Pusheen Funfetti Donut Cake

Cake

1. 1

   In a bowl combine 3 cups flour, 1 tbsp baking powder, and 0.25 tsp salt; whisk together.

2. 2

   In a separate bowl cream 2 sticks softened butter with 2 cups sugar until light and fluffy.

3. 3

   Add 4 room‑temperature eggs one at a time, mixing well after each.

4. 4

   Stir in 1 tbsp vanilla extract.

5. 5

   Alternate adding the dry mixture and 1 cup milk, beginning and ending with dry ingredients; mix just until combined.

6. 6

   Fold in 0.25 cup rainbow sprinkles.

7. 7

   Divide batter evenly among three 6‑inch pans lined with parchment; bake at 350°F for 30‑35 minutes, then cool completely.

8. 8

   Level the cooled cakes and stack with blue buttercream frosting between layers; apply a crumb coat, chill 10 minutes, then frost the entire cake with a final layer of buttercream and smooth.

White chocolate drip

9. 9

   Heat 0.5 cup heavy cream until very hot, then pour over 1.5 cups white chocolate chips; let sit 5 minutes, stir until smooth, add a few drops of white food coloring, and thin with extra melted chocolate if needed.

10. 10

    Pour the white chocolate glaze over the top of the cake and use a spatula to spread partially, leaving a drip effect; pipe additional drips as desired.

Donut cookies

11. 11

    Roll out sugar cookie dough, cut out Pusheen shapes and small donut circles (≈1.5 in), bake at 350°F for 6‑10 minutes until lightly golden.

Royal icing

12. 12

    Prepare black and gray royal icing (recipe on blog). Outline each Pusheen cookie with black icing, add whiskers, feet, tail stripes, then fill with gray icing and add details; let set 30 minutes, then add final accents and attach donut cookies to the cake with toothpicks.