For our third Ingredient Challenge we drew salt water taffy, rice, and coconut. What to do with those ingredients? Make a cake of course!
This turned out pretty fun to make. The way the salt water taffy comes through in the cake is really unique. Kids will love making it and, as Vinnie said, grandma will love eating it. We know our grandma will anyways!
Watch the draw for our 3rd Ingredient Challenge!
Key West Cake
Print ThisIngredients
Cake
2 Cups White Sugar
4 Eggs
1 Tsp Vanilla Extract
3/4 Cup Vegetable Oil
3 Cups All-Purpose Flour
1 Tbsp Baking Powder
1/4 Tsp Salt
1 Cup Milk
8 Oz Package Key Lime Salt Water Taffy
9″ Round Pan
Butter Cream Frosting
1/2 Cup Butter, Softened
1 1/2 Tsp Vanilla Extract
2 Cups Confectioner’s Sugar, Sifted
2 Tbsp Milk
Rice Pudding
1 1/2 Cups Cooked Rice
2 Cups Milk, Divided
1/4 Tsp Salt
1 Egg, Beaten
1/3 Cup White Sugar
1 Tbsp Butter
1/2 Tsp Vanilla Extract
Instructions
Prep Cake
- Preheat oven to 350.
- In a small bowl, mix/sift flour, baking powder, and salt.
- With the paddle attachment on the stand alone mixer, on high, whip the sugar, eggs, and vanilla until triple the volume.
- Turn mixer to low and slowly drizzle in the vegetable oil until it is all incorporated.
- Alternating adding the flour and milk into the mixer until smooth. Do not over mix.
- Grease your 9″ round pan.
- Pour only enough bater to coat the bottom of the pan. Add in pieces of the salt water taffy. Pour more batter in the pan and cover the salt water taffy. Add the remaining pieces of the salt water taffy and cover with the remaining batter.
- Place in the oven for 45 minutes or until done.
Rice Pudding
- Combine cooked rice, 1 1/2 cups milk and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15-20 minutes.
- Stir remaining 1/2 cup milk, beaten egg, and white sugar into the rice mixture; stirring continually.
- Continue cooking until the egg is set, 2-3 minutes.
- Remove saucepan from heat; stir butter and vanilla extract into the pudding.
- Set aside.
Butter Cream Frosting
- Place butter in a stand mixer with the paddle attachment. Turn the mixer on high to cream the butter.
- Once the butter is creamy and fluffy, slowly add the confectioners’ sugar a little at a time. Beat until fully incorporated.
- Add vanilla extract.
- Add milk and beat for an additional 3-4 minutes.
- Set aside.
Finish
- Remove the cake from the oven and remove from pan. Let cool.
- Cut the top of the cake off to allow for a flat surface, then slice two more times in even layers (watch the video).
- Place the top piece of the cake on your serving dish. Spread an even layer of rice pudding on top. Place the next layer of cake. Spread the remaining rice pudding on and spread evenly.
- Top with the bottom piece of cake, turning it upside down, so you have a smooth surface to ice.
- Ice the entire cake using the buttercream frosting.
- Dust the cake with unsweetened coconut.
Enjoy!
Notes
If you have left over salt water taffy you can place them on top of the cake to add decoration. You can use different flavor salt water taffy.