Volcano Cake

Volcano Cake

4.2(207)

This show-stopping volcano cake is perfect for a birthday party. Your guests will be in awe when you add the dry ice and water to the mason jar hidden inside of the cake. There are several steps that go into making this masterpiece, so save time by using box cake mix and store-bought frosting.

Cook Time
1 hr
Total Time
2 hr
Yield
20 servings

Ingredients

  • 3 boxes white cake mix, batter prepared according to package instructions, divided into 3 bowls
  • 5 teaspoons red food coloring, divided
  • 3 teaspoons yellow food coloring, divided
  • nonstick cooking spray, for greasing
  • 24 hard red candies, divided
  • 13 butterscotch hard candies, divided
  • 12 blue hard candies
  • 4 green hard candies
  • 4 cans chocolate frosting, divided
  • 1 cup chocolate peanut butter cup
  • 1 cup chocolate coated caramel bites (200 g)
  • ½ cup mini chocolate peanut butter cups (100 g)
  • ½ cup water (120 mL)

Special Equipment

  • round cookie cutter, 3 in (7 cm)
  • cake round, 9 in (22 cm)
  • cake turntable
  • offset spatula
  • mason jar, 8-ounce, about 3-inch-wide (7 cm) mouth
  • small dinosaur figurine, optional
  • 1 lb dry ice (455 g)

Nutrition Info

  • Calories 742
  • Fat 26g
  • Carbs 129g
  • Fiber 1g
  • Sugar 98g
  • Protein 3g

How to Make It

1. Step
Preheat the oven to 350˚F (180˚C). Grease and line 4 8-inch (20 cm) round cake pans with parchment paper. Note: If you only have 2 8-inch (20 cm) pans, bake the cakes in batches.
2. Step
Add 4 teaspoons of red food coloring to one bowl of batter, the remaining teaspoon of red food coloring and 1 teaspoon of yellow food coloring to the next bowl of batter, and the remaining 2 teaspoons of yellow food coloring to the last bowl of batter. Whisk until fully incorporated.
3. Step
Pour ½ cup (85 G) of each color batter into each of the 4 cake pans. Repeat, alternating colors, until all of the batter is used. Gently swirl a toothpick through the batter to blend the colors in each pan.
4. Step
Bake the cakes according to the box instructions, 25–40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cool completely. Keep the oven on.
5. Step
Make the hard candy flames, lava and water puddles, and lava drips: Grease 3 baking sheets with nonstick spray and line with parchment paper.
6. Step
For the flames, on the left side of a prepared baking sheet, arrange 12 red hard candies, about 1 inch (2 ½ cm) apart, in 4 rows of 3. On the right side of the same baking sheet, place the butterscotch candies in 3 rows of 3, about 1 inch (2 ½ cm) apart. Bake for 4–6 minutes, until the candies are entirely melted together, but not bubbling too much. Let cool completely, then break into large shards. Set aside.
7. Step
For the lava and water puddles, arrange 4 evenly spaced clusters of 3 blue and 1 green hard candies on a baking sheet. Place 4 red hard candies at least 1 inch (2 ½ cm) from the clusters and the edges of the pan. Place the remaining 4 butterscotch candies directly next to each red candy. Bake for 4–6 minutes, until melted into pools. Let cool completely.
8. Step
For the lava drips, position the remaining 8 red hard candies at least 1 inch (2 ½ cm) apart along a long side of the baking sheet, at least 1 inch (2 ½ cm) from the edge. Bake for 4–6 minutes, until melted. Remove the baking sheet from the oven and very carefully tip the pan so the melted candy slides down, creating a drip effect. Let cool completely.
9. Step
Trim the domed tops off the cakes. Use a 3-inch (7 cm) round cookie cutter to punch out holes in the centers of 2 of the cakes. Reserve the cake scraps.
10. Step
Assemble the cake: Place a 9-inch (22 cm) cardboard round on a cake turntable.
11. Step
Spread a dab of chocolate frosting in the center of the cardboard. Place a whole cake on the round. Using an offset spatula, spread about ½ cup (85 G) of frosting evenly over the top of the cake. Place the other whole cake on top and repeat frosting. Repeat with the remaining 2 cakes with the holes in the center. Place an 8-ounce mason jar in the hole in the center. Use your hand to lightly push the mason jar in until the top is level with the cake. Refrigerate at least 20 minutes, up to 1 hour.
12. Step
Carve the volcano: Using a sharp serrated knife, carefully trim down the sides of the cake at an angle so that the base is wider than the top. Make sure to leave a layer of cake at least 1-inch (2 ½ cm) thick around the jar. Reserve the cake scraps.
13. Step
Frost the outside of the cake with 4 cups (460 G) of frosting. Refrigerate for at least 20 minutes, up to overnight.
14. Step
Make the volcanic crumbles: Add 2 cups (230 G) of frosting to the bowl of cake scraps and mix with an electric hand mixer until coarsely crumbled.
15. Step
Assemble the volcano cake: Carefully transfer the cake to a platter at least 12 inches (30 cm) wide, positioning it near one corner. Place the melted blue-green candy puddles around the edges of the platter.
16. Step
Add the volcanic crumble around the base of the cake, and partially covering the candy puddles. You may not need to use all of the crumble. Sprinkle the chocolate peanut butter candies, mini chocolate peanut butter cups, and chocolate-coated caramel bites evenly over the crumble.
17. Step
Place the red hard candy drips around the sides of the cake, positioning them near the top. Place the red candy puddles on top of the crumble under the drips.
18. Step
Place the red and yellow candy shards along the top rim of the cake, surrounding the mason jar.
19. Step
Position the dinosaur figurines around the volcano, if using.
20. Step
When ready to present the cake, carefully use tongs to place a piece of dry ice in the mason jar. Pour room temperature water over the dry ice to create a smoke effect.
21. Step
Use tongs to carefully remove the mason jar before slicing and serving.
22. Step
Enjoy!

Tags

Tasty's 5th Birthday: SweetTasty's 5th Birthday: RecipeTongsMeasuring SpoonsDry Measuring CupsCutting BoardBakeSpecial OccasionSpatulaOven MittsWhiskOffset SpatulaDessertsBakery GoodsLiquid Measuring CupOvenIndulgent Sweets

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