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Dalmatian Dog Cake

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Dalmatian Dog Cake
  • Prep 1 hr 40 min
  • Total 7 hr 55 min
  • Servings 20
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You won’t need a hundred and one of these pups to bring some spotted fun to your party – one will do just fine!
Updated Jun 9, 2022

Ingredients

Cake and Frosting

Decorations

Steps

  • 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. Meanwhile, cut out paper templates.
  • 4
    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 dome shape for nose.
  • 5
    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.
  • 6
    Spread vanilla frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading vanilla frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
  • 7
    Frost entire cake with remaining vanilla frosting. With offset metal spatula or knife, make wavy strokes to create furry appearance. Use extra frosting to round edges of muzzle and legs to blend into body.
  • 8
    Place 2 brown candies on face for eyes and 1 mint for nose. Gently spoon cookie crumbs onto cake to make spots on dalmatian. (If cookie crumbs do not want to stick to frosting, use spatula or knife to work frosting where you want to place crumbs, then sprinkle crumbs over freshly spread frosting.) Place dark chocolate frosting in small resealable plastic bag. Cut off small bottom corner of bag. Pipe mouth and paw prints onto cake. Cut taffy into 1x1/2-inch piece; round edges and make indentation down center to create tongue. Insert tongue into mouth. Fold chewy fruit snack in half lengthwise; place around neck as a collar and trim off excess. Using template, cut fire hydrant from remaining fruit snack. Place hydrant just below collar.
  • 9
    Store cake loosely covered at room temperature or in refrigerator up to 1 day before serving.

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 bettycrocker.com 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
    Soften the taffy candy in the microwave on High for 5 to 7 seconds to make it easier to shape.

Nutrition

490 Calories, 20g Total Fat, 2g Protein, 75g Total Carbohydrate, 55g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
360mg
15%
Potassium
20mg
1%
Total Carbohydrate
75g
25%
Dietary Fiber
0g
0%
Sugars
55g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 4 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 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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