Hedgehog cake

Hedgehog cake

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(22 ratings)

Prep: 1 hr, 30 mins Cook: 1 hr


Serves 12 - 16

A celebration cake with a touch of woodland style, this chocolate cake is decorated with edible spikes, buttercream and chocolate details

Nutrition and extra info

  • Freeze sponges only

Nutrition: Per serving (16)

  • kcal478
  • fat27.7g
  • saturates16.9g
  • carbs53.5g
  • sugars45.1g
  • fibre1.6g
  • protein4.5g
  • salt0.3g
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  • 150g unsalted butter, plus extra for greasing
  • 150g plain chocolate, broken into pieces
  • 150g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 200g light muscovado sugar
  • 2 large eggs
  • 150g soured cream
  • 1 tsp vanilla extract

For the icing and decoration

  • 2 tbsp cocoa powder
  • 2 tbsp hot water
  • 150g unsalted butter, softened
  • 300g icing sugar, sieved
  • 2 x 134g boxes chocolate Flake bars
  • 2 chocolate chips
  • 2 gold or silver balls
  • 1 round chocolate

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…


  1. Heat the oven to 160C/140C fan/gas 3. Grease and base line a 1 litre heatproof glass pudding basin and a 450g loaf tin with baking parchment.

  2. Put the butter and chocolate into a saucepan and melt over a low heat, stirring. When the chocolate has all melted remove from the heat.

  3. In a large bowl mix together the flour, baking powder, bicarbonate of soda and muscovado sugar. In another bowl beat together the eggs, soured cream and vanilla extract. Pour the egg and chocolate mixtures into the flour and mix thoroughly together.

  4. Weigh 250g into the loaf tin, then spoon the rest of the mixture into the pudding basin.

  5. Cook both cakes side by side in the oven. The loaf cake will cook in about 30 mins and the basin cake in about 1 hour. Take the loaf cake out of the oven and close the oven door quickly so as not to allow the heat out. Test with a skewer inserted into the centre, it should come out clean. If not return to the oven for another five mins. Repeat with the basin cake after about another half an hour. Once each cake is cooked, allow to cool completely before turning out.

  6. To make the icing, mix together the cocoa and water to make a smooth paste. Beat the butter until soft and gradually beat in the icing sugar. Add the cocoa paste and beat until smooth.

  7. To assemble the cake, trim the top of the basin cake so it is flat. Turn cut side down onto a board and cut in half vertically. Spread a little butter icing on each of the flat bases and sandwich these two buttercreamed surfaces together to make a rugby ball shape for the hedgehog body. Place onto a 30cm cake board or wooden board. Cut the loaf cake in half vertically. Take one half and trim the short end to a v shape to make the pointy head. Use a little icing to attach to the body. Cut pieces from the remaining loaf cake to fill any gaps. Cover the whole cake in butter icing.

  8. Cut the flake bars into pieces ranging from 2.5cm to 5cm. The spikes do not have to be regular or even in shape. Starting at the front push the spikes into the body of the hedgehog at a slight angle. Start with the small pieces gradually using larger ones as you go towards the back. Press a round chocolate into the tip of the head to represent the nose and use chocolate chips for the eyes. Using a tiny bit of butter icing attach sliver or gold balls to the eyes.

  9. The cake is best made the day before cutting and icing and will keep well for 3–4 days.

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Comments, questions and tips

