Ancient Astronaut Theorists believe that this Ancient Alien Cake is legit. Further evidence of this legitimacy can be found in the three layers of cosmic swirled cake and Oreo frosting, making for an ancient megalithic structure!
Ancient Aliens holds a special place in my heart. When visiting my brother in Seattle, Friday nights were Ancient Alien Nights. After his long shifts at work dealing with way too much science and brain mapping and microscopes, we’d get to relax and watch episode after episode. Whether or not you know of, or believe in, ancient aliens, there’s no conjecture here—this cake is well worth it!
Like David Childress—you have to wonder—how does this cake stand so upright? This Ancient Alien Cake is grand, towering proudly like an ancient civilization’s pyramid (or on par with David Wilcock’s theories, should I say energy device?). In fact, this Ancient Alien Cake is similar to a wedding cake, putting wooden skewers ensures that the cake stays intact.
I re-purposed the Oreo frosting recipe from prior recipes, but I used a double batch. You need that much frosting to give the Ancient Alien Cake its triangular shape.
This cosmic cake embodies the unanswered questions posed by the show. This Ancient Alien Cake would only be better with the approval of Giorgio Tsoukalos himself!
- 3 cups cake flour
- 1 tablespoon baking powder
- ¾ teaspoon fine salt
- 6 tablespoons unsalted butter, room temperature
- 2 cups granulated sugar
- ½ cup vegetable oil
- 1 tablespoon vanilla
- 3 large eggs, room temperature
- 4 large egg yolks, room temperature
- 1 cup buttermilk, room temperature
- black, fuchsia, purple, and blue food gel
- 3 ½ cups cake flour
- 1 tablespoon plus 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups buttermilk, room temperature
- Black, fuchsia, purple, blue, and green food gel
- *Double this Recipe*
- 1 cup shortening
- 1 cup unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 2 pounds powdered sugar
- ¼ to ⅓ cup whole milk, room temperature
- 2 cups oreo crumbs
- black food gel
- Preheat oven to 350 degrees F. Grease an 8-cup bundt pan with baking spray, set aside.
- Sift cake flour, baking powder, and salt together. Beat butter in a stand mixer fitted with a paddle attachment. Once smooth, add sugar and oil, beating on medium-high speed until pale and aerated, about 2 minutes, scrapping bowl and paddle as needed. Lower speed, add in vanilla, followed by eggs and egg yolks, adding one at a time. With mixer on low, add dry ingredients in 3 additions, followed by buttermilk in 2 additions, beginning and ending with the dry ingredients. Give batter a stir by hand to ensure proper incorporation and nothing sticks to the bottom.
- Divide batter into food separate bowls, tint to desired shade. Use a spoon to dollop batter into pan. See note about galaxy swirl. Marble batter by running a butter knife through the batter. Tap pan against counter to remove air bubbles. Bake for 60 to 70 minutes, rotating halfway. The cake should be pulling away from the pan and toothpick inserted should come out clean with a few moist, not wet, crumbs. Rest in pan for 15 minutes before inverting onto a wire rack to cool completely.
- Preheat oven to 350 degrees F. Grease one 8-by-8 pan and one 9-by-9 pan with baking spray, set aside. Sift cake flour, baking powder, and salt together. Beat vegetable oil and granulated sugar in a stand mixer fitted with a paddle attachment. Once combined, add eggs one at a time beating well after each addition. Beat in vanilla. With mixer on low, add dry ingredients in 3 additions, followed by buttermilk in 2 additions, beginning and ending with the dry ingredients. Divide batter evenly into 5 different bowls. Tint to desired shade. Use a spoon to dollop batter into pan. See note about galaxy swirl. Marble batter by running a butter knife through the batter. Tap pan against counter to remove air bubbles. Bake for 45 to 50 minutes, rotating halfway. The cakes should be pulling away from the pans and toothpick inserted should come out clean with a few moist, not wet, crumbs. Rest in pans for 15 minutes before inverting onto a wire rack to cool completely.
- In a stand mixer fitted with a paddle attachment, beat shortening and butter on medium-high speed until well blended, about 3 minutes. Add in vanilla. Gradually add powdered sugar on low speed, adding a bit of milk when mixture gets too thick. Scrape bowl and paddle as needed. Sprinkle in salt. Raise speed to medium-high beat for final 30 seconds. Beat in Oreo crumbs. Tint for black gel until desired gray color is reached. Repeat process a second time for the next batch. Refrigerate until assembly.
- Use a large platter and secure the 9-by-9 cake on the bottom. Apply even layer of Oreo Frosting. Secure in wooden skewers. Top with 8-by-8 cake, apply frosting. Finally top with bundt cake. Apply another layer of Oreo Frosting, filling in the gaps. Refrigerate for 15 minutes. Apply a thicker layer. Refrigerate for 10 minutes, and smooth out surface.
Cake recipe adapted from Sprinkle Bakes, Frosting recipe adapted from Life Love and Sugar