I’m not sure this buttercream minions cake counts as a continuation of my animal cake series, but I’m going to say it!

This buttercream minions cake is made with moist banana cake layers and homemade buttercream frosting. It’s just as cute as it is delicious!!

Making this Buttercream Minions Cake: Step-by-Step Tutorial

Let’s walk through each step of this cake together to make sure it turns out as amazing as possible! I’ve shared a video below, or you can check out my in-depth video tutorial on my YouTube channel.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• 4, 6-inch Cake Pans
• Spinning Cake Stand
• 10-inch Cake Board
• Small Offset Spatula
• Bench Scraper
• 5 Small Piping Bags
• 1 Large Piping Bag
• Frosting Coupler
• 2 Small Round Piping Tips (like a Wilton 10)
• Small Flat Piping Tip (like an Ateco 48)
• Large Round Piping Tip (like a Wilton 1A)
• Small Acetate Sheet (I cut these down into smaller squares with scissors)
• Electric hand mixer or stand mixer

Step 1: Bake and Level the Banana Cake Layers

The first step is to work on the banana cake layers. Line four, 6-inch round cake pans with parchment rounds and grease with non-stick baking spray or homemade cake release.

If you don’t have 4 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can.

Divide the batter evenly between the cake pans and bake for 28-32 minutes.

Remove the cakes from the oven and set on a wire rack. Run an offset spatula around the edge of the pan to help release the cake layers from the pan. Let the cakes cool fully in the pan.

Once cooled, level three of the cake layers with a serrated knife and leave one unleveled. Place one of the cake tops in a bowl and set aside to make our minion’s feet later (you can “taste test” the other two cake tops).

If you make these in advance, wrap and freeze them at this point. Take them out of the freezer about 20 minutes before you want to assemble the cake.

Step 2: Make the Buttercream Frosting

Then it’s time to make the buttercream frosting for this cake! I like to use an American buttercream because I think it’s the easier to decorate with and I love eating it.

If you want to use a less sweet frosting, I’d recommend making 1.5 batches of my Swiss meringue buttercream or my hybrid buttercream.

Wait to color the buttercream until the cake is crumb coated. Cover the frosting with plastic wrap to prevent crusting, then set aside.

Step #3: Stack and Frost the Cake Layers

Stack and frost the cake layers on a 10-inch, grease-proof cardboard cake round or flat plate.

Use a dab of frosting to help stick the first cake layer to the board. Place the first cake layer off-center. You’ll need a bit of room to add on the minion’s legs.

Spread an even layer of buttercream between each cake layer with an offset spatula. Repeat with the remaining cake layers, placing the unleveled cake layer on top.

Spread a thin coat of frosting around the cake and legs to fully cover everything. Smooth using a bench scraper.

Add a couple teaspoons of buttercream into the bowl with the cake top we set aside earlier. Stir the mixture with a fork until the it’s fully combined and has a consistency similar to cake pops. It should be easy to handle and shape.

Shape two legs and feet and place them in front of the cake.

Then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

This makes it easier to get a perfect second coat of frosting.

Step 4: Color the Buttercream

While the cake chills, color the buttercream! Use gel food coloring if possible to color the buttercream. Liquid food coloring can throw off the consistency of the frosting and won’t make as vibrant of a color.

While the cake chills, color the buttercream! Place 1/3 cup of uncolored buttercream into a small piping bag fit with a large round tip or cut opening about 1 cm wide and set aside.

Color 2/3 cup of buttercream bright blue with royal blue gel food coloring to make our minion’s overalls. Place in a small piping bag fit with a flat piping tip (like an Ateco 48) and set aside.

Make 2 Tbsp of buttercream brown using warm brown gel food coloring to make our minion’s irises. Place in a small piping bag fit with a round piping tip (like a Wilton 10) and set aside.

Color 1/3 cup of buttercream gray using a tiny drop of black gel food coloring to make our minion’s glasses. Place in a small piping bag fit with a large round piping tip (like a Wilton 1A) and set aside.

Make 2/3 cup of buttercream black with black gel food coloring to make our minion’s shoes, hands, and glasses. Place in a small piping bag fit with a coupler and a round piping tip (like a Wilton 10) and set aside.

Color the remaining buttercream yellow with yellow gel food coloring. Place in a large piping bag fit with a large round piping tip and set aside.

Step 5: Decorate this Buttercream Minions Cake

Cover the cake in a thick layer of yellow buttercream. Make sure you save a little bit to pipe our minion’s arms later! Smooth using an offset spatula and acetate sheet.

Chill the cake until the frosting is firm to the touch. Then it’s time to sketch out our little minion.

Use a circle cutter to outline where the lenses should go (I used a circle cutter that was about 2-inches wide) and use an offset spatula or butter knife to trace out where the glasses strap should go.

Then trace out where you want the overalls to be.

And then it’s onto the piping! Pipe on the overalls first. Use the smooth side of the piping tip to pipe blue frosting around the base of the cake and over the minion’s legs.

Then add the minion’s arms with yellow buttercream like in the photo below.

Use black buttercream to pipe the minion’s hands, overall buttons, and shoes. I also piped on a small smile with black buttercream using a very small round piping tip.

The last step is to make our minion’s glasses! Pipe the lenses with white buttercream, then outline them with grey buttercream.

Use brown and black buttercream to make the irises and pupils. Then pipe black buttercream around the cake to look like the strap.

And voila! Several hours later, you have an adorable buttercream minions cake 🙂

Minions Cake Substitutions and Swaps

Below are some swaps and substitutions that can be made in this recipe.

• Overripe Bananas – If you don’t have overripe bananas on hand, bake your bananas at 300 F for about 15 minutes or until the skins of the bananas are black.
• Lemon Juice – Fresh lemon juice really enhances the banana flavor in this recipe and prevents the mashed bananas from browning. It can be left out if needed though!
• All-Purpose Flour – This recipe turns out best with AP flour, but you can use a cup for cup gluten free flour blend in its place if needed.
• Unsalted Butter – If you only have salted butter, on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
• Baking Powder / Baking Soda – This recipe uses both leavening agents, and both are important to help this recipe rise correctly! Make sure both types of leavening agents are properly measured and haven’t expired.
• Buttermilk – You can also use whole milk, full-fat yogurt, sour cream or alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Eggs – If you don’t have eggs on hand or can’t eat eggs, you can try using flaxseed eggs.

Tips for Making the Best Buttercream Minions Cake

• Use gel food coloring to color the buttercream. Liquid food coloring can throw off the consistency of the frosting and won’t make as vibrant of a color.
• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure the dry ingredients.
• Bang your cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
• Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack (but leave one unleveled!!).
• Use an acetate sheet to make the frosting super smooth. I buy them in big squares on Amazon and then cut them into smaller pieces with scissors to make them easier to use.
• Make this buttercream minions cake vegan or dairy free if needed! Use your favorite type of dairy free milk to replace the buttermilk and heavy cream and use vegan butter sticks in place of the butter. For the eggs I recommend using an egg replacer like this.

Making This Buttercream Minions Cake in Advance & Storage Tips

Make the cake layers in advance and freeze them. It breaks the process up and makes it more approachable.

Make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Let Me Know What You Think!

If you make this minions birthday cake, I’d love to hear what you think! Let me know by leaving a rating and comment below.

If you plan to share on social media, tag me @chelsweets and #chelsweets so that I can see your amazing creations!

Other Recipes You Might Like: