Volcano Cake Recipe

Ingredients

• 2 (18.25-ounce) boxes red velvet cake mix (recommended: Duncan Hines)
• 2 2/3 cups water
• 1 cup vegetable oil
• 6 eggs
• 3 (12-ounce) cans chocolate whipped frosting (recommended: Betty Crocker)
• 1 (6.4-ounce) can green decorating icing (recommended: Betty Crocker Easy Flow)
• 1 (6.4-ounce) can red decorating icing (recommended: Betty Crocker Easy Flow)
• 1 (6.4-ounce) can orange decorating icing (recommended: Betty Crocker Easy Flow)
• 1 (6.4-ounce) can yellow decorating icing (recommended: Betty Crocker Easy Flow)
• 1 (.68-ounce) tube yellow gel decorations (recommended: Cake Mate)
• 1 (.68-ounce) tube red gel decorations (recommended: Cake Mate)

Recipe Details

Level: Easy | Yield: 18 to 24 servings | Total Time: 1 hr 10 min | Prep: 20 min | Cook: 50 min

Instructions

1. Preheat oven to 350 degrees F. Spray 2 (8-inch) cake pans, 2 (10-inch) cake pans and 1 (6-inch) Bundt pan with nonstick cooking spray and set aside.
2. Combine cake mix, water, oil, and eggs in a large bowl. Use an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl, then beat for 2 minutes on medium speed. Divide the batter evenly among the prepared pans.
3. Bake the 8-inch and 6-inch Bundt cakes for 35 to 40 minutes, and the 10-inch cakes for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
4. To assemble, use a serrated knife to level the tops of the 8-inch and 10-inch cakes. Place the cut-off tops into a large bowl and break them into large crumbs. These will be used as "lava rocks" at the volcano's base. Slice the bottom off the 6-inch Bundt cake so it sits flat.
5. Spread a thin layer of chocolate frosting between the 10-inch cake layers and stack them. Spread a thin layer of chocolate frosting between the 8-inch cake layers and stack them. Add another thin layer of frosting on top of the 8-inch cake stack, then place the Bundt cake (cut side down) on top. Place a dollop of frosting on the 10-inch cake and carefully center the 8-inch cake stack on top.
6. Use a serrated knife to trim the edges of both cakes to create a cone shape. Make angled cuts downward, leaving a round base at the top for the icing to "flow" from.
7. To decorate, frost the outside of the entire cake with the remaining chocolate frosting. Place the cake crumbs around the base. Pipe green icing around the bottom of the cake for "grass." For "flowing lava," pipe red icing from the top of the cake in downward strokes to the middle using a ribbon tip. Repeat with orange icing, starting just below the top and ending where the red icing begins, with a slight overlap. Repeat with yellow icing, starting at the very top and overlapping the orange icing. Drizzle yellow and red gel decorations around the top of the cake.
8. For the smoke effect, place a few pieces of dry ice into a glass candle votive. Place the votive into the hole of the Bundt cake. Pour a small amount of warm water into the votive and watch the smoke rise.