If you’re looking for a great cake recipe to please kids of ALL ages, look no further. This cake was absolutely our MOST popular selection for birthday cakes, when we were still taking custom cake orders. It features alternating layers of our vanilla and chocolate cakes, filled with our delicious Swiss Meringue Buttercream that has been loaded with smashed up Oreo cookies!
This recipe is also featured in our latest cookbook, Evil Cake Overlord. Order a copy today, for a funky mint version of this recipe, along with many other awesome cakes!
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|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.
To start off a week straight of cake recipes, I’m proud to share my “Blood Orange Truffle Torte” recipe!
This recipe made its debut in the February issue of Plymouth Magazine, where it was not only featured in a several page spread, it starred on the cover!
This cake has been a favorite offering of Celebration Generation since its creation, and has earned many rave reviews by those who’ve been served it – including the guests of the Goth Wedding that we blogged about a while back!
It’s also one of the many cake recipes featured in Evil Cake Overlord, coming out on April 30th!
Blood Orange Truffle Torte
2 ½ cups Cake flour
1 cup cocoa
2 1/4 cups Sugar
2 Tbsp Baking powder
1 ½ tsp Salt
3 ½ oz Instant vanilla pudding mix
1 ½ cup Water
1 ½ cups Butter, melted
2 Tbsp Pure vanilla extract
Blood Orange Swiss Meringue Buttercream: