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Cute Monkey Cake

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  • Prep 35 min
  • Total 3 hr 35 min
  • Servings 14
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Here’s a cake where monkeying around isn’t off limits—it’s encouraged! Go bananas with Betty Crocker cake mix, mint candies and plenty of chocolate frosting.
Updated Aug 15, 2013
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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Place paper baking cup in each of 2 regular-size muffin cups.
  • 2
    Make cake mix as directed on box, using water, oil and eggs. Fill 2 muffin cups about two-thirds full of batter. Divide remaining batter between cake pans. Bake as directed on box for 8-inch rounds and cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 3
    For easier handling, refrigerate or freeze cake 30 minutes to 1 hour or until firm.
  • 4
    On serving plate, place 1 cake layer, rounded side down. Spread with 1 cup of the chocolate frosting. Top with second cake layer, rounded side up. Remove paper liners from cupcakes; trim rounded top off of each cupcake. Place cupcakes at top of cake for ears. Spread thin layer of chocolate frosting over cake and cupcakes to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
  • 5
    In small bowl, place vanilla frosting. Tint with chocolate frosting adding 1/2 teaspoon at a time until desired color is reached for monkey face. Spread frosting in kidney shape in center of cake for monkey face. Spread frosting in center of cupcakes for inner ears. Spoon remaining chocolate frosting into decorating bag fitted with grass icing tip (#233 or #133); pipe “fur” on side of cake, on top of cake around face and on cupcakes. With decorating gel, draw mouth, nose and line in inner ears. Add candies for eyes.

Tips from the Betty Crocker Kitchens

  • tip 1
    The grass tip lets you have fun with the frosting, and there is little chance of not doing it perfect! The unevenness of the frosting makes the fur look more real. If you don’t have a grass piping tip, spread frosting on thick and use the back of a spoon, lifting up to create texture in the frosting.
  • tip 2
    Freeze the extra cupcakes unfrosted tightly wrapped up to 2 months. Loosen wrap and thaw at room temperature 2 to 3 hours.


Nutrition Facts are not available for this recipe
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