How to Make an Adorable Cat-Shaped Chiffon Cake

How to Make an Adorable Cat-Shaped Chiffon Cake

As a baking enthusiast and a cat lover, I recently tried my hand at making a cat-shaped chiffon cake. It was a delightful project that combined my two passions and resulted in a charming and delicious treat. Using a 3D cat-shaped cake mold, I was able to create a cake that was both fun to make and a joy to share with friends and family.

If you’re looking for a unique and enjoyable baking project, this recipe is perfect. The detailed mold captures the cute features of a cat, making your cake a standout at any gathering. Whether you’re celebrating a birthday, a special occasion, or just want to try something new, this cat-shaped chiffon cake is sure to impress. Here’s how you can make your own:

Ingredients You'll Need:
.Cake Flour: 50g
Eggs: 3
Cornstarch: 30g
Corn Oil: 40g
Whole Milk: 40g
Granulated Sugar: 40g
Lemon Juice: 3-4 drops

Step-by-Step Instructions:

1. Preparation:
Start by preheating your oven to 140°C (284°F). Separate the egg yolks from the egg whites – this step is key to achieving that perfect light and airy chiffon texture.

2. Mix Wet Ingredients:
In a mixing bowl, whisk together the whole milk and corn oil until they are fully emulsified and well combined. This mixture adds a lovely moisture and richness to your cake.

3. Combine Dry Ingredients:
Gradually sift the cake flour and cornstarch into the milk mixture. Whisk in a "Z" pattern until smooth, then add the egg yolks and continue whisking in the same pattern until everything is well incorporated.

4. Whip Egg Whites:
In a separate, clean bowl, add a few drops of lemon juice to the egg whites. Beat the egg whites, gradually adding the granulated sugar in three stages. Continue beating until stiff peaks form. This gives the chiffon cake its signature fluffiness.

5. Fold Egg Whites:
Gently fold one-third of the whipped egg whites into the egg yolk mixture. Use a folding motion to combine without deflating the egg whites. Then, add the remaining egg whites and fold until the batter is smooth and well mixed.

6. Fill Mold and Bake:
Pour the batter into the 3D cat-shaped cake mold. Lightly tap the mold on the counter to release any trapped air bubbles. Place the mold in the preheated oven and bake at 140°C (284°F) until the cake is fully cooked and a toothpick inserted in the center comes out clean.

Tips for the Perfect Cat-Shaped Cake:

  • Measure Ingredients Accurately: For the best results, measure your ingredients precisely. Baking is a science, and small deviations can affect the texture and rise of your cake.
  • Whip Egg Whites Properly: Make sure your bowl and beaters are completely clean and dry before whipping the egg whites. Any grease or water can prevent them from reaching stiff peaks.
  • Gentle Folding: When folding the egg whites into the batter, be gentle to avoid deflating them. This ensures your chiffon cake remains light and airy.


Baking a cat-shaped chiffon cake was such a joyful experience for me. The end result was a cake that not only looked adorable but also tasted delicious. Whether you’re making it for a birthday, a special occasion, or just because, this cake is sure to bring a smile to everyone’s face.

So, gather your ingredients and give this recipe a try. I hope you enjoy baking (and eating) this whisker-tastic cake as much as I did!

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