• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Cake recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Pizza cake

    Jump to Recipe

    This incredible pizza cake is actually a delicious two-layer Victoria sponge, filled with jam and buttercream and covered with sugar paste to look like a classic pizza!

    Pizza cake! A Victoria sponge decorated with sugar paste to look like a pizza. Ingredients surround the cake.

    The detail is so much fun! From the mushroom and pepperoni slices to the basil leaves and black olives to the cheese and tomato base, it's the sweetest pizza you'll ever taste!

    Pizza cake! A Victoria sponge decorated with sugar paste to look like a pizza. The cake is cut into wedges. A hand takes a slice.

    It looks great when you slice into it, doesn't it? That's one deep dish pizza!

    A slice of pizza cake on a white board. It is laying on its side, showing the buttercream and jam filling.

    But there's more good news. This pizza cake is not only great looking and super tasty, it's also WAY easier to make that it looks.

    I've created a full step-by-step tutorial with plenty of pictures so that you can create it yourself with confidence.

    Ingredients

    For the sponge

    • 400 g (14.11 oz) white caster sugar (superfine sugar)
    • 300 g (10.58 oz) salted butter
    • 1 tsp vanilla bean paste
    • 6 medium free range eggs
    • 400 g (14.11 oz) self-raising white flour (self rising flour)

    For the filling

    • 1/2 tsp vanilla bean paste
    • 300 g (10.58 oz) icing sugar (powdered sugar) powdered sugar
    • 150 g (5.29 oz) salted butter
    • 200 g (7.05 oz) jam

    To cover

    • 750 g (3.53 oz) white sugar paste
    • 100 g (2.2 lb) yellow sugar paste (you will have offcuts)
    • 1 tbsp (3.53 oz) cocoa powder (dutch processed)

    For the toppings

    • 125 g red sugar paste
    • 10 g white sugar paste
    • 40 g yellow sugar paste
    • 25 g black sugar paste
    • 20 g green sugar paste

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Electric whisk
    • Metal mixing spoon
    • Palette knife
    • 2 Round loose-bottomed 20cm (8") nonstick cake tin
    • Parchment/baking paper
    • 25cm (10 inch) round cake board
    • Rolling pin
    • Kitchen knife

    Instructions

    To make the sponge

    Preheat the oven to 180C (160C fan).

    Put the butter and sugar in a large bowl.

    Sugar and cubed butter in a glass mixing bowl. Ingredients to make pizza cake surround the bowl.

    Beat together until pale and fluffy.

    Sugar and butter creamed together in a glass mixing bowl. Ingredients to make pizza cake surround the bowl.

    Add the eggs and vanilla to the bowl, along with a couple of spoonfuls of the flour to prevent curdling.

    Sugar and butter creamed together with flour, eggs and vanilla on top in a glass mixing bowl. Ingredients to make pizza cake surround the bowl.

    Beat until you have a smooth, thin batter.

    A batter of sugar, butter, eggs, and vanilla in a glass mixing bowl. Ingredients to make pizza cake surround the bowl.

    Sift the remaining flour into the bowl.

    A batter of sugar, butter, eggs, and vanilla with flour on top in a glass mixing bowl. Ingredients to make pizza cake surround the bowl.

    Gently fold through until the flour is entirely incorporated. Don't over-mix.

    Cake batter in a glass mixing bowl. Ingredients to make pizza cake surround the bowl.

    Grease and line two loose-bottomed, straight-sided, 20cm cake tins.

    A greased and lined cake tin. Ingredients to make pizza cake surround the tin.

    Divide the batter evenly between them and level off.

    A greased and lined cake tin filled with cake batter. Ingredients to make pizza cake surround the tin.

    Bake for approximately 20-25 minutes until the cakes are risen and gently golden.

    Freshly baked cake in a lined cake tin. Ingredients to make pizza cake surround the tin.

    Allow to cool on a wire rack until cool enough to handle, then release the cakes from their tins and return them to the wire rack to cool completely.

    If necessary, once cool, you can trim the very tops of your cakes off to allow them to sit flat.

    To fill and assemble

    In a fresh bowl, beat your vanilla, icing sugar (powdered sugar) and butter together until light, fluffy and significantly increased in volume.

