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- Dish type
- Classic cakes
- Layer cake
This volcano-shaped cake is absolutely delicious and great for kids and adults alike. Chocolate sponge and plain sponge are layered with pineapple, walnuts and a creme fraiche filling.
25 people made this
- 5 large eggs, separated
- 300g caster sugar
- 190g plain flour
- 1 teaspoon baking powder
- 1 teaspoon lemon juice
- 4 tablespoons unsweetened cocoa powder
- 800g creme fraiche or soured cream
- 200g caster sugar
- 2 teaspoons lemon juice
- 1 tin sliced pineapple, chopped
- 120g chopped walnuts
- 75g dark chocolate, melted
MethodPrep:30min ›Cook:20min ›Extra time:4hr resting › Ready in:4hr50min
- Preheat oven to 180 C / Gas 4. Grease two 23cm round tins with butter.
- Beat eggs whites until stiff peaks form.
- In a separate bowl, whisk egg yolks with 300g sugar until thick and pale yellow in colour. Sift flour and baking powder into the bowl. Add lemon juice and mix well.
- Add the egg whites to the yolk mixture, folding in gently in a circular motion, taking care not to deflate the egg whites.
- Tip 1/3 of the cake mixture into one of the prepared tins. Add cocoa powder to the remaining 2/3 of cake mixture, and mix till combined. Transfer the chocolate cake mixture to the other prepared tin. Bake in preheated oven 20 to 25 minutes. The lighter sponge may be ready sooner than the chocolate one. Test for doneness with a skewer.
- For the filling, whisk together the creme fraiche and sugar until light and fluffy, about 5 minutes. Exact timing will depend on fat content of your creme fraiche. Stir in the 2 teaspoons lemon juice. The filling should become light and airy and should hold shape; it shouldn't be runny. Chill in fridge until ready to decorate.
- When the cakes are done, run a knife along the edges of the tins. Invert on a wire rack to cool. Once cool, cut chocolate cake in half horizontally to make two rounds, with one being 1.5-2cm thick. Place the 1.5-2cm thick round on a serving plate.
- Cut the remaining sponge (plain and chocolate) into 2cm cubes.
- Cover chocolate base with filling.
- Start forming your cake over the base: add a layer of cubed cake, and sprinkle with walnuts and pineapple, then cover with more filling.
- Repeat layers, shaping the cake in the form of a volcano.
- Finish with filling. Place in the freezer for 20 minutes (this step is optional, but will help with decorating later).
- Decorate cake with melted chocolate pouring it over the top of cake with a teaspoon and letting it run down.
- Chill in the fridge for 4 hours or overnight before serving.
Reviews & ratingsAverage global rating:(53)
For the red velvet cakes
- 270g/9½oz salted butter, softened
- 670g/1lb 4½oz caster sugar
- 5 large free-range eggs, lightly beaten
- 2 tsp vanilla extract
- 1½ tbsp red food colouring paste
- 670g/1lb 4½oz plain flour
- 45g/1½oz cocoa powder
- 530ml/1 pint buttermilk
- 2 tsp bicarbonate of soda
- 7 tsp white wine vinegar
For the vanilla buttercream
For the chocolate buttercream
- 300g/10½oz dark chocolate, broken into pieces
- 300ml/10fl oz double cream
- 200g/7oz salted butter, at room temperature
- 400g/14oz icing sugar
- 1 tbsp vanilla extract
For the chocolate lava
- dashes black, green, blue, purple food colouring
- 200g/7oz desiccated coconut
- 100g/3½oz caster sugar
- 2 tbsp of water
- 40g/1½oz pre-popped popcorn, sweet or salted
- 1kg/2lbs 4oz fondant icing , for dusting
Yeast & Peroxide Volcano
The yeast and peroxide volcano is another safe choice for kids using common household ingredients. This volcano is a little foamier than the baking soda and vinegar variety. You can recharge this volcano, too.
Pro tip: Add a bit of dry ice to the volcano to make it smoke.
Practical Volcano Cake Recipe
Here is the practical Volcano Cake Recipe. Here is the practical Volcano Cake Recipe You will be surprised even if you can make such a masterpiece in a short time of just 15 minutes. My tongue will eat as you eat. You will share the coolest cake photo on Instagram and you will be eating your delicious volcano cake while enjoying the incoming tastes. Our promises are big, but they’re all true.
Ingredients for Practical Volcano Cake Recipe
For the inner cream:
- 1 cup of cold milk
- 1 pack of whipped cream
- 1 tea glass of chocolate
- 1 medium banana
- 1 pack of cocoa petibor biscuits
To wet the cake:
For the above:
How to Make Practical Volcano Cake Recipe?
1-First, prepare and cook the fruit sauce as it says on the package. Leave to cool on one side.
2-Deeply whisk in a bowl with 1 packet of whipped cream and 1 cup of cold milk with a hand mixer until it becomes thick.
