It’s a Pizza Cake!


I have taken a fancy to “cake fakery”. Yes, you heard me right. Even in something as creative and rewarding as baking, you sometimes hit a dead end. It’s similar to a writer’s block – the ideas are all there but you just can’t pen it down.


I still love my good ol’ cakes and pies, but every now and then, I like to play around with my ingredients, have some fun with it. So as I was looking around for inspiration from blogs and magazines, I found this adorable looking faux-pizza cake.


It kind of reminded me of all my childhood birthday cakes – the one I distinctly remember is a chocolate cake house with a small vegetable garden in front of it. It was one of my best birthdays and the cake was the talk of the town for the next few days.

This pizza cake is perhaps the easiest thing I’ve ever baked. I mean, even a person who is remotely cut off from all things baking and cooking will have fun with it. It’s amazing how a simple make-shift of ingredients can produce something quite so cheerful.


The pizza base is a rich, golden butter cake – combine flour, butter, eggs, sugar and milk and you get this gorgeous, pale-brownish cake. You can make the cake several days ahead, wrap it in cling film, place it into a zip lock bag and thaw it before using.

The cake is frosted with a simple vanilla buttercream. A dash of yellow and brown food colours are added to the buttercream, to make it look like a pizza base. For the tomato sauce, I used strawberry preserve. You could use any red coloured fruit jam. Add a dash of yellow colour to lend an orange tinge to the red. The jam is then spread on top of the buttercream.


To portray cheese, we use white chocolate shavings (that was a given)! Halved glace cherries make for cherry tomatoes and dried sour kiwis are basil leaves in disguise. Now for olives, either use black raisins or blueberries. And there you have it, a cake that’s also a pizza. If you are making this for your kids, their eyes will light up for sure.



For butter cake

  • 125 g (1/2 cup + 1 tbsp) unsalted butter, softened
  • 1 tsp vanilla extract
  • 125 g (3/4 cup) caster sugar
  • 2 eggs
  • 190 g (1 ¼ cup) plain flour
  • 1 tsp baking powder
  • ½ cup milk

For vanilla buttercream

  • 125 g (1/2 cup + 1 tbsp) unsalted butter, softened
  • 180 g (1 ½ cups) icing sugar
  • ½ tsp vanilla extract
  • Yellow and brown food colouring

To assemble

  • 2 big tbsp strawberry jam
  • 50 g white chocolate, shaved
  • 5 dried kiwis
  • 5 glace cherries
  • 10-12 dried black raisins/blueberries


  • Preheat oven to 180 C. Line a 9” round cake tin with parchment paper.
  • Using an electric mixer, beat butter until creamy. Add sugar and continue to beat for 2 minutes. Add egg one at a time, beating after each addition. Add vanilla extract and beat further. Now, add flour and baking powder and beat to combine. Finally, add milk. Beat on slow speed till the ingredients have been combined. Pour the batter into the prepared tin and bake for 30-40 minutes. Cool the cake on a wire rack.
  • For the buttercream, beat butter until creamy. Add the icing sugar and beat for 5 minutes. Add vanilla extract and beat further. Add a dash of yellow and brown food colours to obtain a pale yellow buttercream.
  • Spread the top and sides of the cake with prepared buttercream. Leaving ½ inch border spread the strawberry jam over the butter cake. Sprinkle the shaved white chocolate. Place the cherries, kiwis and blueberries as seen in the pictures. Leave at room temperature before serving.

Adapted from Super Food Ideas Magazine



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