    Vanilla, icing sugar and butter in a glass mixing bowl. Ingredients to make pizza cake surround the bowl.
    Vanilla buttercream in a glass mixing bowl. Ingredients to make pizza cake surround the bowl.

    Take a completely flat board or plate, at least 25cm in diameter and spread a thin layer or frosting onto the center to help stop your cake from sliding around.

    Vanilla buttercream spread thinly on a round silver cake board. Ingredients to make pizza cake surround the board.

    Place one of your cakes top down on the board, then spread with half the remaining frosting.

    A vanilla sponge on a round silver cake board. Ingredients to make pizza cake surround the board.

    Gently spread your jam on top of the frosting – you might not need all of the jam.

    A vanilla sponge spread with buttercream on a round silver cake board. Ingredients to make pizza cake surround the board.
    A vanilla sponge spread with buttercream and jam on a round silver cake board. Ingredients to make pizza cake surround the board.

    Place your second cake on top of the jam, again top-down to give nice clean edges.

    A vanilla sponge sandwich cake on a silver cake board. Ingredients to make pizza cake surround the board.

    Use the remaining frosting to cover the whole cake in a thin layer.

    A vanilla sponge sandwich cake spread with buttercream on a silver cake board. Ingredients to make pizza cake surround the board.

    Now place your cake in the freezer to firm up the frosting while you prepare the covering. If you don’t have room in the freezer, a cold fridge will do.

    To cover

    Knead your white sugar paste, yellow sugar paste and cocoa together until you have a brown sugar paste.

    White sugar paste with a small ball of yellow sugar paste and cocoa on top of it.

    Roll the brown sugar paste out to for a disc about 35cm in diameter. It's easiest to do this between sheets of baking paper, or on a cornflour dusted surface.

    Lay your sugar paste over the cake and allow the sides to drop down.

    A vanilla sponge sandwich cake covered loosely with brown sugar paste on a silver cake board. Ingredients to make pizza cake surround the board.

    Working gently, ease and smooth the sugar paste down the sides of the cake until fully covered and trim off any excess at the base.

    A vanilla sponge sandwich cake covered neatly with brown sugar paste on a silver cake board. Ingredients to make pizza cake surround the board.

    Use your fingertips to press around the circumference of the pizza to create a 'crust'.

    A vanilla sponge sandwich cake covered with brown sugar paste on a silver cake board. The sugar paste has been pressed on top to resemble a pizza crust. Ingredients to make pizza cake surround the board.

    To decorate

    Roll out 100g red sugar paste very thinly so it is a little wider than your cake.

    Place the sugar paste on top of the cake and allow it to slightly ruffle and overlap as you do so - this helps it resemble tomato sauce.

    A vanilla sponge sandwich cake covered with brown sugar paste and a top thin disc of ruffled red sugar paste on a silver cake board. Ingredients to make pizza cake surround the board.

    Use about 40g yellow sugar paste to form 8 small balls, then roll them out very thinly and unevenly. Place them on top of the pizza to resemble melted cheese.

    A vanilla sponge sandwich cake covered with brown, red and yellow sugar paste to resemble a pizza on a silver cake board. Ingredients to make pizza cake surround the board.

    For the olives, roll out about 10g a little black icing and cut out little circles, then use a straw to cut the holes from the centre and create the look of sliced black olives. Scatter onto the cake.

    A vanilla sponge sandwich cake covered with brown, red, yellow and black sugar paste to resemble a pizza with olives on a silver cake board. Ingredients to make pizza cake surround the board.

    Roll about 20g of green sugar paste out very thinly and cut out a few shapes to resemble basil leaves. Use your knife to score a little vein detail onto each leaf and then arrange on the cake.

    A vanilla sponge sandwich cake covered with brown, red, yellow, black and green sugar paste to resemble a pizza with olives and basil on a silver cake board. Ingredients to make pizza cake surround the board.

    Use some of your brown sugar paste off cuts mixed with a little white sugar paste to give a mushroom shade. Roll out thinly and then cut our mushroom shapes with a sharp knife. Arrange on the cake.

