B-52 Cake Recipe

Who’s up for the challenge of my B-52 Cake Recipe?

You’ll probably recognize this cake as the cover shot of my second cookbook, Evil Cake Overlord.

It was actually a last minute substitution for the original photo we’d planned for the cover… while our “Citrus Splendor” cake is gorgeous – and super delicious! – it just lacked the “ominous” and “evil!” look I was aiming for, for this cover.

B-52 cake, on the other hand, did NOT disappoint. Look at these photos. That cake is leering at you, just daring you to make it!

B-52 cake was a favorite from my cake flavors menu back in the day, and was actually a fairly popular choice for wedding and groom cakes. It’s something that anyone can make, but it definitely involves a bit more time, effort, and dirty dishes than many of the other cake recipes on this blog, and in Evil Cake Overlord.

The ambitious will be rewarded for their efforts though – this cake is stunning both to the eyes AND the mouth! Alternating layers of blood orange and mocha cake are filled with alternating layers of Irish cream buttercream and Blood Orange chocolate truffle ganache!

Give the B-52 Cake Recipe a go… and be sure to send us pictures!

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B-52 Cake

B-52 Cake

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

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