A colorful cake decorated with an icing design of a cartoon blue cat character, set on a plate with a slice being taken out, under bright light.

Bluey Sponge Cake

Today we’re bringing the beloved character of Bluey to life using this delicious sponge cake recipe! We’ll be using the sponge cake batter dyed in various colors to pipe Bluey’s shape. Once the cakes are cooled this cake is filled with a light, airy, sweet whipped cream and fresh blueberries. This cake is the ultimate package and is perfect for kids!

A vibrant cake featuring a blue cartoon character design, surrounded by fresh blueberries, served on a white plate under sunlight.

How To Make A Bluey Sponge Cake

  1. Preheat and Prep: Preheat your oven to 375 degrees Fahrenheit and grease an 8-inch circular pan with cooking spray. Cut out parchment paper to fit inside the pan perfectly. Now, here’s where the magic begins. Using an edible marker, trace your favorite design of the Bluey character onto the parchment paper. This will serve as our guide for the design of our cake.
  2. Separate Eggs: Carefully separate the egg yolks and egg whites into separate bowls. Set the egg whites aside for now.
  3. Mix Wet Ingredients: In a large bowl, whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla extract until smooth and creamy.
  4. Sift and Whisk Dry Ingredients: Sift the flour and cornstarch into the wet ingredients. Gently whisk until the batter is smooth and free of lumps. This will ensure a light and fluffy texture for our sponge cake.
  5. Whip Egg Whites: In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites until frothy. Gradually add vinegar and sugar while continuing to whip until stiff peaks form.
  6. Fold Egg Whites: Carefully fold the whipped egg whites into the egg yolk batter until fully incorporated. Be gentle to preserve the airy texture of the egg whites.
  7. Color the Batter: Now comes the fun part – adding color to our Bluey cake! Divide the batter into separate bowls and use food dye gel to create vibrant shades of blue, just like Bluey’s iconic fur. Remember to save a portion of the batter for the uncolored sponge layers.
A stencil of a cartoon dog on a circular parchment in a metal bowl with multiple icing bags in blue, yellow, white, and black colors, under bright sunlight with shadows.

2. Pipe the Design: Transfer the colored batter into piping bags and carefully pipe the outlines of your traced Bluey design onto the parchment paper. Fill in the outlines with the corresponding colors to bring Bluey to life on your cake.

3. Add Remaining Batter: Once your Bluey design is complete, pop the cake batter into the fridge for a few minutes to firm up. Then, pour the remaining uncolored batter over the design to create the base sponge layers.

4. Bake and Cool: Bake the cake in the preheated oven for 8-9 minutes or until lightly golden brown. Once baked, remove the cake from the oven and let it cool completely before assembling.

5. Prepare Whipped Cream: While the cake cools, whip up a batch of fluffy whipped cream to sandwich between the sponge layers. Simply whisk heavy whipping cream, confectioners sugar, and vanilla extract until stiff peaks form.

6. Assemble the Cake: Once the cake layers are cooled, carefully peel away the parchment paper to reveal your Bluey design. Now, it’s time to assemble your masterpiece! Place a sponge layer on a serving platter and spread a generous layer of whipped cream on top. Repeat with the remaining sponge layers, stacking them to create a beautiful Bluey cake tower.

7. Decorate and Enjoy: Get creative with your cake decorations by adding Bluey-themed accessories or edible decorations. Then, sit back, relax, and enjoy a slice of your whimsical Bluey cake with family and friends!

    This Bluey cake is a wonderful way to celebrate special occasions and bring joy to loved ones!

    How To Store Sponge Cake

    • Refrigeration: This cake should be kept cold in the fridge after assembling and before serving. If you plan on making the cake ahead of time, be sure to wrap it tightly in plastic wrap to keep it fresh and moist!
    • Freezing: Sponge cake also freezes well, making it a convenient option for future cravings. To freeze your cake, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Alternatively, you can slice the cake into individual portions before freezing for easier serving later on.
    • Thawing: When you’re ready to enjoy your frozen cake, simply remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can bring it to room temperature before serving or enjoy it chilled straight from the fridge.

    With these storage tips, you can ensure your Bluey cake stays fresh and delicious, allowing you to savor every magical bite whenever the craving strikes!

    A drawing of a cartoon character resembling a lively dog, with an excited expression and limbs spread out, presented on a circular paper inside a stainless steel bowl, under natural light.
    A colorful batter shaped like a cartoon blue dog.
    A metal bowl filled with creamy, smooth sponge cake batter, placed on a white marble background.