    A vanilla sponge sandwich cake covered with brown, red, yellow, black, green and beige sugar paste to resemble a pizza with olives, basil and mushrooms on a silver cake board. Ingredients to make pizza cake surround the board.

    To make the pepperoni, mix some of your red sugar paste with a tiny bit of black to create a darker red. Roll out quite thickly, then dot all over with tiny balls of white sugar paste.

    Roll out a little more to flatten the white sugar paste, then cut out discs to resemble slices of pepperoni. Arrange on the cake.

    A vanilla sponge sandwich cake covered with brown, red, yellow, black, green and beige sugar paste to resemble a pizza with olives, basil. mushrooms and pepperoni on a silver cake board. Ingredients to make pizza cake surround the board.

    For a final touch, grab a fine grater and a little black sugar paste and grate it over the cake to resemble black pepper.

    A pizza cake on a silver cake board. Hands grate black sugar paste on top. Ingredients to make pizza cake surround the board.

    Ta da!

    A pizza cake on a silver cake board with black sugar paste grated to resemble pepper. Ingredients to make pizza cake surround the board.

    You can now make final alternations to your pizza. I recommend squeezing the crust from above and underneath at this stage to give it a perfect pizza shape.

    A pizza cake on a silver cake board with a hand shaping the crust. Ingredients to make pizza cake surround the board.

    Your pizza cake is now ready to cut into slices and enjoy!

    Pizza cake! A Victoria sponge decorated with sugar paste to look like a pizza. The cake is cut into wedges. A hand takes a slice.

    Pointers, tricks and troubleshooting tips for the perfect pizza cake

    Is pizza cake easy to make?

    Despite appearances, this cake is actually really easy to make!

    The sponge is a foolproof Victoria sponge, and although sugar paste can be a little bit tricky to work with at first, with the step by step directions and images to guide you, it's really straightforward.

    With a little bit of patience and concentration, you can definitely achieve a cake just like the one pictured.

    Will I need any special equipment to make pizza cake?

    You shouldn't need any special equipment to make this cake.

    For the sponge, you'll just need weighing scales and measuring spoons, a bowl, whisk and mixing spoon, something to spread your frosting such as a palette knife, and a couple of 20 centimeter sandwich tins and some baking paper.

    Then for the decorations, you'll just need a cake board, rolling pin and kitchen knife.

    Is pizza cake suitable for vegetarians?

    There are no meat or fish products in this recipe, so it is totally suitable for a vegetarian diet.

    Is pizza cake suitable for vegans?

    This cake contains butter and eggs and so it's not suitable for a vegan diet.

    However, you could try replacing the butter with a plant-based baking margarine and the eggs with one of the following alternatives (each = 1 egg, so multiply as needed for any given recipe).

    • 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
    • 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
    • 3 tablespoons of applesauce (bear in mind this will add sweetness).

    Note: I have not tested all of these replacements with this particular recipe, so let me know how you get on.

    Pizza cake. A Victoria sponge decorated with sugar paste to look like a pizza. The cake is cut into slices. Caption reads: pizza cake step-by-step recipe

    Is pizza cake gluten-free?

    The sponge in this pizza cake is made using a wheat-based self raising flour, so is not suitable for a gluten-free diet.

    However, you could replace the self-raising flour with a gluten-free self-raising flour. I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour, raising agents, of course, and usually a binding agent such as xanthan gum.

    If making this cake for somebody who needs to avoid gluten in their diet, then you should also check the label of all ingredients to make sure that they don't contain any traces of gluten. This includes checking the decorative elements, such as the cocoa powder and sugar paste.

    Is pizza cake keto-friendly?

    This cake is definitely not keto-friendly as it's high in carbohydrates.

    Is pizza cake healthy?

    This pizza cake is an indulgent celebration cake with lashings of butter and sugar, so it should be enjoyed as a celebratory treat rather than an everyday indulgence.

    Is this pizza cake safe to eat while pregnant?

    There is nothing in this pizza cake recipe that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.

    You should certainly make sure all dairy products use are pasteurised.

    Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.

    Note: this website does not offer medical advice and you should always check with your health professional.

    What goes well with pizza cake?

    With this cake, you get fluffy sponge, smooth buttercream, fruity jam and sweet sugar paste, so you really don't need any accompaniments.