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11th Jul, 2020
This cake was delicious but it didn't rise, making a very dense cake that was difficult getting the 'hedgehog' shape. Looking back at the recipe, 1/2 tsp of baking powder was no where near enough to make a cake rise. My other cake recipes call for 2 and 1/2tsps of baking powder to 150gm plain flour. I would make it again but massively increase the amount of baking powder.
Lizzoi's picture
23rd Jan, 2018
I loved this, and edited the method according to people’s comments as I don’t have a small loaf tin. It worked beautifully! So I used the 1L pudding bowl and cooked that first before cooking a 250g small round cake (similar diameter to the pudding bowl) to create a 3-layered sponge. I cooked them one after another because people warned that if you open the oven while the bowl is cooking then it doesn’t rise properly. I shaped a shop-bought chocolate muffin for the head (no one knew!) and used the trimmings from the edge of the round cake to fill in any gaps. I covered and filled the whole hedgehog with double the (delicious!) icing recipe which was perfect. You definitely use more Flakes than you think you will! I filled some gaps with Cadbury’s chocolate fingers. I used Maltesers for the face, and it looked and tasted fantastic - thank you!
21st Jan, 2017
We have fostered two wild hedgehogs over the winter so it's a very appropriate cake for my daughter's birthday. I've just made it and it is delicious. I'd certainly recommend making it the day before, before you attempt to cut and decorate it, due to my own experience...I also used half of the stated flake bars as I managed to cut them in half and some into quarters otherwise it's just too much chocolate. In addition, if you do that, you need less butter cream to support them. This is the first 'themed' cake I have made and I am delighted with it.
11th Nov, 2016
My rating is trash as that's where the cake went. It just broke into pieces and didn't even taste good. Big waste of time.
14th May, 2016
This was my first real attempt at decorating and all went well except I must have spread the buttercream too thickly as I didn't have enough. I made a second batch but it came out a different colour (obviously due to slightly different concentration of cocoa powder). Cake looked fine but I'd make 50% more buttercream if I did it again.
Jannah marie
28th Mar, 2015
I found this cake very easy to make except for the decoration. I underestimated how difficult it would be to cut & stick very crumbly flakes into the cake! The final result is not too bad considering but I would suggest finding something else to use for the spikes. Make life easier for yourself :-) Lovely tasting cake, icing is a bit sweet for me but kids loved it.
26th Mar, 2014
I enjoyed making this and my six-year-old daughter loved it: probably because of all the chocolate involved! I used about four four-packs of flake bars. I also used currants for the eyes and a raisin for the mouth and they looked fine. Really yum, but be careful it's rich.
trinaz's picture
11th Jan, 2017
is this suitable for vegtarians? may hafta report this to the rspca.... yum
Daisy@Cheaperseeker's picture
19th Mar, 2014
Looks a bit complicated but nice.Someone highly recommend ,so I decided to make it .
26th Feb, 2014
I enjoyed making this cake and the baking times work fine if using a fan forced oven. The assembly was a bit tricky and I underestimated how much Flake you actually need but it's a delicious cake, much enjoyed by adults too. People commented on the delicious icing too. I highly recommend it..... just need to find room for the candles!


24th Jan, 2020
I’m baking this in the States, so have some substitutions to do. I’ve searched around a bit, but thought I would come here for advice. Would you recommend raw cane sugar or light brown sugar instead of the Muscovado? Cake flour? Unsweetened “baker’s” chocolate, or dark chocolate chips? Thanks very much.
Jamie O'Brien's picture
Jamie O'Brien
12th Nov, 2018
Did anyone else make this and it just came out like goo?! I followed the instructions to the letter but the cake in the pudding bowl puffed out and over the edge of the bowl and all over my oven and was apart from a crusty top completely gooey like liquid. The bread loaf tin was just as disasterous! What did I do wrong?!
goodfoodteam's picture
14th Nov, 2018
We're sorry to hear your cakes did not work out. It sounds like the ingredients were incorrectly measured out. It's important to measure all the ingredients, including the baking powder and bicarbonate of soda using measuring spoons. Using the correct cake tin and bowl size and also making sure the oven is up to temperature are essential too. We hope this helps if you decide to give it another go. The following article from Mary Berry may also be useful: https://www.bbcgoodfood.com/howto/guide/mary-berrys-top-10-baking-tips
11th Aug, 2015
What size pudding bowl do you bake the cake in pls? It doesn't say but sounds great apart from that. A real throwback to the 70s birthday party cakes.
Lizzoi's picture
23rd Jan, 2018
1 litre
1st Feb, 2014
As I find buttercream icing too sweet will this recipe work with a chocolate ganache frosting?
22nd Jan, 2014
where are the rest of the instuctions on how to cut and shape
goodfoodteam's picture
29th Jan, 2014
Hi there, thanks for getting in touch. Steps 7 and 8 should help you cut and shape the cake but please get in touch at goofdoodwebsite@bbc.com if you have any issues. Thanks, BBC Good Food team
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