Adorable Koala Cake Tutorial That’s Simply Genius

Looking for an awesome cake idea to do with your kids this summer? This koala cake is super cute and ready for any kids’ party, summer event, or a friend’s birthday. 

Koalas are adorable, and their big ears and large nose are perfect for replicating onto a cake. 

This Koala cake is made with fluffy cookies n cream cake layers and vanilla buttercream. That’s decorated with fondant to look like a Koala Bear. 

The cookies n cream cake recipe is simple as it starts as a vanilla cake recipe, which you’ll fold in crushed oreo cookies for a sweet treat. You can still see the cookies whole inside the cake batter. 

This cookies n cream cake is a delicious recipe that’s a crowd-pleaser. The chocolate cookies cake layers are perfect with the creamy vanilla buttercream. 

Finally, the fondant decorations transform a cake into an adorable koala bear. With large grey fondant discs as ears and black fondant nose, eyes, and mouth, the Koala’s face comes together. Then it’s completed with a colorful buttercream flower crown. 

This Koala cake is the perfect addition to the other animal cake tutorials I’ve made for you that you can see here. It’s not only beautiful to look at, but it’s also insanely delicious. 

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Tips for success:

  • Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
  • I highly recommend making the cake taller, so when you are creating the face of the Koala, it’s in proportion to everything else. 
  • If you are in a rush for time or you would like to break up the decorating, then make the fondant decorations the day before, so the fondant has plenty of time to dry.  
  • In this cake recipe, you need 1 cup buttermilk; if you don’t have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own. 
  • You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month. 
  • You can make the buttercream a day ahead and refrigerate it overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
  • A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
  • Food coloring gets darker over time, so it’s best to gradually add the food coloring, which is best for lighter colors.  
  • Serve cake at room temperature. 

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What Tools You’ll Need to Make This Cake: 

  • 5-quart, Stand Mixer with mixing bowl & paddle attachment
  • 3, 6-inch cake pans or 2, 8-inch cake pans
  • Offset spatula 
  • 8-inch or 10-inch white cake board 
  • Serrated knife or cake leveler 
  • Turntable 
  • Cake scraper or bench scraper
  • Whisk or sifter
  • Rubber Spatula
  • Non-Stick Cooking Spray and Parchment Paper
  • Ice Cream Scooper with Trigger Release (for dividing cake batter evenly)
  • Cake Stand, optional
  • Small fondant rolling pin 
  • Silicone fondant mat
  • Fondant (grey, black, and pink)
  • Circle cutters
  • X-Acto knife
  • 1, 18-gauge covered wires & 2 toothpicks
  • Wire cutters
  • Cornstarch and Vegetable Shortening
  • Piping bag (I use reusable silicone bags)
  • Piping tip – Ateco #844 star tip
  • Coupler with small star piping tip (Wilton #21 star tip, #352 leaf tip)
  • Super black gel food coloring 
  • Lemon yellow gel food coloring
  • Deep Pink gel food coloring
  • Neon green gel food coloring 

Here’s how to make this fun and flavorful Koala Cake! 

Let’s Get Baking! 

Koala Fondant Decorations 

  1. On a silicone mat, roll a piece of black fondant into a long oval nose. 
  2. Then roll the black fondant into a long rope and cut out two pieces to outline the top of each eye for the eyelashes then cut one small piece for eyelashes for the ends. Cut two pieces and form into the mouth and small portion for the smile. 
  3. Roll out grey fondant to 1/8 inch thick, cut out two circle ears. Then roll out light pink fondant for the inner ears. Attach with water and cut off the ends to create a flat bottom of the ear. Insert a covered wire into each ear. Set aside to dry for 1-2 hours. 

How to Make Cookies n Cream Cake 

  1. Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
  2. In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside. 
  3. In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
  4. Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
  5. Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated. 
  6. Pour in the buttermilk and vanilla extract. Mix on medium for another 30 seconds. 
  7. Add ½ cup crushed cookies and fold into the cake batter then scrape down the sides of the bowl. 
  8. Evenly distribute the cake batter among the three cake pans and bake for about 40-45 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
  9. Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour. 

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Creamy Vanilla Buttercream 

  1. In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
  2. Turn the mixer to low and add the salt and vanilla. 
  3. Next, gradually add powdered sugar, followed by the cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl. 
  4. Reserve 3/4 cup of white buttercream and save for later. Then color the remaining white buttercream with one or two drops of black gel food color to make a light grey buttercream. 
  5. Divide the 3/4 cup of white buttercream into three bowls, color each bowl pink, yellow, and green. Place the colored buttercream into prepared piping bags with couplers. Yellow buttercream fitted with #844 star tip, pink buttercream #21 star tip, and green #352 leaf tip. 
  6. Before using, turn the mixer on low and mix the grey buttercream for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake). 

How to Assemble 

  1. Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even. 
  2. Add a small amount of buttercream onto the center of the cake board. Layer one cake layer, cut side up onto the cake board. Pipe ⅔ cup of grey vanilla buttercream and use an offset spatula to smooth the buttercream layer. Add crushed cookie crumbs over the top.  
  3. Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with white buttercream and freeze for 30 minutes. 
  4. Add a thicker layer of grey buttercream to the cold cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible. 
  5. Insert two toothpicks into the black nose and insert it into the side of the cake. Cut two small slits for the ears to be inserted into the top of the cake. 
  6. Add the black eyes and mouth. 
  7. Pipe a flower crown on top of the cake with yellow buttercream rosettes, pink stars, and green leaves to fill in any empty spaces. 
  8. Serve the cake at room temperature and enjoy!

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You May Also Enjoy: 

  • Llama Cake Tutorial That’s Fun & Festive (tutorial)
  • How to Decorate Your First Cake
  • Cake Decorating Tool Kit
  • Cake Decorating Creator Program

I hope you have a great time making this adorable Koala cake. This koala cake will be a crowd-pleaser with the cookies n cream cake and creamy vanilla buttercream. I’m so excited to see your Koala cake creations at home! 

Via @:

Please feel free to email me here at [email protected] with any questions you may have. I’m here to help! 

Happy Baking! 

Hey, if you liked this tutorial, you really should check out, Cake Decorating Creator Program, my online cake course. I coach you on everything I teach on these cake tutorials so that you can uplevel your baking and decorating skills. We 10x it so you get the results you want most. Like any new skill, it’s important to learn from the ground up to build a foundation, so take on any cake challenge. It is an investment your future self will thank you for. Check it out at I will see you there.

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About the Author: Thien Bao

Hello, my name is ThienBao. I am a freelance developer specializing in various types of code.