Ramen Bowl Cake
Rachel Fong's Ramen Cake + S'mores Cupcakes + Coconut Bear Cupcakes
Nathan Congleton / TODAY
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This fun cake turns a classic bowl of ramen noodles into a fun and sweet treat. The frosting noodles and adorable decorations are surprisingly easy to make, but look so impressive!

Technique tip: Make the chocolate "stick" you use to insert the chopsticks into the cake as sturdy as possible to ensure it doesn't break.

Swap option: Feel free to swap the rainbow sour strips for fish-shaped gummy candies.

Ingredients

  • Vanilla Cake

    • 2¼ cups cake flour
    • 1½ cup sugar
    • 1½ teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 3/4 teaspoon salt
    • 6 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature
    • 6 tablespoons canola oil
    • 3 large eggs, at room temperature
    • 3/4 cup buttermilk, at room temperature
    • 1 tablespoon vanilla
  • Frosting

    • 1½ cups (3 sticks) unsalted butter
    • 4½ cups powdered sugar
    • 1½ teaspoon vanilla extract
    • 3 tablespoons milk
    • Black and yellow gel food color
  • Decorations

    • 1/4 cup melted white candy coating
    • 1 pink fruit flavored chew
    • 1 yellow fruit flavored chew
    • 3 soft caramels
    • 5 rainbow sour strips (or green fish-shaped gummy candies)
    • 2 chopsticks

Preparation

For the vanilla cake:

1. Preheat the oven to 325°F. Spray a 1½ quart bowl generously with nonstick cooking spray and line a baking sheet with foil.

2. In a stand mixer fitted with the paddle attachment, mix together the cake flour, sugar, baking powder, baking soda and salt on low speed for 1 minute.

3. Keeping the mixer on low speed, add the cubed butter and combine until the mixture resembles coarse sand, about 4 minutes.

4. In a separate medium bowl, whisk together the oil, eggs, buttermilk, and vanilla. With the mixer on low speed, gradually add the wet ingredients and mix just until combined.

5. Pour the batter into the prepared bowl, then place the bowl on top of the prepared baking sheet in case any batter overflows from the bowl. Bake for 80-85 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cake cool for 10 minutes in the bowl, then use a serrated knife to level off the top of the cake. Then use a butter knife to gently loosen the cake from the sides of the bowl. Flip the cake out onto a wire rack and let cool completely.

For the frosting:

1. In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth, about 1 minute. Reduce the speed to low and gradually add in the powdered sugar, then mix in the vanilla and milk.

2. Scrape down the sides of the bowl, then turn the mixer to medium-high speed and whip until light and fluffy, about 3 minutes.

3. Transfer 1½ cups of the frosting to a separate bowl and color it pale yellow with yellow gel food color. Place the frosting in a piping bag fitted with a small round tip or a zip-seal bag with a small corner cut off.

4. Color the remaining frosting black with a generous amount of black gel food color. Place one tablespoon of the black frosting in a small piping bag or zip-seal bag with a small corner snipped off. Transfer the remaining black frosting to a piping bag with a large tip snipped off.

To decorate:

1. Place the cake upside-down onto a cake board so the side with a larger diameter is facedown.

2. Pipe the black frosting over the cake and spread it into a thin layer for a crumb coat. Refrigerate for 10 minutes.

3. Pipe more black frosting over the entire cake and spread it evenly with an offset spatula. If using a turntable, run the spatula along the sides of the cake while turning the platform for an even finish. Place another cake board on top of the cake and use this to flip cake over (the side with the larger diameter should now be facing upwards). Pipe a ring of black frosting around the outside of the cake for the lip of the bowl.

4. On a sheet of parchment paper, spoon out three ovals of white candy melts about 2-inches long. These will be for the eggs and fish cake. Let set at room temperature completely, then gently remove from the parchment paper.

5. Microwave the fruit-flavored candy chews for 5 seconds to soften. Press a small portion of the yellow candy chew on top of the flat side of two of the eggs for yolks. Reserve a pea-sized amount of the yellow chew. Roll out the pink candy chew into a thin log, then press a swirl of the chew on the flat side of the remaining oval for a fish cake.

6. Using the reserved candy chew piece, "glue" the chopsticks together at a cross. Lay the chopsticks down on a sheet of parchment paper and spoon the remaining melted while candy melts over to make a "stick" extending down from the chopsticks. Make this stick as thick as possible to ensure that it is sturdy. Let set completely at room temperature. This will be used to stick the chopsticks into the cake.

7. Pipe noodles on top of the cake using the pale yellow frosting. For random curls, be sure to hold the piping bag at least 5 inches above the cake while piping continuously. For the bamboo shoots, mold the caramels into three rectangles and drag a toothpick across the surface to texture it with wavy lines.

8. If using rainbow sour strips for the green onions, cut off the green portion of the sour strip using kitchen scissors. Cut each green portion into 1¼-inch sections, then wrap the strip into a circle and press the ends together to seal. Repeat for each sour strip. Alternatively, cut the green fish-shaped candies into small pieces using kitchen scissors.

9. Gently remove from the chopsticks parchment paper. Cut a slit in the top of the cake that is the width of your chopstick chocolate stick and gently place the chopsticks inside the cake. Pipe more noodles to cover the chocolate.

10. Arrange the toppings in the ramen bowl, then pipe faces onto the eggs and fish cake using the reserved black frosting.

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YouTube star Rachel Fong bakes scrumptious s'mores cupcakes

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