When I first saw a picture of a labubu cake on Instagram, I was instantly hooked by its playful shape and vibrant colors. The name itself—”labubu”—means “baby” in several languages, and the cake looks just as adorable as the word suggests. I decided to recreate this eye‑catching design in my own kitchen, and the result was a light, buttery pound‑cake base wrapped in a silky cream cheese frosting, all decorated with fresh fruit and a simple fondant ribbon. If you love a cake that tastes as good as it looks, keep reading—you’re about to learn how to make a labubu cake design that will wow both kids and adults.

Why You’ll Love This Recipe

Simple, pantry‑friendly ingredients—no fancy equipment required.
Dense yet fluffy texture that stays moist for days.
Customizable decoration: swap fruit, add sprinkles, or use flavored fondant.
Perfect for birthdays, baby showers, or any celebration that calls for a cute centerpiece.

Ingredients

2 ½ cups (315 g) all‑purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup (225 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
4 large eggs, room temperature
1  tsp vanilla extract
½ cup (120 ml) whole milk
8 oz (225 g) cream cheese, softened
¼ cup (60 ml) heavy cream
2  tbsp powdered sugar
¼ tsp lemon zest
¼ cup (60 ml) raspberry jam
Fresh berries (raspberries, blueberries, sliced strawberries) for topping
White fondant (store‑bought or homemade) for the ribbon
Edible glitter (optional) for a sparkle finish

How to Make Labubu Cake Design

Prep the pans. Preheat your oven to 350°F (175°C). Grease two 8‑inch round cake pans, line the bottoms with parchment, and lightly dust with flour. This helps the cake release cleanly for the shape.
Combine dry ingredients. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar. Using a stand mixer on medium speed, beat the softened butter and granulated sugar until pale and fluffy, about 3‑4 minutes. This aerates the batter, giving the cake its signature lightness.
Add eggs and vanilla. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
Incorporate dry mix. With the mixer on low, add the flour mixture in three additions, alternating with the milk. Begin and end with the flour. Mix just until combined—over‑mixing will make the cake tough.
Bake. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25‑30 minutes, or until a toothpick inserted in the center comes out clean. The cakes will rise slightly and develop a golden crust.
Cool. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This step is crucial; warm cake can melt the frosting.
Make the cream cheese frosting. In a clean bowl, beat the softened cream cheese until smooth. Add heavy cream, powdered sugar, and lemon zest, then whip on high speed until light and spreadable, about 2‑3 minutes.
Assemble the layers. Place one cake round on a serving plate. Spread a thin layer of raspberry jam over the surface, then dollop half of the cream cheese frosting and spread evenly. Top with the second cake layer.
Crumb coat. Apply a thin “crumb coat” of frosting over the entire cake to trap loose crumbs. Refrigerate for 20 minutes to set.
Final frosting. Using a spatula, spread the remaining frosting smoothly over the top and sides. The surface should be even, ready for decoration.
Decorate. Arrange fresh berries in a decorative pattern—think a ring of raspberries around the base and a few strawberries on top. Roll out the white fondant, cut a thin strip, and gently wrap it around the cake like a ribbon, sealing the ends with a dab of frosting. If you like a little sparkle, dust the fondant ribbon with edible glitter.
Serve. Slice with a warm knife for clean cuts. The cake stays moist for up to four days when stored properly.

Tips for Best Results

Room‑temperature butter and eggs blend more evenly, preventing lumps.
Do not over‑beat once the flour is added; this keeps the crumb tender.
If you prefer a richer flavor, substitute half of the milk with buttermilk; the acidity will also help the cake rise.
For a smoother fondant ribbon, roll the fondant between two sheets of parchment and dust lightly with powdered sugar to prevent sticking.
Chill the cake between frosting steps; a firm base makes decorating easier.

Variations

Chocolate Labubu: Replace ¼ cup of flour with cocoa powder and add 2 tbsp melted dark chocolate to the batter.
Citrus Twist: Add orange zest to the batter and swap raspberry jam for orange marmalade.
Nutty Crunch: Fold ½ cup toasted chopped almonds into the frosting for added texture.

Storage

Cover the cake loosely with a dome or an overturned cake plate and refrigerate. It will stay fresh for 4‑5 days. To serve, let the slice sit at room temperature for 15‑20 minutes or microwave a single piece for 10 seconds to soften the frosting.

Creative Labubu Cake Design: A Fun, Fluffy Celebration Treat

Total Time: 40 mins
Yield: 6 servings 1x
Diet: Halal

Print Recipe

Description

Discover a stunning labubu cake design with fluffy layers, creamy frosting, and easy steps—perfect for birthdays and special occasions.

Instructions

Prep the pans. Preheat your oven to 350°F (175°C). Grease two 8‑inch round cake pans, line the bottoms with parchment, and lightly dust with flour. This helps the cake release cleanly for the shape.
Combine dry ingredients. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar. Using a stand mixer on medium speed, beat the softened butter and granulated sugar until pale and fluffy, about 3‑4 minutes. This aerates the batter, giving the cake its signature lightness.
Add eggs and vanilla. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
Incorporate dry mix. With the mixer on low, add the flour mixture in three additions, alternating with the milk. Begin and end with the flour. Mix just until combined—over‑mixing will make the cake tough.
Bake. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25‑30 minutes, or until a toothpick inserted in the center comes out clean. The cakes will rise slightly and develop a golden crust.
Cool. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This step is crucial; warm cake can melt the frosting.
Make the cream cheese frosting. In a clean bowl, beat the softened cream cheese until smooth. Add heavy cream, powdered sugar, and lemon zest, then whip on high speed until light and spreadable, about 2‑3 minutes.
Assemble the layers. Place one cake round on a serving plate. Spread a thin layer of raspberry jam over the surface, then dollop half of the cream cheese frosting and spread evenly. Top with the second cake layer.
Crumb coat. Apply a thin “crumb coat” of frosting over the entire cake to trap loose crumbs. Refrigerate for 20 minutes to set.
Final frosting. Using a spatula, spread the remaining frosting smoothly over the top and sides. The surface should be even, ready for decoration.
Decorate. Arrange fresh berries in a decorative pattern—think a ring of raspberries around the base and a few strawberries on top. Roll out the white fondant, cut a thin strip, and gently wrap it around the cake like a ribbon, sealing the ends with a dab of frosting. If you like a little sparkle, dust the fondant ribbon with edible glitter.
Serve. Slice with a warm knife for clean cuts. The cake stays moist for up to four days when stored properly.

Notes

Room‑temperature butter and eggs blend more evenly, preventing lumps.
Do not over‑beat once the flour is added; this keeps the crumb tender.
If you prefer a richer flavor, substitute half of the milk with buttermilk; the acidity will also help the cake rise.
For a smoother fondant ribbon, roll the fondant between two sheets of parchment and dust lightly with powdered sugar to prevent sticking.
Chill the cake between frosting steps; a firm base makes decorating easier.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Desserts
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 design

FAQs

Can I make this cake gluten‑free?: Yes—swap the all‑purpose flour for a 1:1 gluten‑free flour blend and add 1 tsp xanthan gum.
What if I don’t have fondant?: You can pipe a rosette border with the frosting or use melted white chocolate for a glossy ribbon effect.
Is the cake suitable for vegans?: Replace butter with vegan margarine, use a plant‑based cream cheese, and substitute heavy cream with coconut cream. The texture will be slightly different but still delicious.
How far in advance can I assemble the cake?: Assemble up to 24 hours ahead; keep it refrigerated and add fresh berries just before serving.