Panda Bear Cake

Panda Bear Cake

Party time! Create a sweet panda to celebrate a birthday or special occasion. Print out this template and use it as a guide to cutting and assembling your panda.

Prep Time



Total Time






boxes Betty Crocker® SuperMoist® devil’s food or yellow cake mix
cups water
cup vegetable oil
1 1/2
containers Betty Crocker® Rich & Creamy chocolate frosting
Black food color
large marshmallow
small round chocolate-covered creamy mints
Tray or cardboard (20x18 inches), covered with wrapping paper and plastic food wrap or foil
1 1/2
containers Betty Crocker® Rich & Creamy vanilla frosting
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8-inch round cake pans and a 13x9-inch pan, or spray with baking spray with flour. In large bowl, beat 1 cake mix, 1 cup of the water, 1/2 cup of the oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into round pans, dividing batter evenly. Bake as directed n box for 8-inch round pan. Cool cakes in pans 10 minutes; remove from pans to cooling racks. In large bowl, beat remaining cake mix, remaining 1 cup water, 1/2 cup oil and 3 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, stirring occasionally. Pour into 13x9-inch pan. Bake as directed on box for 13x9-inch pan. Cool cake 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes about 1 hour or until firm.
  2. Meanwhile, in medium bowl, mix 1 container plus 1 cup chocolate frosting with food color to make black frosting. Cut marshmallow in half crosswise.
  3. Using serrated knife, cut off top rounded portion of each cake to level surface. Turn cakes cut sides down. Cut cakes as shown in template. Place cake pieces on tray as directed in template, attaching to tray and to each other with small amount of frosting.
  4. Spread thin layer of vanilla frosting over head and thin layer of black frosting over ears, body and paws to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
  5. Frost head with some of remaining vanilla frosting. Frost rest of cake with some of remaining black frosting. To pipe on panda features, spoon vanilla and black frostings into separate resealable plastic freezer bags and cut small tip off 1 corner of each bag.
  6. Pipe or spread vanilla frosting on body to create chest. Pipe or spread black frosting on head for patches around eyes. Place marshmallow eyes on patches. For pupils, attach 1 mint to each marshmallow slice with frosting. Pipe or spread black frosting on snout for nose and mouth. Pipe or spread vanilla frosting on back paws to create paw prints. Pipe outline around body and front legs with black frosting. Fill in outline with additional black frosting so front legs have a thicker layer of frosting than white chest. Using metal spatula, create a different texture on the body and front legs to further define legs from chest and back paws. Store loosely covered.
Makes 20 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.
This panda can easily be frosted to create any type of bear. Frost with different shades of brown to create a cuddly brown bear. For a polar bear, frost white, then accent with grays and black.
To pipe frosting, simply place frosting in a resealable plastic freezer bag and cut off a small tip from 1 corner. Squeeze bag to pipe frosting on cake. Piping allows for greater control and placement of frosting.
Get a party menu, prep guide, tips, party games, activities and more for a Pandas Forever Birthday Party!
Need cutting help? Download the template.

Nutrition Information:

1 Serving (1 Serving (Cake and Frosting Only))
  • Calories 540
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 6g,
    • Trans Fat 4g),
  • Cholesterol 65mg;
  • Sodium 540mg;
  • Total Carbohydrate 78g
    • (Dietary Fiber 1g,
    • Sugars 53g),
  • Protein 4g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.