    However, if you serve this at a birthday party, you could offer a scoop of ice cream to serve alongside each slice.

    You could also offer some pots of smooth strawberry coulis and lightly whipped cream to look like ketchup and mayo!

    Where can I buy sugar paste?

    Sugar paste, also known as fondant or modelling icing, can be found in the baking aisle of most supermarkets. You'll almost always be able to buy white sugar paste and most stores will also stock a selection of coloured sugar paste options.

    If you're unable to find the sugar paste you need at your supermarket, you can easily purchase them online either from suppliers such as Amazon, or from specialist makers.

    What does sugar paste taste like?

    Fondant icing is essentially sugar, so that’s what it tastes like! It has a pleasantly gummy, smooth texture that dissolves in the mouth as you chew.

    Can I colour sugar paste myself instead of buying lots of colours?

    You can absolutely colour your own sugar paste if you wish.

    One way to so this is to combine colours. For example, in this recipe, you'll combine yellow sugar paste, white sugar paste and cocoa powder to create a brown pizza crust shade.

    You can also colour fondant using food colouring, although this should be done sparingly because adding too much can overly loosen the sugar paste and make it wet and difficult to work with.

    I recommend using gel food colouring, ideally one with 'highly concentrated' or similar on the label as this will mean you need to use just a small amount to achieve your chosen colour.

    If you are going from white to black, I recommend adding some cocoa as well as a black pigment as this will help to bring the colour down without needing to add as much pigment.

    Pizza cake. A Victoria sponge decorated with sugar paste to look like a pizza. The cake is cut into slices. Caption reads: step-by-step recipe pizza cake easy and delicious

    My sugar paste is rock hard. What should I do?

    When you first open a packet of sugar paste, it should feel firm and slightly breakable. Don't worry. Kneading it in your hands for a short time should allow it to warm, soften and become easier to work with.

    When your sugar paste has been left unwrapped, the air reaches it and it can become hard quite quickly. It might also form a crust where it seems pliable but cracks on the surface.

    If it's just slightly dry and hard, kneading should fix it, but if it's really hard, you can place it in a microwave safe bowl, cover and zap for about 15 seconds until soft and pliable again,

    Be aware that sugar-based products like this can become incredibly hot when microwave, so be really careful when removing from the microwave in case there are any hot spots. If it feels hot, set it aside and it has cooled down before attempting to handle it.

    My sugar paste has turned really loose. What should I do?

    Sugar paste responds to the warmth from your hands, so if you handle it for a long time it may become too paste-like rather than mouldable. If this happens, simply set it down for a few minutes and it should firm up again.

    If you have warm hands, this might happen more often than you'd like. Try rinsing your hands under cold water and then patting them dry before handling the sugar paste.

    If you find that your sugar paste is sticking to the surface when you roll it out, try placing it between two pieces of baking paper. You should find it then rolls out easily without sticking and gives a lovely smooth surface.

    Can I use flood-consistency icing instead of sugar paste?

    You could, in theory, cover the cake with brown sugar paste to represent the crust and then add all the other details by piping flood-consistency icing onto the pizza cake as you would with a cookie.

    Personally, I find working with sugar paste much easier.

    I haven’t got jam can I use something else?

    If you haven't got strawberry jam, you could another flavour of jam, or you could use lemon curd or marmalade.

    Alternatively, you could leave the jam out entirely and just have buttercream between the layers. However, I really like the jam because it helps moistening the sponge and adds a slightly tart flavour between layers.

    Can I add extra buttercream to this recipe?

    You could put a more generous layer of butter cream in the centre of cake if you like. However, be aware that beyond a certain point, the cakes may start to slide around or lose stability.

    If you are going for a thick central buttercream layer, I recommend chilling the cake for as long as possible after sandwiching and before decorating with sugar paste to give the whole thing a chance to firm up.

    You could even use dowel rods to help keep the cake stable.

    Can I make this recipe without buttercream?

    You really need the buttercream in this recipe as it helps to adhere the two layers of sponge together. It also allows the sugar paste to stick to the cake.

    If you'd like to reduce the amount of buttercream used in this recipe, you could use it to sandwich the two layers together.

