Everyone loves a good taco, so I figured most people would appreciate a taco cake!!
While the shape of the cake makes it seem complicated to make, I promise it’s easier than you’d think!
Making This Easy Taco Cake: Step-by-Step Tutorial
Let’s walk through each step of this cake together to make sure it turns out as amazing as possible! I’ve shared a video below.
I figured it might be helpful to know what tools I use too, so I’ve shared a list below.
Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.
- Electric hand mixer or stand mixer
- 1, 7-inch Cake Pans
- 1, 6-inch Cake Pans
- Spinning Cake Stand
- 8-inch Cake Board
- Offset Spatula
- Bench Scraper
- Gel food Coloring
- 2 Small Piping Bag
- 1 Large Piping Bag
- Petal Piping Tip (like a Wilton 104)
Step 1: Bake the Cake Layers
Our first step is to bake the cake layers. Line one, 6-inch cake pan and one, 7-inch cake pans with parchment rounds and grease with non-stick baking spray or homemade cake release.
Divide the batter evenly between the cake pans and bake for 35-38 minutes.
Remove the cake pans from the oven and set on a wire rack. Run an offset spatula around the edge of the pan to help release the cake layers from the pan. Let the cakes cool fully in the pan.
Once the layers have fully cooled, level the top of both layers using a serrated knife. While these layers bake pretty flat, it’s important that the layers are flat because we’ll be stacking them upright!
If you make these in advance, wrap and freeze them at this point. Take them out of the freezer about 20 minutes before you want to assemble the cake.
Step 2: Make the Buttercream Frosting
Then it’s time to make the buttercream frosting for this cake! I like to use an American buttercream because I think it’s the easiest to decorate with and I love eating it.
It might seem like a lot of frosting for this size of cake, but we need a lot to keep those cake layers in place and make the fix-ins for our taco.
If you want to use a less sweet frosting, I’d recommend using a batch of my Swiss meringue buttercream or my hybrid buttercream.
We need to make this frosting a few different colors to decorate this cake. I highly recommend using gel food coloring. It creates super vibrant colors without throwing off the consistency of the frosting.
If you can’t get your hands on gel food coloring, liquid food coloring can be used too.
Step #3: Stack and Frost the Cake Layers
Chill the cake layers in the freezer for 20 minutes before assembling this cake if possible. It will make them so much easier to stack upright and frost!!
If you made the layers ahead of time and they’re already frozen, let the layers sit out for 20 minutes to thaw, then assemble the cake. You want them to be cold to the touch, but not fully frozen.
Cut the cake layers in half so you have 4 half circles. Spread 2 Tbsp of yellow buttercream across the center of the cake board where the cake layers will go. This will help keep them in place.
Place one of the halves of the 6-inch cake layer in the center of the cake board vertically. Cover the entire cake layer with an even layer of chocolate buttercream.
This layer is going to be completely covered, so don’t worry about making the frosting perfect on this layer.
Place the two halves of the 7-inch cake round vertically against the frosted layer and cover these two layers with yellow buttercream. These two layers will be the taco’s shell.
Smooth using a bench scraper or acetate sheet, then add the crushed Oreo/chocolate frosting mixture on top of the 6-inch cake layer.
Next, pipe on some green buttercream on top of the Oreo mixture to look like lettuce.
Gently place some of the colored shredded coconut on top, then add the red fondant cubes to look like diced tomatoes.
The last step is to top the cake with a dollop of white buttercream to look like sour cream. Then enjoy!
What About the Chocolate Layer in the Center of Your Cake?
In the cake shown above, I actually ended up using a chocolate cake layer for the center of the cake. I happened to have one left over from another baking project!
In my recipe below, I instruct you to make vanilla cake layers. I wanted to keep this recipe as easy as possible. Otherwise, you’d have to make two cake batters, and it would take a lot more work!
If you’re totally set on having a chocolate cake layer in the center of your cake, you can put half of your cake batter in a separate bowl.
Mix in 1/3 cup baking cocoa, an extra Tbsp of buttermilk, and an extra Tbsp of egg whites. Pour this batter into the six inch prepared cake pan, and bake as instructed below.
Customizing This Taco Cake
One of my favorite parts of this taco cake is that you can decorate it to look just like your favorite tacos!
