Pizza Layer Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the Candied Pepperoni:
  • 16 pepperoni slices
  • ⅓ to ½ cup light brown sugar
For the Parmesan Cake:
  • 2 ½ cups cake flour, sifted
  • 4 ounces finely grated Parmesan Cheese
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 2 ¼ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 ¼ cups sour cream
For the Tomato Raspberry Filling:
  • 1 6 ounce can tomato paste
  • 6 ounces seedless raspberry jam
  • pinch of kosher salt
  • ½ teaspoon vanilla extract
For the Cheesey Frosting:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 10 ounces cream cheese, room temperature
  • 1 tablespoon vanilla bean paste
  • ⅛ teaspoon fine salt
  • 1 pound powdered sugar, sifted
  • yellow food gel coloring
To Assemble the Pizza Layer Cake:
  • White Chocolate Triangles
  • Red sprinkles
Instructions
To make the Candied Pepperoni:
  1. Preheat oven to 425. Line a baking sheet with aluminum foil, set aside.
  2. Dredge the pepperoni in the brown sugar, pressing the sugar firmly onto the pepperoni. Place the slices onto the baking sheet.
  3. Bake for 4 to 5 minutes, until bubbling and the brown sugar has spread out. Cool completely before breaking apart the shards.
To make the Parmesan Cake:
  1. Preheat oven to 350 degrees F. Grease 3 8-inch cake pans with baking spray, set aside.
  2. In a large bowl, sift the cake flour, Parmesan, baking powder, and salt, set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment beat the butter for 30 seconds to 1 minutes, until smooth and pale in color. Add the sugar and cream on a medium speed until light and fluffy, about 3 to 4 minutes.
  4. Scrape the bottom and sides of the bowl down. Add the eggs, one at a time, beating well after each addition. Scrape the bowl again.
  5. With the mixer on low, add the dry ingredients in 3 parts and the sour cream in 2 parts, beginning and ending with the dry ingredients.
  6. Divide the batter better the prepared pans and bake, rotating halfway, for 25 to 30 minutes.
  7. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely.
To make the Tomato Raspberry Filling:
  1. Combine the tomato paste and raspberry jam in a small saucepan over medium heat. Stir regularly.
  2. Let the mixture rapidly bubble for 5 minutes. Remove from heat.
  3. Stir in salt and vanilla. Cool completely.
To make the Cheesey Frosting:
  1. beat the butter and cream in a stand mixer fitted with a paddle attachment for 4 minutes until fluffy and lump free. Scrape the sides and bottom of the bowl as needed.
  2. With the speed on low, add the vanilla bean paste, salt, and powdered sugar.
  3. Divide the frosting in half and tint one portion yellow. Store in the refrigerate until ready to assemble.
To assemble the Pizza Layer Cake:
  1. Pipe the Cheesey Frosting around the perimeter, creating a moat to hold the filling in. Spoon in the Raspberry Tomato Jam, add the next layer and repeat. Top with the final third layer. Give the cake an initial crumb coating. Chill for 15 minutes. Apply a thicker, second layer of the Cheesey Frosting, making a watercolor effect with the white and yellow. Chill for another 15 minutes. Apply Sprinkles and decorate as desired with the candied pepperoni.
Notes
Cake recipe adapted from Luna Cafe, Frosting and filling by Layer Cake Parade
Recipe by Layer Cake Parade at http://layercakeparade.com/pizza-layer-cake/