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Big Burger Cake

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Big Burger Cake
  • Prep 30 min
  • Total 54 min
  • Servings 12
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Young party guests will think they're in hamburger heaven when they see this spectacular creation!
Jul 7, 2010

Ingredients

  • 1 pkg (510 g) Betty Crocker* Super Moist French Vanilla, Golden or White Cake Mix
  • Water, vegetable oil and eggs as called for on cake mix package
  • 1 tub (450 g) Betty Crocker* Creamy Deluxe or (340 g) Whipped Frosting (any vanilla or white variety)
  • 1/2 tub (450 g) Betty Crocker* Creamy Deluxe or (340 g) Whipped Frosting (any chocolate variety)
  • Orange food colour
  • Yellow food colour
  • 1-2 tbsp (15-25 mL) strawberry jam
  • 2 tsp (10 mL) sesame seeds, toasted

Steps

  • 1
    Heat oven to 350°F (180°C) or 325°F (160°C) for dark or non-stick pans. Lightly grease or spray with non-stick cooking spray, bottom and sides of three 8-inch (20 cm) or three 9- inch (23 cm) round baking pans.
  • 2
    Make cake as directed on package. Divide batter evenly among pans. Bake 18 to 20 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 3
    Freeze pieces uncovered about 1 hour for easier frosting if desired.
  • 4
    Tint vanilla or white frosting with orange and yellow food colour to make a light tan colour for the burger bun layers. Use chocolate frosting for the burger.
  • 5
    Place bottom cake layer on serving plate. Frost side only of layer with tan frosting. Frost top of bottom layer with part of the chocolate frosting. Place middle cake (hamburger) layer on top; frost top and side of middle layer with chocolate frosting.
  • 6
    Drizzle side of middle layer with strawberry jam to look like ketchup. Place remaining (rounded) layer on top. Frost with remaining tan frosting. Immediately sprinkle top of cake with sesame seeds.

Expert Tips

  • Tip 1
    Substitution: Poppy seeds — instead of the sesame seeds — makes a great cake garnish, too
  • Tip 2
    If you have only two 8-inch (20 cm) or two 9-inch (23 cm) round baking pans, cover and refrigerate the rest of the batter while baking the first two pans. Then bake the third cake in the cooled round baking pan.

Nutrition Information

415 Calories, 11 g Total Fat, 6 g Protein, 75 g Total Carbs

Nutrition Facts

Serving Size: 12
Calories
415
Total Fat
11 g
Saturated Fat
3 g
Cholesterol
45 mg
Sodium
210 mg
Total Carbs
75 g
Dietary Fiber
2 g
Protein
6 g
% Daily Value*:
Calcium
4
4%
Iron
6
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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