    How To Make Whipped Cream

    1. Start with Cold Ingredients: Make sure your heavy whipping cream, mixing bowl, and whisk are all well chilled before you begin. Cold ingredients whip up faster and create a more stable whipped cream.
    2. Use High-Fat Cream: Opt for heavy whipping cream with a high-fat content (ideally 36-40%). Higher fat content produces a richer and more stable whipped cream.
    3. Chill Your Bowl and Whisk: Place your mixing bowl and whisk attachment in the refrigerator for at least 15-30 minutes before whipping the cream. This helps keep the cream cold and encourages better aeration.
    4. Whip on Low Speed: Start whipping the cream on low speed to gradually incorporate air. Once it starts to thicken, you can increase the speed to medium or medium-high.
    5. Watch Closely: Keep a close eye on the cream as you whip it. Over-whipping can quickly turn it into butter. Stop whipping as soon as you reach stiff peaks – the cream should hold its shape when the whisk is lifted.
    6. Add Sugar Gradually: If you’re sweetening your whipped cream, add the confectioner’s sugar gradually, about a tablespoon at a time, while whipping. This ensures that the sugar dissolves evenly and prevents graininess.
    7. Flavor Options: Enhance the flavor of your whipped cream by adding vanilla extract, almond extract, cocoa powder, or other flavorings to taste. Just be mindful of the additional liquid content if using extracts.
    8. Be Gentle: Once you’ve reached the desired consistency, stop whipping immediately. Over-whipping can cause the cream to become grainy or even curdle.
    9. Use Immediately or Store Properly: Homemade whipped cream is best served fresh. If you need to store it, transfer it to an airtight container and refrigerate for up to 24 hours. Re-whip gently before serving if needed.
    A colorful sandwich with blue filling, cut in half and displaying a blue cloud design inside, served on a white plate with blueberries and cream, with a cartoon character-themed cake in the background.

    More Recipes You Might Be Interested In

    Bluey Sponge Cake

    Recipe by Maddison Koutrouba – thesqueakymixer.com
    5.0 from 14 votes
    Servings

    8-12

    servings
    Prep time

    30

    minutes
    Cooking time

    8

    minutes
    Cook Mode

    Keep the screen of your device on.

    Ingredients

    • 6 egg yolks

    • 4 Tbsp. sugar

    • 4 Tbsp. vegetable oil

    • 4 Tbsp. whole milk

    • 2 tsp. vanilla extract

    • 1 cup all-purpose flour

    • 6 egg whites

    • 2 Tbsp. cornstarch

    • 1/2 tsp. vinegar

    • 4 Tbsp. sugar

    • food dye gel (not liquid)

    • Whipped Cream Filling
    • 2 cups heavy whipping cream

    • 5 Tbsp. confectioners sugar

    • dash salt

    • 2 tsp. vanilla

    • fresh fruit or jam (optional)

    • blue food gel (optional)

    Directions

    • Preheat the oven to 375 degrees, then grease an 8″ circular pan with cooking spray. Cut out parchment paper to fit inside the pan perfectly. Using an edible marker, trace your design onto the piece of parchment paper to your liking. This is the design we will be tracing with our batter later on.
    • Separate the egg yolks and egg whites. Place the egg yolks in a large bowl and the egg whites in a medium-sized bowl. Set the egg whites aside for now.
    • Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla.
    • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
    • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
    • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them to the batter in the next step.
    • Fold the egg whites into the egg yolk batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and cause a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
    • Remove a few teaspoons of batter at a time and use food gel to dye each color one at a time depending on the colors needed for your design. You only need to remove a small amount of each color but pay close attention to the design you’re tracing.
    • Place your colored batter into piping bags.
    • Pipe black outlines around your traced designs then go ahead and fill in these piped traced lines with color.
    • Once you’ve added all of your designs to your cake, let it sit in the fridge for 5-8 minutes then pipe the uncolored batter on top to cover your design. Bake for 8-9 minutes.
    • Once the designed cake has finished baking flip the cake out of the pan and peel the parchment paper off of the design as soon as it comes out of the pan. Use the remaining batter to bake one or two more layers of cake. Allow the cakes to cool completely. While the cakes cool, prepare the whipped cream.
    • In the bowl of a stand mixer fit with the whisk attachment, and whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
    • Assemble the cake by placing a layer of cake (the undesigned cake) on the bottom, then pipe a layer of whipped cream. Top the entire cake off with the designed cake. Feel free to add the filling of your choice as well as any additional decorations that you want.
    • Store in the fridge until serving, enjoy!
    • This cake can be made ahead of time but is best enjoyed fresh. If you plan to make this ahead of time, be sure to seal the cake tightly in plastic wrap to keep it fresh.

    Did you make this recipe?

    Tag @thesqueakymixer on Instagram! I love to see what you all create.

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