Toilet Paper Cake

"*Why* would anyone make a toilet paper cake?"

Haha - valid question! I made the cake and cupcakes in the photos and video for a jokester/prankster co-worker's birthday. They were perfect! If you have a similar jokester in your life - friend, family member, or coworker - this 'Holy crap you're old' Toilet paper cake will be a great fit for them too! 

I originally published this recipe along with my Poop Emoji Cupcakes recipe. But when I was looking over the recipe page recently I realized it was confusing and cumbersome to have both recipes on the same page! 

If you're looking for the Poop Emoji Cupcakes recipe - please click here to be taken to the recipe page! 

If you're looking for the Toilet Paper Cake recipe - use the 'Jump to Recipe' button above, or just keep scrolling to reach the recipe card! 

This TP Cake & Poop Emoji Cupcakes makes a perfect hilarious way to add some humor to a birthday party! 😉
(Also a great addition to any social gathering on the anniversary of the months in early 2020 the world shut down and we all ran out of toilet paper. ::insert eye roll::)

Recipe below! Enjoy! 

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 


Do I have to make the cake / frosting from scratch? 

  • Absolutely not if you don't want to! You can substitute your favorite vanilla cake mix plus the ingredients the mix calls for - though I like to use butter instead of oil, buttermilk instead of water, and add an extra egg. 😉 Keep the baking pans the same! 
    Store bought frosting is usually a little thinner than my recipe; add a 1/4 cup of extra powdered sugar at a time until you reach a consistency that spreads and stays in place on the cake well. 

Can I make the cake / frosting ahead of time? 

  • Definitely! Wrap the cake layers well and refrigerate up to 4 days or freeze up to 4 months. Transfer the frosting to a zip-lock bag and squeeze out the extra air, and again - refrigerate up to 4 days or freeze up to 4 months. 
    On a related note - cover any remaining cake well to keep it from drying out - it will keep at room temperature for 2-3 days or in the fridge for 3-5 days. 

TP Cake with Poop Emoji Cupcakes
Toilet Paper Cake & Poop Emoji Cupcakes

Toilet Paper Cake

This 'Holy crap you're old' Toilet Paper Cake is a perfect way to add some humor to a birthday party! (Pairs well with Poop Emoji Cupcakes!)
Prep Time20 mins
Cook Time35 mins
Decorating time30 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: Holy Crap You're Old Cake, Toilet Paper Cake, TP Cake
Servings: 8 servings
Calories: 745kcal
Author: Sarah H



Toilet Paper Cake layers

  • 1 ⅔ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ teaspoon salt
  • 1 ¼ teaspoon baking powder
  • ½ cup unsalted butter 1 stick room temperature
  • 3 eggs
  • 3/4 cup buttermilk room temperature (or buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
  • 1 1/2 teaspoons vanilla extract
  • 1/8 cup vegetable oil

Cream Cheese Buttercream Frosting

Filling & Decorations


Toilet Paper Cake layers

  • Preheat oven to 350°F. Line two six-inch cake pans with parchment rounds, and /or grease with non-stick or baker’s floured cooking spray.
  • Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined. Mix room-temperature butter 1 T at a time into the dry mix on a low speed, mixing until no lumps of butter remain, and the mixture becomes crumbly.
  • Pour in eggs and mix on low until just combined.  Mix together the buttermilk, vanilla, and oil, and mix on low until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
  • Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
  • Bake for 30-35 minutes (or until a skewer or toothpick comes out clean). Allow to cool for 10 minutes, then run an offset spatula around the edge of the cake to separate the cake from the pan. Allow to cool completely before decorating (place in the fridge or freezer to accelerate the cooling process if desired).
  • Once the layers have fully cooled, they can be leveled and the caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming so they don't crumble and break. (This is a great time to make your frosting and prep your decorations!)

Cream Cheese buttercream frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Okay! The hard part’s done! All that’s left is the fun part – assembly and decorating!

  • Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting. (If desired, sprinkle a 1/4 c of chocolate chips between the layers and press into the frosting. Optional but recommended!) Add your second layer on top.
  • Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
  • Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. It doesn't have to be perfectly smooth - you're going to cover most of it in fondant 'tp' squares.

Fondant TP Squares:

  • Grab your ruler and measure your cake, then cut four fondant squares to match the height of your cake. (You could do this as a single sheet, but I found squares easier to work with). Press the fondant squares against the frosting to stick them to the sides of the cake.
  • Once you have most of the cake covered, cut your last piece about twice as long as the others – stick as much as will fit to the frosting, and let the rest hang away from the cake like the first piece of a TP roll! Indent the fondant a bit in a criss-cross pattern with a serrated knife to resemble toilet paper!
  • Cut a 6-inch fondant circle to cover the top of the cake (you can use a 6-inch pan as a guide). Cut a circle out of the center (you can use a knife, bottle cap, or the back end of a large piping tip). I wanted the center to look dark, so I melted about 1/4 cup of semisweet chocolate chips and used the melted chocolate to fill the center.
  • (Note – if you're going to make Poop Emoji Cupcakes to go with this cake, save your fondant scraps! You can use them to make the emoji mouths to decorate the cupcakes!)
  • Last final step – add the 'Holy Crap You're Old' cake topper! You can purchase a topper online, or print-and-cut one like I did! I used two toothpicks to hold it up on top of the cake.
    (I used ‘Harlow Solid Italic’ in Microsoft word; I think I used 72-pt font. My file got corrupted in a transfer and I can't double check the font size, but I made a PDF file I'm happy to email to you! Just send me an email and ask. :) )



Please note nutrition information is an estimate and may not be exactly accurate. 


Serving: 1slice (1/8 cake) | Calories: 745kcal | Carbohydrates: 101g | Protein: 9g | Fat: 39g

Did you make this recipe?

Let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo! You can also leave a comment / recipe rating at the bottom of the page. 🙂 

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