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Racetrack Cake

 Racetrack Cake
Everyone gets fired up when they see my Racetrack Cake. For the track and pit stop area, I use gray icing outlined with yellow frosting gel. Edible green glitter designates the grass areas, and miniature racecars look so cute speeding around the track. —Amber Kimmich, Powhatan, Virginia
24-30 ServingsPrep: 3 hours Bake: 30 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package chocolate cake mix (regular size)
  • 10 cups buttercream frosting
  • Black, yellow and red food coloring
  • Green edible glitter
  • 4 miniature cars
  • 2 miniature checkered flags

Directions

  • Prepare and bake each cake according to package directions, using
  • greased 13-in. x 9-in. baking pans. Cool for 10 minutes before
  • inverting onto wire racks to cool completely.
  • Transfer cakes to a covered board and position side-by-side. Frost
  • top of cakes with 5-1/3 cups of frosting. Tint 1-1/2 cups frosting
  • black. Cut a small hole in the corner of a pastry or plastic bag;
  • fill with black frosting. Outline edge of cake. Using a #17 star
  • tip, pipe a checkered pattern on sides of cake with 1 cup white
  • frosting and remaining black frosting.
  • Tint 2/3 cup frosting gray; create an oval racetrack in middle of
  • cake. Tint 3/4 cup frosting yellow; pipe lines around track and
  • infield. For grass, sprinkle green glitter on infield.
  • Tint 1/2 cup frosting red; pipe lettering on corners of cake.
  • Position cars and checkered flags. Yield: 24-30 servings.