    You could then spread jam or buttercream on the top before applying a circular disc of brown frosting, brown sugar cream to represent the crust and then decorating from there.

    You can see a similar technique used to make this sailing boat cake.

    How should I store my pizza cake?

    This cake is best stored in an airtight container or under a cake dome in the fridge or in a cool place out of direct sunlight.

    How long does pizza cake keep?

    This cake is best enjoyed within a day or so, but we'll keep up to 5 days in the fridge or 2-3 days in a cool place.

    Pizza cake. A Victoria sponge decorated with sugar paste to look like a pizza. A slice is being taken. Caption reads: step-by-step recipe pizza cake tutorial

    Can I leave this pizza cake out on the counter?

    This cake should be stored in a sealed container somewhere cool. It shouldn't be left out on the counter, especially if your kitchen is warm.

    Can I make pizza cake ahead?

    Yes, you could make this cake ahead.

    For example, you could make the sponge cakes, cool them, and then wrap them tightly and place them in the fridge until you're ready to decorate them next day.

    You could even place the wrapped sponges in the freezer, if you need a little more time.

    Can I freeze pizza cake?

    This cake actually freezes really well.

    If you're planning to give it as a gift and can't do so immediately, the I recommend wrapping it carefully and placing in an airtight container in the freezer. Defrost it in the refrigerator before gifting it.

    If you have leftover cake and want to store it then I'd recommend cutting it into slices and then freezing them with a little baking paper between each one. That way you can remove and defrost just what you want, when you want it.

    What is the best way to defrost pizza cake?

    This cake is best defrosted in the refrigerator. Keep it covered so that it doesn't take on the flavours of other things in the fridge.

    Can I make this pizza cake in a different quantity?

    You can indeed alter this recipe to make a larger or smaller cake.

    To do so, simply scroll down to the recipe card found at the bottom of this page and click or hover over the servings number. A slider will appear that you can use to adjust the serving number, which will also automatically adjust all the ingredient quantities you need.

    If you choose to make just a bigger cake, bear in mind that you’ll need to use correspondingly sized cake tins. So for example, if you go from 16 to 20 portions, you’ll have increased the batter quantities by 1/4, so will need tins that are either 1/4 large (ie 25cm wide) or 1/4 deeper.

    This will also affect the cooking time, so keep an eye on your cake so that you don’t under or overbake it.

    How about if you want to make an extra layer? Well, the default recipe makes 2 layers, shown as 16 slices, so you can use a bit of maths to make a taller cake.

    To make extra layers, use these amounts on the slider:

    • 16 servings on the slider = enough batter for 2 layers
    • 24 servings = 3 layers
    • 32 servings = 4 layers

    For a three-layer cake or more, you might need doweling (long sticks) to support the layers. Here is a great explanation on how to dowel a cake.

    If you have any questions about changing the quantities, just ask!

    Can I make this pizza cake in individual cupcakes?

    This isn't something that I have tried, but it would be very cute for a pizza themed party though.

    It should be possible to use the sponge recipe to make 24 cupcakes. You would then use the buttercream to decorate the tops of the cakes and make miniature crusts and decorations with sugar paste.

    Can I make this pizza cake in a different tin/tray?

    Yes, in theory, you could do this pizza as a 2-layer tray bake instead, and then decorate it to look like a large rectangular pizza pie.

    Again, this isn't something I've tried, but you would need to use a tray with enough depth to allow for the batter to rise in the oven. You would also need to experiment with the cooking time as this would be affected by the different sized tray.

    Pizza cake. A Victoria sponge decorated with sugar paste to look like a pizza. Caption reads: step-by-step pizza cake

    Can I make this pizza cake recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?

    You can absolutely make the sponge for this pizza cake in a stand mixer if you wish.

    I'd recommend using the paddle attachment to make light work of creaming the butter and sugar, but take care to only mix briefly once you've added the flour, as otherwise you could end up with a tough sponge with a close texture.

    Can I make this pizza cake recipe with a food processor?

    I wouldn't recommend making this cake in a food processor unless it has a paddle attachment.

