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.