Description
Discover a moist labubu cake birthday recipe that’s easy, festive, and perfect for any celebration.
Ingredients
Scale
- 2 cups all‑purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup labubu puree (fresh or frozen, thawed)
- ½ cup whole milk
- ¼ cup coconut milk (adds extra tropical richness)
- For the frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons labubu puree
- 1 teaspoon lime zest (optional, for a zingy finish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8‑inch round cake pans, then line the bottoms with parchment circles.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer, beat the butter and sugar on medium‑high speed until pale and fluffy, about 3‑4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla.
- Mix the labubu puree, whole milk, and coconut milk in a separate cup.
- With the mixer on low, alternately add the dry flour mixture and the labubu‑milk mixture to the butter‑egg mixture, beginning and ending with the flour. Scrape the sides as needed; the batter should be smooth and slightly thick.
- Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release any air bubbles.
- Bake for 25‑30 minutes, or until a toothpick inserted into the center comes out clean. The tops will be a golden‑brown color and will spring back when lightly pressed.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- While the cakes cool, prepare the frosting: beat the cream cheese and butter together until smooth. Gradually add powdered sugar, beating until light and fluffy. Fold in the labubu puree and lime zest, if using.
- Once the layers are completely cool, place one cake round on a serving plate. Spread a generous layer of frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.
- For a birthday touch, pipe a simple border with any leftover frosting and sprinkle a few toasted coconut flakes or fresh labubu slices.
- Refrigerate the cake for at least 30 minutes before slicing. This helps the frosting set and makes slicing cleaner.
Notes
- Use ripe labubu for the most aromatic flavor; if using frozen, thaw completely and drain any excess liquid.
- Room‑temperature eggs incorporate more easily, giving a smoother batter.
- Do not over‑mix once the flour is added; over‑mixing can produce a dense crumb.
- If you prefer a lighter texture, replace half the whole milk with buttermilk.
- To avoid a soggy bottom, place a thin parchment sheet on the bottom of the pan before adding batter.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: labubu cake birthday