    Using the blade attachment wouldn't incorporate much air into the butter and sugar during the creaming stage and could stretch the gluten in the flour.

    How can I make sure my cake sponge is perfectly cooked?

    Make sure that your oven is fully preheated before placing the cakes on a central shelf and closing the door immediately and gently.

    Keep an eye on your cakes during the final 10-15 minutes of cooking so that you can make sure they don't overcook.

    When your cakes look dry and risen all the way across the surface. gently open the oven door and press gently on the centre of each the cakes. The cakes should spring back rather than leaving an indentation. If not, gently close the door again.

    If your cakes seem springy and cooked on top then the final test is to push a skewer into the centre of each cake. If the skewer comes out completely clean, the cakes are ready. If not, gently close the door and give the cakes a few more minutes.

    Why didn't my cake rise?

    If your cake didn't rise at all during the cooking process, then it's possible that your raising agents are no longer effective.

    Although they last for a long time, both self-raising flour and baking powder can lose their efficacy over time. If so, you need to replace them with fresh ingredients and be sure to store them with the lid on in a cool, dry place.

    If you don't think that's the cause, it may be that your batter sat for too long before your cakes went into the oven.

    The raising agents in your batter start reacting together as soon as they meet with liquid. As they react together, they produce gas which form bubbles in the batter that help your cake to rise. However, if your batter sits for too long, much of this reaction will be lost before it has a chance to contribute to the rise of the cake.

    Why did my sponge sink in the middle?

    If your cake rose, and then sunk back down again, then it may be that your oven is too hot.

    When an oven runs too hot, it can cause a cake to rise too quickly while it's still wet in the middle. When this happens, the batter isn't firm enough to hold the gas bubbles in place so as it cooks, it will expand and then collapse causing a dip in the centre.

    Alternatively, if you saw your cake start to rise, opened the door to check on it and then later saw your cake sink, it's likely that opening the door was the problem. When you open the oven door, heat escapes and the temperature inside the oven drops rapidly causing the pockets of hot air inside the cake to fall back. Slamming the oven door can make this effect even worse.

    Once the cake has sunken in this way it is unlikely to rise again, or at least not to the same degree as it would have if it had been left alone to cook.

    Pizza cake. A Victoria sponge decorated with sugar paste to look like a pizza. The cake is cut into slices. Caption reads: step-by-step pizza cake

    Why did my sponge turn out dry/hard/burned/overcooked?

    If you cake is dry, it could be that too little liquid was added to the batter, so do take care to stick to the quantities specified.

    It could also be an issue with your oven or cooking time. Despite all ovens indicating the same standard set of temperatures on their dials, it's rare that any two ovens actually run at the exact same temperature. Some run too hot, some run too cold, some are hotter to one side, and some start off at the right temperature but that gradually rise past the indicated heat over time.

    All this means that baking is as much as art as a science and you have to really get to know your oven before you can bake perfectly with it. This is partly why I always recommend that you keep an eye on your cake during the last 10-15 minutes of baking as this allows you to make a judgment call if your cake seems like it's done earlier than expected.

    I also recommend investing in oven thermometer so that you can get to know how your oven behaves.

    Try setting the thermometer somewhere visible inside the oven so that you can see how the temperature changes during the course of a bake. You can also experiment with putting it on one side or the other in the oven, or to the back versus the front. Even with fan ovens that are supposed to circulate the same temperature all the way around the oven space, you can get some really surprising variations.

    Why did my sponge turn out wet/soft/undercooked?

    If your sponge turns out liquid or undercooked, this usually means it wasn't given the recommended time to bake or the oven was simply too cold, meaning that the cake didn't have the opportunity to bake.

    I recommend investing in oven thermometer so that you can get to know how your oven behaves.

    It could also be that too much liquid was added to the batter, so do take care to stick to the quantities specified.

    Why did my sponge stick to the tin?

    Not all nonstick tins are created equal and some are more willing to release bakes than others. This is why I recommend lining your tins with baking paper on both the sides and the base.

    You can never be too cautious, really, so if a recipe says that grease and flour is enough but you know that your bakes tend to stick, then go ahead and line with baking paper.

    How can I add/change the flavours in my cake?

