Steak Cake

PROTIP: Cake is a socially acceptable meal substitute if you disguise it as such.


  • For the cake:
  • White cake:
  • 2 ½ cups cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla
  • 3 sticks butter, softened at room temperature
  • 1 ½ cups sugar
  • 1 cup buttermilk
  • White food coloring
  • Red velvet:
  • ½ cup butter, softened at room temperature
  • 2 tablespoons cocoa powder
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring
  • 1 teaspoon salt
  • 2 ½ cups all-purpose flour, sifted
  • 1 cup buttermilk
  • 1 tablespoon vinegar
  • For decorating:
  • ¼ cup yellow fondant
  • 2 cups brown fondant
  • 2 cups red buttercream
  • ½ cup to ¾ cup white buttercream
  • ⅛ cup coarse sugar


  1. Make the cake
  2. Preheat the oven to 350. Prepare two 12 by 12- inch cake pans with baking spray and parchment.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a small bowl, whisk together eggs and vanilla. In a large bowl, cream butter and sugar. Add egg mixture. Alternate adding in the flour mixture and the buttermilk until completely combined. Add white food coloring for the desired color, and set aside.
  5. In a small bowl, combine cocoa and red food coloring to a paste consistency. Set aside.
  6. Combine flour and salt. Set aside.
  7. In a large bowl of a stand mixer fitted with the paddle attachment, cream butter, and sugar. Once smooth, add in eggs one at a time. Add in vanilla and the red paste. Alternate between adding the flour mixture and the buttermilk, making sure to combine thoroughly after each addition. Add vinegar, and mix until batter is smooth.
  8. Divide batter between the 2 prepared pans, and drop white cake batter into the red velvet to resemble marbled meat. Using a toothpick or chopstick, swirl the white batter in the red batter to the desired pattern.
  9. Bake for 35 to 40 minutes until a toothpick comes out clean from the center. Set aside to cool.
  10. To assemble
  11. Once the cake is completely cooled, stack cakes on top of each other and cut into the shape of a steak. Cover with red buttercream and set aside.
  12. Roll out brown fondant, approximately 12 by 12-inches, and cover the cake tightly, trimming away any excess fondant from the bottom sides of cake. Using an electric charcoal starter, create grill marks across the top and sides of the cake; the charcoal starter will sear the fondant to create caramelization.
  13. Transfer white buttercream to a piping bag fitted with a 1/2 to 3/4-inch round tip. Pipe a t-bone shape along the top side of the cake to resemble the bone of a Porterhouse steak.
  14. Roll out yellow fondant into a 1 by 1-inch square to resemble a pat of butter and place on top of cake. Sprinkle lightly all over with coarse sugar to resemble salt. Cake will keep for up to 5 days, covered.