Lilo and Stitch Cake
A fun and colorful Disney-inspired cake decorated with Stitch’s face, tropical flowers, and vibrant frosting. Perfect for birthdays, parties, and celebrations.
Yield: 4 people
Calories: 420kcal
Cost: $5
Equipment
- Mixing Bowls
- Electric Mixer
- Cake pans
- Cooling rack
- Offset spatula
- Rolling Pin
- Piping bags
Materials
For the Cake
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 cup butter softened
- 4 eggs
- 1 cup milk or buttermilk
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp vanilla or coconut extract
For the Frosting
- 1 cup butter softened
- 4 cups powdered sugar
- 3–4 tbsp milk
- food coloring blue, pink, green
For Decorations
- fondant or modeling chocolate blue, black, white, pink
- edible tropical flowers or hibiscus toppers
- sprinkles or sanding sugar
Instructions
- Prepare the cake pans. Preheat oven to 350°F (175°C). Grease and line your pans.
- Make the cake batter. Whisk flour, baking powder, and baking soda in one bowl. In another, beat butter and sugar until fluffy. Add eggs one by one, then vanilla. Alternate adding flour mix and milk.
- Bake the cake. Divide batter into pans. Bake 25–30 minutes until a toothpick comes out clean. Let cool completely.
- Prepare the frosting. Beat butter until creamy. Add powdered sugar slowly. Mix in milk until fluffy. Divide into bowls and tint with food coloring.
- Assemble the cake. Place one cake layer on a board. Spread frosting or jam. Stack remaining layers. Apply a crumb coat and chill 20 minutes. Frost smoothly with colored buttercream.
- Decorate. Shape Stitch’s ears, eyes, and nose from fondant. Attach to cake. Add tropical flowers and sprinkles for a Hawaiian vibe.
- Serve and enjoy. Cut, share, and watch the smiles appear.
Notes
For a tropical twist, swap vanilla extract with coconut extract.
Strawberry or pineapple jam makes a delicious filling.
If fondant feels too tricky, use buttercream piping instead.
Store leftovers in the fridge up to 4 days.