    The sponge in this recipe is a simple Victoria sponge, flavoured with a touch of vanilla. The buttercream is also vanilla flavoured.

    If you want to experiment, you could swap the vanilla for a touch of strawberry, peppermint or rose essence. All tend to be quite concentrated so you'll only need a few drops.

    Alternatively, you could try natural flavourings such as orange or lemon zest and juice.

    If using liquid flavouring, bear in mind that it may change the texture or behaviour of your buttercream, sugar paste or sponge. Similarly, alcohol-based flavourings and citrus juices may cause buttercream to split if too much is added, so use sparingly and with caution.

    Print this pizza cake recipe

    Print Recipe
    5 from 1 vote

    Pizza Cake Recipe

    This incredible pizza cake is a two-layer Victoria sponge, filled with jam and buttercream and covered with sugar paste to look like a classic pizza! And the good news is, I've created a full step-by-step tutorial with pictures so that you can create it yourself!
    Prep Time45 minutes mins
    Cook Time25 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: cakes and bakes
    Cuisine: British
    Diet: Vegetarian
    Servings: 16 slices
    Author: Emily Leary

    Ingredients

    For the sponge

    • 400 g (14.11 oz) white caster sugar (superfine sugar)
    • 300 g (10.58 oz) salted butter
    • 1 tsp vanilla bean paste
    • 6 medium free range eggs
    • 400 g (14.11 oz) self-raising white flour (self rising flour)

    For the filling

    • 1/2 tsp vanilla bean paste
    • 300 g (10.58 oz) icing sugar (powdered sugar) powdered sugar
    • 150 g (5.29 oz) salted butter
    • 200 g (7.05 oz) jam

    To cover

    • 750 g (3.53 oz) white sugar paste
    • 100 g (2.2 lb) yellow sugar paste (you will have offcuts)
    • 1 tbsp (3.53 oz) cocoa powder (dutch processed)

    For the toppings

    • 125 g red sugar paste
    • 10 g white sugar paste
    • 40 g yellow sugar paste
    • 25 g black sugar paste
    • 20 g green sugar paste

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Electric whisk
    • Metal mixing spoon
    • Palette knife
    • 2 Round loose-bottomed 20cm (8") nonstick cake tin
    • Parchment/baking paper
    • 25cm (10 inch) round cake board
    • Rolling pin
    • Kitchen knife

    Instructions

    To make the sponge

    • Preheat the oven to 180C (160C fan).
    • Put the butter and sugar in a large bowl.
    • Beat together until pale and fluffy.
    • Add the eggs and vanilla to the bowl, along with a couple of spoonfuls of the flour to prevent curdling. Beat until you have a smooth, thin batter.
    • Sift the remaining flour into the bowl and gently fold through until the flour is entirely incorporated. Don’t over-mix.
    • Grease and line two loose-bottomed, straight-sided, 20cm cake tins, then divide the batter evenly between them and level off.
    • Bake for approximately 20-25 minutes until the cakes are risen and gently golden.
    • Allow to cool on a wire rack until cool enough to handle, then release the cakes from their tins and return them to the wire rack to cool completely.
    • If necessary, once cool, you can trim the very tops of your cakes off to allow them to sit flat.

    To fill and assemble

    • In a fresh bowl, beat your vanilla, icing sugar (powdered sugar) and butter together until light, fluffy and significantly increased in volume.
    • Take a completely flat board or plate, at least 25cm in diameter and spread a thin layer or frosting onto the center to help stop your cake from sliding around.
    • Place one of your cakes top down on the board, then spread with half the remaining frosting.
    • Spread the jam on top of the frosting – you might not need all of it.
    • Place your second cake on top of the jam, again top-down to give nice clean edges.
    • Use the remaining frosting to cover the whole cake in a thin layer.
    • Now place your cake in the freezer to firm up the frosting while you prepare the covering. If you don’t have room in the freezer, a cold fridge will do.

    To cover

    • Knead your white sugar paste, yellow sugar paste and cocoa together until you have a brown sugar paste.
    • Roll the brown sugar paste out to for a disc about 35cm in diameter. It’s easiest to do this between sheets of baking paper, or on a cornflour dusted surface.
    • Lay your sugar paste over the cake and allow the sides to drop down.
    • Working gently, ease and smooth the sugar paste down the sides of the cake until fully covered and trim off any excess at the base.
    • Use your fingertips to press around the circumference of the pizza to create a ‘crust’.

