Chihuahua Dog Cake

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Chihuahua Dog Cake
  • Prep 2 hr 25 min
  • Total 8 hr 30 min
  • Servings 20
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Thinking of Mexican tonight? This little cutie has dessert covered!
Updated Jun 9, 2022


Cake and Frosting


  • Blue gel food color
  • Red or pink gel food color
  • Brown gel food color
  • Heavy cardboard or cutting board covered with colored paper and waxed paper, or tray (21x14 inches)
  • Toothpicks
  • 1/4 to 1/2 teaspoon white candy sprinkles
  • 2 extra-large (1 inch) gourmet chocolate-covered malted milk balls
  • 1 regular-size (1/2 inch) chocolate-covered malted milk ball
  • 1 small white candy-coated licorice candy
  • 9 shimmery blue candy-coated gumballs or chocolate balls (1/2 inch)
  • 1 to 2 tablespoons blue colored sugar
  • 1 blue saf-t-pop sucker (sucker with looped handle), unwrapped


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottoms only of 2 (13x9-inch) pans with cooking spray. Line bottom of pans with waxed paper or cooking parchment paper; spray paper with cooking spray.
  • 2
    Make and bake cake mixes as directed on boxes for 13x9-inch pans, using water, oil and eggs. Cool 10 minutes. Remove cakes from pans to cooling racks. Remove waxed paper; place top side up on cooling racks. Cool completely, about 30 minutes.
  • 3
    With large serrated knife, trim off dome of cake to level surface, if needed. Line 2 small cookie sheets or trays with foil. Place 1 cake on each; cover with foil and loosely wrap each cake. Freeze about 5 hours or overnight until cakes are frozen.
  • 4
    Meanwhile, cut out paper templates. Tint 1 can frosting blue using blue gel food color; cover and set aside. Tint 2 cans frosting tan using brown gel food color. Tint 3 tablespoons tan frosting brown; place in small resealable plastic bag. Cover tan frosting; set aside. Place 2 tablespoons white frosting in small resealable plastic bag; set aside. Tint 2 tablespoons white frosting pink using red or pink gel food color; cover and set aside.
  • 5
    Remove cakes from freezer. Place templates over cakes as shown in photo. Cut cakes around templates. (Discard cake scraps or save for another use.) Round edges of muzzle to create pointed dome shape for nose.
  • 6
    Arrange cake pieces on paper-covered cardboard as shown in photo to assure correct placement. Move all smaller pieces to cookie sheet; return to freezer to keep frozen for easier frosting.
  • 7
    Spread tan frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading tan frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
  • 8
    Frost entire cake with remaining tan, white and blue frostings as shown in photo. Use extra frosting to round edges of muzzle and legs to blend into body. For body and ears, make wavy strokes with offset metal spatula or knife to create furry appearance. With end of toothpick, use small swirling motions to create pattern on sweater and hat. Pull toothpick in short straight lines to create cuff on neck of sweater and bottom of hat. Sprinkle sweater and hat with candy sprinkles.
  • 9
    Spoon about 1 tablespoon tan frosting into circular mound where each eye should go. Gently press in extra-large malted milk balls on face for eyes. Place regular malted milk ball on face for nose. Cut off small bottom corner of bag containing brown frosting. Pipe mouth and paw prints onto cake. Cut off small bottom corner of bag containing white frosting. Pipe eyebrows and small amount onto eyes for "sparkle." Place white licorice candy on top of hat. Place gumballs around neck as collar.
  • 10
    Place blue sugar in small bowl. Cut off about 1/2 inch of sucker handle. Frost top and sides of sucker with white frosting; press frosting into blue sugar. Pipe white heart or name onto sucker with white frosting. Set sugar side up on small plate; refrigerate until serving time to set up frosting. Store cake loosely covered at room temperature up to 1 day before serving. Just before serving, insert remaining handle of sucker into cake just below collar for tag.

Tips from the Betty Crocker Kitchens

  • tip 1
    Nutrition has been calculated on the cake and frosting only for this recipe.
  • tip 2
    Save the scraps! The cake scraps can be crumbled and sprinkled over ice cream or made into cake pops. Visit for a variety of cake pop recipes.
  • tip 3
    The first layer of frosting for this cake coats and sets the crumbs so they don’t combine with the final frosting. Freezing the cake makes frosting easier.
  • tip 4
    Don't worry if you didn't get your cake cut out perfectly. Use a little extra frosting to smooth out those not so perfect parts. Once you assemble and decorate, it will look doggone cute!
  • tip 5
    When swirling the frosting with the toothpick, wipe off extra frosting that gathers on the tip or grab a new one to keep the design consistent.
  • tip 6
    Inserting the sucker just before serving will prevent the color from the sucker from melting onto the frosting.


420 Calories, 21g Total Fat, 1g Protein, 58g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
3 1/2g
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1 Starch; 0 Fruit; 3 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 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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