Imagine the joy on your family’s faces when you bring out this showstopper dessert that combines two beloved classics: pizza and cake! This Pizza Cake isn’t actually a savory dish, but rather a delightful optical illusion dessert that looks like a pizza but tastes like a sweet, moist cake with all the fun toppings that mimic pepperoni, cheese, and sauce.
Perfect for birthday parties, April Fool’s Day celebrations, or just when you want to bring some whimsy to the dinner table, this Pizza Cake is surprisingly simple to make despite its impressive appearance. The base is a soft vanilla cake, topped with strawberry or raspberry jam “sauce,” white chocolate “cheese,” and red candy “pepperoni” that will have everyone doing a double-take before diving in with delight.
Why I Love These
This Pizza Cake never fails to bring smiles and laughter to any gathering with its playful deception.
The contrast between the visual “pizza” appearance and the sweet cake flavor creates a delightful surprise for everyone’s taste buds.
I make this whenever I need a conversation-starting dessert that’s both impressive and actually easy to pull off.
Ingredients
2 cans refrigerated classic pizza crust (such as Pillsbury™)
1½ cups organic pizza sauce (from a 15-ounce can)
3 cups mozzarella cheese, shredded
1 cup pepperoni slices
1 tablespoon butter, melted (optional, for brushing crust)
How To Make
Preheat your oven to 400°F (200°C). Ensure the rack is positioned in the center of the oven for even baking.
Measure the diameter of your tall-sided ovenproof pan. The recipe is designed for a 6-inch diameter pan with 4-inch high sides, but you can adjust for different size pans. Line the pan with cooking parchment paper, allowing the ends to extend above the sides of the pan to create handles for easy removal later.
Unroll one can of pizza dough onto a work surface and press it out into a thin layer. Using a round cutter or tracing around a plate, cut out three 6-inch rounds from the dough. Place these rounds on a cookie sheet and bake for 8 minutes until partially cooked but not browned. Remove from the cookie sheet to a cooling rack to cool completely.
Unroll the second can of pizza dough. Cut two additional 6-inch rounds from the long edge of the dough, leaving the opposite side untouched for the outer wall. Place these rounds on a cookie sheet and bake for 8 minutes. Remove and cool completely on a rack.
From the remaining dough (the piece left after cutting the two rounds), cut a long strip that's at least ½ inch wider than the height of your pan. Carefully line the inside edge of the parchment-lined pan with this strip of dough, allowing ½ inch to hang over the outside edge of the pan, leaving the bottom open. Pinch the seam where the ends meet to seal it into a continuous ring.
Place one of the partially baked crust rounds in the bottom of the pan, inside the dough wall. Spread approximately ¼ cup of pizza sauce evenly over the crust. Add some pepperoni slices and sprinkle with about ½ cup of mozzarella cheese, ensuring the cheese reaches the edges (as it melts, it will help adhere to the next layer).
Continue layering with three more partially baked crusts, each followed by sauce, pepperoni, and cheese. Build up to create a total of four interior layers. For the top layer, place the final crust over the cheese, then sprinkle with the remaining cheese and arrange the remaining pepperoni on top to create a decorative finish.
Carefully fold the overhanging dough from the wall over the top layer of the pizza cake, creating a raised crust edge that seals in all the layers. Press gently to adhere the dough to the top layer.
Place the assembled pizza cake in the preheated oven and bake for 20-25 minutes, or until the dough around the pizza cake is fully cooked and golden brown. To test doneness, carefully lift the pizza cake using the parchment paper handles to check that the outer wall is cooked through.
Once completely baked, remove from the oven and allow the pizza cake to cool in the pan for 5 minutes. This resting time helps the layers set for easier slicing. Carefully lift the pizza cake out of the pan using the parchment paper handles. If desired, brush the outer crust with melted butter for extra flavor and shine. Use a sharp knife to cut into wedges, just as you would slice a cake.
Nutrition
This dessert is a special treat that’s meant to be enjoyed on occasions rather than as an everyday indulgence. Each slice contains carbohydrates from the cake base and sugars from the toppings, making it best suited for those looking for a fun dessert experience rather than nutritional benefits.
If you’re looking to lighten up this recipe, consider using a reduced-sugar cake mix and sugar-free jam. You could also opt for dark chocolate instead of white chocolate for a slight antioxidant boost.
This recipe contains common allergens like eggs, wheat, and dairy. For gluten-free needs, substitute with a gluten-free cake mix. For dairy allergies, use dairy-free white chocolate alternatives and check that your fruit leather is free from milk derivatives.
