The Tsunami Cake is taking the internet by storm! This 2021 dessert trend is as fun to make as it is to serve. Layers of vanilla cake and fluffy buttercream with a surprise vanilla pudding inspired topping. Watch the cake "ooze" as you serve it table side and cover the edges of the cake.

Prep icon
PREP45 min
Prep icon
Cooking30 min
Prep icon
Ready in3 h 5 min

Ingredients

FOR THE FROSTING

FOR THE TOPPING

Instructions

  1. Step
    Preheat oven to 350(F) degrees. Butter, flour and line 3 6-inch round cake pans.
  2. Step
    In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar until fluffy, about 2 minutes.
  3. Step
    Add in the eggs one at a time followed by the oil and vanilla extract.
  4. Step
    In a separate mixing bowl sift together the flour, baking powder and salt.
  5. Step
    Turn the mixer to low speed. Alternate adding the flour mixture and milk. Beat until batter is smooth, about 2 minutes.
  6. Step
    Evenly divide batter amongst the prepared cake pans. Bake for 20 to 25 minutes, until the top bounces back to touch. Let cool completely before removing from pan.

FOR THE FROSTING:

  1. Step
    In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar until fluffy, about 5 minutes.
  2. Step
    Add the vanilla, whipping cream and food colouring (if desired). Beat until whipping cream is fully incorporated, about 2 minutes. Set aside until ready to frost cake.

FOR THE TOPPING:

  1. Step
    To a saucepan add 300 mL whipping cream, whole milk and cornstarch. Whisk until cornstarch dissolves.
  2. Step
    Turn heat to medium and add the condensed milk. Continuously whisk until mixture begins to thicken, about 5 minutes. Immediately remove from heat and add vanilla extract (as well as food colouring if desired).
  3. Step
    Transfer to a mixing bowl. Cover with plastic wrap and gently press the plastic wrap against the top. Let cool to room temperature.
  4. Step
    When ready to frost cake, whisk in the remaining whipping cream until fluffy and smooth. Run mixture through a fine mesh sieve if desired.

TO ASSEMBLE:

  1. Step
    Begin with a layer of cake on a plate or round cake pad. Add 1/3 of frosting and smooth evenly to the edges. Using a tall piece of acetate, loosely wrap the cake and tape edges together.
  2. Step
    Add second layer of cake and press down to flatten. This will ensure the buttercream reaches the edges. Add 1/3 of frosting and repeat.
  3. Step
    On the final layer of frosting, ensure the frosting goes directly to the acetate edges so the ooze topping does not leak.
  4. Step
    Pour ooze topping over the cake and finish with sprinkles.
  5. Step
    When ready to serve, pull the acetate vertically off the cake & watch the topping ooze all over the cake. Slice and serve.

Leave a Reply

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

Rate this recipe