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Overhead view of a Rubble Paw Patrol Cake with Rubble's detailed face in the center, decorated with a buttercream transfer.

Rubble Paw Patrol Cake

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  • Author: Julianne Dell
  • Prep Time: 1 hour
  • Freezing Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 15 slices
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Description

This Paw Patrol cake uses a buttercream transfer method to create an adorable Rubble-themed design! There’s no fancy techniques or fondant involved. It’s the perfect cake for a Paw Patrol fan’s birthday.

Ingredients

For the Cake

Frosting for the Buttercream Transfer and Decorations

  • 1 1/2 cups unsalted butter, cold
  • 6 cups powdered sugar
  • 1 tablespoon Pure Vanilla Extract
  • 1 tablespoon Heavy whipping cream
  • 1/8 teaspoon salt

Frosting for the Cake

  • 2 cups unsalted butter, cold
  • 8 cups powdered sugar
  • 1 tablespoon Pure Vanilla Extract
  • 1–2 tablespoons Heavy whipping cream
  • ¼ teaspoon salt

Instructions

To Make the Frosting

  1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, and beating until the butter looks light in color.
  2. Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
  3. Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
  4. Add the remaining 1 cup of powdered sugar along with the heavy whipping cream and salt. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
  5. Color the buttercream and decorate the cake following the detailed tutorial in the post.

Equipment

(affiliate link)

Notes

  • If you plan to remove the cake from the pan, be sure to grease the pan generously or line the bottom of the pan with parchment paper.
  • If you only want to frost the top of the cake and not the sides, just make half of the second batch (frosting for the cake). 
  • You will have leftover buttercream, but you can certainly freeze any leftover buttercream for up to 2 months. Store in an airtight container or bag, removing any excess air. 
  • If you want to make a chocolate buttercream for the cake, swap out 1 cup of powdered sugar for 1 cup of cocoa powder.
  • Piping Tips – For this tutorial, I use size 12, size 3, and size 5 piping tips to create the Rubble outline and fill in the details. I then use a #199 piping tip to pipe the shell border around the bottom of the cake, and a #47 basket-weave tip to create the construction stripes.  The blog post has the full tutorial and products listed.

Storage

  • The frosted cake can be stored in an airtight container at room temperature for up to 4 days. However, if you live in a hot and humid environment, consider storing the cake in the refrigerator and serving at room temperature instead. 

Nutrition

  • Serving Size: 1 Slices
  • Calories: 443
  • Sugar: 47.5 g
  • Sodium: 187.5 mg
  • Fat: 18.9 g
  • Carbohydrates: 65.2 g
  • Protein: 4.7 g
  • Cholesterol: 65.3 mg

Find it online: https://beyondfrosting.com/rubble-paw-patrol-cake/