3-Smash the petibour biscuits by hand and mix them into the whipped cream. Chop the banana into the ring and wrap it in it.
4-Then add the chocolate drops and mix well.
5-Take one of the prepared sponge cake and place it on the serving dish. Soak all over with milk.
6-Spread the cream whipped cream on the top of the cake base, leaving a space around the edges to form a top.
7-Divide the other sponge cake base into 8 equal pieces. However, we will use 7 parts.
8-Place each triangle slice you cut from the sponge cake around the creamy mixture that you stack in the middle of the other sponge cake.
9-Slowly pour the forest fruit sauce that you prepared in the middle space. Sauce will flow through the gaps between the slices.
10-If you want to keep it in the cupboard for a few hours, serve it immediately.
Volcano cake recipe - Recipes
If you’ve got a child with a birthday or a grownup friend with a wonderfully wacky streak, this is the ultimate party cake! Constructing this monster takes some time and planning, but the results are spectacular. Don’t get too hung up on perfection–lumps and crumbles just make the volcano that much more lifelike.
Equipment required: tall juice glass bundt pan three 8-inch cake pans baking sheet or heavy duty cardboard for base aluminum foil
Volcano Erupting Cake
Add the green food coloring to the white frosting, and set aside.
When it's time to serve your Volcano Cake, thats when you make the "lava."
Separate the egg, and toss the yolk. Now put the egg white into a small mixing bowl, with 1 1/2 tsp of sugar and 3 drops of red food coloring. Beat until the egg white mixture starts to thicken. You don't want stiff peaks to form, just a thick and foamy texture.
SECOND METHOD FOR VOLCANO ERUPTION:
If you can't find dry ice, or don't want to use it, then you can still have your Volcano Cake erupt. There won't be any smoke, but it will still be fun with all the flowing lava!
You'll need a little juice glass or a shot glass, about 3" tall and 1 1/2" around, that will fit snugly in the well of your Volcano Cake. You'll need 1 small box of orange jello, a small bottle of lemon juice and 1 Tablespoon of bicarbonate of soda.
Make the jello according to the package directions. Let it cool for about 15 minutes or so. You want it to be warm, not hot.
Fill the shot/juice glass 1/2 full of the warm Jello. Pour in some lemon juice, to about 1/2 inch from the top. Now place the glass into the well of the cake, and make sure the glass is flush with the top of the cake.
Now, you're ready for your Volcano Cake to erupt!
Gather family, or party guests, around the table where your cake is. When you're ready, put 1 Tablespoon of the Bicarbonate of Soda (I'm told you can purchase this at a Pharmacy) into the glass, and stir it for only about 1-2 seconds. Now, your "lava" will begin to flow!
THIRD METHOD FOR VOLCANO CAKE:
You can use 2 Angel Food Cakes, for the cakes if you would rather. Just slice off 3" from the top of one of the angel food cakes, and put it on top of the other angel food cake, to make the Volcano Cake. Then trim the edge of the top layer so you can have the round mountain effect. Frost the cake, by using the directions in the first Volcano Cake method. Then place wadded up paper, in the center of the bottom angel food cake hole, to hold a juice glass. One that will hold either the dry ice method for eruption, or the jello method for eruption. Both explained earlier in the different recipes for lava flow.
Cake Mix Volcano Cake
Variety is the spice of life, which is why we love mixing up our regular cake mix recipes any chance we get. This recipe for Cake Mix Volcano Cake takes an ordinary recipe using cake mix and elevates it to the next level by adding a sweet cream cheese swirl to the cake. Half shortcut recipe and half homemade cake, this easy dessert recipe is a definite winner. It's simple to make and tastes awesome. There's no beating chocolate cake mix recipes and this is one of our all time favorites.
- coconut, enough to fill bottom of a 9x13-inch pan
- chopped nuts, enough to fill bottom of a 9x13-inch pan
- 1 box German chocolate cake mix
- 8 ounces cream cheese
- 1 stick margarine, melted
- 1 box powdered sugar (about 3 1/2 cups)
- In a 9x13-inch pan, put a good layer of coconut and chopped nuts.
- Prepare cake mix according to box directions pour cake mix over coconut and nut layer.
- Beat cream cheese with melted margarine stir in powdered sugar. Swirl this mixture into cake mixture.
- Bake at temperature recommended in cake mix directions. Test with toothpick for doneness. Let cool in pan.
- Can dust with additional powdered sugar if desired.
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Chocolate and Peanut Butter Volcano Cake
For the cream cheese mixture: Beat the cream cheese, 1 stick of butter, peanut butter and 2 cups of confectioner’s sugar together with an electric mixer. Set aside until ready to use.
For the cake: Preheat the oven to 350 °F. Spray a 13 x 9 x 2-inch cake pan with nonstick spray.
