Easy Hedgehog Cake Tutorial (+ Video)

This darling hedgehog cake is easy to make! Frosted with buttercream it comes together quickly and is absolutely delicious.

You might also like our little chicken cake or our pigicorn cake!

Watch our step by step video!

My youngest’s favorite animal is a hedgehog. He has a stuffed animal hedgehog named Popcorn who comes everywhere with him. He’d like to have a real hedgehog, but we have hermit crabs, chickens, and a Labrador and I have to draw the line somewhere, haha. He requested a hedgehog cake for his birthday this year and so I made him one.

I’m not a cake decorator, and honestly, I don’t really enjoy making cakes but I do love my little boy, and the smile on his face when he saw his cake is all that matters. This is such an easy cake to make. 3 round layers, a batch of chocolate frosting, and a batch of peanut butter frosting.

You can pipe the eyes on with frosting if you’d like, but I cheated and used the candy eyes and a jellybean nose.

Easy Hedgehog Cake Ingredients and Supplies

Ingredients

3 round cakes (mine were 6″, but you can make any size you’d like)
peanut butter frosting (see recipe at the end of the post)
chocolate buttercream (see recipe at the end of the post)
candy eyes and nose

Supplies

How To Make a Hedgehog Cake

(Watch my video for the best visual tutorial.)

Place one round cake on your cake stand/platter.

Spread with a layer of chocolate frosting.

Add the second layer and another layer of frosting.

Add the third layer.

Coat the cake in a thin layer of chocolate frosting and refrigerate for 30 minutes.

You can freehand the shape of the face or use a template. If you use a template, place the paper against the cake and trace the outline with a toothpick.

Fill a piping bag with peanut butter buttercream and a round tip.

Frost around the edge of the face outline with a peanut butter frosting then fill in, piping horizontal lines back and forth.

Spread the frosting smooth with a spatula.

Place the eyes and nose onto the cake.

Fill a piping bag with chocolate buttercream and a large round tip.

Pipe on the legs and arms.

Fill a frosting bag with both peanut butter and chocolate frosting and a grass frosting tip. There are several ways to do this. I just took the bag of peanut butter frosting and the bag of chocolate frosting and squeezed them into a third bag, fitted with the grass tip, alternating the stripes of frosting so that both colors were evenly represented.

Cover the cake with frosting using the grass tip. Outline the edge of the face and continue working around the cake until everything is covered in quills.

You’ll probably need a couple of bags of frosting to cover the cake. If you have multiple tips you can prepare the bags ahead of time. I only have one grass tip so I just filled a new bag each time I ran out of frosting.

If you notice the frosting warming because of the heat of your hand you can refrigerate the bag for a few minutes then continue to decorate the cake once it’s had time to chill for a bit.