Love beef picadillo (guilty as charged!)? Use some chocolate buttercream and crushed Oreos to make the “beef!”
Or if you’re a huge guacamole fan, color some of the buttercream an earthy shade of green and top your cake with a generous dollop!
Feel free to get creative and make this taco cake your own.
Taco Cake Substitutions and Swaps
Below are some swaps and substitutions that can be made in this recipe.
- All-Purpose Flour – This recipe works best with all-purpose flour, but you can use cake flour or a gluten free flour blend if needed.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter and omit the salt in this recipe. You can also use vegan butter in its place!
- Egg Whites – You can also use 2 large eggs or if you have an egg allergy you can use an egg replacer like this. However, it will slightly change the color and texture of these cake layers.
- Buttermilk – You can also use whole milk, full-fat yogurt, sour cream or alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
Making This Buttercream Taco Cake in Advance & Storage Tips
Make the cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you freeze this cake, transfer it to the fridge the day before you plan to eat it to help minimize temperature shock and reduce condensation.
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Tips for Making the Best Taco Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure the dry ingredients.
- Bang your cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
- Make this taco cake vegan or dairy free if needed! Use your favorite type of dairy free milk to replace the buttermilk and heavy cream and use vegan butter sticks in place of the butter. For the eggs I recommend using an egg replacer like this.
- Make sure your buttercream is the right consistency before frosting your cake. It will help give your cake proper structure and make it easier to decorate.
Let Me Know What You Think!
If you make this taco cake, I’d love to hear what you think! Let me know by leaving a rating and comment below.
If you plan to share on social media, tag me @chelsweets and #chelsweets so that I can see your amazing creations!
Other Recipes You Might Like:
Taco Cake Recipe
Learn how to make this epic taco cake! It's made with buttercream frosting and is decorated to look just like a taco!
Ingredients
Vanilla Cake Batter
- 1 1/2 cup all purpose flour (190g)
- 1 1/2 cups granulated sugar (300g)
- 1 1/4 tsp baking powder (5g)
- 1/2 tsp fine salt (3g)
- 1/2 cup unsalted butter, room temperature (113g)
- 1/2 cup egg whites or 4 large egg whites (120g)
- 3/4 cup buttermilk, room temperature (180g)
- 1 Tbsp vegetable or canola oil (14g)
- 1 tsp vanilla extract (4g)
Vanilla Buttercream Frosting
- 2 cups unsalted butter, room temperature (434g)
- 1 Tbsp vanilla extract (12g)
- 1/2 tsp fine salt (3g)
- 7 cups powdered sugar (907g or a 2 lb. bag)
- 2 Tbsp heavy cream or whipping cream (30g)
Additional Decorations
- 1/4 cup red fondant, cut into 1 cm cubes
- 1 cup crushed Oreos
- 1/2 cup shredded coconut, tossed in a ziplock bag with yellow and orange food coloring to make it look like shredded cheese.
Recommend Tools
Instructions
Vanilla Cake Layers:
- Preheat the oven to 350°F/175°C. Line one seven-inch pan and one six-inch pan with parchment rounds and grease with non-stick cooking spray. Set aside.
- Mix together 1 1/2 cups of flour, 1 1/2 cups sugar, 1 1/4 tsp baking powder, and 1/2 tsp salt in a stand mixer with a paddle attachment or in a large bowl with a hand mixer until fully combined.
- Mix 1/2 cup of room temperature butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture becomes crumbly.
- Pour in 1/2 cup of egg whites and mix on low until incorporated. Then mix in 3/4 cup of buttermilk, 1 Tbsp of oil, and 1 tsp vanilla on a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium-low speed for about 30 seconds. This helps make sure everything is properly mixed together and lightens the texture of the cake layers.
- Divide batter between the two prepared cake pans, filling them roughly the same height.
- Bake for 35-38 minutes or until a skewer comes out with a few moist crumbs. Let the layers cool in the pans for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan. Place the cake layers into the freezer for 45 minutes to accelerate the cooling process.
- Once the layers have fully cooled, level the top of both layers using a serrated knife. While these layers bake pretty flat, it's important that the layers are totally flat because we'll be stacking them upright!
