Easy Dinosaur Cake Recipe for Beginners

Ready to make an easy dinosaur cake? Your kids will roar with delight for this dino-mite idea! With some creative flair, you’ll transport your party guests to a prehistoric paradise that fits your dinosaur theme.

This cake is easy enough for even a beginner to make. So whether this is your first birthday cake or one of many, let’s get started.

Dinosaur Cake Supplies & Ingredient Notes

Cake mix or homemade cake recipe

You have the option of utilizing a single box of chocolate cake mix for baking a standard two-layer 9-inch round cake, or you use my dark chocolate cake recipe (the secret to its deep color is black dark chocolate cocoa powder, which I personally found at a bulk food store).

Frosting

Use chocolate cocoa powder to create brown frosting, or you can use store-bought cans of chocolate frosting as long as you spoon them into a mixing bowl and whip them with a hand mixer or stand mixer first.

Cake decorating tools

To help you make this cake, you’ll also need some decorating tools like a cake board, cake spatula, and piping bags.

How to make an easy dinosaur cake

Step 1) Bake

In a large bowl, sift together 1 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, ¾ cups of black dark chocolate cocoa powder, 1 ½ tsp of baking powder, 1 ½ tsp of baking soda, and 1 tsp of salt.

In a separate bowl, whisk together 2 large eggs, ¼ cup of vegetable oil, ¾ cup of buttermilk, and 2 tsp of vanilla extract until blended.

Pour the liquid mixture into the dry ingredients and stir until just combined.

Gradually introduce the hot water into the mixture while stirring. The batter will have a thin consistency, but that’s perfectly fine. Divide batter evenly into two 9 inch cake pans that you’ve lined with a circle of parchment paper at the bottom.

Bake your cakes at 350°F (180°C) for 25-32 minutes. 

Step 2) Make Frosting

To make the chocolate frosting, put  ⅔ cup of black cocoa powder, 2 cups of unsalted butter, 5 cups of powdered sugar, a pinch of salt, 2 tsp of vanilla and ⅓ cup of milk or heavy cream in a large mixing bowl.

Mix your butter first, to soften it and then add the other ingredients. Blend with a stand mixer or hand mixer on a low speed until the ingredients start incorporating, then switch to a high speed. If your chocolate buttercream icing is too thin, add more powdered sugar. If your frosting is too hard and clumped, try adding more milk. 

Step 3) Cool & Cut Cake

Fully cool your cake on a wire rack before you start decorating. Once the cake is room temperature, I recommend wrapping it with plastic wrap and putting it in the fridge or freezer to ensure it’s completely cold. 

Trim your cakes flat with a serrated knife and save the pieces you’ve trimmed off for later.  

Step 4) Frost Cake

Put one cake down on a cake board and frost the top of it, then stack the second cake on top. 

Next, frost the top and sides of the cakes. I use a piping bag with no tip to get an even thick layer all the way around my entire cake first, then I smooth it with a cake spatula. 

Step 5) Candy Coating Drip

You can use whatever color you’d like for the candy melts on top of this cake to make the drip effect. I chose pink for the birthday girl, but green would look great too. Brown would look classic, and red would look volcanic.

Melt your candy melts according to the instructions on the label and then use vegetable oil to thin out the candy melts. Do not use milk or water to thin out your candy melts; it will cause the candy to seize and it won’t be usable. Add vegetable oil one spoonful at a time until you’ve got your desired consistency. Too thin and it will run right off the edge of the cake before it forms a drip and if it’s too thick, it won’t spread enough. 

Put a piping bag inside a tall glass then pour the melted candy melts inside the bag. Now you can cut the tip of the bag and create the drips on your cake easily.

Step 6) Decorate

Add stripe of frosting to the bottom border of your cake so you can stick chocolate-covered raisins around the perimeter. (You can use other candy like chocolate malt balls or something else that looks like boulders). 

Add some pieces of caramel popcorn onto the bottom layer, and attach them with a drop of chocolate frosting so they stay put. 

Crush the trimmed cake pieces you set aside and saved, and add them to the top of your cake in a heap to look like dirt. Add more chocolate-covered raisins for boulders. 

Add some extra caramel popcorn to the top of the cake.

Add small plastic toy dinosaurs to the top and sides of the cake. 

Add small plastic leaves to the top of the cake; you can buy larger stems of plastic greenery from a dollar store or craft store and trim them down to size. 

Dinosaur Cake Tips and Troubleshooting

Can I use chocolate chips instead of candy melts?

• I don’t recommend using white chocolate chips to create a drip effect; they are more resistant to melting and burn faster in the microwave or double boiler. You can try using a spoon of vegetable oil to thin the chocolate chips if it’s all you’ve got to work with.

Can I use food coloring instead of colored candy melts?

• If you’re using pink food coloring with candy melts or other melted chocolate it needs to be gel food coloring or powder. Regular liquid food coloring has a lot of water in it which will cause your chocolate to seize and harden. 
• You’re better off using colored candy melts. To get the right pink color, you can use a combination of red and white, or white and pink candy melts.

What’s the best way to store the cake if I’m making it in advance?

• When you’re a savvy planner and you bake the cake ahead of time, just pop it into a container and then into the fridge, making sure it’s sealed up tight so it doesn’t get dried out. And don’t forget to let it come back to room temperature before it’s showtime.

My cake keeps tearing and turning to crumbs when I try to frost it. 

