“A team of Diglett triplets. It triggers huge earthquakes by burrowing 60 miles underground.”

Pokedex

I loved making this 3D Dugtrio cake from Pokemon. In this tutorial, I’m going to show you how simple fondant decorations, a bowl of Oreo crumbs, & leftover cake tops can really make your cake pop (right out of the pokeball). I used my simple chocolate cake recipe & my foolproof chocolate buttercream recipes for Dugtrio. I hope you all enjoy it! Don’t forget to check out the GIVEAWAY link below too!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Pokemon Cake: Dugtrio

Pokemon Cake: Dugtrio

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 15 minutes
Total Time: 1 hour 50 minutes

"A team of Diglett triplets. It triggers huge earthquakes by burrowing 60 miles underground."

Ingredients

  • 1 ½ sticks butter at room temperature
  • 1 ¾ cups white sugar
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/3 cup warm water or fresh brewed coffee
  • 1 stick butter at room temperature
  • 1/2 cup vegetable shortening
  • 3/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted
  • 4 tablespoons heavy cream at room temperature
  • Black fondant
  • white fondant
  • pink fondant
  • 3 package of Oreos, crushed

Instructions

Chocolate Cake (see notes)

  1. Preheat oven to 350 degrees.
  2. Cream together butter and sugar until light and fluffy on a medium speed for about 2 minutes.
  3. Add eggs and vanilla.
  4. Beat butter mixture at a medium speed for about 1 minute.
  5. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  6. Slowly add the dry ingredients to the butter mixture while alternating with water. Be sure to start and end with the dry ingredient mix.
  7. On a low speed, mix until creamy. You should not need to mix longer than a minute at most. With that said, be sure not to over mix.
  8. Pour cake batter into a prepared pan.
  9. Bake for 40 minutes or until a cake tester comes out clean.
  10. Let cool for 10 minutes in pan. After, invert onto cooling rack and let cook entirely.
  11. Repeat these steps for the half sphere cake that will be used for Diglett's head as this first batch of cake batter will be enough for 3 6" cake layers that form the Diglett's body.

Chocolate Buttercream (see notes)

  1. Sift 4 cups of powdered sugar & set bowl aside.
  2. Cream butter & shortening.
  3. Add cocoa powder & vanilla.
  4. Scrape down the sides.
  5. Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time.
  6. Do not worry if your buttercream looks crumbly & dry because we will fix that next.
  7. Scrape down the sides one last time.
  8. With your mixer on, slowly add in heavy cream.
  9. Turn mixer up to a medium speed until you have light & fluffy consistency you are looking for (about a minute or so).

Building the Dugtrio Cake

  1. Level each 6" round cake.
  2. Place the cake tops you will remove into a large bowl as these will be used later and it's good to avoid cake waste when able to.
  3. Dugtrio #1
  4. Spread a generous amount of chocolate buttercream onto your first layer of 6" round chocolate cake.
  5. Pipe a chocolate buttercream border and fill with crushed Oreos.
  6. Place your next level of 6" round cake on top and repeat steps #2 and #4 for this cake layer. Dugtrio #1 will be two 6" round cake layers and one 6" half sphere cake.
  7. Gently press the half sphere chocolate cake on top of your 6" round chocolate cake layer stack.
  8. Beginning at the bottom of your cake, begin to pipe in an upward motion as your turn your cake turntable. Be sure to fill in the gaps.
  9. Gently press your offset spatula or metal bench scraper, against the buttercream and while rotating your cake turntable, smooth out your buttercream so you're left with a smooth finish. Continue this motion from the bottom to the top of your cake.
  10. Place Dugtrio #1 into the fridge to cool.
  11. Dugtrio #2
  12. Spread a generous amount of chocolate buttercream onto your first layer of 6" round chocolate cake.
  13. Pipe a chocolate buttercream border and fill with crushed Oreos.
  14. Place your next level of 6" round cake on top and repeat steps #2 and #4 for this cake layer. Dugtrio #2 will be three 6" round cake layers and one 6" half sphere cake.
  15. Gently press the half sphere chocolate cake on top of your 6" round chocolate cake layer stack.
  16. Beginning at the bottom of your sphere, begin to pipe in an upward motion as your turn your cake turntable. Be sure to fill in the gaps.
  17. Gently press your offset spatula or metal bench scraper, against the buttercream and while rotating your cake turntable, smooth out your buttercream so you're left with a smooth finish. Continue this motion from the bottom to the top of your cake.
  18. Place Dugtrio #2 into the fridge to cool.
  19. Dugtrio #3
  20. Spread a generous amount of chocolate buttercream onto your first layer of 6" round chocolate cake.
  21. Pipe a chocolate buttercream border and fill with crushed Oreos.
  22. Place your next level of 6" round cake on top and repeat steps #2 and #4 for this cake layer. Dugtrio #3 will be five 6" round cake layers and one 6" half sphere cake.
  23. Place three thick milkshake straws into the center of Dugtrio #3.
  24. Gently press the half sphere chocolate cake on top of your 6" round chocolate cake layer stack.
  25. Beginning at the bottom of your sphere, begin to pipe in an upward motion as your turn your cake turntable. Be sure to fill in the gaps.
  26. Gently press your offset spatula or metal bench scraper, against the buttercream and while rotating your cake turntable, smooth out your buttercream so you're left with a smooth finish. Continue this motion from the bottom to the top of your cake.
  27. Place Dugtrio #3 into the fridge to cool.
  28. Roll out black fondant on a non-stick surface that has been lightly sprinkled with powdered sugar.
  29. Cut out a 6 small sized circles. Shape your now 6 black circles into 2 black oblong eyes.
  30. Roll out 6 pea sized white fondant balls and place them on top of the black fondant eyes.
  31. With a tiny brush of water on the back of your fondant eyes, gently press into buttercream that covers the top of your sphere cake for all three Dugtrio heads.
  32. Work and roll out the pink fondant until you have a normal sized oval shaped pink nose. Then do this two more times.
  33. With a tiny brush of water on the back of your fondant noses, gently press into the buttercream. You may need to use a thick milkshake straw to provide support for the fondant noses as they will change weight as it firms. You will add a nose to each Dugtrio head.
  34. Crumble the cake tops you saved from leveling your cakes.
  35. Sprinkle the cake board and around your Dugtrio with cake crumbles to resemble the ground. Now because this is the evolved form of Diglett, be generous with the cake crumbles. The goal is to have the entire cake board covered and for the cake crumbles to come up at least 1" from the smallest of the three heads.
  36. Slice, serve, & enjoy!

Notes

  • I used a 6" round cake pan and a 6" sphere for this cake creation. In total there were 13 layers of cake.
  • The buttercream ingredients are listed for one batch. You will need to triple the ingredient portions for three full batches of chocolate buttercream.
  • The ingredients listed are enough for three 6" layers that form the body of this Pokemon cake. You will need, in full, 4 batches of chocolate cake batter.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • You can use this buttercream right away or place it in an airtight container in your fridge until ready to use. Just be sure to whip before using.
  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk such as whole milk or buttermilk.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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