Vanilla Buttercream:
- While the cake layers bake and cool, make the buttercream frosting. Beat 2 cups of unsalted butter on a medium speed for 1 minute in a large bowl with a hand mixer or in a stand mixer fit with a paddle attachment.
- Add in 1 Tbsp vanilla extract and 1/2 tsp salt. Mix on a low speed until the ingredients are combined.
- Gradually mix in 7 cups of powdered sugar and 2 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed.
- Once fully mixed, check its consistency. If the frosting seems too thick, add in additional heavy cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.
- Place 1 cup of frosting into a separate, medium-sized bowl and color it a bright shade of green with gel food coloring. Put this frosting into a small piping bag with a Wilton 104 tip (or any small petal tip). Seal the top of the bag with a rubber band or piping tip. This will be used to make the lettuce on this cake.
- Place 1 1/2 cups of frosting into the same bowl the green frosting was made in and mix in 1/4 cup of cocoa and 1 Tbsp of heavy cream to make chocolate buttercream. To create the "beef" in this taco cake, mix 1/2 cup of this chocolate frosting with 1 cup of crushed Oreos in a different bowl. Cover and set aside. Place the rest of the chocolate frosting in a small piping and cut a 1-inch opening at the base of the bag. Seal the top of the bag with a rubber band or piping tip. This will be used to cover the middle layer of the cake.
- Add 1/4 cup of uncolored frosting into a small piping bag and cut a 1-inch opening at the base of the bag. This will be the sour cream! Set aside.
- Color the remaining frosting a bright shade of yellow with gel food coloring. Cover the yellow frosting flush with plastic wrap and set aside.
Assembling This Taco Cake:
- Chill the cake layers in the freezer for 20 minutes before assembling this cake if possible. It will make them so much easier to stack upright and frost!! If you made the layers ahead of time and they're already frozen, let the layers sit out for 20 minutes to thaw, then assemble the cake. You want them to be cold to the touch, but not fully frozen.
- Cut the cake layers in half. Spread 2 Tbsp of yellow buttercream across the center of the cake board where the cake layers will go. This will help keep them in place.
- Place one of the halves of the 6-inch cake layer in the center of the cake board vertically. Cover the entire cake layer with an even layer of chocolate buttercream. This layer is going to be completely covered, so don't worry about making the frosting perfect on this layer.
- Place the two halves of the 7-inch cake round vertically against the frosted layer and cover these two layers with yellow buttercream. These two layers will be the taco's shell.
- Smooth using a bench scraper or acetate sheet, then add the crushed Oreo/chocolate frosting mixture on top of the 6-inch cake layer. Next, pipe on some green buttercream on top of the Oreo mixture to look like lettuce.
- Gently place some of the colored shredded coconut on top, then add the red fondant cubes to look like diced tomatoes. The last step is to top the cake with a dollop of white buttercream to look like sour cream. Then enjoy!
Notes
Tips for Making the Best Buttercream Taco Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure the flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Bang the cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill the cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
- Use an acetate sheet to make the frosting super smooth. I buy them in big squares on Amazon and then cut them into smaller pieces with scissors to make them easier to use.
Making this Taco Cake in Advance and Storage Tips
Make the cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good mix once it thaws to make it nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 829Total Fat 37gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 14gCholesterol 95mgSodium 327mgCarbohydrates 123gFiber 1gSugar 107gProtein 5g
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Melissa
Thursday 13th of October 2022
I made this today and it was quite frustrating to assemble. The outside half-rounds kept wanting to fall outwards even after I cut their base to be angled towards the centre. I think using a boxed cake mix made too light of a cake as the half-rounds were challenging to handle without breaking.
The kid that has asked for a taco cake for his birthday is happy tho, so thanks for the pattern to follow.
Chelsweets
Friday 14th of October 2022
Hi Melissa,
I'm sorry to hear it was a struggle! Boxed cake mix definitely does have a different texture, and would be harder to create this design with. Glad you made it work in the end though!!
dylan
Wednesday 28th of September 2022
This cake was really good
Pam Waterman
Sunday 21st of August 2022
Trying to share my photo but it won’t copy and paste to here.
Anyway thanks for the idea! It turned out great!
Chelsweets
Sunday 21st of August 2022
Hi Pam,
I know, it's such a bummer we can't upload pictures in the comment!! So happy your cake turned out great though :)