Taco Cake Recipe

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Taco Cake Recipe

Taco Cake RecipeTaco Cake Recipe

Taco Cake Recipe

Ingredients;

German Chocolate Cake Recipe

Vanilla Cake Batter;

  1. All purpose flour – 1 1/2 cup (195 grams)
  2. Sugar – 1 1/2 cups granulated (300 grams)
  3. Baking powder – 1 1/4 tsp (5 grams)
  4. Salt – 1/2 tsp (3 grams)
  5. Unsalted butter – 1/2 cup (1 stick, 113 grams), room temperature
  6. Vanilla extract – 1 tsp (4 grams)
  7. Egg whites – 1/2 cup (about 4 large egg whites, 122 grams)
  8. Buttermilk, room temperature – 3/4 cups (180 grams)
  9. Vegetable oil – 2 tsp (10 grams)

Vanilla Buttercream Frosting;

  1. Unsalted butter, room temperature – 2 cups (434 grams)
  2. Sugar – 7 cups powdered (907 grams) – or a 2 lb bag
  3. Salt – 1/2 tsp (3 grams)
  4. Heavy cream (or whipping cream) – 2 tbsp (30 grams)
  5. Vanilla extract – 1 tbsp (12 grams)

Additional Decorations and Tools;

  1. Crushed Oreos – 1 cup
  2. Shredded coconut – 1/2 cup- colored with yellow and orange food coloring
  3. Wilton – 103 tip
  4. Piping bags
  5. Offset spatula
  6. Yellow, orange, and green food coloring
  7. Cubes of red fondant – 10 1cm (tomatoes)

Instructions;

Vanilla Cake Layers:

  • Preheat oven to 350°F. Line one seven-inch pan and one six inch pan with parchment rounds, and grease with non stick cooking spray.
  • Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment, until fully combined.
  • Mix chunks of room temperature butter slowly into the dry mix on a low speed.
  • Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  • Pour in egg whites, and mix on low until just incorporated.
  • Mix in the buttermilk in two installments, on a low speed.
  • Add in vanilla and oil, and mix at a low speed until fully incorporated.
  • Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
  • Divide batter between the prepared cake pans, filling them the same height.
  • Bake for 35-37 minutes, or until a skewer comes out clean.
  • Allow to cool for 10 minutes then run an offset spatula around perimeter of the pan to separate the cake from the pan.
  • Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.
  • Once the layers have fully cooled, level the top of both layers using a serrated knife.
  • While these layers bake pretty flat, it’s important that the layers are even since we’ll be stacking them upright.

Vanilla Buttercream:

  • Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  • Slowly add in the powdered sugar, 1 cup at a time.
  • Alternate with small splashes of cream.
  • Once fully mixed add in the vanilla and salt and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
  • If the frosting is too thick, add in additional cream (1 Tbsp at a time).
  • If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  • Place 1 1/2 cups of frosting into a separate bowl, and mix in 1/4 cup of cocoa, and 2 tsp of heavy cream to make chocolate buttercream.
  • To create the “beef” of the taco, add 1/2 cup of this chocolate frosting to 1 cup of crushed Oreos in a different bowl, and set aside.
  • The rest of the chocolate frosting will be used to cover the center layer of the cake.
  • Place another cup of frosting into a bowl and color a bright shade of green with gel food coloring.
  • Put the frosting into a piping bag with a Wilton 103 tip (petal tip), to create the lettuce on the cake.
  • Set aside 1/4 cup of uncolored frosting (to be the sour cream), and color the remaining frosting a bright shade of yellow with gel food coloring.

Assembling The Cake:

  • To assemble the cake cut the cake layers in half.
  • Secure one of the halves of the 6″ cake layer in the center of the cake round (vertically) using a large dab of buttercream.
  • Cover with an even layer of chocolate buttercream.
  • Place the two halves of the 7 inch cake round vertically against the frosted layer and cover these two layers with yellow buttercream.
  • These two layers will be the taco shell.
  • Smooth using a bench scraper or acetate sheet, then add the crushed Oreo/chocolate frosting mixture on top of the 6 inch cake half.
  • Next, pipe on some lettuce on top of the Oreo mixture with the green buttercream.
  • Gently place some of the colored shredded coconut on top, then add the fondant diced tomatoes.
  • The last step is to top the cake with a dollop of white buttercream.
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