This adorable koala cake is a yummy banana cake with a layer of banana peanut butter ice cream and peanut butter fluff filling! (printable recipe below)
A cute fondant koala tops the cake! It’s the perfect cake for a birthday or to celebrate Australia Day!
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You will need:
For the cake:
- 1 (15.25 oz.) box yellow cake mix
- 1 (3.4 oz.) box instant banana pudding
- 1 ¼ cup water
- 1/3 cup oil
- 2 eggs
- 2 tsp. banana extract
For the filling:
- 8 oz. cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 1 cup peanut butter
- 8 oz. frozen whipped topping like Cool Whip, thawed
For the ice cream:
- 1.5 quarts vanilla ice cream, softened
- 2 tsp banana extract
- 3 pureed ripe bananas
- 3 tsp peanut butter, melted
For the decorations:
Directions:
For the cake:
- Combine box cake mix, banana pudding mix, water, oil, eggs & banana extract in a bowl.
- Beat everything for 1 minute to combine, then for 4 minutes.
- Pour batter into greased springform pan about 1/3 of the way up the pan. Reserve remaining batter for Koala Cupcakes if desired.
- Bake at 350 degrees for about 30 minutes or until toothpick inserted in cake comes out clean.
- Cool completely in pan.
For the filling:
- Beat softened cream cheese, sweetened condensed milk & peanut butter with a hand mixer until smooth.
- Fold in 6 ounces of thawed frozen whipped topping.
- Reserve the remaining 2 ounces of whipped topping in refrigerator for top of cake.
- Spread 1 cup of whipped peanut butter filling on top of cake.
- Freeze cake for at least 1 hour.
- Reserve the remaining whipped peanut butter filling in refrigerator for side of cake.
For the ice cream:
- In a large bowl, combine the ice cream, banana extract, pureed bananas & melted peanut butter with a spoon.
- Spoon ice cream mixture on top of cake almost to top of pan.
- Freeze cake for 24 hours.
To decorate cake:
- Blend together a small amount of the black into the white fondant until you get light grey and dark grey shades of fondant.
- Use the koala fondant cutter to make the koaka out of the black, light & dark grey fondant.
- Cut out small leaves from green fondant. Curl leaves and add veins if desired.
- Let fondant dry for 24 hours.
- Using the remaining plain whipped topping, frost the top of the cake.
- Using the remaining peanut butter whipped filling, frost the side of the cake.
- Snap off the unfrosted ends of the banana pocky and arrange them around the sides of the cake until completely covered.
- Place the fondant koala on top of cake.
- Arrange the fondant leaves around the koala.
Koala Cake
Cutest Koala Cake! A yummy peanut butter banana cake perfect for a birthday or baby shower!
Ingredients
- For the cake:
- • 1 (15.25 oz.) box yellow cake mix
- • 1 (3.4 oz.) box instant banana pudding
- • 1 ¼ cup water
- • 1/3 cup oil
- • 2 eggs
- • 2 tsp. banana extract
- For the filling:
- • 8 oz. cream cheese, softened
- • 1 (14 oz.) can sweetened condensed milk
- • 1 cup peanut butter
- • 8 oz. frozen whipped topping like Cool Whip, thawed
- For the ice cream:
- • 1.5 quarts vanilla ice cream, softened
- • 2 tsp banana extract
- • 3 pureed ripe bananas
- • 3 tsp peanut butter, melted
- For the decorations:
- • White fondant
- • Black fondant
- • Green fondant
- • Koala fondant cutter
- • Small leaf cutter
- • 6 boxes Banana Pocky
Instructions
For the cake:
1. Combine box cake mix, banana pudding mix, water, oil, eggs & banana extract in a bowl.
2. Beat everything for 1 minute to combine, then for 4 minutes.
3. Pour batter into greased springform pan about 1/3 of the way up the pan. Reserve remaining batter for Koala Cupcakes if desired.
4. Bake at 350 degrees for about 30 minutes or until toothpick inserted in cake comes out clean.
5. Cool completely in pan.
For the filling:
1. Beat softened cream cheese, sweetened condensed milk & peanut butter with a hand mixer until smooth.
2. Fold in 6 ounces of thawed frozen whipped topping.
3. Reserve the remaining 2 ounces of whipped topping in refrigerator for top of cake.
4. Spread 1 cup of whipped peanut butter filling on top of cake.
5. Freeze cake for at least 1 hour.
6. Reserve the remaining whipped peanut butter filling in refrigerator for side of cake.
For the ice cream:
1. In a large bowl, combine the ice cream, banana extract, pureed bananas & melted peanut butter with a spoon.
2. Spoon ice cream mixture on top of cake almost to top of pan.
3. Freeze cake for 24 hours.
To decorate the cake:
1. Blend together a small amount of the black into the white fondant until you get light grey and dark grey shades of fondant.
2. Use the koala fondant cutter to make the koaka out of the black, light & dark grey fondant.
3. Cut out small leaves from green fondant. Curl leaves and add veins if desired.
4. Let fondant dry for 24 hours.
5. Using the remaining plain whipped topping, frost the top of the cake.
6. Using the remaining peanut butter whipped filling, frost the side of the cake.
7. Snap off the unfrosted ends of the banana pocky and arrange them around the sides of the cake until completely covered.
8. Place the fondant koala on top of cake.
9. Arrange the fondant leaves around the koala.
For my cute Koala Cupcakes recipe, click here:
