Bake the Cake
Making your own cat cake from scratch is easier than you think. Preheat the oven to 350°F and line the bottom of an 8-inch round cake pan with parchment paper. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In a separate bowl, beat 1/2 cup unsalted butter, softened, and 1/2 cup granulated sugar until creamy. Beat in 2 large eggs, one at a time. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
Prepare the Filling
Mix together 1/2 cup raspberry jam and 1/2 teaspoon freshly grated lemon zest. Set aside.
Assemble the Cake
Pour the batter into the prepared cake pan and spread evenly. Drop spoonfuls of the raspberry jam filling on top of the cake batter. Swirl the raspberry jam throughout the batter with a butter knife. Bake for 25 minutes, or until a toothpick comes out clean. Let cool for 10 minutes, then transfer the cake to a wire rack to cool completely.
Frost the Cake
In a medium bowl, beat together 1/2 cup unsalted butter, softened, and 2 cups confectioners' sugar until creamy. Beat in 2 teaspoons of pure vanilla extract. Spread the frosting onto the cooled cake, using an offset spatula.
Decorate the Cake
Roll out some white fondant and use cat-shaped cookie cutters to cut out shapes for the ears, eyes, and nose. Place the fondant pieces on the cake and press lightly to adhere. Use a small paintbrush to paint on a mouth and whiskers with black food coloring.
Serve the Cake
Slice the cake and serve with a cup of your favorite tea or coffee. Enjoy!