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Elephant Cake

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Elephant Cake
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  • Prep 35 min
  • Total 3 hr 35 min
  • Servings 12
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This cake is so versatile—think jungle-themed birthday, baby shower or circus party.
Updated Oct 4, 2022

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (9-inch) round cake pans with shortening or cooking spray.
  • 2
    Make and bake cake mix as directed on box for 9-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
  • 3
    Use template as a guide to shape the elephant. (See link below for diagram and template.) Cut 1-inch slice from edge of cake about 2 inches into cake. Cut small inverted U-shape piece for trunk. Place body on tray. From remaining part of cake, shape trunk from U-shape piece and tail from the trimmed sections. Arrange trunk and tail pieces next to body. Repeat with remaining cake, turning template over to allow elephants to face each other.
  • 4
    Spoon frosting into large bowl. Stir in enough food color until desired color. Spread thin layer of frosting over cake pieces to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
  • 5
    Frost entire cake with remaining frosting. Add mints for eyes. Press 2 of the gumdrops together; on sugared surface, roll gumdrops with rolling pin to form large thin sheet. Repeat with 2 more gumdrops. Trim each gumdrop sheet as in diagram to look like ears. Press ears into frosting on elephant to attach. Cut toe shapes from scraps of gumdrop sheet. Place on bottom of elephant legs.

Tips from the Betty Crocker Kitchens

  • tip 1
    Change the colors of the frosting to match the theme of the party.
  • tip 2
    Refrigerating or freezing the cake makes it sturdier to frost, thus easier to do!
  • tip 3
    Hosting a smaller party? Just make one elephant cake. Wrap and freeze the second cake for up to 2 months.

Nutrition

550 Calories, 23g Total Fat, 2g Protein, 84g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1/12 of Recipe
Calories
550
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
5g
24%
Trans Fat
4 1/2g
Cholesterol
45mg
16%
Sodium
430mg
18%
Potassium
65mg
2%
Total Carbohydrate
84g
28%
Dietary Fiber
0g
0%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 5 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 Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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