Compilation of Viral Cakes
Compilation of Viral Cakes
Ingredients
General Cake Ingredients (for all cakes)
- 8 cups all-purpose flour
- 8 cups granulated sugar
- 4 pounds unsalted butter, softened
- 24 large eggs
- 4 tablespoons baking powder
- 4 teaspoons baking soda
- 2 tablespoons salt
- 4 tablespoons vanilla extract
- 4 cups whole milk
- 2 cups heavy cream
- 8 cups powdered sugar
- 16 ounces cream cheese, softened
- 2 cups cocoa powder, unsweetened
- 2 cups semisweet chocolate chips
Coconut Cake with Pineapple Filling
- 3 cups shredded coconut, sweetened
- 20 ounces crushed pineapple, drained
- 1/2 cup pineapple juice
Matilda Cake
- 12 ounces dark chocolate, finely chopped
- 1 cup hot coffee
Biscoff Cookie Cake
- 1 1/2 cups Biscoff cookie butter
- 1 package Biscoff cookies, crushed
- 1/2 cup caramel sauce
Cannoli Cake
- 2 cups whole milk ricotta cheese, drained
- 1 cup mini chocolate chips
- 1 teaspoon orange zest
Ultimate Carrot Cake
- 3 cups grated carrots
- 1 1/2 cups chopped pecans
- 1/2 cup raisins
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
German Chocolate Cake
- 4 ounces sweet baking chocolate, melted
- 1 can evaporated milk
- 1 1/2 cups flaked coconut
- 1 cup chopped pecans
Famous Texas Sheet Cake & Mississippi Mud Cake
- 1 cup boiling water
- 4 cups mini marshmallows
Chocolate Raspberry Cake
- 2 cups fresh raspberries
- 1 cup raspberry preserves
Pumpkin Roll Cake
- 1 cup canned pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ginger
White Texas Sheet Cake
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh raspberries
Instructions
- 1
Due to the extensive nature of this compilation, this recipe provides a general guide for baking and decorating various cakes. Each cake listed would typically be a full recipe on its own. For detailed instructions on each specific cake, please refer to individual recipes.
⏱️ 5 min
- 2
General Cake Base: For most layered cakes (Coconut, Matilda, Biscoff, Cannoli, Carrot, German Chocolate, Chocolate Raspberry), prepare a standard vanilla or chocolate cake batter. Cream together 1 cup softened unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Gradually add dry ingredients to wet ingredients, alternating with 1 cup whole milk, beginning and ending with dry. Stir in 1 tablespoon vanilla extract. Divide batter among two 8-inch round cake pans (greased and floured). Bake at 350°F for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely on a wire rack.
⏱️ 60 min•🌡️ 350
- 3
General Buttercream Frosting: For a basic buttercream, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, alternating with 1/4 cup whole milk or heavy cream, until smooth and spreadable. Beat in 1 teaspoon vanilla extract. Adjust consistency with more powdered sugar or liquid as needed.
⏱️ 15 min
- 4
Coconut Cake with Pineapple Filling: Prepare a vanilla cake base (Step 2). For the filling, combine 20 ounces drained crushed pineapple with 1/2 cup pineapple juice and simmer until slightly thickened. Let cool. Prepare a white fluffy buttercream (Step 3). Assemble cake layers with pineapple filling between them. Frost the entire cake with buttercream and generously cover with 3 cups shredded coconut.
⏱️ 45 min
- 5
Matilda Cake: Prepare a rich chocolate cake base. To the general cake base (Step 2), add 1 cup unsweetened cocoa powder to the dry ingredients. Melt 12 ounces dark chocolate and add to the wet ingredients. Replace 1 cup whole milk with 1 cup hot coffee. Bake as directed. For the fudgy dark chocolate frosting, melt 1/2 cup unsalted butter with 1 cup semisweet chocolate chips and 1/2 cup cocoa powder. Whisk in 2 cups powdered sugar and 1/4 cup hot coffee until smooth and thick. Frost the cooled cake generously.
⏱️ 60 min•🌡️ 350
- 6
Biscoff Cookie Cake: Prepare a vanilla cake base (Step 2). For Biscoff frosting, beat 1 cup softened unsalted butter with 1 1/2 cups Biscoff cookie butter until smooth. Gradually add 4 cups powdered sugar, alternating with 1/4 cup heavy cream, until fluffy. Assemble and frost the cake. Drizzle with 1/2 cup caramel sauce and top with 1 package crushed Biscoff cookies.