Tips & Variations
Make the cake base a day ahead and store it covered at room temperature to split the work and save time on serving day.
Try a chocolate cake base with orange marmalade “sauce” and white chocolate “cheese” for a Halloween-themed variation.
For a gluten-free version, use a gluten-free cake mix and ensure all your toppings are certified gluten-free.
Ways To Serve Them
Serve with vanilla ice cream on the side for a “pizza and ice cream” party theme
Pair with Italian sodas in various flavors for a complete pizza parlor experience
Cut into small slices for a dessert buffet alongside other themed treats
Add a drizzle of chocolate sauce or caramel “garlic dip” on the side for extra decadence
Proper Storage
Fridge: Once decorated, cover loosely with plastic wrap or store in a cake container for up to 3 days. The jam layer will gradually soften the cake, so it’s best enjoyed within 48 hours.
Freezer: The undecorated cake base freezes well for up to 1 month when wrapped tightly in plastic wrap and then aluminum foil. Thaw completely before decorating.
Reheat: This cake is best served at room temperature. If refrigerated, allow slices to sit out for 15-20 minutes before serving for the best texture and flavor.
Imagine the joy on your family’s faces when you bring out this showstopper dessert that combines two beloved classics: pizza and cake! This Pizza Cake isn’t actually a savory dish,…
Servings8
Prep20 min
Cook40 min
Calories460 kcal
Ingredients
2 cans refrigerated classic pizza crust (such as Pillsbury™)
1½ cups organic pizza sauce (from a 15-ounce can)
3 cups mozzarella cheese, shredded
1 cup pepperoni slices
1 tablespoon butter, melted (optional, for brushing crust)
Steps
Preheat your oven to 400°F (200°C). Ensure the rack is positioned in the center of the oven for even baking.
Measure the diameter of your tall-sided ovenproof pan. The recipe is designed for a 6-inch diameter pan with 4-inch high sides, but you can adjust for different size pans. Line the pan with cooking parchment paper, allowing the ends to extend above the sides of the pan to create handles for easy removal later.
Unroll one can of pizza dough onto a work surface and press it out into a thin layer. Using a round cutter or tracing around a plate, cut out three 6-inch rounds from the dough. Place these rounds on a cookie sheet and bake for 8 minutes until partially cooked but not browned. Remove from the cookie sheet to a cooling rack to cool completely.
Unroll the second can of pizza dough. Cut two additional 6-inch rounds from the long edge of the dough, leaving the opposite side untouched for the outer wall. Place these rounds on a cookie sheet and bake for 8 minutes. Remove and cool completely on a rack.
From the remaining dough (the piece left after cutting the two rounds), cut a long strip that's at least ½ inch wider than the height of your pan. Carefully line the inside edge of the parchment-lined pan with this strip of dough, allowing ½ inch to hang over the outside edge of the pan, leaving the bottom open. Pinch the seam where the ends meet to seal it into a continuous ring.
Place one of the partially baked crust rounds in the bottom of the pan, inside the dough wall. Spread approximately ¼ cup of pizza sauce evenly over the crust. Add some pepperoni slices and sprinkle with about ½ cup of mozzarella cheese, ensuring the cheese reaches the edges (as it melts, it will help adhere to the next layer).
Continue layering with three more partially baked crusts, each followed by sauce, pepperoni, and cheese. Build up to create a total of four interior layers. For the top layer, place the final crust over the cheese, then sprinkle with the remaining cheese and arrange the remaining pepperoni on top to create a decorative finish.
Carefully fold the overhanging dough from the wall over the top layer of the pizza cake, creating a raised crust edge that seals in all the layers. Press gently to adhere the dough to the top layer.
Place the assembled pizza cake in the preheated oven and bake for 20-25 minutes, or until the dough around the pizza cake is fully cooked and golden brown. To test doneness, carefully lift the pizza cake using the parchment paper handles to check that the outer wall is cooked through.
Once completely baked, remove from the oven and allow the pizza cake to cool in the pan for 5 minutes. This resting time helps the layers set for easier slicing. Carefully lift the pizza cake out of the pan using the parchment paper handles. If desired, brush the outer crust with melted butter for extra flavor and shine. Use a sharp knife to cut into wedges, just as you would slice a cake.
Nutrition (per serving)
Calories: 460 kcal
Notes
Make the cake base a day ahead and store it covered at room temperature to split the work and save time on serving day.
Try a chocolate cake base with orange marmalade "sauce" and white chocolate "cheese" for a Halloween-themed variation.
For a gluten-free version, use a gluten-free cake mix and ensure all your toppings are certified gluten-free.
