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Pizza Cake

Image of Pizza Cake

1 quantity quick-mix sponge cake mix
350 g/12 oz/1 quantity butter icing
175 g/6 oz yellow marzipan
1 tbsp desiccated coconut
Red and green food colouring
Icing sugar
25 g/1 oz sugarpaste icing

Materials And Equipment

23 cm/9 in shallow round cake tin
25 cm/10 in pizza plate
Cheese grater


Serves: 8


1. Preheat the oven to 180°C/350°F/Gas 4. Grease the tin, line the base with greaseproof paper and grease the paper. Spoon the cake mixture into the prepared tin and smooth the surface. Bake in the centre of the oven for 40-50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin for 5 minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool.

2. Colour the butter icing red. Place the cake on the pizza plate and spread evenly with the butter icing to represent the tomato topping. Leave a 1 cm/½ in border around the edge of the cake.

3. Knead the marzipan for a few minutes to soften it slightly, then grate it. Sprinkle over the red butter icing to represent cheese.

4. Colour the sugarpaste icing green. On a work surface lightly dusted with icing sugar, roll out to about a 5 mm/¼ in thickness. Cut out two leaf shapes freehand or cut around a real leaf. Mark the veins with a knife and add to the pizza cake for the garnish.

5. Place the desiccated coconut in a small bowl and colour with green food colouring. Scatter over the pizza cake to represent chopped herbs.

Storing:- The finished cake can be kept in the refrigerator for up to one week.

Tip:- This recipe can be adapted easily for peperoni pizza fanatics. You will need an extra 175 g/6 oz/ quantity of sugarpaste icing. Colour with brown food colouring, then roll out to a thick sausage shape with your hands. Slice thinly and add to the pizza cake as an extra topping ingredient.

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