⏱️ 45 min
- 7
Cannoli Cake: Prepare a vanilla cake base (Step 2). For the cannoli filling/frosting, combine 2 cups drained whole milk ricotta cheese, 1 cup powdered sugar, 1 teaspoon orange zest, and 1 teaspoon vanilla extract. Fold in 1 cup mini chocolate chips. Use this mixture as both filling between layers and frosting for the exterior. Garnish with more mini chocolate chips.
⏱️ 45 min
- 8
Ultimate Carrot Cake: Prepare a spiced carrot cake base. To the general cake base (Step 2), add 3 cups grated carrots, 1 1/2 cups chopped pecans, 1/2 cup raisins, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon ground ginger. Bake as directed. For cream cheese frosting, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract until fluffy. Frost the cooled cake and top with additional chopped pecans.
⏱️ 60 min•🌡️ 350
- 9
German Chocolate Cake: Prepare a chocolate cake base. To the general cake base (Step 2), melt 4 ounces sweet baking chocolate and add to the wet ingredients. Bake as directed. For the coconut pecan frosting, combine 1/2 cup unsalted butter, 1 can evaporated milk, 1 cup granulated sugar, and 3 large egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 1 1/2 cups flaked coconut, 1 cup chopped pecans, and 1 teaspoon vanilla extract. Let cool completely. Prepare a chocolate buttercream (similar to Matilda cake frosting, but less fudgy). Frost cake layers with chocolate buttercream, then spread coconut pecan frosting between layers and on top.
⏱️ 75 min•🌡️ 350
- 10
Famous Texas Sheet Cake: In a large saucepan, melt 1 cup unsalted butter with 1/2 cup cocoa powder and 1 cup boiling water. Bring to a boil, then remove from heat. Whisk in 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Beat in 2 large eggs and 1/2 cup whole milk, and 1 teaspoon vanilla extract. Pour into a greased and floured 13x18 inch sheet pan. Bake at 350°F for 20-25 minutes. While warm, prepare glaze: melt 1/2 cup unsalted butter with 1/4 cup cocoa powder and 1/4 cup whole milk. Whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract. Pour warm glaze over warm cake.
⏱️ 45 min•🌡️ 350
- 11
Mississippi Mud Cake: Prepare the Famous Texas Sheet Cake base (Step 10). Immediately after baking, sprinkle 4 cups mini marshmallows evenly over the hot cake. Return to oven for 2-3 minutes until marshmallows are puffed and slightly melted. Remove from oven. Prepare a chocolate glaze by melting 1/2 cup semisweet chocolate chips with 2 tablespoons unsalted butter and 2 tablespoons heavy cream. Stir until smooth. Pour glaze over the marshmallow layer and spread evenly. Let cool completely to set.
⏱️ 45 min•🌡️ 350
- 12
Chocolate Raspberry Cake: Prepare a chocolate cake base (similar to Matilda cake, Step 5, but without the hot coffee). Bake as directed. For the raspberry filling, gently warm 1 cup raspberry preserves until spreadable. For the frosting, prepare a chocolate buttercream (Step 3, adding 1/2 cup cocoa powder). Assemble cake layers with raspberry preserves between them. Frost the entire cake with chocolate buttercream. Garnish with 2 cups fresh raspberries.
⏱️ 60 min•🌡️ 350
- 13
Pumpkin Roll Cake: Beat 3 large eggs with 1 cup granulated sugar until light. Stir in 1 cup canned pumpkin puree, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ginger, and 1/2 teaspoon salt. Fold in 1 cup all-purpose flour and 1 teaspoon baking soda. Spread batter evenly onto a greased and floured 10x15 inch jelly roll pan lined with parchment paper. Bake at 375°F for 13-15 minutes. Immediately invert hot cake onto a powdered sugar-dusted kitchen towel. Carefully roll up the cake in the towel from the short end. Let cool completely. For cream cheese frosting, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract until fluffy. Unroll cooled cake, spread with frosting, and re-roll. Dust with cinnamon or nutmeg.
⏱️ 60 min•🌡️ 375
- 14
White Texas Sheet Cake: In a saucepan, melt 1 cup unsalted butter with 1 cup whole milk. Bring to a boil, then remove from heat. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Pour hot butter mixture over dry ingredients and mix well. Beat in 2 large eggs and 1 teaspoon vanilla extract. Pour into a greased and floured 13x18 inch sheet pan. Bake at 350°F for 20-25 minutes. While warm, prepare glaze: melt 1/2 cup unsalted butter with 1/4 cup whole milk. Whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract. Pour warm glaze over warm cake. Garnish with 1 cup sliced fresh strawberries and 1/2 cup fresh raspberries.
⏱️ 45 min•🌡️ 350
- 15
Allow all cakes to cool completely before serving for best texture and flavor. Chilling time for frosted cakes is recommended for easier slicing and setting of frosting.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Compilation of Viral Cakes
Ingredients
General Cake Ingredients (for all cakes)
- 8 cups all-purpose flour
- 8 cups granulated sugar
- 4 pounds unsalted butter, softened
- 24 large eggs
- 4 tablespoons baking powder
- 4 teaspoons baking soda
- 2 tablespoons salt
- 4 tablespoons vanilla extract
- 4 cups whole milk
- 2 cups heavy cream
- 8 cups powdered sugar
- 16 ounces cream cheese, softened
- 2 cups cocoa powder, unsweetened
- 2 cups semisweet chocolate chips
Coconut Cake with Pineapple Filling
- 3 cups shredded coconut, sweetened
- 20 ounces crushed pineapple, drained
- 1/2 cup pineapple juice
Matilda Cake
- 12 ounces dark chocolate, finely chopped
- 1 cup hot coffee
Biscoff Cookie Cake
- 1 1/2 cups Biscoff cookie butter
- 1 package Biscoff cookies, crushed
- 1/2 cup caramel sauce
Cannoli Cake
- 2 cups whole milk ricotta cheese, drained
- 1 cup mini chocolate chips
- 1 teaspoon orange zest
Ultimate Carrot Cake
- 3 cups grated carrots
- 1 1/2 cups chopped pecans
- 1/2 cup raisins
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
German Chocolate Cake
- 4 ounces sweet baking chocolate, melted
- 1 can evaporated milk
- 1 1/2 cups flaked coconut
- 1 cup chopped pecans
Famous Texas Sheet Cake & Mississippi Mud Cake
- 1 cup boiling water
- 4 cups mini marshmallows
Chocolate Raspberry Cake
- 2 cups fresh raspberries
- 1 cup raspberry preserves
Pumpkin Roll Cake
- 1 cup canned pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ginger
White Texas Sheet Cake
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh raspberries
Instructions
- 1
Due to the extensive nature of this compilation, this recipe provides a general guide for baking and decorating various cakes. Each cake listed would typically be a full recipe on its own. For detailed instructions on each specific cake, please refer to individual recipes.
⏱️ 5 min - 2
General Cake Base: For most layered cakes (Coconut, Matilda, Biscoff, Cannoli, Carrot, German Chocolate, Chocolate Raspberry), prepare a standard vanilla or chocolate cake batter. Cream together 1 cup softened unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Gradually add dry ingredients to wet ingredients, alternating with 1 cup whole milk, beginning and ending with dry. Stir in 1 tablespoon vanilla extract. Divide batter among two 8-inch round cake pans (greased and floured). Bake at 350°F for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely on a wire rack.
⏱️ 60 min•🌡️ 350 - 3
General Buttercream Frosting: For a basic buttercream, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, alternating with 1/4 cup whole milk or heavy cream, until smooth and spreadable. Beat in 1 teaspoon vanilla extract. Adjust consistency with more powdered sugar or liquid as needed.
⏱️ 15 min - 4
Coconut Cake with Pineapple Filling: Prepare a vanilla cake base (Step 2). For the filling, combine 20 ounces drained crushed pineapple with 1/2 cup pineapple juice and simmer until slightly thickened. Let cool. Prepare a white fluffy buttercream (Step 3). Assemble cake layers with pineapple filling between them. Frost the entire cake with buttercream and generously cover with 3 cups shredded coconut.
⏱️ 45 min - 5
Matilda Cake: Prepare a rich chocolate cake base. To the general cake base (Step 2), add 1 cup unsweetened cocoa powder to the dry ingredients. Melt 12 ounces dark chocolate and add to the wet ingredients. Replace 1 cup whole milk with 1 cup hot coffee. Bake as directed. For the fudgy dark chocolate frosting, melt 1/2 cup unsalted butter with 1 cup semisweet chocolate chips and 1/2 cup cocoa powder. Whisk in 2 cups powdered sugar and 1/4 cup hot coffee until smooth and thick. Frost the cooled cake generously.
⏱️ 60 min•🌡️ 350 - 6
Biscoff Cookie Cake: Prepare a vanilla cake base (Step 2). For Biscoff frosting, beat 1 cup softened unsalted butter with 1 1/2 cups Biscoff cookie butter until smooth. Gradually add 4 cups powdered sugar, alternating with 1/4 cup heavy cream, until fluffy. Assemble and frost the cake. Drizzle with 1/2 cup caramel sauce and top with 1 package crushed Biscoff cookies.
⏱️ 45 min - 7
Cannoli Cake: Prepare a vanilla cake base (Step 2). For the cannoli filling/frosting, combine 2 cups drained whole milk ricotta cheese, 1 cup powdered sugar, 1 teaspoon orange zest, and 1 teaspoon vanilla extract. Fold in 1 cup mini chocolate chips. Use this mixture as both filling between layers and frosting for the exterior. Garnish with more mini chocolate chips.
