Owl Cut Up Cake

Inspired by vintage cut up cakes, this cake is a joy before it even gets served. 
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 12 servings
Calories 538kcal
Author Vintage Kitty



  • 6 cups powdered sugar
  • 3 sticks salted butter
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract


  • Sugar Cookies
  • Licorice
  • M&Ms
  • Oreos
  • Cocoa cereal
  • Colored sugar



  • Make one recipe of the pumpkin spice beer cake in an 8-1/2 inch square cake pan.
  • While the cake is cooling, bake sugar cookies. You'll need two leaves, but if you don't have a leaf cookie cutter you can use a flower cutter or mason jar with a regular sized mouth.


  • Sift the powdered sugar to remove lumps.
  • Beat the butter in a mixer until light and fluffy.
  • Add the powdered sugar a little at a time, mixing thoroughly between each addition.
  • When all the sugar had been added, drizzle the heavy cream into the frosting, while beating it on high speed.
  • Drizzle in the vanilla and beat until smooth.
  • Cut the cake and position on a large platter or cookie sheet.


  • Place buttercream in a bag with a large star tip and pipe entire cake. Alternately, frost cake with an offset spatula.
  • Frost cookie leaves and beak and sprinkle with red and yellow sugar.
  • Place the cookies on the cake.
  • Frost the top of two oreos and place them on top of the leaves.
  • Place two M&Ms on top of the oreos.
  • Decorate the belly and wings of the owl with cocoa cereal.
  • Add licorice legs to the owl. We used a little corn syrup to attach them to the cookie sheet.


  • We used a cookie sheet turned upside down as a platter. It's covered in crepe paper and cellophane to make it pretty.
  • If you are not piping on the frosting but still want texture, add sweetened coconut to the areas on the owl body that remain white.


Calories: 538kcal