• Take a break and put your whole cake in the freezer to make it more solid. A frozen cake is often easier to decorate because it won’t tear as easily when you frost it.
• Check the consistency of your frosting. If the frosting is too cold it won’t spread so put it in a piping bag and move it around with your hand to let your body temperature heat it up. 
• If your frosting is still too hard to frost with once it’s warm, try adding more milk a tablespoon at a time until it’s easier to work with.
• You can do two coats of frosting if you find it helpful! The first coat of frosting might have crumbs, which is ok; the first layer of frosting is often called a crumb coat. Freeze it after the first coat of frosting then take it out of the freezer and add a second layer of frosting. The first coat traps in the crumbs and the second coat will look smoother. 
• Remember, your cake doesn’t have to look smooth, you’re going to add drips to the top that cover a lot of the cake, and a big border to the bottom to cover even more of it. 

Final Thoughts 

Creating an easy DIY dinosaur cake is a fun and rewarding way to add a unique touch to any dino themed party. With the right supplies, ingredients, and a bit of creativity, you can craft a delicious and visually stunning cake that will impress both kids and adults. Remember to take your time with each step, especially when it comes to cooling and frosting your cake, in order to ensure the best results. Whether you opt to use my homemade recipes or use some store-bought shortcuts, the key is to enjoy the process and let your imagination run wild. Check out this article next if you’re still looking for more dinosaur cake ideas.

Happy baking!

Easy Dinosaur Drip Cake

This easy dinosaur birthday cake will make kids and adults alike roar with delight. Simple enough for a beginner and fun enough to make your dinosaur party guests smile!

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Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Decorating Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 300 kcal

Equipment

• spoons
• bowls
• piping bags
• Parchment paper
• Spatula
• Electric mixer
• Scissors
• Measuring cups
• Measuring Spoons
• 2 9" Round Cake Pans

Ingredients

  

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Cake Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup black cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 3/4 cup buttermilk
• 1/4 cup vegetable oil
• 2 tsp pure vanilla extract
• 3/4 cup hot water

Frosting Ingredients:

• 1 cup unsalted butter softened
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk more as needed
• 2 tsp pure vanilla extract

Decorations:

• Chocolate covered raisins
• Candy melts
• Carmel popcorn

Instructions

 

Step 1) Bake

• In a large bowl, sift together 1 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, ¾ cups of black dark chocolate cocoa powder, 1 ½ tsp of baking powder, 1 ½ tsp of baking soda, and 1 tsp of salt.
• In a separate bowl, whisk together 2 large eggs, ¼ cup of vegetable oil, ¾ cup of buttermilk, and 2 tsp of vanilla extract until blended.
• Pour the liquid mixture into the dry ingredients and stir until just combined.
• Gradually introduce the hot water into the mixture while stirring. The batter will have a thin consistency, but that’s perfectly fine. Divide batter evenly into two 9 inch cake pans that you’ve lined with a circle of parchment paper at the bottom.
• Bake your cakes at 350°F (180°C) for 25-32 minutes.

Step 2) Make Frosting

• To make the chocolate frosting, put ⅔ cup of black cocoa powder, 2 cups of unsalted butter, 5 cups of powdered sugar, a pinch of salt, 2 tsp of vanilla and ⅓ cup of milk or heavy cream in a large mixing bowl.
• Mix your butter first, to soften it and then add the other ingredients. Blend with a stand mixer or hand mixer on a low speed until the ingredients start incorporating, then switch to a high speed. If your chocolate buttercream icing is too thin, add more powdered sugar. If your frosting is too hard and clumped, try adding more milk.

Step 3) Cool & Cut Cake

• Fully cool your cake on a wire rack before you start decorating. Once the cake is room temperature, I recommend wrapping it with plastic wrap and putting it in the fridge or freezer to ensure it’s completely cold.
• Trim your cakes flat with a serrated knife and save the pieces you’ve trimmed off for later.

Step 4) Frost Cake

• Put one cake down on a cake board and frost the top of it, then stack the second cake on top.
• Next, frost the top and sides of the cakes. I use a piping bag with no tip to get an even thick layer all the way around my entire cake first, then I smooth it with a cake spatula.

Step 5) Candy Coating Drip

• You can use whatever color you’d like for the candy melts on top of this cake to make the drip effect. I chose pink for the birthday girl, but green would look great too. Brown would look classic, and red would look volcanic.
• Melt your candy melts according to the instructions on the label and then use vegetable oil to thin out the candy melts. Do not use milk or water to thin out your candy melts; it will cause the candy to seize and it won’t be usable. Add vegetable oil one spoonful at a time until you’ve got your desired consistency. Too thin and it will run right off the edge of the cake before it forms a drip and if it’s too thick, it won’t spread enough.

Step 6) Decorate

• Add stripe of frosting to the bottom border of your cake so you can stick chocolate-covered raisins around the perimeter. (You can use other candy like chocolate malt balls or something else that looks like boulders).
• Add some pieces of caramel popcorn onto the bottom layer, and attach them with a drop of chocolate frosting so they stay put.
• Crush the trimmed cake pieces you set aside and saved, and add them to the top of your cake in a heap to look like dirt. Add more chocolate-covered raisins for boulders.
• Add some extra caramel popcorn to the top of the cake.
• Add small plastic toy dinosaurs to the top and sides of the cake.
• Add small plastic leaves to the top of the cake; you can buy larger stems of plastic greenery from a dollar store or craft store and trim them down to size.

Nutrition

Calories: 300kcal

Keyword Cake, dinosaur