⏱️ 45 min - 8
Ultimate Carrot Cake: Prepare a spiced carrot cake base. To the general cake base (Step 2), add 3 cups grated carrots, 1 1/2 cups chopped pecans, 1/2 cup raisins, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon ground ginger. Bake as directed. For cream cheese frosting, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract until fluffy. Frost the cooled cake and top with additional chopped pecans.
⏱️ 60 min•🌡️ 350 - 9
German Chocolate Cake: Prepare a chocolate cake base. To the general cake base (Step 2), melt 4 ounces sweet baking chocolate and add to the wet ingredients. Bake as directed. For the coconut pecan frosting, combine 1/2 cup unsalted butter, 1 can evaporated milk, 1 cup granulated sugar, and 3 large egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 1 1/2 cups flaked coconut, 1 cup chopped pecans, and 1 teaspoon vanilla extract. Let cool completely. Prepare a chocolate buttercream (similar to Matilda cake frosting, but less fudgy). Frost cake layers with chocolate buttercream, then spread coconut pecan frosting between layers and on top.
⏱️ 75 min•🌡️ 350 - 10
Famous Texas Sheet Cake: In a large saucepan, melt 1 cup unsalted butter with 1/2 cup cocoa powder and 1 cup boiling water. Bring to a boil, then remove from heat. Whisk in 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Beat in 2 large eggs and 1/2 cup whole milk, and 1 teaspoon vanilla extract. Pour into a greased and floured 13x18 inch sheet pan. Bake at 350°F for 20-25 minutes. While warm, prepare glaze: melt 1/2 cup unsalted butter with 1/4 cup cocoa powder and 1/4 cup whole milk. Whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract. Pour warm glaze over warm cake.
⏱️ 45 min•🌡️ 350 - 11
Mississippi Mud Cake: Prepare the Famous Texas Sheet Cake base (Step 10). Immediately after baking, sprinkle 4 cups mini marshmallows evenly over the hot cake. Return to oven for 2-3 minutes until marshmallows are puffed and slightly melted. Remove from oven. Prepare a chocolate glaze by melting 1/2 cup semisweet chocolate chips with 2 tablespoons unsalted butter and 2 tablespoons heavy cream. Stir until smooth. Pour glaze over the marshmallow layer and spread evenly. Let cool completely to set.
⏱️ 45 min•🌡️ 350 - 12
Chocolate Raspberry Cake: Prepare a chocolate cake base (similar to Matilda cake, Step 5, but without the hot coffee). Bake as directed. For the raspberry filling, gently warm 1 cup raspberry preserves until spreadable. For the frosting, prepare a chocolate buttercream (Step 3, adding 1/2 cup cocoa powder). Assemble cake layers with raspberry preserves between them. Frost the entire cake with chocolate buttercream. Garnish with 2 cups fresh raspberries.
⏱️ 60 min•🌡️ 350 - 13
Pumpkin Roll Cake: Beat 3 large eggs with 1 cup granulated sugar until light. Stir in 1 cup canned pumpkin puree, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ginger, and 1/2 teaspoon salt. Fold in 1 cup all-purpose flour and 1 teaspoon baking soda. Spread batter evenly onto a greased and floured 10x15 inch jelly roll pan lined with parchment paper. Bake at 375°F for 13-15 minutes. Immediately invert hot cake onto a powdered sugar-dusted kitchen towel. Carefully roll up the cake in the towel from the short end. Let cool completely. For cream cheese frosting, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract until fluffy. Unroll cooled cake, spread with frosting, and re-roll. Dust with cinnamon or nutmeg.
⏱️ 60 min•🌡️ 375 - 14
White Texas Sheet Cake: In a saucepan, melt 1 cup unsalted butter with 1 cup whole milk. Bring to a boil, then remove from heat. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Pour hot butter mixture over dry ingredients and mix well. Beat in 2 large eggs and 1 teaspoon vanilla extract. Pour into a greased and floured 13x18 inch sheet pan. Bake at 350°F for 20-25 minutes. While warm, prepare glaze: melt 1/2 cup unsalted butter with 1/4 cup whole milk. Whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract. Pour warm glaze over warm cake. Garnish with 1 cup sliced fresh strawberries and 1/2 cup fresh raspberries.
⏱️ 45 min•🌡️ 350 - 15
Allow all cakes to cool completely before serving for best texture and flavor. Chilling time for frosted cakes is recommended for easier slicing and setting of frosting.
⏱️ 120 min