Caterpillar Cake
Delight kids and adults alike with this whimsical Caterpillar Cake, a playful twist on a classic rolled sponge cake. Featuring a rich cocoa sponge paired with a luscious cream filling and draped in silky dark chocolate, this dessert is as delicious as it is fun. Vibrantly decorated with colorful candy-coated chocolates, candy eyes, and edible accents, each slice reveals its cheerful charm. Perfect for birthdays, parties, or themed celebrations, this Caterpillar Cake combines creative presentation with an indulgent flavor experience. With minimal prep time and an easy step-by-step process, it’s a great baking project for the whole family to enjoy!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 25 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 Eggs
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 300 grams Whipped cream or buttercream
- 200 grams Dark chocolate chips
- 50 grams Butter
- 2 pieces Candy eyes
- 100 grams Colorful candy-coated chocolates
- 50 grams Edible decorations
Instructions
Preheat your oven to 180°C (350°F) and line a jelly roll pan (approximately 30 x 25 cm) with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, whisk the eggs and sugar using an electric mixer on high speed until the mixture becomes pale, thick, and doubles in volume (about 5 minutes).
Gently fold in the vanilla extract and the dry ingredients in small batches, being careful not to deflate the batter.
Pour the mixture evenly into the prepared pan, spreading it out to reach all corners. Tap the pan gently to remove any air bubbles.
Bake in the preheated oven for 10-12 minutes, or until the sponge springs back when lightly touched.
While the sponge cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it lightly with granulated sugar.
Once the cake is baked, carefully turn it out onto the sugared towel, and peel off the parchment paper. Roll the cake up gently (starting from one short end) with the towel inside. Let it cool completely in this rolled shape.
For the filling, whip 300g of whipped cream or buttercream until fluffy. Carefully unroll the cooled sponge and spread an even layer of the filling over it. Roll the cake up again (without the towel) to form a log.
Melt the dark chocolate chips and butter together in a heatproof bowl over a saucepan of simmering water, or in the microwave in short bursts, stirring until smooth.
Pour the melted chocolate over the rolled cake, spreading it evenly. Use a fork to create textured lines along the chocolate to mimic a caterpillar's body.
Attach the candy eyes to one end of the cake using a small dab of melted chocolate as glue.
Decorate the caterpillar with colorful candy-coated chocolates and edible decorations, placing them creatively to make the cake look fun and vibrant.
Allow the cake to set in the refrigerator for at least 30 minutes before serving. Slice and enjoy your delicious Caterpillar Cake!
Nutrition Facts
Calories |
4284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.7 g | 314% | |
| Saturated Fat | 136.6 g | 683% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1216 mg | 406% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 475.8 g | 173% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 322.2 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 555 mg | 43% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
