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    Easy panda cake recipe

    Jump to Recipe

    This easy panda cake recipe comes with a printable template, making it super easy to create an adorable little panda face on your vanilla sponge cake.

    a cute animated panda face made of icing on a cake on w wooden baord.

    The soft vanilla sponge is really easy to whip up in a single bowl. First, you'll cream baking margarine and sugar, then whisk in eggs, milk and vanilla before folding in flour and baking powder.

    Your cake batter then goes into the oven for a low and slow bake to give a perfectly risen and level sponge - ideal for decorating!

    a slice of vanilla cake with buttercream on a white plate.

    The buttercream uses a one-step method. You'll simply sift icing sugar into a bowl, add butter, vanilla and milk, whisk and you're done!

    Once the cake is halved and filled with buttercream, you'll brush it all over with apricot jam and cover with white icing.

    a panda face made of icing on a cake on a wooden board.

    You'll then roll out black icing and use the template to cut out all of the features, placing them on top of the cake and fixing the ears in place with cocktail sticks. So simple but so effective!

    Click on the download button below to get your printable PDF template for your panda cake.

    Easy panda cake decoration templateDownload

    It's perfect to decorate an 18-20cm (7-8 inch) cake.

    a slice of vanilla cake with buttercream icing on a white plate with a fork cutting off the front.

    Now, here's the full, detailed recipe for my easy panda cake, complete with plenty of photos to show you what to aim for at every step.

    Ingredients

    For the sponge

    • 200 g (1 stick + 6 tbsp) baking margarine plus some for greasing
    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 3 medium free range eggs
    • 2 tbsp whole milk
    • 1 tsp vanilla extract
    • 200 g (1⅓ cups) self-raising white flour (self rising flour)
    • 1 tsp baking powder

    For the buttercream filling

    • 80 g (5 tbsp) salted butter softened
    • 160 g (1¼ cup) icing sugar (powdered sugar)
    • 1 tsp vanilla extract

    For the decoration

    • cornflour (cornstarch) for dusting
    • 1 tbsp apricot jam
    • 350 g (12 oz) white ready to roll icing
    • 250 g  (9 oz) black ready to roll icing

    Equipment

    • Weighing scales
    • Measuring spoons
    • Round 18-19cm (7-7.5") nonstick cake tin
    • Parchment/baking paper
    • Wire cooling rack
    • Printer
    • Kitchen knife or scissors
    • Rolling pin
    • Small mixing bowl
    • Large mixing bowl
    • Sieve
    • Silicone pastry brush

    Instructions

    Make the sponge

    Preheat the oven to 200C (180C fan, 400F)

    Grease the tin and line with greaseproof paper.

    Put the sugar and margarine in a large mixing bowl.

    sugar and margarine in a large mixing bowl with ingredients in the background.

    Whisk together until creamy.

    creamed sugar and margarine in a large mixing bowl with ingredients in the background.

    Add the eggs one by one, whisking between each addition.

    creamed sugar and margarine in a large mixing bowl topped with an egg with ingredients in the background.

    This helps to stop the mixture from splitting.

    whisked cake batter in a large clear bowl.

    Add the milk and vanilla.

    whisked cake batter in a large clear bowl topped with milk and vanilla essence.

    Whisk again.

    whisked cake batter in a large clear bowl.

    Sift in the flour and baking powder.

    whisked cake batter in a large clear bowl topped with sifted flour.

    Fold until the flour is all incorporated.

    whisked cake batter in a large clear bowl.

    Spoon into the prepared tin and level off.

    whisked cake batter in a lined cake tin.

    Bake for approximately 40 minutes until golden brown and springy in the centre.

    cooked vanilla cake in a lined cake tin.

    Cool in the tin for 20 minutes, then turn out onto a wire rack and cool upside down.

    upside down baked vanilla cake on a green marble background.

    Make the buttercream filling

    Put the softened butter and vanilla in a bowl and sift in the icing sugar.

    softened butter and vanilla in a bowl and sifted icing sugar.

    Whisk until pale and creamy.

    whisked softened butter and vanilla in a bowl and sifted icing sugar.

    Cut the cake in half using a long, sharp serrated knife.

    vanilla sponge cake cut in half on a green marble background.

    Spread the top half with buttercream then sandwich back together so that the flat bottom is on top. This will give a crisper final result.

    vanilla sponge cake cut in half on a green marble background with one covered in buttercream icing.

    Decorate the panda cake

    Put the apricot jam in a small bowl with a teaspoon of water and microwave for 10-20 seconds until warmed through and thin.

    Brush all over the top and sides of the cake. This will help the icing to stick.

    baked vanilla cake upside down coated in apricot jam.

    Dust a clean work surface with cornflour and roll the white icing out so that it is wide enough to cover the top and sides of the cake.

    white royal icing rolled out thin on a green marble background.

    Use the white icing to cover the cake, gently smoothing all over with your hands and trimming away any excess at the bottom with a sharp knife.

    round cake covered with smooth white royal icing on a wooden board.

    Roll out the black icing. This time, it needs to large enough to lay your template pieces on top.

    black royal icing rolled thin on a green marble background.

    Cut your template pieces out and place them on top of the black icing, then run your finger around the edges of each piece to encourage the paper to indent the icing slightly.

    paper cut outs of a panda face placed on black royal icing.