    For the tomato layer

    • Roll out 100g red sugar paste very thinly so it is a little wider than your cake.
    • Place the sugar paste on top of the cake and allow it to slightly ruffle and overlap as you do so – this helps it resemble tomato sauce.

    For the cheese

    • Use about 40g yellow sugar paste to form 8 small balls, then roll them out very thinly and unevenly. Place them on top of the pizza to resemble melted cheese.

    For the olives

    • Roll out about 10g icing and cut out little circles, then use a straw to cut the holes from the centre and create the look of sliced black olives. Scatter onto the cake.

    For the basil leaves

    • Roll about 20g green sugar paste out very thinly and cut out a few shapes to resemble basil leaves.
    • Use your knife to score a little vein detail onto each leaf and then arrange on the cake.

    For the mushrooms

    • Use some of your brown sugar paste off cuts mixed with a little white sugar paste to give a mushroom shade.
    • Roll out thinly and then cut our mushroom shapes with a sharp knife. Arrange on the cake.

    For the pepperoni

    • Mix about 25g red sugar paste with a tiny bit of black to create a darker red.
    • Roll out quite thickly, then dot all over with tiny balls of white sugar paste.
    • Roll out a little more to flatten the white sugar paste, then cut out discs to resemble slices of pepperoni. Arrange on the cake.

    For the pepper

    • For a final touch, grab a fine grater and a little black sugar paste and grate it over the cake to resemble black pepper.

    To finish

    • You can now make final alternations to your pizza. I recommend squeezing the crust from above and underneath at this stage to give it a perfect pizza shape.
    • Your pizza cake is now ready to cut into slices and enjoy!

    Video

    Notes

    If you prefer, you can use white sugar paste and colour the appropriate proportions using gel food colouring. Just place a few drops into the centre of your sugar paste and knead until the colour is evenly distributed. Don't forget to wash and dry your hands between colours to prevent them mixing. You may wish to wear gloves.

    Nutrition

    Calories: 782kcal | Carbohydrates: 131g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 122mg | Sodium: 229mg | Potassium: 69mg | Fiber: 1g | Sugar: 109g | Vitamin A: 792IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this pizza cake for later

    A collage of images showing the baking and serving of a pizza cake. Caption reads: pizza celebration cake quick recipe step-by-step guide

    More cake recipes to try

    World's Best Lemon Drizzle Cake Recipe
    This is truly the zingiest, most delicious and moreish lemon drizzle cake you'll ever make. The recipe is easy to follow and the crumb is super soft and tender.
    Get the recipe
    Easy Panda Cake Recipe
    We've got a few events coming up where it would be nice to take a cake along, so we've been experimenting with different novelty patterns, and this panda is one of our favourites. It's simply a vanilla sponge, covered with white icing, with the black icing providing the features.
    Get the recipe
    Sweet Shop Cake Recipe
    Isn’t this candy shop cake super fun?! Well, the good news is, it's as tasty as it looks! And the really good news? It's quick and easy to make!
    Get the recipe
    Carrot Cake Tray Bake with Cream Cheese Frosting Recipe
    This carrot cake tray bake hits all the right notes in every single bite. It boasts a moist, sweet, decadently rich carrot cake sponge and the topping is cool, creamy, sweet cream cheese frosting. For a little extra taste and texture, I add a sprinkle of chopped walnuts. Perfection!
    Get the recipe
    Kitty Cake Pops Recipe
    Kitty cake pops with leg and tails for even more cuteness and an extra crunch.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Sweet potato chips recipe
    Fruit and veg lollies »

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Dacer says

      May 03, 2021 at 9:25 pm

      Hi
      Can I use vanilla sugar, not a fan of paste...
      Thanks

      Reply
      • Emily Leary says

        May 04, 2021 at 2:30 pm

        Yes if you use vanilla sugar you can leave out the vanilla extract/paste. It does need to be a powdered sugar for the frosting - a granulated sugar won't work.

        Reply

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.