Mix the cake mix, 2 cups of milk, vegetable oil and eggs together. Beat for about 2 minutes using an electric mixer. Fold in the chopped candy. Line the bottom of the prepared pan with the chopped peanuts and pour the batter into the pan.
Evenly space dollops of the cream cheese mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your “volcano” of flavor. Place in the oven for 35 to 45 minutes.
For the glaze: In a small saucepan, melt 4 tablespoons of the butter over medium-low heat. Whisk in the cocoa powder and add 1/2 cup milk until you get a thin consistency. If the glaze is too thick, add more milk. Add the remaining 4 tablespoons of butter and bring the butter and milk mixture to a boil. Whisk in 1 1/2 cups of confectioner’s sugar and vanilla extract the glaze should be thin. Remove from the heat and allow to cool slightly before using.
- 3/4 cup unsalted butter
- 2 cups self-rising flour
- 1/2 cup granulated white sugar
- 3 tbsp unsweetened cocoa powder
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups granulated white sugar
- 1/2 cup unsweetened cocoa powder
- 3 cups boiling water
Stabilize your Kamado Joe at 350° F, set up for indirect cooking.
In a medium bowl, stir together the flour, 1 1/2 cup granulated white sugar and 3 tbsp unsweetened cocoa powder. Stir in milk and vanilla until smooth. Spoon the batter over the melted butter, in the skillet.
Stir together the remaining 2 cups of sugar, and 1/2 cup unsweetened cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
This volcano cake blows “steam” out the top like a real volcano!
I think I just achieved the “coolest mom of the day” status from my two little guys for this one! They loved everything about the volcano cake and had so much fun playing with their new Jurassic World toys too. One of the best things was watching their eyes when they saw the steam blowing from the top of the cake. So fun!
Also, I can hear them in the other room right now playing with all their new toys together. My husband and I are really happy when we find toys that they love to play together.
This was the first time I’ve made a volcano cake and it was such a fun project to make. The volcano cake is made with four 8-inch layers of cake so that it is really tall when it’s all stacked up. I also didn’t want to buy a special pan for the cake and so I ended up carving the cake into the volcano shape.
The cake turned out so cool and it was the perfect addition to all the Jurassic World toys we gave our boys. This volcano cake would be great for a birthday party or a get together. All the kids will be thrilled when they see the fun steam coming out the top of the cake like a real volcano!
The other thing our kids loved about this cake is that the decorations are real toys they can play with! I wanted the toys they picked out to be fierce and powerful and the Jurassic World toys were perfect for it. Jurassic World toys made the whole scene more realistic looking.
The dinosaur that I put in the background of the cake is the Jurassic World Battle Damage Roarin’ Super Colossal Tyrannosaurus Rex. When you open her mouth she roars!
Another of the toys we used is the little Jurassic World Battle Damage Herrerasaurus Dinosaur. She really looks fierce as well and was perfect standing next to the volcano cake.
One of my boys’ favorite of the bunch was the Jurassic World Villain Dino Figure- Indoraptor. They love posing her in all different ways and she looked great next to the tall volcano!
After we had our cake and they had fun playing with all of those dinosaurs, I surprised them with the Imaginext Jurassic World Jurassic Rex Dinosaur Play Set. She chomps, she roars and her eyes glow from green to red. My youngest boy loved this one the most because he can control the dinosaur so well on his own by just pressing the handle on the back.
Imaginext was chosen as one of the top rated toys at Walmart and it’s not hard to see why! These dinosaur toys are so fun and exciting for my kids.
It’s not usual for me to say that I want to make a cake a second time, but this volcano cake is one that I would do again and again. The steam is made from dry ice and it was so much fun to work with. I love how it looked with the candy fire at the top too.
Just be very careful when working with dry ice and especially around kids. I suggest using gloves and even using tongs to handle it. It’s definitely something that is for adults only to handle. Also, if you are using the dry ice in an enclosed area then make sure to open a window.
The little extra work of handling the dry ice was totally worth it in my opinion.
The fire candy that is on top of the volcano is made from butterscotch and cinnamon hard candy disks. Just break them up inside a plastic bag with a hammer. Use a foil lined baking sheet and add the crushed candy in little piles like the picture above.
Melt the candies in a 350 degree oven for a few minutes and then take them out when they have flattened. Use a metal or wood stick to mix them even more when they are still hot. You can also pull out the edges a little to make it look more like fire. They will harden quickly at this point so work fast!
When the candies have completely cooled down you can use your candy fire. If the pieces are too big then just break them into smaller pieces. The lava oozing from the top of the cake is made from a mixture of powdered sugar, food coloring and light corn syrup.
Add 1/2 cup of corn syrup, 2 Tbsp. of powdered sugar and the food coloring to make it look like lava. I made both yellow and red separately for this cake. You may need more powdered sugar if it is too watery so mix in more until you get the consistency you want.
The cake is iced with a chocolate buttercream that I could eat alone it’s so good! Here is the recipe for the chocolate buttercream: