Build-A-Bear Cake

This cake is perfect for filling shaped cake pans. It is similar to a pound cake in that it is more dense and hardy than a normal layer cake. Delicious too (the batter if my favorite part)!


3 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
4 eggs
1 1/3 cups milk
1 1/2 tsp. vanilla

Position oven rack in the lower third of oven and preheat to 325 degrees. Spray shaped cake pan (Build-A-Bear pan) with baking spray (flour and butter Pam).

Whisk or sift together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition.

In a small bowl, combine the milk and vanilla. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pans, dividing evenly. Spread the batter into the head, nose and tail areas and up the sides of the pan so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 45-55 minutes.

Transfer teh pan to a wire rack and let the cake cool in the pan for 15 minutes. Top the cake pan gently on a work surface to loosen the cake. Set teh rack over the cake, invert theh pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours, before assembling and decorating.

Prepare your favorite buttercream frosting.

To assemble the bear cake, return both halves of the cooled cake to the pan. (This is easily done by placing the pan ove the cake halves and inverting the rack onto the pan.) LEvel the cake by using a serrated knife to gently saw off the part of each cake half that rose above the edge of the pan.

Spread a thin layer of buttercream, about 1/2 cups over the cut side of the cake half that is till in the pan. Place the other cake half, cut side down, on top of the buttercream and gently press down to secure the two halves. Cover the cake loosely with plastic wrap and refrigerate until the buttercream is firm, about 30 minutes.

Remove the cake form teh pan by lifting the pan vertically and tilting it forward, then catching the cake with your hand. Place the cake on serving platter and decorate the cake as desired.