Cheetah Cake
This Cheetah Cake is a unique rolled cake recipe featuring cheetah print that is perfect for an animal themed or safari themed party.
I am not going to lie, I love the way this turned out. It ended up being the coolest animal print cake and it tasted just as good as it looks!
This rolled cake recipe looks complicated but it truly isn’t. With a little bit of time and a few supplies, you can make this Cheetah Cake in no time.
This cake is perfect for a safari themed party, animal party and honestly, even to make and enjoy with your cup of morning coffee.
Here is what you’ll need to make this Cheetah Cake:
- French Vanilla Cake MixÂ
- Eggs
- Sour creamÂ
- Water
- Canola oilÂ
- Brown gel food coloringÂ
- Black gel food coloringÂ
- Squeeze bottlesÂ
- Disposable piping bag
- Small bowlsÂ
- Cookie sheet lined with parchment paper
How to make this Cheetah Cake:
Preheat oven to 350 degrees and line cookie sheet with parchment paper.
Using a standing mixer, beat eggs on high speed until thick and lemon colored for about 6-8 minutes
Beat in the cake mix, sour cream, water and oil for 1 minute
Scoop 3/4 C of batter into the two bowls
Mix in 2-4 drops of brown food color and mix till combined
Mix in 5-7 drops of black food color and mix till combined
Scoop the colored batters into their own bottles
Using the black squeeze bottle, pipe out the outer rings of the cheetah’s spots.
Using the brown squeeze bottle, fill in the black spots
Scoop the non-colored batter into the piping bag
Cover entire cookie sheet and carefully spread evenly making sure to not ruin the spots.
That is the toughest part of the entire recipe. You can see the full recipe below!
Ingredients
- 1 box of french vanilla cake mix
- 6 large eggs
- ¼ C sour cream
- ¼ C water
- ¼ C canola oil
- 1 brown gel food coloring
- 1 black gel food coloring
- 2 squeeze bottles
- 1 large disposable piping bag
- 2 small bowls
- 1 cookie sheet fitted with parchment paper
- 1 â…“ C cool whip
- 1 container of french vanilla frosting
Instructions
- Preheat oven to 350 degrees and line cookie sheet with parchment paper.
- Using a standing mixer, beat eggs on high speed until thick and lemon colored for about 6-8 minutes
- Beat in the cake mix, sour cream, water and oil for 1 minute
- Scoop 3/4 C of batter into the two bowls
- Mix in 2-4 drops of brown food color and mix till combined
- Mix in 5-7 drops of black food color and mix till combined
- Scoop the colored batters into their own bottles
- Using the black squeeze bottle, pipe out the outer rings of the cheetah's spots.
- Using the brown squeeze bottle, fill in the black spots
- Scoop the non-colored batter into the piping bag
- Cover entire cookie sheet and carefully spread evenly making sure to not ruin the spots
- Place into the oven to bake for 8-11 minutes or until the top springs back
- Sprinkle powdered sugar onto a clean kitchen towel and place onto the top of the cake
- Flip cake over and peel parchment paper carefully off the cake
- Roll the cake and towel up into a log
- Allow to cool for 1 hour
Filling directions
- Using a large bowl, fold together the cool whip and frosting until combined and smooth
- Building the cake directions
- Carefully unroll the cake and spread the filling evenly
- Slowly re-roll the cake back into a log and place into the fridge for 2 hours of overnight
- Cut into slices and enjoy!
You need to make sure you roll the cake to cool with the pattern on the outside, right? That means one more flip before you roll it up? I realized this and had some trouble flipping it again, but I got it. Do you have an advice on how to best get it to roll with the pattern on the outside? The pattern turned out so great on mine, thanks!