Turkey Cake

5 from 1 vote

A festive Turkey Cake made easy — chocolate cake mix, chocolate frosting, and colorful candy melt feathers, no fondant or piping skills required.

Prep Time30

Cook Time35

Let Cool10

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Turkey Cake

Servings:

Calories: 620kcal

Cost: $23.22, $1.94 per serving.

Get Recipe Ingredients

Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and lightly spray with nonstick cooking spray.
In a large mixing bowl, combine 1 box dark chocolate cake mix, 1 package (3.9 ounces) instant chocolate pudding mix, 4 large eggs, 1 cup sour cream, 3/4 cup vegetable oil, and 3/4 cup water. Mix until the batter is smooth and well combined.
Divide the batter evenly between the two prepared cake pans.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in the pans for 10 to 15 minutes. Carefully remove them from the pans and transfer them to wire racks to cool completely.

In a large mixing bowl, beat 1 cup softened unsalted butter with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until smooth and creamy.
Add 3 cups confectioners sugar, 1/2 cup unsweetened cocoa powder, 3 tablespoons heavy whipping cream, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Mix on low speed until combined.
Increase the mixer speed to medium and beat until the frosting is smooth and creamy. Add the remaining 1 tablespoon heavy whipping cream if needed to reach a smooth, spreadable consistency. Refrigerate the frosting until ready to use.

Line a baking sheet with parchment paper.
Melt 8 ounces red candy coating, 8 ounces yellow candy coating, and 8 ounces orange candy coating separately according to the package directions. Transfer each color to a piping bag.
Pipe thick dots of each color onto the parchment paper. Use a small spatula to gently spread each dot into a feather shape. Make a variety of red, yellow, and orange feathers.
Pipe a small triangle with the yellow candy coating for the turkey's beak. Pipe a small turkey wattle with the red candy coating.
Allow the candy decorations to sit at room temperature until completely set.

Place one cooled cake layer on a serving platter. Spread a layer of chocolate frosting over the top.
Place the second cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting.
Chill the frosted cake until ready to decorate and serve.
Just before serving, carefully push the red, yellow, and orange candy feathers into the back of the cake.
Place 2 white candy coating disks on the front of the cake for the eyes. Add the yellow beak and red wattle.
Use the black edible marker to add a black dot to each white candy disk for the turkey's eyes.
Chill until ready to serve.

Refrigerate any leftover cake covered for up to 1 week.