Martha Stewart Hedgehog Cake

This Martha Stewart Hedgehog Cake is an adorable and whimsical dessert, which uses apricot jam and Swiss buttercream. It’s a show-stopping, kid-friendly cake perfect for birthdays or themed parties, ready in about 1 hour and 40 minutes.

Martha Stewart Hedgehog Cake Ingredients

For the Domed Cake:

• 2 1/2 cups (315 g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp fine salt
• 3/4 cup (170 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp pure vanilla extract
• 1 cup (240 ml) whole milk, room temperature

For the Filling:

• 3/4 cup (240 g) apricot jam, smooth and seedless

For the Buttercream (Base Coat):

• 5 large egg whites
• 1 cup (200 g) granulated sugar
• 1 1/2 cups (340 g) unsalted butter, room temperature
• 1 tsp pure vanilla extract
• Pinch of salt

For the Meringue Quills:

• 4 large egg whites
• 1 cup (200 g) granulated sugar
• 1/2 tsp vanilla extract

Optional Decoration:

• Chocolate chips or small round candies (for eyes and nose)

How To Make Martha Stewart Hedgehog Cake

1. Bake the domed cake: Preheat oven to 350°F. Grease and flour an oven-safe bowl. Whisk flour, baking powder, and salt. Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Alternate adding dry ingredients and milk. Pour into bowl and bake 50–55 minutes, until a skewer comes out clean. Cool completely, then unmold dome-side up.
2. Add apricot filling: Warm jam until spreadable and brush evenly over the cooled cake. Let it set for 10 minutes.
3. Make the buttercream: Heat egg whites and sugar over simmering water until 160°F. Beat to stiff, glossy peaks. Gradually add butter, vanilla, and salt. Spread a thin crumb coat over the cake and chill for 15 minutes.
4. Make the meringue quills: Beat egg whites to soft peaks, then gradually add sugar until very stiff and glossy. Beat in vanilla. Transfer to a piping bag with a star tip.
5. Decorate the hedgehog: Starting at the back, pipe meringue “quills” in short star bursts, leaving a small area for the face. Use chocolate chips for eyes and a nose.

Recipe Tips

• What kind of bowl should I use for baking? Use a 2 to 2.5-quart oven-safe glass or metal mixing bowl.
• Can I use another jam instead of apricot? Yes, raspberry or strawberry jam works well too.
• How do I get stiff meringue peaks? Make sure your bowl and beaters are grease-free and avoid overmixing.
• How to make the quills extra sharp: Use a small star tip and pull the piping bag up quickly for defined peaks.

What To Serve With Hedgehog Cake

This charming cake pairs well with:

• Vanilla or chocolate milk
• Fruit punch
• A scoop of vanilla ice cream
• Birthday-themed snacks

How To Store Hedgehog Cake

Refrigerate: Keep in the fridge for up to 3 days in an airtight container. Let sit at room temperature before serving.

Freeze: The domed cake can be baked and frozen (unfrosted) for up to 1 month. Thaw before decorating.

Hedgehog Cake Nutrition Facts

• Calories: ~510
• Fat: ~28g
• Saturated Fat: ~16g
• Sugar: ~42g
• Carbohydrates: ~60g
• Protein: ~5g

Nutrition information is estimated and may vary based on ingredients and methods.

FAQs

Can I use store-bought buttercream instead of Swiss meringue?
Yes, but the texture and flavor will differ slightly.

Do the meringue quills stay crisp?
Yes, they firm up but should be added shortly before serving for best texture.

Can I make the cake in advance?
Yes, bake the cake and make the buttercream a day ahead. Assemble day-of for freshest results.

Try More Recipes:

• Martha Stewart Heart Cake
• Martha Stewart Halloween Cake
• Martha Stewart Gumdrop Cake