    Remove the paper and follow the indents to cut the shapes out. You can do this with sharp scissors, or place the pieces on a board and cut them out with a sharp knife.

    black royal icing panda features on a green marble background.

    Finally, you'll need to cut out the pupils. For this, I used the wide end of a small piping nozzle.

    black royal icing panda features on a green marble background.

    Position the eyes and mouth piece on top of the cake. You can use a tiny dab of water on the back of the black pieces to fix them in place, if necessary, but do so very sparingly. If the black runs, you'll end up with grey streaks on your cake.

    black royal icing panda features on a white royal icing covered cake on a green marble background

    Press the ears on top of two cocktail sticks and leave to firm up.

    black royal icing panda features on a white royal icing covered cake on a green marble background with two black ears at the top.

    Once the ears are able to hold their shape without drooping, you can push the cocktail sticks into the cake to secure the ears in place.

    a panda face cake with ears on the top on a wooden board.

    Your easy panda cake is now ready to slice and enjoy!

    a panda face cake with ears on the top on a wooden board with a slice cut out the front.

    What do you think of this easy panda cake recipe?

    a slice of vanilla cake with buttercream icing on a white plate with the full cake in the background.

    Print this easy panda cake recipe

    Print Recipe
    5 from 2 votes

    Easy Panda Cake Recipe

    We've got a few events coming up where it would be nice to take a cake along, so we've been experimenting with different novelty patterns, and this panda is one of our favourites. It's simply a vanilla sponge, covered with white icing, with the black icing providing the features.
    Prep Time30 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: cakes and bakes
    Cuisine: British
    Diet: Vegetarian
    Servings: 12 slices
    Author: Emily Leary

    Ingredients

    For the sponge

    • 200 g (1 stick + 6 tbsp) baking margarine plus some for greasing
    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 3 medium free range eggs
    • 2 tbsp whole milk
    • 1 tsp vanilla extract
    • 200 g (1⅓ cups) self-raising white flour (self rising flour)
    • 1 tsp baking powder

    For the buttercream filling

    • 80 g (5 tbsp) salted butter softened
    • 160 g (1¼ cup) icing sugar (powdered sugar)
    • 1 tsp vanilla extract

    For the decoration

    • cornflour (cornstarch) for dusting
    • 1 tbsp apricot jam
    • 350 g (12 oz) white ready to roll icing
    • 250 g  (9 oz) black ready to roll icing

    Equipment

    • Weighing scales
    • Measuring spoons
    • Round 18-19cm (7-7.5") nonstick cake tin
    • Parchment/baking paper
    • Wire cooling rack
    • Printer
    • Kitchen knife or scissors
    • Rolling pin
    • Small mixing bowl
    • Large mixing bowl
    • Sieve
    • Silicone pastry brush

    Instructions

    Make the sponge

    • Preheat the oven to 200C (180C fan, 400F)
    • Grease the tin and line with greaseproof paper.
    • Put the sugar and margarine in a large mixing bowl. Whisk together until creamy.
    • Add the eggs one by one, whisking between each addition. This helps to stop the mixture from splitting.
    • Add the milk and vanilla and whisk again.
    • Finally, sift in the flour and baking powder and fold until the flour is all incorporated.
    • Spoon into the prepared tin and level off.
    • Bake for approximately 40 minutes until golden brown and springy in the centre. Cool in the tin for 20 minutes, then turn out onto a wire rack and cool upside down.

    Make the buttercream filling

    • Put the softened butter and vanilla in a bowl and sift in the icing sugar. Whisk until pale and creamy.
    • Cut the cake in half using a long, sharp serrated knife.
    • Spread the top half with buttercream then sandwich back together so that the flat bottom is on top. This will give a crisper final result.

    Decorate the panda cake

    • Put the apricot jam in a small bowl with a teaspoon of water and microwave for 10-20 seconds until warmed through and thin.
    • Brush all over the top and sides fo the cake. This will help the icing to stick.
    • Dust a clean work surface with cornflour and roll the white icing out so that it is wide enough to cover the top and sides of the cake.
    • Use the white icing to cover the cake, gently smoothing all over with your hands and trimming away any excess at the bottom with a sharp knife.
    • Roll out the black icing. This time, it needs to large enough to lay your template pieces on top.
    • Cut your template pieces out and place them on top of the black icing, then run your finger around the edges of each piece to encourage the paper to indent the icing slightly.
    • Remove the paper and follow the indents to cut the shapes out. You can do this with sharp scissors, or place the pieces on a board and cut them out with a sharp knife.
    • Finally, you'll need to cut out the pupils. For this, I used the wide end of a small piping nozzle.
    • Position the eyes and mouth piece on top of the cake. You can use a tiny dab of water on the back of the black pieces to fix them in place, if necessary, but do so very sparingly. If the black runs, you'll end up with grey streaks on your cake.
    • Press the ears on top of two cocktail sticks and leave to firm up. Once the ears are able to hold their shape without drooping, you can push the cocktail sticks into the cake to secure the ears in place.
    • Your easy panda cake is now ready to slice and enjoy!

    Video

    Nutrition

    Calories: 481kcal | Carbohydrates: 73g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 224mg | Potassium: 81mg | Fiber: 1g | Sugar: 59g | Vitamin A: 830IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this easy panda cake recipe

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