Cake Tacos: Chocolate Cake Flavor

Tiffany Hill

Servings

16-32 Cake Tacos, depending on method chosen

Category

Dessert

Here’s what you’ll need:

Cake Taco Suggested Selling Price: $10 for a 3 pack. Please see my pricing formula here.

Note: If you need specific products I used for a current social media video, please go to this link.

Ingredients

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    • 1 box chocolate cake mix (brand does not matter even if oz vary)

    • 1 cup all purpose flour

    • 1 cup granulated sugar

    • 2 TBSP vegetable oil

    • 3 whole eggs

    • ½ cup cocoa powder

    • 1 1/3 cups water

    • 8 oz. sour cream

    • ½ tsp vanilla extract

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    • 4 sticks (2 cups) salted butter, softened

    • 5 cups powdered sugar

    • 1 tablespoon vanilla extract

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    • Varies by filling choices, please see recipe instructions

    Directions

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      1. Heat oven to 350 degrees

      2. Place all ingredients in mixing bowl and mix on medium speed until incorporated. Note: You really can just dump it all in! Semi-scratch cakes are not finicky at all.

      3. Fill each cavity of the round silicone mold with 90 grams of cake batter. You do not need to grease the mold.

      4. Bake 22-25 minutes or until toothpick inserted in the middle comes out clean
      5. Allow cakes to cool completely. You can place the mold/s in the freezer to chill for a few minutes to speed up the cooling process.

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      1. Once your cake is baked and completely cooled (chilled is even better), complete the following steps:

      2. Step A: Choose one of the methods below to create your cake taco base

      3. Option 1 – Use Cake Top Domes

      4. If you used this recipe and filled each cavity with 90 grams of batter, your cakes will naturally form a slight dome while baking. Once cooled, gently slice off the domed tops and use them to form your cake tacos.

      5. Use a large knife to carefully slice off the domed tops (see video).

      6. Remove remaining portions of cakes from the mold and set aside. You can wrap and freeze the remaining cakes or use them for another purpose. I typically use my remaining cakes for decorated mini cakes.

      7. Option 2 – Slice the Cakes in Half

      8. If you prefer to create your taco shells by using the entire cake, complete the following steps:

      9. Make sure cakes are chilled and then carefully remove each cake from the mold. See video.

      10. Slice each cake in half horizontally to create two layers from each cake (see video).

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      1. Once your cake taco rounds are ready, it’s time to shape and place them in the box before adding any filling or frosting.
      2. Cut small squares of greaseproof paper (I use a paper cutter to cut multiple 4" x 4" squares at a time).
      3. Place one cake round onto a paper square and gently fold it in half to form a taco shape.
      4. Place it into the box. I use either white or pink boutique boxes.
      5. Repeat with two more tacos, placing them snugly beside the first so they help one another hold their shape.
      6. It’s important to place all three tacos in the box first so they can support one another before filling and decorating.

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      1. Once all three tacos are nestled together and holding their shape:

      2. Spoon approximately 1–1½ Tablespoons of filling per taco. Avoid overfilling to maintain shape. I prefer to use my raspberry, salted caramel, chocolate ganache, and lemon curd filling recipes.

      3. Using a 1M piping tip, pipe buttercream onto the tops. See my buttercream recipe.here.

      4. Note: For accessory pieces (such as butterflies, bunnies, or other shapes), I fill a mini mold with either fondant or melted chocolate, then allow it to set before adding to the buttercream dollops.