Add wet ingredients and mix until combined. I use my KitchenAid on low for 2 minutes but you can also do this by hand.
Divide the batter between the pans and bake for approximately 35-45 minutes.
Cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.
Prepare a stand mixer with a whisk attachment. Whisk butter until creamy.
Reduce speed to low and add in icing sugar 1 cup at a time until well blended.
Increase speed to medium and beat for 3 minutes.
Add vanilla and 2tbsp cream and continue to beat on medium for 1 minute.
Add more cream as needed until desired consistency is reached (I added all 4).
Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of frosting. Repeat with second layer and crumb coat the cake. Chill for 30mins.
Using Wilton tip #234, pipe fur all over the top of the cake and sides. Create eyes and ears our of fondant or gumpaste.
NOTE: This cake recipe makes enough for the large cake. For the small cake, I made another batch of the cake recipe and divided it amongst three 6" rounds (which I froze to use later) and one 4"x3" round which I used for the small cake. The frosting recipe makes enough to cover both. Cake design inspired by Coco Cake Land.