layer of pink buttercream over the entire cake as a crumb coat.
Place the cake in the refrigerator to chill for 20 to 30 minutes, or until the crumb coat is firm.
Finish the cake by adding the last coat of pink buttercream.
Use an offset spatula or a bench scraper to smooth the buttercream as much as possible.
Guide to Designing the Perfect Labubu Cake
Step 1
Cake structure
Begin with a base that’s a dome-shaped cake layer.
To form Labubu’s body, stack and carve your cake layers into a rounded, slightly tapered shape that’s wider at the bottom and narrower at the top.
You can use a serrated knife for the gentle curves and slopes.
The shape overall should give the impression of a plush toy that’s sitting down, with a rounded bottom and head, and looking slightly downward.
Step 2
Creating the Fuzzy Texture The signature fuzzy, fur-like texture on the cake is created using a grass piping tip (Wilton 233 or similar).
Starting at the bottom, work your way to the top while using short, upward strokes in overlapping rows.
For full coverage, the piping should be consistent and close together.
The fuzzy texture should cover the entire body except for the face and detail pieces that you’ll be adding later.
Step 3
Shaping the Ears
Two pointed triangular ears are made using fondant or modeling chocolate.
After that, shape them into cones with slightly rounded bases.
Attach ears to the top of the head, angling them slightly outward.
Cover the ears with the same grass piping technique for consistency in texture.
As indicated in the image, position one ear slightly forward for a playful, asymmetric look.
Step 4
Creating the Face
For the face, use beige or tan fondant, flatten it, and create an oval piece that is large enough to cover the front center portion of the cake.
This piece of fondant should be smooth, flat, and positioned towards the front center of the cake.
The face should occupy about 1/3 of the front portion of the cake.
From white fondant, make large and circular eyes that are quite close together.
For the pupils, make black fondant circles slightly off-center to give Labubu that sleepy and innocent expression.
Use small white fondant circles to create the reflection of light on the pupils, making them look glossy and more realistic.
Step 5
Crafting the Signature Toothy Grin
Use a thin strip of fondant or piped buttercream to create a wide, curved ‘smile line’ under the eyes.
For the ‘teeth’, Labubu has 2 prominent buck teeth that are flanked by smaller teeth.
Make these out of white fondant and make them mini rectangular in shape.
Arrange them in a smile so that the top 2 are the largest and the rest are smaller.
Place these and the rest of the teeth so that they slightly cover the smile line and overlap.
From fondant that is the same color as the face, shape small arm pieces with the same coloring.
These should be chubby and rounded.
Make simple mitten-like hands with minimal finger details, using small indentations or lines to suggest fingers.
Position arms so Labubu sits with hands resting forward. Attach them to the torso.
Use fuzzy piping to conceal any connection points.
Step 6
Final details include placing a pink fondant circle for a nose between the eyes and above the teeth.
To make rosy cheeks, add pink fondant circles or pink luster dust on each side of the face.
Ensure all fondant pieces are attached with a small amount of buttercream or edible glue.
Step back frequently to check the symmetry and proportion from different angles.
Color application: The Main fuzzy body texture will use soft pink gel coloring. The shade should be pastel and sweet, not hot pink.
Use a beige/tan face to create a stark contrast.
For teeth and eye whites, use pure white to make them pop visually.
Chill the carved cake thoroughly before the crumb coat to prevent crumbs in your fuzzy piping.
Do the grass piping technique practice on parchment paper first to make sure you have consistent pressure and length.
When piping the fuzzy texture, it is best to work in sections and maintain the right consistency with your buttercream. If it is too weak, it may droop.
It is best to make all fondant pieces a day in advance.
This way, they will be easier to handle and position once they have firmed up.
For larger fondant pieces like the ears, adding toothpicks or skewers will make it possible to layer more fondant without it collapsing.
For this design, the most important thing is to be patient with the fuzzy piping and to get the facial features in the right proportions to achieve Labubu's sweet character.
Notes
Tips for Successful Labubu Cake
Patience is key for achieving a smooth finish when you ice a cake with buttercream.
If you realize your buttercream is too soft, just chill it for another 10 minutes.
When it comes to baking cakes, it is essential to have all your ingredients at room temperature.
If your batter has cold eggs and milk, you run the risk of the batter curdling.
When it comes to decorating, it may help to practice Labubu's features on a piece of parchment paper beforehand to help build your confidence.
To create cleaner lines when piping, use a small round tip for detail
Or a zip-top bag with a tiny clipped corner for thinner lines.
It is important to keep in mind that Labubu's charm comes from the slight imperfections,
So don’t stress about achieving perfection.
Nutrition Information:
Yield:
13Amount Per Serving: Calories: 685gTotal Fat: 36ggSaturated Fat: 22ggCholesterol: 145mgmgSodium: 245mgmgCarbohydrates: 88ggFiber: 0ggSugar: 75ggProtein: 4gg