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French Bulldog Cake


The cutest little Frenchie — made from buttercream!



  • Cake Batter:
  • 1 cup unsalted butter, room temperature
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2 large eggs
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 cup chocolate chips
  • Buttercream:
  • 2 cups unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 5 cups confectioner's sugar
  • Food coloring
  • Dark chocolate, melted
  • White chocolate, melted
  • Pink candy melts, melted

Let's get Cooking...

  1. Bake the cake: Combine the flour, baking powder, baking soda and salt in a bowl. In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy. Add the eggs and egg yolks one at a time, then add the vanilla. Add the flour mixture in 2 additions, alternating with the buttermilk. Add the chocolate chips and mix until just combined. Divide between 2 greased and floured 9-inch round cake pans. Bake at 350F for 32-35 minutes. Cool in the pans completely.
  2. Make the buttercream: Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and mix until combined. Add the confectioner's sugar one cup at a time, then beat for 3-4 minutes, until the buttercream is fluffy. Add some food coloring to create your desired fur colors.
  3. Make the chocolate decorations: Spoon the chocolate onto a tray lined with parchment paper. Create the dog's ears, eyes and tongue. Place the tray in the freezer until the chocolate has completely hardened, about 10 minutes.
  4. Assembly:
  5. Stack the 2 cakes on top of each other, with a layer of buttercream in between. Place the remaining buttercream in piping bags fitted with star-shaped piping tips and pipe the frenchie's fur. Decorate with the eyes, ears and tongue and draw the nose and mouth with some remaining buttercream. Enjoy!